Fly By Jing Founder Jing Gao On Condiments, Culture, And Her New Cookbook

Radio Cherry Bombe

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Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 25 October 2023

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

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. Thank you to OpenTable for supporting this episode. Click here for tickets and more information on the Cherry Bombe + OpenTable “Sit With Us” series. 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” Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jing: Instagram, Fly By Jing, website, The Book of Sichuan Chili Crisp More on Samah: Instagram, Dada Eats Love To Cook It cookbook

Transcript

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0:00.0	Hi, everyone's
0:02.0	Hi, everyone, you are listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond, coming to you from newsstand studios at Rockefeller Center in New York City.
0:25.5	I'm the founder and editor of Cherry Bomb magazine, and each week I talk to the most interesting women and culinary creatives in and around the world of food.
0:35.5	Today's guest is Jing Gao, the creator of Fly By Jing, the brand famous for its Sichuan
0:40.6	Chili Crisp.
0:41.7	Jing has changed the condiment game with her wildly popular and much copied product, and
0:46.6	she's turning Fly By Jing into a brand with staying power.
0:50.1	She's also a cookbook author now as her debut recently hit shelves, the book of Sichuan Chili Crisp,
0:55.8	Spicy Recipes and Stories from Fly By Jing's Kitchen. I sadly had COVID a few weeks ago and
1:02.5	couldn't do this interview. So my pal, Samadatta of Dada eats, filled in for me.
1:07.4	Sama is the author of the cookbook, Love to Cook It, 100 Plant-Based recipes for everyone at your table.
1:13.0	She is also the host of How to Eat Plants on Peacock and a frequent guest on The Today Show.
1:18.1	They talk about Jing's culinary and entrepreneurial journey, and of course, they chat Chili Crisp.
1:23.3	Stay tuned.
1:24.5	Today's episode of Radio Cherrybaum is supported by OpenTable.
1:27.5	OpenTable is partnering with us for our Cherrybaum is supported by OpenTable.
1:32.5	OpenTable is partnering with us for our Cherry Bomb dinner series, Sit With Us, which highlights amazing female chefs and restaurateurs in the Cherrybaum Network.
1:36.5	Tickets are on sale for our next dinner at Chef Camille Baceres as you are at Ace Hotel
1:41.2	Brooklyn on Saturday, November 11th.
1:43.6	You can come solo and sit at a Cherrybaum
1:45.8	Community Table or bring a friend or two, and we'll see you together. Tickets are available
1:50.4	exclusively on OpenTables website or app. Learn more at Cherrybom.com. Also, November 11th at Ace Hotel
	...

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