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Chef Jin
Chef-Owner
Jin’s Journey, Inc & Jin’s Jams & Jellies
August 12, 2014

The idea of opening a restaurant is the kind of thing that sounds good to some, and crazy to others. For Jin, it was a good kind of crazy, and it planted the seed that she could turn a passion for food into a real career. Jin's Journey evolved into a mission to empower people of any age to help build a sustainable and healthy food system. Through videos, recipes, classes and events, Jin provides tangible resources that help to change the way we eat.

When did you know that you wanted to work in food?

Well it started when I was 5 years away from the big 3-0! I was sitting back and thinking to myself, what am I doing with my life? I was not happy with the work I was doing (corporate sales). I was making decent money but I was not fulfilled. It was really hard to get up each morning and head into work. Meanwhile, I was hosting dinner parties and doing small catering gigs for friends and family - it was in those moments when I was event planning, menu planning, cooking, serving, and talking about the farmers or local artisans I got certain ingredients from - those were my happiest moments.

But still I was thinking, where are you going in this life??? Then a friend said to me over dinner one day, "seriously you should just open a restaurant". I laughed it off, but days later it was still echoing in my mind. Long story short, I eventually started a food blog, which evolved into a cooking show on public access tv, which then evolved into a deeper interest in food education and urban farming  ? to what Jin's Journey is today. It was quite a journey (pun-intended) and I can now say I wake up with a huge smile on my face every morning and continue to fall deeper and deeper in love with the work that I do.

How did you get your current good food job?

I developed it! Since 2009 I had been working on building my business. I worked as many nights and weekends that I could to cater and teach cooking classes ? all while working full-time. In July of 2013 I finally left my job to pursue my business full time. I am now able to provide a youth mentorship culinary program, teach cooking classes, organize community events, cater events, produce a product line and produce my cooking show. Today my days are longer, but I feel so good about what I do. I wouldn't change it for the world!

How did your previous work or life experience prepare you for a good food job?

All of my life I had taken on leaderships roles in groups I was involved in or developed groups when I felt my environment was lacking a place for me to express my interests. In college, I minored in women's studies (majored in TV Production) and was inspired to continue the conversations we started in our classes. I decided to align myself with the colleges Women's Center and help to grow the programming. I founded a feminist group - RAW: Revolutionary Alliance of Womyn. We were able to create a safe space for women on campus to share their experiences, participate in activities benefiting women support groups, bring the production of "The Vagina Monologues" to campus - which continues to be produced every year to date. Those experiences were certainly the foundation of my passions in activism and food justice.

In all of my jobs I moved quickly into management/leadership or creative roles, which always placed me in positions to solve problems and/or work with colorful characters (haha). I certainly feel that my work experiences prepared me to be a pretty savvy entrepreneur, problem solver and leader.  I think these are all great qualities for me to continue to grow as a strong voice in the good food community.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

So far my greatest obstacle was making the decision to leave a full-time secure job and take that leap of faith to pursue my dreams and passions and run my culinary business full-time. It took me a couple of years to muster up the strength and courage. I constantly went back and forth on the decision. After taking that leap, it has continued to prove to be the best decision I had ever made.

What can you identify as the greatest opportunities in food right now?

All of the amazing organizations out there today that are supporting and educating youth about Good Food! All across the country these amazing opportunities are sprouting. Youth are learning all about the importance of where our food comes from AND getting hands on experience with growing food in their communities! It is such a beautiful movement that is growing rapidly.

This is work that I have experience in and those moments that I spent mentoring youth, speaking with them about food miles, to watching them harvest food they grew themselves, and then teaching them how to prepare meals with those fresh ingredients-it takes my breath away to watch the pride and joy they feel. Those moments are priceless.

If you could be compensated for your work with something other than money, what would it be?

Chocolate covered blueberries - I can live off of that ?

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