Podcasts about junzi kitchen

This week's episode of the “Buzzworthy Brands” podcast features Yong Zhao, co-founder and CEO of the two brands, talking about his company's plans to re-imagine this dining segment.

Lucas Sin, founder of Junzi Kitchen (based out of New York City, New York) shares his devotion to food exploration and design, walking us through his design-thinking and scientifically-driven approach to curating the perfect dish, his trips to find inspiration in regional Chinese dishes, and his mission to changing the perception and narrative of Chinese American food. Lucas started his culinary journey as a 16 year-old in an abandoned newspaper factory in Hong Kong, and then went on to graduate from Yale University in New Haven, Connecticut - where he met his co-founders for Junzi Kitchen. Now, Junzi Kitchen has five total locations, and Lucas has channeled his energy into developing additional ventures, which include: 1. Nice Day, a way to order Chinese American classics aimed to combat the decline of mom-and-pop Chinese restaurants in America 2. Distance Dining, a fusion-based tasting menu that can be delivered straight to your door featuring partnerships with other NY eateries 3. Hand-crafted chili oil in a charity partnership with the Metropolitan Museum of Art. Lucas was also just honored under Forbes 2020 Food & Drink 30 under 30 list! Listen in to see how he made it happen.

《纽约艺术圈》正式开启“纽约会客室”系列播客节目啦，每月一次邀请纽约各路大咖，带你从方方面面，解锁最接地气儿的纽约艺术圈~前一阵，惊闻纽约大都会艺术博物馆（MET）和纽约某家中餐厅，合作推出了联名款中国辣椒油？这也太有意思了！这家中餐厅是在纽约地区爆火的君子食堂（Junzi Kitchen）——2015年创始于耶鲁大学校园，目前在纽黑文和纽约有四家门店，日常提供中国北方快餐式的拌面、春饼以及沙拉，部门门店还会在周末晚上提供夜宵。这期《纽约艺术圈》邀请到了纽约君子食堂的联合创始人赵勇，君子食堂设计及品牌策略主管、此次与大都会艺术博物馆合作项目负责人Nicky Chang，畅谈中餐厅与博物馆的跨界合作、分享艺术与美食之间的关系、探讨中国文化如何出海等有趣议题！君子食堂x大都会艺术博物馆牛年限量版辣椒油购买链接：https://www.junzi.kitchen/themet，每销售一瓶辣椒油，都将捐赠50%销售款至大都会艺术博物馆（购买仅限美国境内）。【本期嘉宾】赵勇（共同创始人，CEO）北京大学元培学院第一届全国高考招生生命科学方向毕业；元培学院第三届学生会主席；耶鲁大学环境科学硕士&博士生（博士期间休学创办君子食堂）；耶鲁大学中国学生学者联合会主席。辽宁盘锦人。Nicky Chang（设计及品牌策略VP）Williams College 经济和艺术史本科，耶鲁大学建筑学硕士，曾供职于设计了纽约地标世贸一号One World Trade Center的建筑事务所SOM，负责华尔道夫酒店的改造项目，上海人。我是天楚，我在纽约。欢迎大家订阅《纽约艺术圈》，如果你有任何想法和建议，也欢迎留言告诉我哦！（图片来源于网络）

