I was shocked at the amount of hustle he has. He has a full team under him, and it further demonstrated that anything is possible with the right mindset. Thankful to meet all these cool people in the industry.
It's essential to take some time off work. It helps us regain energy and focus.
More importantly, time off work keeps us grounded in the things that are most important to us in life, lest we forget.
Working 12+ hour days is not healthy, and I wouldn't recommend it to anyone. At the end of the day, what we do for others matter most. To me, my relationship with my friends, family, and significant other matter most.
In my opinion, focusing on business and clients doesn't keep me warm at night. And warmth is important to me.
TOM YUM GOONG XIAO LONG BAO 6pc/$9
Pork belly, shrimp, coconut milk, wrapped in a beet skin
From the founders of Michelin starred Omakase SF, Dumpling Time is a casual, social, fun dumpling shop. Everything is fresh, locally sourced, and unique. I dare say Dumpling Time is on my top 10 SF Restaurants list of the year.
Making an impact, rather than income is the most important part of business. When we focus on value creation and consideration to all other angles of how we can help a business, this is when we generate revenue. It's only when we're able to make an impact.
I didn't expect much out of my food photography work, when I first started it in on a trip to Hong Kong. It was a mere hobby. Flash forward to many years later, I've had the opportunity to photoshoot at some of SF's hottest restaurants, ranging from Michelin starred classics to up-and-coming restaurants to neighborhood gems. Now, food photography is my side business. It takes up a lot of time, due to the hands-on nature of the work: from the operational process of the photoshoot, the execution of the photoshoot, to the post-production of the photoshoot. In all, it would take anywhere from 10-15 hours per photoshoot. Even at the current rate (and rising), it still feels like a lot of effort. I, however, am thankful for the opportunities for having presented my art direction proposal, branding ideas, and ultimately closed the deal to execute the photoshoot. In the realm of business, it is best if every process is automated and does not require hands-on processes. Because of this, I started Dish Crawl Co with the intent to help restaurants grow.
Dish Crawl Co first started as a food photography workshop series: we taught food photography workshops at various top SF restaurants. It was events-driven - we connected people with restauranteurs and novel experiences throughout SF. What the business lacked initially was the scalability factor, and for that reason, Dish Crawl Co became a restaurant media agency, where restaurants in SF would seek us out for the sole purpose of filling their place with paying customers.
This soon changed, as yet another iteration, as I realize what my purpose and vision are. In today's increasingly chaotic world, I realize that the themes of social good, bridging cultures, transparency, strongly resonate with me. For this reason, Dish Crawl Co has become focused on legacy and impact, because at the end of the day, we are all on this Earth for a reason, and that is to create lasting memories or impact upon what we enjoy most. For me, the restaurant industry excites me most, as, yes, it is fun and exciting, but there is a huge element of hospitality, service, and giving back. Everyone in the industry goes through great pains just to serve others. Those who start restaurants see it as a way to build a legacy - they are committed to creating something great that lasts at least over 10, 20, or 30 years, if they are lucky and made it in SF.
Dish Crawl Co is a restaurant impact agency and works with restaurants that are focused on social good, impact, and legacy. These restauranteurs within the network are qualified because they are hungry to build something that lasts over 10, 20, or 30 years, at least. It is my hope that the service we provide at Dish Crawl Co aligns with the ethos of all of our clients and vice versa. For this reason, we choose to work with these particular clients who do good, because we believe good follows who do good. It is this synergistic combination of us, our clients, and our beliefs of impact, legacy, social good, and hunger for something higher than ourselves that we believe makes success inevitable.
As the end of the year approaches and I reflect upon all my goals for this year, I realize that I met most of my goals for Dish Crawl Co and it has been a truly remarkable experience. I couldn't have done it without the support of many.
Special thanks to my closest friends and family who support me and lift me up. You know who you all are. I can't wait to lift you all up with me. And special thanks to my mentors, advisors, and teachers, those who have taught me at The Harker School, those who have changed me for the better at Santa Clara University.
