A vegan since the age of seven, Adjoa Courtney grew up absorbing the aromas and tastes of her grandmother’s kitchen. Using the plant-based foundation she learned as a kid, Chef Joya’s “veganizations” catapulted her to fame as a celebrity chef and culinary inspiration within the often-misunderstood vegan world. From curating intimate dinners and meal prepping for clients to producing cooking videos and writing cookbooks, this Southern chef does it all joyfully.
Tell us a bit about your younger years. What was your family like? What was young Adjoa like?
Due to some emerging health issues, my parents decided to become vegan when I was seven. One day, my parents declared we were not eating meat anymore. We already didn’t eat beef or pork, but going fully vegan was a big adjustment. I went to an urban private school, so I literally became the weird kid bringing soybean burgers for lunch. It was terrible. I was so over it. The food was not good.
A lot of times, people use meat as a flavor for food. So it’s a big adjustment to cut out meat and dairy. My mom would try to make spaghetti, but she would use falafel, and it was horrible. When I became a chef later in life, I saw it as an opportunity to make all these foods I knew from my childhood taste better using my mom’s techniques.
Where and when did your love of cooking begin?
I always say, “I’m a self-taught chef who went to the ‘School of Grandmother.'” I was in the kitchen with her all the time. I also had a mentor, Chef Lisa Brooks, who taught me a lot about business. I never wanted to work in a restaurant and didn’t know what a personal chef was. I chased her for about a year, and she ignored me. When she was becoming vegan, she posted that she’d had the best food from this one place. To prove a point, I convinced her to let me cook some of the vegan dishes I’d been making in my family for years.
She was in AWE. She was like, “How is this not meat!? I’ve never had anything like this. You need to be a vegan chef.” I was crying. I didn’t want to do it. I didn’t want to be put in a box. I wanted to cook everything. But after about six months, I dove into the vegan thing and convinced her to be my mentor.
Tell me about your process for developing a vegan recipe.
I dream about something, and then I get up and do it. I always mimic the texture, the look, and the flavor. I’ve never not had a recipe work. I know “never” shouldn’t be in our vocabulary, but it’s true. Sometimes, things turn out perfectly on the first try!
What’s your current favorite thing to cook?
It’s so simple, but my favorite thing to make right now is fried “calamari.” I was on Facebook live one day, putting things into the pot, and I was like, man, this tastes exactly like it. You would never be able to tell it’s vegan.
What’s your favorite setting to cook in?
Dang! That’s a hard one! I would say, when I’m hired to do dinner for two. I’m in control of setting the entire ambiance when it’s just a couple. I bring everything from the candles to the champagne. They provide me with their house and their kitchen, and I design and cook a four-course menu. When I’m cooking more intimate foods, I have more time to decorate and plate the food using my artistry.
What are some common misconceptions that people have about veganism?
There are so many. People assume vegans are supposed to be skinny. People think that we’re all doing it for dietary restrictions. They think we’re all crazy. They believe we have bland food. The reality is that we don’t all just eat lettuce. This perception has gotten better, but much more needs to be learned.
What’s a typical workday like for you?
I have content days and chef days. If I’m doing meal prep for a client, I go to the grocery store that morning, take the groceries to their home, and cook for four to five hours, preparing four to five meals for the next few days. When I’m done, I clean up the kitchen — I always leave it cleaner than when I got there — and go home to play with my grandchild. Then, I’m back in my kitchen, creating and editing content. I always try to catch up on emails at the end of the day and top off my day with a hot bath.
You’re such a steward of connection in the culinary world. Tell us about your regular pop-up events.
I am getting ready to start them back up in April. It’s a way to bring people together in real life who’ve become my “friends” online. I do “Brunch with Chef Joya,” and I am starting my dinner tour back up. I go around to different cities and cook a six- or seven-course dinner. This year, I’ll structure them so that more people can taste my food but still in an intimate setting. That kind of dining experience is something you don’t find anywhere in the vegan community.
What’s something that people are often surprised to learn about you?
I’m 40. I have 15 brothers and sisters. I’m an artist. I paint, and I’m a professional makeup artist.
What’s the best advice you’ve ever received?
Chef Lisa, my mentor, always said that no one can take anything away from you that’s meant for you. When I was starting out, she gave me her recipes and business knowledge, showing me how to do everything. I wasn’t used to that. I asked her why she was giving me so much, and she said, “You’re not competition to me.” She explained that nobody can take away what’s meant for us. It’s already written. That’s why I’m able to give out so much. I need everybody to learn how to do these things. Holding onto something too tightly makes you more likely to lose it.
Besides faith, family, and friends, name three things you couldn’t live without.
My wigs, my wine, and my music (my favorite genre is neo-soul).
LIGHTNING ROUND!
- Favorite vegan restaurant in the South: Sanctuary Bistro in Charlotte, NC
- Favorite town in the South: Asheville, NC
- Last vacation: Las Vegas
- What’s on your bedside table: A bottle warmer, my water, and water flavor packets. I hate plain water. I’m loving the Starburst and Skittles flavors these days.
- Go-to birthday present (to give): Money
Thank you, Chef Joya! All photos submitted by Chef Joya unless otherwise noted. Connect with her on Instagram @cookingwithjoya.
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