Interviewer: Can you tell us about the recent legalization of home-based food businesses in Los Angeles and how it has created opportunities for culinary enthusiasts, particularly in the San Gabriel Valley?
Interviewee: Absolutely! The legalization has opened a stage for food lovers to showcase their skills. For instance, we have Vivian Wu, known for her delightful home-cooked meals. It’s been a significant change, especially for many who found their culinary skills during the pandemic. What was once just personal cooking to enjoy at home has now transformed into a viable livelihood.
Interviewer: One of the standout figures in this movement is Joey Huang from Glendale. How did she get started?
Interviewee: Joey began her home culinary venture during the pandemic, focusing on traditional Shanghai dishes. She expanded her menu to include a variety of pastries, school lunches, and festive foods, becoming a sensation in the foothills of the San Gabriel Valley.
Interviewer: That’s impressive! What was her initial approach when starting out?
Interviewee: Interestingly, her journey began with sharing her dishes with friends and neighbors. She didn’t expect the positive feedback that pour in, leading to more requests and orders. What started as a small endeavor has gained a client base that reaches across cities like Arcadia, Temple City, Pasadena, Walnut, and even as far as Yorba Linda, with hundreds of regular customers, including many international students missing the flavors of home.
Interviewer: It sounds like there’s a strong sense of community. What inspired Joey to pursue cooking professionally, given her background in logistics?
Interviewee: Joey was influenced by her mother, who was a dim sum chef. Cooking was something she enjoyed from a young age, and she takes pride in sourcing all her ingredients herself. For instance, she personally selects fresh pork to create lard for her mooncakes and other pastries. She handles every step of the process, from preparation to packaging, all by herself.
Interviewer: It’s fascinating how this community of home chefs is growing. Another notable figure is Hongying Wu from El Monte. Can you share a bit about her approach?
Interviewee: Hongying runs a semi-professional home kitchen and has a unique background. Her family moved from Guangdong in her teenage years, and while they have restaurant traditions, she has always been drawn to teaching and the arts. She enjoys sharing her cooking with friends, especially during special occasions, but she doesn’t do it primarily for profit.
Interviewer: What does she make during festive seasons?
Interviewee: During festivals like the Mid-Autumn Festival or the Chinese New Year, she makes traditional mooncakes, egg yolk pastries, and savory sausages, charging only for ingredient costs.
Interviewer: That’s a lovely sentiment behind her cooking! How has the legalization impacted Joey’s business?
Interviewee: For Joey, the new laws have certainly provided her with a legitimate avenue to grow her venture. She’s now earning double what she made previously in her logistics job while managing her household and taking care of her kids. It’s truly a win-win situation for her.
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