Let's do something incredible with our lives, for when the credits screen of our lives rolls, what do you want that screen to say?
Food Photographer at Jeremy Chung Photography
Founder at Dish Crawl Co
Barzotto is one of those type of restaurants where it's either hit-or-miss. And I appreciate that more than if everything is mediocre or just OK. When the dishes are a hit, they are outstanding and would be 12 out of 10 in quality. I can say this for the spaghetti carbonara and the pappardelle pork sugo at Barzotto. These dishes are the best Italian dishes I've had in SF Bay Area, and I think of them quite often.
1270 Valencia St
San Francisco, CA 94110 b/t 24th St & 23rd St
Sometime over the summer, I brunched with my cousin and sister at Le Marais Bakery. The croque madame sandwich was delightful. Merci beaucoup, Le Marais Bakery!
Daniel Patterson's Alta MSP is a major hit. Check it out in Potrero Hill.
Few weeks ago, I enjoyed the opportunity of photographing the event for Chef Ryan Scott at Burpee Home Garden in San Francisco. Here are some shots of the event.
It was a pleasure to work with the Chef Ryan Scott team, and I can't wait to work with them again.
It's been a while since I decided to do a food photography workshop. The next is on Saturday, September 30th at 11am. Use the discount code DISHCRAWLCO for 40% off.
Ever since I started Dish Crawl Co, it's been hard to keep healthy. As such, I've been going through waves of feeling as if I've eaten a lot and very, very much. I'm often confused as to how much I've actually eaten. In order to stay accountable, I will write down what I plan to eat less of:
- Need to eat less carbs (cut down on bread, noodles, rice). Goodbye to bread at the beginning of the meal.
- Cut down on desserts (croissants, ice cream, boba, cake). These are not necessary, and will need to eat more fruit to replace this.
For the first time in months, I stumbled across a treasure trove of optimism.
Goals can't exist without accountability. For this reason, I'll leave my goals here in plain sight, in order to be held captive to them. Thus far in 2017, though it's been a strong year in many regards, I have fallen short of a few goals in my personal and professional life. In a strong push to combat this, here are my goals:
1) Traveling: I'd like to travel more to broaden my perspectives about the world, to experience different lifestyles, and to understand culture of other people live. More specifically, by the end of 2017, my goal is to visit Los Angeles many times, San Diego, Vancouver, and New York City. In 2018, my goal is to visit Hong Kong, China, Taiwan, Malaysia, Singapore, and Thailand.
2) School: I plan to finish school as soon as I can.
3) Business: By the end of 2017, I plan to hire a full-time Operations Manager to assist me on all day-to-day activities. This would give me the opportunity to start my next venture by February 2018.
4) Lifestyle: Treating yourself right is key. By summer of 2018, I plan to rent my own place in order to sleep, eat, and feel better. It's crucial to have a quiet, calm environment to sleep in, and the food we put into our body on the daily, dictates how we ultimately feel. This would also give me the opportunity to fully schedule my day, hour-by-hour, which is important to me.
5) Fitness: I've been meeting my fitness goals, but aim for growth. Once I'm able to eat better, I can leverage that into greater gains.
Hold me accountable.
The simplest things in life are the greatest.
1) develop an abundance mindset. and stay positive.
2) not everyone will like what you do. some may even hate it for no reason. accept this.
3) people only see the end result, and fail to see the journey in-between.
4) happiness comes from the smallest things in life. children and animals. the sun when it is out. drinking a cup of tea. dining out at the city's hottest restaurants does not make one happy.
5) invest in today.
6) treat others exactly how you want to be treated.
7) health is everything. eat extremely healthy and exercise at least 5 times a week.
