Joudie Kalla has been working as a chef for over 16 years. Having trained at the prestigious Leith's School of Food and Wine, Joudie has worked at restaurants such as Pengelley's (a Gordon Ramsey restaurant) under Ian Pengelley, Daphne's, and Papillon with Michelin-starred chef David Duverger. Joudie’s food is mainly inspired by her Palestinian descent - vibrant, moreish dishes that are easy to make and full of goodness. Joudie’s first book PALESTINE ON A PLATE became an instant hit with critics, charting high on The New York Times bestseller list, and wowing food enthusiasts everywhere. Joudie's career as an authored chef has been a long time in the making. It is through years of sitting with her mother, aunties and grandmothers listening to their conversations and being included in their daily cooking routines that Joudie became engaged in the beauty of traditional Palestinian and Middle Eastern dishes. For Joudie, her mission is for Palestinian food to be embraced as a go-to cuisine; to be seen in the same league as Italian and French cuisines. “I want to pay homage to the Palestine that my family knew and remembers” she writes. “And that’s exactly what this book does so gracefully" said Laura Shapiro, NY Times.
Aside from having written a bestselling book, Joudie also hosts sell-out supper clubs. The menus are varied, each capturing different parts of Palestine. They are hearty, authentic and comforting, taking you to a place that feels like home. The imagery within the forthcoming BALADI has been captured by Palestinian locals - giving the book the feel of a community project. Many of the recipes are vegetarian and vegan friendly but truly cater to every palate, influenced by the diversity of Palestinian food from the fields, markets and orchards right through to the farms and the sea.