《纽约艺术圈》正式开启“纽约会客室”系列播客节目啦，每月一次邀请纽约各路大咖，带你从方方面面，解锁最接地气儿的纽约艺术圈~前一阵，惊闻纽约大都会艺术博物馆（MET）和纽约某家中餐厅，合作推出了联名款中国辣椒油？这也太有意思了！这家中餐厅是在纽约地区爆火的君子食堂（Junzi Kitchen）——2015年创始于耶鲁大学校园，目前在纽黑文和纽约有四家门店，日常提供中国北方快餐式的拌面、春饼以及沙拉，部门门店还会在周末晚上提供夜宵。这期《纽约艺术圈》邀请到了纽约君子食堂的联合创始人赵勇，君子食堂设计及品牌策略主管、此次与大都会艺术博物馆合作项目负责人Nicky Chang，畅谈中餐厅与博物馆的跨界合作、分享艺术与美食之间的关系、探讨中国文化如何出海等有趣议题！君子食堂x大都会艺术博物馆牛年限量版辣椒油购买链接：https://www.junzi.kitchen/themet，每销售一瓶辣椒油，都将捐赠50%销售款至大都会艺术博物馆（购买仅限美国境内）。【本期嘉宾】赵勇（共同创始人，CEO）北京大学元培学院第一届全国高考招生生命科学方向毕业；元培学院第三届学生会主席；耶鲁大学环境科学硕士&博士生（博士期间休学创办君子食堂）；耶鲁大学中国学生学者联合会主席。辽宁盘锦人。Nicky Chang（设计及品牌策略VP）Williams College 经济和艺术史本科，耶鲁大学建筑学硕士，曾供职于设计了纽约地标世贸一号One World Trade Center的建筑事务所SOM，负责华尔道夫酒店的改造项目，上海人。我是天楚，我在纽约。欢迎大家订阅《纽约艺术圈》，如果你有任何想法和建议，也欢迎留言告诉我哦！（图片来源于网络）

Today’s guest on the “Phil with F30” podcast is Lucas Sin – Chef of Junzi Kitchen Forbes List: USA Year: 2020 Category: Food & Drink It was his Asian parents’ dream to send him to the U.S. for higher education so he didn’t end up working in some low paying kitchen. So it’s ironic that this son left Hong Kong, went to Yale, and returned to a Chinese kitchen. Lucas Sin, Chef of Junzi Kitchen, has four locations in NY City and New Haven, Connecticut. Lucas raised over $5-million in funding, including an investment from the co-founder of PF Changs. Lucas’s recipe for success is based on his curiosity about American Chinese cuisine with a dash of cognitive science! In our conversation Lucas shares:  The importance of apprenticing-scrubbing dishes and working your way up. Searching for nuances of Chinese American food. Being quick to abandon things that don’t work or improve it, so it does. Understanding the customer experience. With ingenuity and quick pivoting, Junzi Kitchen stayed open during the pandemic. Lucas organized a system to work with existing programs and invited other restaurants to feed front-line workers with safe and scalable ways that meet hospital standards. He continues feeding workers by taking donations. Consider making a donation. And if you get the opportunity, eat more fried noodles–Junzi’s Chow Mein. It’s really good!   “Under 30 Seconds Round” 1. What is the book you’ve gifted more often than any other book, and why? Lydia Davis books.  She packs an immense amount of meaning in a few sentences in her short stories. 2. What’s one of the best investments and one of the worst investments you’ve ever made and why? Best - Exercise resistance bands. Worst - An air fryer. 3. What’s the most impactful thing you do in your Morning and Evening routines? I don’t have a morning or evening routine. I have a coffee machine that wakes me up better than an alarm clock. 4. Pretend you won the Peter Thiel Fellowship and you were going to get money to start a business instead of going to college, what’s the very first thing you’d do to start a new business? I believe in going to school.  It made me a more curious and empathetic being.  I’d also invest in real-life work experience. 5. What’s something you never knew you needed? Espresso, Aero Press, and drip coffee machines. In the REVIEW SECTION, please let me know… The city / country you’re tuning in from! How Lucas Sin’s story has inspired you! And, your favorite part of this episode! Tell me the questions you’d like me to ask future Forbes 30 Under 30 Members!   GUEST INFO: Lucas Sin – Chef of Junzi Kitchen CONTACT: Twitter @chinesechipotle & Instagram @lucas.sin WEBSITE: http://www.junzi.kitchen/ COUPON CODE DISCOUNT for audience:  MAKE A DONATION:  https://www.junzi.kitchen/shareameal HOST INFO: Phil Michaels SOCIAL: @iamphilmichaels YOUTUBE: www.youtube.com/philmichaels PODCAST WEBSITE: www.philwithF30.com PHIL’s WEBSITE: www.iamphilmichaels.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the Digest we're compiling some of our favourite clips from our recent package What Now, Predicting the Future of Restaurants, on Eater.com. Jenny Zhang interviews Soleil Ho on the landscape. Nicholas Mancall-Bitel interviews Eric Rivera on how small business' can adapt. Lesley Suter talks to Keith Corbin about the growing expectations for chefs. Jenny talks to Krishnendu Ray about the necessity of socialized medicine in the restaurant industry. Jenny talks to Lucas Sin of Junzi Kitchen about toxicity and what mom and pop restaurants can learn from Fast Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's show, I welcome Lucas Sin, Eater Young Guns Class of 2019 and Forbes 30 under 30 and the chef/partner in Junzi Kitchen. Lucas opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong with the help of friends and support from his family. While obtaining a degree in the Cognitive Science and English departments, he also hosted a popup out of his dorm and cooked at multiple restaurants in New Haven. In the Yale Entrepreneurial Institute he met his future Junzi Kitchen business partners and incubated the concept. In 2015, Junzi kitchen opened in New Haven and now has 3 additional locations in New York City. The company also has a new concept called Nice Day, which was born out of the pandemic and is focused on honoring classic American-Chinese classics. Nice day is currently incubating inside of a Junzi location, while they plan to launch its own brick and mortar location soon. In this episode we talk about pop-ups, not knowing what goes into opening a restaurant, the rapid growth of Junzi Kitchen and the past present and future of American-Chinese food.Heritage Radio Network is a listener supported nonprofit podcast network. Support theLINE by becoming a member!theLINE is Powered by Simplecast.

