Jenny is interested in cross-cultural food connections. She is a writer, photographer, and restaurateur, and has been featured in New York Magazine, Conde Nast Traveler, CNN, as well as the TV shows "Bizarre Foods" with Andrew Zimmern, BBC’s "Exploring China: A Culinary Journey” with Ken Hom, and Vice's "Fresh off the Boat" with Eddie Huang. In 2014, leaving behind a career in technology and innovation consulting, Jenny launched Baoism, China's first fast casual dining concept focused on transparently sourced ingredients at an affordable price.

With her new project FLY BY JING, an ode to Sichuan soul food, she re-connects with her roots, bringing to life the flavors of her childhood through a series of global pop ups.

 

Jenny was born in Chengdu- a UNESCO City of Gastronomy, has lived in eight countries and speaks five languages.

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Jing | Direction
jing(at)jingtheory(dot)com

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jing(at)jingtheory(dot)com

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  • Had to share this dish from the @flybyjing June Private Kitchen. This was one of my favorite things to eat growing……
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  • The famous fermented potato bread at @ester_au did not disappoint. Piping hot roll charred outside and ethereally ……
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  • Silky sheets of potato pasta, with potato dashi and garlic chive. At @ester_au
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