Yummy Eats

Private Chef * Caterer * Event Planner * Experiential Dining Please feel free to contact us for more information.

— Joseph N. Yoon, Chef & Owner
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Yummy Eats brings a restaurant experience into the comforts of your home, and customizes each menu for every client. We are often privileged to be a part of life’s most memorable moments – birthdays, anniversaries, graduation parties, weddings – and we put a premium on not only our food, but also on the service we provide. Our service ranges from white glove fine dining to family style Sunday Supp

ers, from large scale catering to office lunches and casual fine dining, and to our most popular option, the Chef’s Table Tasting Menu, when we note your preferences and create a menu based on what is at peak freshness at the market. Once you hire Yummy Eats, we will work with you to plan every detail of your event to include menu planning, rentals, finding a location, hiring staff, and cleaning up.

09/28/2022

Is it just me or does being in Cali make me think of avocados even more? 🥑🥑

09/08/2022

I love a high ratio of vegetables to noodles when I make my japchae (Korean cellophane noodles), and I love that I got to share them with my friends even more 💚

09/02/2022

Happy to be cooking for my friends—have a great Labor Day weekend!

08/26/2022

Are these soft scrambled eggs too runny or just right?

08/24/2022

The sum of all the parts is a phrase that couldn’t be truer than with these pink pickled cauliflowers made simply with cauliflowers, red onions, vinegar, sugar, water, and love.

One may overlook how meaningful small gestures of friendship can be through the maze of life, and I can’t emphasize how incredibly grateful I am for Doug’s thoughtfulness and kindness to me—particularly this year 💗

08/23/2022

I’m heading to an annual summer party with many of my closest friends, and thought I’d host a Pickled Pepper Eating Contest. I was gifted these peppers and thought it’d be a great way to share the goodness with everyone. Had I more time before the party, I would’ve considered fermenting them, but opted to pickle a spicy version in apple cider vinegar, and a milder pepper pickle in regular vinegar.

Also pictured, cauliflower leaf and stem cricket kimchi, and pickled cauliflowers with red onions.

08/06/2022

I haven’t been cooking much meat lately, but had leftover ingredients from a catering gig, and made these prosciutto wrapped, lump crab, mashed potato, bell pepper, and asparagus bombs with green goddess sauce. Hundred percent would eat ag*in 😋

07/11/2022

Summertime is the best time for a frose, am I right? Blend strawberries with simple syrup and strain. Blend the mixture with ice, rose wine, and lemon juice, and serve cold and frothy. Enjoy with friends ☺️🤩

04/07/2022

There were multiple times this week where I expressed that I was living the dream during conference calls with my colleagues. The partnerships and collaborations that we are cultivating, and the forthcoming announcements this year are the fruition and rewards of five years of focus, dedication, conviction, and sacrifice.

I worked so hard to create these amazing opportunities, and my heart is full of joy and gratitude not only to accept these wonderful opportunities, but to absolutely smash them out the park.

I am literally exploding with excitement and couldn’t contain myself…hope you are feeling inspired, productive, and loved, xoxo

02/19/2022

Panko crusted, mashed potato, broccoli-cheese bombs, with scratch marinara. One of many tasting dishes to celebrate the anniversary of my dear friends.

02/10/2022

Ok, last thing I’ll post about for now, but if you’re interested in knowing more about what we do, please join us for an IG Live with NYT Opinion to discuss our participation in their three part video series entitled, “We’re Cooked.”

02/10/2022

Have you checked out JVN’s new Netflix series, “Getting Curious” yet? You can catch us on an episode cooking with Padma Lakshmi! 💗💗

02/07/2022

Did you know that Chef Joseph appeared on Live with Kelly and Ryan three times, and was acknowledged in this year’s Viewers’ Choice?

02/03/2022

If you guys are curious about what I’m doing at , you can watch an episode of ’ Method Mastery where I’m featured cooking edible insects. Now viewed over 1.5M times 😍

02/03/2022

If you’re wondering what my work at is about, and why there has been such a great deal of interest in it globally, this profile by CNN’s Going Green may both inform and entertain you.

01/31/2022

I haven’t been posting onto this account much lately, but it’s not because I haven’t been extremely busy cooking! Super proud and humbled to announce that I’ll be Culinary Director at the Future of Food at , in addition to moderating a panel on “The Psychology Behind Mainstreaming Insect Cuisine.” Please see below for more info on .

