Joudie Kalla has been working as a chef in London for the past 20 years. She Trained at Leiths School of food and wine and went on to work in several restaurants before opening her Palestinian deli Baity Kitchen. Joudie then began writing her first best-selling cookbook Palestine On A Plate in 2016 and her upcoming much-awaited cookbook Baladi. They both focus on the food from Palestine and the Levant which is where her heritage is. Joudie also does food consulting for restaurants and hold supper clubs every few weeks in and around London.