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Yi Jun Loh is a Malaysian food blogger at Jun & Tonic (nominated for the Saveur Blog Award 2018), a food writer for TASTE, Saveur & Food52 & podcaster for Malaysian’s national radio channel BFM (Baking Bread) & his own podcast, Take a Bao.
If you’ve ever wondered how you can break into the Malaysian food industry, then this is the podcast episode for you!
Who is Yi Jun Loh?
Now you would’ve expected for one in the creative industry, that Yi Jun always had a deep love of food & pushing the boundaries of what he can do. But that was not the case.
While completing his engineering degree at Cambridge University, he ended up rooming with a friend, Andrew, who brought him into the world of food. Cooking elaborate dishes in their shared kitchen awakened the chef in him. An awakening that led him to consider breaking the convention upon graduation.
Rather than taking on an engineering or consulting job, why not give Le Cordon Bleu a go?
Le Cordon Bleu & Blue Hill at Stone Barns
In this STIMY episode, Yi Jun shares his experiences:
Returning home to Malaysia
After his working stint in the US, Yi Jun returned to Malaysia and worked to establish himself in the Malaysian food scene. He shares
Show notes: https://www.sothisismywhycom/15
5
2121 ratings
Yi Jun Loh is a Malaysian food blogger at Jun & Tonic (nominated for the Saveur Blog Award 2018), a food writer for TASTE, Saveur & Food52 & podcaster for Malaysian’s national radio channel BFM (Baking Bread) & his own podcast, Take a Bao.
If you’ve ever wondered how you can break into the Malaysian food industry, then this is the podcast episode for you!
Who is Yi Jun Loh?
Now you would’ve expected for one in the creative industry, that Yi Jun always had a deep love of food & pushing the boundaries of what he can do. But that was not the case.
While completing his engineering degree at Cambridge University, he ended up rooming with a friend, Andrew, who brought him into the world of food. Cooking elaborate dishes in their shared kitchen awakened the chef in him. An awakening that led him to consider breaking the convention upon graduation.
Rather than taking on an engineering or consulting job, why not give Le Cordon Bleu a go?
Le Cordon Bleu & Blue Hill at Stone Barns
In this STIMY episode, Yi Jun shares his experiences:
Returning home to Malaysia
After his working stint in the US, Yi Jun returned to Malaysia and worked to establish himself in the Malaysian food scene. He shares
Show notes: https://www.sothisismywhycom/15
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