Our host, Nicole Cacal, catches up with Chef Lucas Sin of Junzi Kitchen. Their conversation took place in early 2020, just as New York City and the rest of the United States was entering quarantine. They discuss the ways Lucas has applied Design Thinking to Junzi during the pandemic and how operating more as a startup has kept his restaurant at the forefront of innovative dining options during a particularly challenging time for the foodservice industry.This episode is presented by Forbes Ignitewith production by Due South Media©2020 Forbes Ignite

Our host, Nicole Cacal, catches up with Chef Lucas Sin of Junzi Kitchen. Their conversation took place in early 2020, just as New York City and the rest of the United States was entering quarantine. They discuss the ways Lucas has applied Design Thinking to Junzi during the pandemic and how operating more as a startup has kept his restaurant at the forefront of innovative dining options during a particularly challenging time for the foodservice industry.—Chef Lucas Sin on LinkedInNicole Cacal on LinkedInForbes Ignite WebsiteForbes Ignite on InstagramForbes Ignite on LinkedIn

When I first met Lucas Sin, he was running a pop up restaurant every Friday night in the basement of a Yale dormitory. Little did I know he would go on to design the entire food menu for the successful chain of fast-casual restaurants, Junzi Kitchen. Junzi Kitchen's mission is to update the American understanding of Chinese cuisine and has been dubbed “the sweetgreen of Chinese food” by Vogue magazine. Since starting Junzi Kitchen, Lucas has been named on Forbes 30 under 30 and Eater Young Guns, which names the future leaders of the restaurant world. In this episode, we talk about how he developed an interest in food, how he helped launch a successful restaurant chain, and what his day to day is like as a culinary director and chef. To learn more about Lucas Sin, check out our show notes at https://www.thenewschoolpodcast.com/episodes/s2e3-how-i-became-a-culinary-director-with-lucas-sin --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Next Monday, The New School is back and better than ever, with amazing new guests including a Emmy Award-winning foreign correspondent, the former CMO of Sequioa Capital, the culinary director of Junzi Kitchen, and much more. Subscribe to stay up to date, new episode out every Monday! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Sofia Coppola, the trailblazing director behind such films as The Virgin Suicides, Marie Antoinette, and Lost In Translation, is our kind of gal. She loves restaurants, recipes, and cookbooks, and even has her own signature wine collection. She stopped by to talk with host Kerry Diamond about the Francis Ford Coppola Winery, the family wine business started by her father in the 1970s, as well as her upcoming film for Apple TV+, her favorite places to eat in New York City, and what she makes her daughters for dinner. Plus, find out who Nicky Chang of Junzi Kitchen in NYC thinks is the Bombe.Thank you to Emmi cheese from Switzerland and Le Cordon Bleu culinary schools for supporting Radio Cherry Bombe. 