24 hours in a day, 16 of which are waking. 10 hours go to work. 2 hours go to eating. 2 hours goes to commuting. 2 hours goes to leisure activities. Lift each other up and I'll gladly fit you into my life. Otherwise, don't waste my time.
We must always seek to challenge status quo, not for the sake of rebelling, but in search of what's right versus what's wrong. If we fall into tradition without consideration, this lack of evaluation and awareness is very dangerous.
I pray that I lead by example as my work as an entrepreneur and relationships with others conforms as such.
There are many reasons why I've been on social media less lately, but the main reason boils down to authenticity and lack thereof. I really dislike how Instagram misrepresents who I am as a person and how people who view it can make such broad assumptions about my life. Unfortunately, if you've been following it, know and understand that the image on Instagram is not me, and it is only my work. While I enjoy my work, I do not consider my work an extension of who I am as a person, my likes, dislikes, my personality, the struggles that I face on a daily basis, or anything other than it is just merely my work. At the end of the day, I'm just an individual with an average life, and Instagram fails to encapsulate such, that it is painfully disconcerting when people reference my Instagram as an extension of myself. It is seriously dissonant.
I'm very thankful for the endless support that I've received for my work, but understand that I do not have to post on Instagram when asked to (I've been asked where I was at least 100+ times the past month), and I prefer to get to know people in real life. I want to hear about your hopes and dreams, your struggles, who you are as a person, rather than see things in a light that is just so fucking one-sided and empty.
What bothers me most about social media is the artificiality of it. Someone's life may look all put together, but in reality it is far from it.
Deep down, I've always been an artist, not a businessman. #authenticity
It isn't always easy. This is a subject that's deep and personal to myself and I haven't really been able to put it into words. Many friends and acquaintances look upon me and my work and say you're an inspiration or a similar expression of "your life must be super exciting."
Let's get back to the drawing board though.
Everyone's journey is invisible. You're unable to see what's actually going on in someone's life. You're able to make assumptions and attributions based off the minutes or hours you seem them, and the rest you fill in the gaps with social media.
What bothers me about social media is that people do not understand each other. There's a huge connect between the who you really are versus the facades that are visible.
For business reasons, I must continue to put up jer.chung as it is a brand and not a person, however much I consider myself an artist and not so much a business person.
I've recently realized my mistakes in my life. It dawned on me that I have to fix them. I can't repeat the same mistakes.
I sometimes have these suppositions that I am not doing enough with my life or maybe that I screwed up things in the past regarding my career, academic, or love life. As if it's indicative of imposter syndrome.
I sometimes wonder whether I'm doing the right thing with my life, to simultaneously burn myself out with an MBA program while trying to run my own food tech startup. Whether it's easier to just join a 9-5 and to be a sheep like everyone else.
But no, most people are wrong in this world. This is why leaders comprise such a small portion of the world. And even so, many leaders are wrong.
I reconcile that it's in my best interest to stray away from the norm, to keep fighting for what's right, and being authentic to who I am. I realized that I never want to work a 9-5, but there may be a day if this all fails that I might have to, temporarily or whatnot.
Would I recommend anyone to be a food photographer / food entrepreneur? I'm not so sure.
I don't mean this to be a piece that resonates with other liberal millennials hogwash - a subtle reference to how we are always whining and entitled. The hustle is difficult and requires constant attention, planning, and action.
It requires an immense amount of attention and even if you're burnt out tired, you need to be responsive via email and calls and be willing to meet and drive long distances while it's raining really hard outside.
There are days of ups and downs - where I feel like I made it and can rent a house in SF, or also days where I feel I'm going to starve over.
I'm good with action and impulsivity, but not planning. And it's sometimes scary, not knowing what will happen next.
Entrepreneurship is a difficult journey, because no one tells you what to do and you must hold yourself accountable for everything. Your friends and family will be there to root you on, but have no idea what you're actually doing.
It's a journey that I'm not so sure I'd recommend to everyone; it does take a certain type of personality type for it to all work.