Conversations with James Chang

Today we’d like to introduce you to James Chang. 

James, we appreciate you taking the time to share your story with us today. Where does your story begin?
My family has always been in the food business, from my Ah-Ma and Ah-Gong (Grandma and grandpa) to my aunts, uncles, cousins, and my father we, as an extended family have always had ties to the industry. I personally grew up in my own father’s kitchen and learned firsthand how to prep, fry, and stir-fry. So as cliche as it sounds it’s literally in my blood. Food to me will always be connected to happiness because this was how my family expressed joy and affection. Growing up Asian, the words I love you was never really used. Instead, affection was shown by someone making you a special dish or by bringing home a sweet treat. However, working with my father in his kitchen all we made was American Chinese food (which itself deserves its own recognition). It’s only in the past 4 years that I have started to find my own style cooking. I started by researching ingredients and sauces that I remembered and then adapting what I could with some of the Mexican and western dishes that I enjoy. 

My chili oil actually started because I, like everyone used to buy my chili oil at the local Asian market. But, after eating the chili oil I would always end up with indigestion. This made me wonder if I could make chili oil without adding all the additives and preservatives that always seem to end up in the store-bought ones. My first batch that I sold was batch 6. Being that all the previous batches were test batches. Each batch that I make is a little different from the previous because I’m constantly trying to improve the flavors. 

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?
Finding my own identity has been a struggle. When I first started, I wanted to focus on “Authentic” Taiwanese food, But, that’s the thing. Authenticity is so subjective. What’s authentic to me might not be authentic to someone else. Also, I firmly believe lack of innovation leads to stagnation. For myself, as long as I respect the flavors that I grew up with It’s fine to say put Mapo Tofu into a burrito (this totally happened), There are a lot of common aspects in different global food cultures and I have a blast trying to combine and marry what I can. 

This all has been a bit of a juggling process. In addition to jchang.kitchen I also work full time as the GM of Waldo Thai. I’m also a father and husband and it’s been especially hard on my family. I’m lucky enough to have a wife that supports me in all I do and a Chef/owner at Waldo Thai that has helped me tremendously thru all of this. I like everyone else in this industry am dealing with the aftermath of the pandemic. The global supply chain issues forced me to delay my next batch of chili oil. 

Can you tell our readers more about what you do and what you think sets you apart from others?
I’m known for my chili oil. I use 0 preservatives, it’s gluten-free, vegan, small-batch, handmade, and hand bottled. I’m the only person that makes the actual oil and am there throughout the bottling process. I’ve also recently done 2 different batches of finishing salts that got a lot of good feedback. I’m also known for the sheer amount of food I do for private events, employee meals, and dinners. My motto when I do any of these events are to wear sweatpants. You will never leave any event I do hungry and tbh, I’m kinda proud of that. Food: Love and I want to make sure you know I love you. 

Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
I’m fortunate enough to grow up around a family that is so food-centric. I’ve also been very lucky to be able to network in the local food scene. To me, it’s important to put out a product that I can stand behind. I feel that when you put all you can into your concept and ideas people will recognize the effort. 

Contact Info:

• Email: [email protected]
• Instagram: @jchang.kitchen
• Facebook: @jchang.kitchen

Image Credits
@pilsenphotocoop