From her early days as a hostess at COTE Korean Steakhouse to partnering with wine bars across New York City, Jennifer has carved her own path with Club Soda — a proof of concept that Chinese dishes and natural wine can be a perfect match. In this episode, Jennifer shares what motivated her to pursue a career in food, how she pushed herself to create original dishes, and the lessons she’s learned running pop-ups. We talk about the balance between intimate 10-person dinners and high-energy events for 100+ guests, and what it takes to prioritize as both a chef and a business owner.

Chapters

00:54 Early Influences and Career Path in Food

02:22 Experiences at Notable Restaurants

04:39 Transitioning to Pop-Ups and Business Maturity

06:24 Inventory Management Challenges

07:52 Cooking for Different Group Sizes

10:11 Planning and Execution of Pop-Ups

12:31 Sustainability and Competition in the Pop-Up Scene

14:55 Cultural Representation through Food

17:12 Mooncake Project and Seasonal Offerings

18:24 Lessons Learned in the Pop-Up Industry

19:57 Personal Reflections on Dining and Appreciation

21:39 Self-Care and Staying Inspired

22:52 Rapid Fire Questions and Closing Thoughts