Today we’d like to introduce you to Joanne Michaud
Hi Joanne, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
As a child, I was constantly amazed by how effortlessly my mother managed to prepare breakfast, lunch, and dinner for four kids, three times a day. Her speed and ease in the kitchen left a lasting impression on me. I became fascinated with cooking, often tuning into the Food Network, especially when Rachael Ray was on. I picked up a few tips from her that I still use today. This early passion led me, shortly after graduating high school, to start selling meals, desserts, and drinks, which eventually evolved into Tokyoo’s Kitchen in 2018.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Starting out, building a client base was tough, and took time, but I also did have many people support when I first launched.. Balancing creativity with practicality in my menus was also a challenge, along with managing logistics for events. But each struggle taught me valuable lessons and helped me grow as both a chef and a business owner..
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize in creating personalized, memorable dining experiences, focusing on fresh, locally sourced ingredients. My work blends classic comfort foods with modern twists, and I’m known for infusing bold flavors and unique presentations into everything I make. Whether it’s intimate private dinners or large-scale catering events, I take pride in tailoring each menu to fit my clients’ tastes and dietary needs.
What sets me apart is my attention to detail and my ability to connect with clients on a personal level, ensuring every meal is not just delicious, but an experience. I’m most proud of the lasting relationships I’ve built with clients who return time and time again, trusting me to be part of their special moments. For me, it’s not just about cooking; it’s about creating memories through food and a lasting experience and impression. That’s another reason why I created my all purpose seasoning in 2021, to continue to leave lasting impressions even when I’m not around. I started working on my seasoning in 2019 through all the kinks, likes, dislikes of the product and just learning more about the business. It wasn’t until 2021 where I launched my first seasoning which is TK’s Seasoning & Co’, All Purpose creole style seasoning. Packed with bold flavors with a fresh blend of herbs, aromatics, chilies and veggies..
If we knew you growing up, how would we have described you?
Growing up, I was always the creative type, constantly working with my hands whether it was building models, sketching, painting, creating 3d architectural designs, or experimenting with different projects. I had a strong interest in architecture and loved the idea of creating something tangible. Along the way, I started a few side hustles, like selling handmade goods or trying out business ideas, I always was looking for new ways to express my creativity.
As I got older, I realized cooking was a perfect blend of everything I love how It allowed me to combine design, craftsmanship, and the joy of creating something from scratch. That’s when I truly saw that being a chef was the perfect fit where I could bring my creative energy to life through food.
Pricing:
- Prices varies depending on menu selection
- Catering $600+
Contact Info:
- Instagram: https://www.instagram.com/tokyooskitchen?igsh=MXh2cHNxNjJxNzBtbw==
- Facebook: https://www.facebook.com/share/15WUaiDiz9/?mibextid=wwXIfr
Image Credits
Personal photos from @Jrods_Creations
Seasoning picture from
@Ciyumedia
