Check Out Jamie Liu’s Story

Today we’d like to introduce you to Jamie Liu.

Hi Jamie, thanks for joining us today. We’d love for you to start by introducing yourself.
Like most people, I lost my job due to Covid-19. Out of pure necessity, I started bartering with other chef friends & exchanging different goods to keep us all afloat. Then I started experimenting with the idea of starting a business & selling products that would help others create delicious meals while we were locked indoors. Things just kind of took off from there; It’s amazing what you can do when your back is up against the wall. I’m happy I was able to pave a way for myself while also being a little bit of joy to others during a very dark time. I will always be grateful for my friends & followers that helped lift this project off the ground.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The most important thing I had to remember was to be flexible. I originally started out wanting to sell kimchi, but that wasn’t what people were interested in & it was difficult to transport without refrigeration. Paying attention to what people wanted vs what I wanted to cook was very important. & then of course, the obvious obstacle of the worldwide pandemic: Being tested every two weeks, hyper-vigilant sanitation, self-quarantining before & after our pop-ups, just to name a few. & lastly something that should be talked about: The struggle with mental health to keep pushing forward when it seems that the world is burning down around you. Trying to balance a positive mindset while also not seeming out of touch is a very delicate line to walk. Rest days are important, & zoom calls with close friends & family.

Appreciate you sharing that. What else should we know about what you do?
I am a chef of going on 15 years & am known mostly for cooking various Asian cuisines. I grew up on Oahu, so my cooking style is as much a melting pot as is my personal ethnicity. I love blending cuisines where it makes sense, as long as it comes from a place of respect for each culture & not blatant bastardization. Working within those boundaries is a welcome challenge & something you see a lot of in my home town. It’s always fascinated me to see the line where different cuisines collide & that is a great source of inspiration. I’ve spent the last three years cooking in Los Angeles, the ten years before that earning my chops in New York & am fortunate to have been exposed to so many different cooking styles. Learning new things will always be exciting to me, & because of that I tend to have a very naïve & childlike passion when seeing something new. I don’t do apathy. That’s probably what sets me apart the most, beyond cooking. I care. A lot.

Are there any books, apps, podcasts or blogs that help you do your best?
I love reading, so that could be a rabbit hole to go down. But through the pandemic, I found myself digging up old Asian-Phil books from college for some perspective. Tao te Ching, Wet Sleeves (a rare book from a Buddhist temple in California published ages ago), HBR’s Emotionally intelligence, Zen Action/Zen Person, & some Malcom Gladwell. When I’m not reading for pleasure, I tend to gravitate towards self-help books & am always working on myself. I also try not to over-indulge in media from my own industry because it can be overwhelming to constantly think about cooking 24/7. As I age, I’m trying to practice more work-life balance & boundaries. & for apps, I honestly love simple games or asmr YouTube videos to shut my brain off. I give 1000% when I’m in work-mode so out of work, it’s mostly trying to relax & calm my over-active/stimulated mind. Animal Crossing for Nintendo also does wonders.

Contact Info:

• Website: onlypansla.com
• Instagram: @OnlyPansLA
• Other: Tiktok @OnlyPansLA