At Junzi Kitchen, food is more than something to just fill you up — it’s a way to bridge divides between people and cultures. In this interview with Wanting Zhang, co-founder and head of business operations at Junzi Kitchen, we discuss her role at the restaurant, the impact it’s having on the food scene in Manhattan, and the individuals she works with who make it possible. 9:26: No work experience? No problem.20:26: Junzi is more than food26:01: Redefining Chinese-American food36:15: Capturing culture in food

What can food teach us about history, immigration, and international relations? For Lucas Sin, chef and culinary director of Junzi Kitchen, food is a window into a larger world, one where Chinese and American culture and history collide, mix, and transform. From four-thousand-year-old noodles to Nixon’s 1972 'chopstick diplomacy,' from the suburbanization of Americanized Chinese food to the modern proliferation of regional and fusion styles, Chef Sin discusses the evolving landscape of Chinese cuisine in the United States, and its ability to change perspectives by sparking connections between people. Lucas Sin opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the Cognitive Science and English departments, Lucas spent his weekends running restaurants out of his dorm, known as Y Pop-up. After stints at Michelin 3-star Kikunoi Honten in Kyoto and Modernist Cuisine in Seattle, he is now on a mission to revitalize Chinese cuisine in the United States as the chef and culinary director of Junzi Kitchen.

At Junzi Kitchen, food is more than something to just fill you up — it’s a way to bridge divides between people and cultures. In this interview with Wanting Zhang, co-founder and head of business operations at Junzi Kitchen, we discuss her role at the restaurant, the impact it’s having on the food scene in Manhattan, and the individuals she works with who make it possible. 9:26: No work experience? No problem.20:26: Junzi is more than food26:01: Redefining Chinese-American food36:15: Capturing culture in food

Lucas Sin, Culinary Director of Junzi Kitchen, a chain of Chinese fast-casual restaurants, joins us to share his upbringing in Hong Kong, his takes on regional Chinese cooking, as well as his opinions on the ever controversial word in the modern culinary world ― "authentic."A graduate of Yale University, Lucas met the Co-Founders of Junzi in New Haven, Connecticut. With a mission and purpose to change the perception and narrative of Chinese food, he set out to do exactly that.Lucas started his culinary experience running a pop-up as a 16 year-old in an abandoned newspaper factory on the outskirts of Hong Kong and hasn't looked back since.

How does casserole culture translate to Chinese cooking? Chef Lucas Sin and I get close-ish to an answer in episode 6. We also talk about his fast-casual, Northern Chinese cooking at Junzi Kitchen, the future of Chinese food, and the near universal appeal of cream of mushroom soup. Pinch Chinese Sommelier Miguel de Leon offers wine pairing recs (Pét-Nat, chilled Syrah, and skin contact white), and Lisa Elbert and Micah Fredman join us for a dinner of Chopstick Veal and Rice.

In this episode, we talk to Yong Zhao, Yale graduate and Co-Founder of Junzi Kitchen, about the early founding of Junzi Kitchen and his mission to bring Chinese culture to the US, one amazing plate of food at a time.

Lucas Sin, Chef of Junzi Kitchen, and Amelie Kang, Founder of TOMORROW, join us to talk about changing the perception of Chinese Takeout in the City with their fast-casual concepts. Delicious, colorful, convenient. We discuss how a simple and humble thing like takeout can drive the education of Chinese culture. Feast Meets West is powered by Simplecast

Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best. Show notes… Favorite success quote or mantra: "The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best." In This Episode with Lucas Sin, we discuss: Sin's mission to open Chinese restaurants in order to spread culture and share stories.   How Sin opened his first restaurant at the age of 16 in Hong Kong. When you're getting started, "Just do it!" Start where you can, as small as you can.  The Story behind YPOPUP. The benefits of getting your start with Pop-ups. How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you. Opening a restaurant in the city you know and love the most. Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist.   If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you. Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand.  Having a mission that people with money want to get behind. If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic. The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs.  How to approach someone, with a larger following than your own, to do a collaborative pop-up event. What data to pay attention to when determining your next location. The strategy and reasoning of opening restaurants on or near college campuses. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity. What is your biggest weakness? Distracts easily. What's one question you ask or thing you look for during an interview?  Curiosity. What's a current challenge? How are you dealing with it? Making sure the employees in his restaurants are as happy as they can be. Share one code of conduct or behavior you teach your team. Don't screw up. What is one uncommon standard of service you teach your staff? Assume everyone in your restaurant is confused. It will force you to go the extra step in service. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM   Thinking, Fast and Slow If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? What's the one thing you feel restaurateurs don't know well enough or do often enough? Took more risk with cuisine. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? WhenIWork If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness and empathy. Don't knock high heat cooking. Chinese food is pretty good. Contact info: junzi.kitchen/  @junzikitchen @Lucas.sin Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lucas Sin for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Lucas Sin of Junzi Kitchen opened his first restaurant at the age of 16 in an abandoned newspaper factory in his hometown of Hong Kong and then ran a pop-up restaurant out of dorm at Yale University. With Junzi Kitchen, he aims to update the narrative on the modern Chinese everyday food experience in the United States.