The food system is becoming increasingly unjust, precarious, and unsustainable. Though change is necessary, dialogue is often siloed and lacks diversity of experiences, perspectives, and identities.

The organizers, partners, and sponsors of The Future of Food at SXSW recognize an increasing need for shared conversation between innovators, thinkers, funders, and consumers to actively make change toward a more just, sustainable, and resilient future food system. We are programming a week-long space (March 11-18) to facilitate conversations between multiple experts, leaders and stakeholders, and provide free access for everyone to engage directly, in person or virtually, with opportunities to learn about and impact change in the food system.

The programming works toward measurable impact in future approaches to food-based change that, importantly, provides everyone a seat at the table. This year, we will be hosting the event live from the SXSW Headquarters in the SXSW Center in downtown Austin, while also leveraging online streaming and broadcast partnerships to ensure open accessibility of our two full days of dynamic programming. Our online strategy is also equipped to handle a full online transition in the case that mass gatherings are unsafe due to the pandemic.

If you are interested in becoming a sponsor, and would like to discuss how we can customize an activation for your brand, please feel free to get in contact.

Fearlessly forward, Chef Joseph Yoon ()

https://www.eventbrite.com/e/free-the-future-of-food-at-sxsw-2022-100-speakers-12-incredible-events-tickets-250183945917?aff=ebdsoporgprofile

01/15/2022

Have you ever cooked an egg into your oatmeal? It’s so cold and blustery outside, I wanted to add a little something extra to my steel cut oatmeal, and I loved it so much that I ate it twice this week already.

I’m a big fan of savory oatmeal, and added some of my mom’s soy-pickled Korean gochu peppers. I mistook them for serrano peppers, but my mom told me they were small because it was from her garden’s last crop. Stay warm!

12/26/2021

There’s a rising consideration for whether we should eat octopus (and Cephalopods) since their sentience was acknowledged by scientists in a new bill recently passed in the UK.

I’ve reduced my consumption of octopus in recent years, but have also drastically reduced my overall consumption of meat and seafood. I don’t think I’ll give it up entirely, but I feel better knowing that what I purchase, consume, and support can have an impact not only on my health and well being, but in mitigating climate change as well.

Snacking on some baby octopus with cucumbers and gochujang sauce while ruminating on the sentience of cephalopods.

12/25/2021

Twas a quiet Christmas Eve’s dinner with grilled kalbi and mackerel wrapped in lettuce leaves, and adorned with a variety of my mom’s delicious banchan. Merry Christmas.

12/20/2021

Back at the end of 2019, I dreamt of turning Yummy Eats from a catering/private chef business into a Consumer Packaged Goods company. That never happened, but slowly reconsidering that path ag*in for small batch, curated goods made by yours truly.

Pic is of g*i lan, yu choy, Shanghai bok choy, chives prepped for winter kimchi.

11/28/2021

One of the favorite things I love to do after visiting my parents, is to eat the leftovers—it recalls a recent food memory, and physically transports me with a belly and seoul warming embrace.

My mom’s turkey soup with napa cabbage, and banchan.

11/27/2021

We made this delicious grilled kalbi, spicy Chilean sea bass soup, and eight delicious banchan side dishes. All the Thanksgiving leftovers will be for everyone to take home 😍😍

11/26/2021

Happy to be with my family this Thanksgiving 🧡

11/17/2021

I was inspired to make some bone sticking spicy chicken-miso soup with a stock made from a leftover roast chicken carcass for breakfast today. Big day with huge deadlines looming, so I wanted something to power me through the chilly morning. I took the stock, added spicy miso, brown rice, Shanghai tips, an egg, and a ton (and I mean a TON) of garlic, ginger, and scallions.

11/16/2021

Royal trumpet mushroom scallops, with carrot-ginger-coconut sauce, spicy carrot top pesto, and poor lighting 😋🤓🤪

Address

862 Dekalb Avenue
New York, NY
11221

Website

http://www.yummyeats.net/

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Videos

Overnight turkey stock (thirteen hours total).

Slow braised to spoon tenderness, chilled, then crisped to perfection—pork belly by request for the nephew.

Making a spicy chicken soup with this stock I made by cooking four quarts of water with one carcass, then reducing it to one and a half quarts. I usually save a quart for soup, and drink a pint for fun.