Fly By Jing Founder Jing Gao On Condiments, Culture, And Her New Cookbook
Oct 25, 2023
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Jing Gao, Founder of Fly By Jing and author of the brand new Fly By Jing cookbook, talks about her cult condiment, elevating Chinese food, and the story behind her soon-to-open Sua eatery in L.A.
Jing Gao's journey of reclaiming her Chinese name and embracing cultural appreciation.
The expansion of Fly by Jing's product line and collaborations with other brands.
Deep dives
Jing Gao's Culinary and Entrepreneurial Journey
Jing Gao, the creator of Fly by Jing and author of 'The Book of Szechuan Chili Crisp,' discusses her upbringing and multicultural experiences, including frequent moves to different countries. She reflects on how her love for Sichuan cuisine and the vibrant energy of fly restaurants inspired her to delve deeper into Chinese food. Gao shares her transition from working in multinational corporations to opening her own restaurant in Shanghai, emphasizing the importance of brand creation and storytelling. She also reveals how the success of her chili crisp condiment led to the expansion of Fly by Jing's product line and her collaboration with other brands. Additionally, Gao highlights the significance of cultural identity, the reclamation of her Chinese name, and her efforts to challenge traditional narratives surrounding Chinese food in the Western market.
Fly by Jing's Mission: Elevating Sichuan Flavors and Expanding Palates
Jing Gao shares her mission to evolve culture through taste and elevate consciousness by expanding palates and minds. She discusses the versatility of her flagship product, chili crisp, and emphasizes its accessibility beyond Chinese cuisine, encouraging people to experiment and personalize their culinary experiences. Gao also recounts the challenges she faced in establishing Fly by Jing's brand identity, particularly in confronting negative reactions and stereotypes. She underlines the importance of pricing her premium Chinese food products fairly and combating the misconceptions surrounding Asian cuisine. Furthermore, Gao discusses her cookbook, 'The Book of Szechuan Chili Crisp,' which not only showcases her personal story and recipes but also aims to make Sichuan flavors more accessible for home cooks.
Fly by Jing's Collaborations and the Evolution of Chinese Cuisine
Jing Gao talks about Fly by Jing's collaborations with other brands and restaurants, driven by organic friendships within the culinary industry. She highlights the brand's focus on showcasing the versatility of Sichuan flavors and expanding people's understanding of Chinese food. Gao discusses the importance of collaborations in promoting her brand, while also challenging and transforming traditional narratives about Chinese cuisine. She mentions specific collaborations, such as partnering with ice cream shops to create chili crisp-infused ice cream and collaborating with Fish Wife to develop a tin fish product. Gao also shares her excitement about opening a new restaurant called Swat in Larchmont Village, Los Angeles, which will offer Sichuan-inspired dishes featuring organic Californian produce.
Jing Gao: Reclaiming Identity and Inspiring Others
Jing Gao discusses her personal journey of reclaiming her Chinese name, Jing, after years of going by a Western name, Jenny. She explains how this decision was motivated by a desire to fully accept herself and to stop trying to prove her right to exist to others. Gao highlights the importance of identity, self-expression, and cultural appreciation in her work. She also reflects on the challenges she faced in the culinary industry and the moments of spiritual awakening that led her to embrace her authentic self. Gao concludes by sharing her excitement about future endeavors, including the opening of Swat and her mission to continue inspiring others through food and storytelling.
Jing Gao is the founder of Fly By Jing, the brand famous for its Sichuan Chili Crisp, and author of the brand new Fly By Jing cookbook. She joins guest host Samah Dada of Dada Eats to talk about her cult condiment, her corporate career, reclaiming her name, elevating Chinese food and flavors, and the story behind her latest project, the soon-to-open Sua eatery in L.A.
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Hosted by Kerry Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Music by Tralala, “All Fired Up”
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