一百多年来，以复杂口味著称的中国餐在漂洋过海来到美国后也变得不那么中国。这种情况正在改变，不断涌现的新派中国餐厅正在开启中餐在美国的另一时代。一群耶鲁大学毕业的年轻人也加入到了这场变革中。他们不单想做出能想起家乡的食物，还想成为全球城市文化的一部分。 出场嘉宾： - 赵勇，耶鲁大学环境学院博士休学。Junzi Kitchen（君子食堂）联合创始人，CEO - 柏鸣，耶鲁大学艺术学院平面设计硕士。联合创始人，君子食堂艺术总监 - Lucas Sin，耶鲁大学本科认知心理学毕业，君子食堂厨艺总监 更多了解： - 2014年的纪录片《寻找左宗棠鸡》 (http://www.thesearchforgeneraltso.com/) - 张晶: Shake Shack创始人、纽约餐饮大王Danny Meyer的故事 (https://mp.weixin.qq.com/s/TlcBU3Na-j1us2F24a7jcg) - 美食杂志Lucky Peach的中国城特辑 (https://www.amazon.com/Lucky-Peach-Issue-Peter-Meehan/dp/193807307X)

"Mohnish is about to lose his mind" - Kevin Sanji Per Se is the 3rd most expensive restaurant in the world. Marisa Negro - a pastry chef - works at the 3-star Michelin restaurant (12 hour days are a minimum).  Ever since she could remember, she loved cooking. But when she was 19, she fell in love. And - surprisingly - that story is much different than what happened with cooking. Weirder still, it brings us to something else: the secret to falling in love with learning. On this episode, we cover: - How to fall in love with learning a skill  - Are you born to be good? - The counterintuitive secret to rapid skill acquisition - How did Marisa first fall in love? And more, all on this episode.    The Facts Moonwalk is produced and hosted by Mohnish Soundararajan. It's co-hosted by Kevin Sanji, and this episode was edited by Jarrod Sport, Kevin Sanji, and Justine Brumm. Music is by Podington Bear and Eter Dub. Special thanks to Marisa, Airis and Lucas. Check out Airis' site here. Lucas Sin runs Junzi Kitchen.  You can find more research and fun stuff at moonwalkpodcast.com        

"I don't know how to describe it...it was a traumatic experience" - Airis Johnson There's a church, right in the culinary underbelly, that no one knows about. It makes you work faster, work easier, and work better. It has no God, and it's followers wear chef whites, dice onions, and produce culinary experiences that would you make your grandfather's face explode right off.  We wanted to know more - so, we got a few chefs who've worked at Michelin star restaurants to talk:  - What is Mise en Place?  - What are the basics of organization? - How do you prep your day-to-day? - When you have no time, everything's on fire, and you have no idea what to do - what do you do?  And more all on this episode.    The Facts Moonwalk is produced and hosted by Mohnish Soundararajan. It's co-hosted by Kevin Sanji, and this episode was edited by Jarrod Sport and Justine Brumm. Music is by Podington Bear.  Feedback is by Justine Brumm. Special thanks to Kevin MacLeod for "In the Hall of the Mountain King" and Kenzie Vaness, for the clip "Cooking in the Kitchen" Special thanks to Airis and Sandy. Check out Airis' site here, and Sandy's The Kosher Tomato here. Lucas Sin runs Junzi Kitchen. Special thanks to Dan Charnas for his book Work Clean, which inspired this piece. You can find more research and fun stuff at moonwalkpodcast.com