Move over, Ina Garten. Step aside, Giada de Laurentiis. There’s a new kitchen queen who has stolen our hearts by way of our stomachs. And we’re not just talking about the dishes she whips up, but also the belly laughs she serves up.
The production value is impressive and her kitchen is camera-ready, but Judy Ann’s Kitchen is unlike any cooking show on air today. Less Ina Garten and more Julia Child, Juday keeps it waaaay real.
She’s not afraid to make mistakes and isn’t a bit interested in hiding her blunders: She overseasons the pork, burns her tongue constantly, and struggles with her food processor almost every time she uses it. But that’s the genius of her show; because in real life, this is what happens in the kitchen. It never goes as perfectly as how the chefs on television make it look.
Make no mistake though, the woman can cook. (ICYDK: Judy Ann took a culinary course at the Center for Asian Culinary Studies in San Juan, even graduating with honors!)
When she confidently measures ingredients by look and feel, handles a knife like a true pro, and cooks with the flexibility of someone who is in command of the ingredients at her disposal, you’re reminded that she knows her way around the kitchen, notwithstanding the fact that her food processor is out to undermine her every step of the way. But we don’t tune in purely to learn how to cook, not really.
In fact if we’re being completely honest, we subscribed to the channel mostly for the comedy. And there’s plenty of comedy.
As Juday would say, ’Yun ’yun e! However, we have to admit, her recipes for Tinapa Rolls, Seafood Kare-Kare, and Mamon Bread Pudding have won us over. They look absolutely delicious. And we’re learning to cook despite ourselves.
Keeping it real
A dash of life lessons and a pinch of wisdom
Her one-liners and zingers are gold!
Her love affair with butter/patis/bagoong balayan is well-documented.
And she uses them LI-BE-RAL-LY.
Her taste testers—aka her kids—are adorbs!
She’s always genuinely surprised when her recipes work out.