Chef Joyan Stroh joins TOROSIETE Press as our lifestyle food writer. Joyan is a personal chef in the Fairfield County, CT area. You won’t find too many more passionate people about food than Chef Joyan. After graduating from The Institute of Culinary Education she went on to advance quickly in the kitchen. Her experience as an Executive Sous Chef and Executive Pastry Chef in several lower Fairfield County, CT and Westchester County, NY establishments, merges with her passion for organic, sustainable and healthy cooking. Her creations are not only something you can truly feel good about eating, but are works of art in their own right. When she’s not in the kitchen, you can find Joyan at the local farmers markets connecting and purchasing vegetables from the local farms. We are excited to have Chef Joyan as a contributor to TOROSIETE Magazine and look forward to publishing books of her creations in the future.
In the March 2017 Issue of TOROSIETE Magazine, Chef Joyan gave us an amazing recipe for Beet & Chickpea Burgers with Carrot-Date Slaw, Eggplant “Bacon” & Yogurt Tahini Sauce! This complete recipe is Gluten-Free and Vegan. YOU CAN DOWNLOAD THIS RECIPE NOW HERE FOR FREE!
For the September 2017 issue of TOROSIETE Magazine, Joyan treats us to a wonderful holiday-ready dish: Pan Seared Maitake Mushrooms with Brussels Sprouts, Celery Root-White Bean Puree and Cranberry Gastrique. For an added bonus, she shares with us her recipe for a Sweet Potato Panna Cotta with Candied Pecans. Both of these dishes are Gluten Free and Vegan.