Joy’s Cooking Classes, owned by Owensboro’s Ashley Webb, recently became the backdrop for an episode of TLC’s 1000-lb Sisters. The episode, which aired on Monday, featured the Slaton sisters preparing for an upcoming dinner party, bringing her to Joy’s for a cooking lesson in steak preparation.
1000-lb Sisters debuted on TLC in 2020 and follows the lives of Amy and Tammy Slaton, siblings from Dixon, Kentucky, who navigate the challenges and triumphs of weight loss and everyday life under the spotlight. The show has drawn significant attention for its candid portrayal of the Slatons’ journey.
According to TLC, the sisters are trying to lose enough weight to qualify for and undergo life-changing bariatric surgery and pursue their dreams.
Webb owns Joy’s Cooking Classes and shared her experience working with the sisters in an interview with OT on Wednesday. Webb said she received an email from TLC asking if the sisters could film an episode at her cooking studio and was initially skeptical.
“I thought it was a scam,” Webb said.
After verifying the offer, Webb agreed, and the episode was scheduled for filming in January.
For the episode (Season 6, Episode 5, titled Carbe Diem) one of the sisters opted to cook filet mignon seasoned in a unique mix of Tajin and lemon pepper seasoning, which Webb noted wasn’t a typical choice for steak.
“I think they did it for shock value,” she said, adding that while it wasn’t her preferred seasoning, the experience was a memorable one.
Webb described the filming process as intense, with cameras and crew members filling the space.
“They had people in vans outside and even in my coffee shop next door with monitors,” Webb said. “Despite the cameras, we carried on class in a normal manner, but production staff occasionally paused to direct or prompt certain moments.”
Reflecting on the sisters themselves, Webb said they were pleasant and down-to-earth.
“They were really nice,” she said. “The show’s kind of built around drama, but I thought they were really nice. I think they came in expecting people to treat them differently … but we didn’t do that. We made them feel like they were at home.”
