1/17/2024 0 Comments Videobrowser jing gaoThe story resonated with people, who saw the product's value in introducing complex Sichuan flavors in a way that hadn't really been done before. So I made a video of me in Chengdu talking about the flavors, going to the spice markets, talking about the importance of these ingredients and really demonstrating that this is a new paradigm about Chinese food, and that it can be some of the highest quality food out there," Gao says. market and see the appetite for what I was doing. "I decided to launch on Kickstarter first and test the U.S. In order to get the appropriate capital to undertake the project, the writer-turned-chef-turned-entrepreneur created a campaign on Kickstarter. previously, her experience writing for publications in the country encouraged her to build a product there.īut though she had an idea for a food product, scaling her idea was a different beast. Gao left Shanghai and turned to the United States for her entrepreneurial pursuits. I wanted to kind of challenge the existing notions about what Chinese food can be or should be." And I also knew that I wanted to bring these flavors to a wider audience on a larger scale. But the parts that I love the most about the process were the product creation, the flavor creation, the storytelling and the branding. "Operating a restaurant wasn't really what I wanted to do," Gao says. However, Gao's ventures taught her that although she loved working with food, her interest in the cuisine wasn't necessarily in serving it. Gao traveled the world holding popup dinners in places like Hong Kong, Japan and Australia and ran the business as a one-woman show, doing everything from cooking, to branding and interacting with guests. She used the success of her restaurant to create Fly By Jing, an underground supper club, in 2016. The restaurant was revolutionary in that it focused on transparently sourced, safe and clean ingredients at an affordable price - a concept Gao likened to " a Chipotle for China." In 2014, Gao used her passion to co-found Shanghai-based restaurant Baoism. But the more she studied, learned and cooked her way to understanding Chinese cuisine, the more she wanted to get involved with the food scene. Gao's passion for sharing Chinese cuisine first took the form of writing for her blog and various publications.
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