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Meet Jessica Lin,tech professional turned personal chef

Meet Jessica Lin,tech professional turned personal chef

2024-01-12

Today we take you to meet Jessica Lin, a tech professional turned personal chef. Traveling to various countries during her years in the business world led to her fostering an interest in gastronomy. She opened up a private kitchen studio in Taipei, serving up one-of-a-kind meals and also showcasing works by talented artists. FTV reporter Stephany Yang spoke to Lin to find out how she transitioned from working in tech to becoming a master of the kitchen.

The first dish is the appetizer. She puts the peppers into the blender and mixes them up to make the sauce.

Then, she lights the citrus with a torch.

After that, she heats the scallops.

There’s also Australian lamb rump, eggplant, and a shallot dish. This is Jessica Lin, the co-founder and chef of this private kitchen studio.

Jessica Lin
Chef and co-founder
We have like a green sauce, but not a typical pesto sauce because it is wintertime, we have like peppers and also citrus. We mix that together. We also have a lamb dish infused with Chinese eggplant with salted fish. This kind of concept so you can taste something familiar in our dishes, but also always with some surprise.

After graduating from the Department of International Business and Trade at National Chengchi University, Lin worked in the technology sales and surveillance industry for eight years. Due to her work, she traveled quite often and had the opportunity to learn about food from a range of different countries. That was when she began to foster a passion for gastronomy. In 2017, she founded a private kitchen in her own living room. As a self-taught chef, Lin said transitioning from the technology industry to dining was quite the challenge.

Jessica Lin
Chef and co-founder
Working in international sales, I traveled a lot like to different markets. Mostly North American market. There, I am so fascinated by the food scene over there. It is like so multi-cultured. At the same time, I see a lot of very strong Asian food brands like from Japan and from Korea. I was wondering like if is it possible to have more Taiwanese food brands that eventually can be you know, representing our country in a foreign market. That kind of drove me to want to work in food and beverage. But, at time I felt it was a little too late to join culinary school and maybe also tough to get a job in a restaurant. I just started to as a side project, I run a private kitchen in my apartment. Every dish and all the recipes I experimented all by myself.

In 2019, Lin decided to open a private kitchen studio that integrates art and food. She serves as the chef and project manager. She collaborates with artists to create unique, one-of-a-kind art dinners with different themes. The studio also holds art exhibitions and talks, as well as providing catering.

Jessica Lin
Chef and co-founder
We try to also do fusion. But when we talk about fusion, we are also quite keen in presenting what is in season. Every seasonal menu — we have a concept on how we integrate the fillings or with a theme and with the seasonal product. The concept of the studio is to provide a space or like a platform for people to engage and also enjoy art and food together because we have two co-founders. Me and my co-founder Cesar. For example, he is very passionate about art. I am very passionate about food. What we both care about is bringing people together to share ideas, and experiences, and be inspired by each other or by art or can be by the food as well.

Having successfully transitioned from the technology field to the food and beverage industry, Lin offers some advice for those thinking of changing jobs.

Jessica Lin
Chef and co-founder
You need to have some backup before you build another career like in a different industry. So, for me, I first do it as a side project for two years before actually quitting my tech job. In that test round period, I was able to polish my skills, build an initial group of customers, and test the market. So, I think get yourself enough time to learn and to experiment is quite important.

By combining art and food, Lin hopes to create a platform for talented artists, and, for art lovers, a space to dine and converse about art. In the future, she hopes to build a food brand that can expand internationally.

For more Taiwan news, tune in:
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Tue to Sat at 1 am on Channel 53

結合美食與藝術 私廚創辦人從科技跨界餐飲

2024-01-12

今天我們帶大家認識從科技業轉換跑道到餐飲業的主廚林佳蓉。在科技業工作期間,她去過許多不同的國家,讓她對美食產生了濃厚的興趣。她在台北開了一間私廚,結合獨一無二的餐點及藝術作品。跟著民視記者楊怡安的腳步,一起來聽聽她的創業之路。

第一道菜是開胃菜。主廚將辣椒放入攪拌機中,攪拌數次後製作成醬汁。

接著,她用噴槍炙燒柑橘。

然後,將扇貝煎熟。

還有這道菜,澳洲羊臀肉搭配茄子和青蔥。主廚林佳蓉同時也是這家私廚的共同創始人。

[[主廚及創辦人 林佳蓉]]
“我們有一個青醬,但不是傳統的醬汁,因為現在是冬天,我們將辣椒和柑橘混合在一起製作醬汁。還有一道融入了中國魚香茄子的羊肉料理。我們的理念是讓顧客可以在我們的菜中品嚐到熟悉的味道,但也總是充滿驚喜”

從國立政治大學國際經營與貿易學系畢業後,林佳蓉投身科技業,八年的工作期間,因為經常出差,讓她有機會品嚐到來自不同國家的美食,也發現了自己對於餐飲的熱情。2017年,她在自己的客廳創立了一家私人廚房。沒有餐飲背景,一直是靠自己摸索的她,最清楚從科技業轉換跑道到餐飲業,是一個不小的挑戰。

[[主廚及創辦人 林佳蓉]]
"在從事國際銷售的工作時,我經常到很多不同的地方出差,主要是在北美,我對那裡的多元美食文化相當著迷。同時,我看到了許多來自亞洲的食品品牌,例如日本、韓國。我在想,有沒有可能讓更多來自台灣的食品品牌可以在國外的市場代表我們的國家,這促使我想投身到食品和餐飲業。但是,當時我覺得去烹飪學校有點太遲了,也很難在餐廳找到工作,所以我先把它當作一個副業,在我的住處開了一個私人廚房。每道菜,所有的食譜,都是我自己研發的"

2019年,林佳蓉決定開一家融合藝術與美食的私廚。她擔任主廚師和專案經理,與藝術家合作,創作出不同主題,獨特的藝術饗宴,讓來訪的客人可以看展、參加講座,還能享受美食。

[[主廚及創辦人 林佳蓉]]
"我們嘗試著融合,但也沒忘記呈現當季的食材。每一份季節性菜單都有一個概念,關於如何將餡料或主題與當季食材融合。我們的理念是提供一個空間或類似的平台,讓大家可以一起參與,並且享受藝術和美食,我們有兩位共同創辦人,我和Cesar,他對藝術充滿熱情,我則是對食物充滿熱情。相同的是,我們都想讓大家聚在一起,透過藝術或美食,分享各自的想法、經驗。

成功從科技領域轉型到餐飲業,林佳蓉提供了一些建議給也想要轉換跑道的人。

[[主廚及創辦人 林佳蓉]]
“在投身於另一個行業之前,你需要有一些後盾。所以,我的做法是先把它當作一個副業,我做了兩年,才真正辭掉我在科技業的工作。在這個測試期內,我能夠磨練自己的技能,建立最初的客戶群,並測試市場。所以,我認為給自己足夠的時間去學習和嘗試是非常重要的”

透過結合藝術和美食,林佳蓉希望為藝術家打造一個平台,也為喜愛藝術的人提供一個用餐和交流藝術的空間。未來,她希望打造一個能夠登上國際的食品品牌。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週日至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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