![]() ![]() And the Asian diaspora is so wide! We’re all so different. We can see each other as artists, and writers, and entrepreneurs, in conversation with our heritage and culture. We can see more in each other than how beautifully we can endure marginalization, hypervisibility, and violence. Maybe this is less pride and more what I treasure and find so essential about being an active member of the Asian community-when we’re together, we can go beyond resilience. Why are you proud of the Asian (American) community? They’re my friends, sounding board, and safety net when I stumble. As an Asian founder, my community of other Asian founders and brands have been essential to so many parts of keeping Fly By Jing going. It’s been so inspiring to see so many new Asian CPG food brands launch in the last few years. The way this country looks-and eats- is changing fast. audience is not what it was 50, or even 10 years ago. We get asked often about if it’s challenging to market Chinese sauces to ‘appeal to the mainstream’-which to me, is just coded language for what white audiences will be receptive to. It was wholly unrepresentative of the world I lived in. As I walked the many, many halls of brands, I barely saw any brands representing non-Western foods and cultures. Part of what inspired me to found FLY BY JING was my first experience at Expo West, the largest yearly natural foods show. What is the significance of being an Asian founder in your industry? That really set Fly By Jing off on its journey. I launched with the chili crisp, and had the most successful Kickstarter campaign for a food brand to date. ![]() It was the base of a lot of dishes I served and people just had an instant connection to the flavors. ![]() I had the idea to launch as a packaged food brand when I would see people’s eyes light up when they tried what became my all-natural Sichuan Chili Crisp. Fly By Jing actually started as an underground supper club that had pop-up dinners all over the world. I studied with master chefs, wrote about food for different publications, and even opened a restaurant in Shanghai. I grew up all over the world, but returned to China in my mid-twenties for a tech job - and that’s where I really connected to Sichuan food. What is your background, and the inspiration behind your business? Jing Gao is the founder and CEO of Fly By Jing, the popular Sichuan Chili Crisp sauce brand that has become a pantry staple in the homes of cooks around the country. Graetzel, she has successfully secured several grants both at national and international levels, including 'Solar-Bio Fuels' from Gebert Rüf Stiftung, 'SUN2CHEM' from EU H2020, '112CO2' from EU H2020 and "Methasol" from EU H2020.This month, we’re celebrating our generation’s Asian American entrepreneurs who are shaping the future of NYC. These papers have garnered >800 citations and 1 of them are ESI highly cited papers ( (top 1% in the discipline of Chemistry). She was authored/co-authored >20 publications in prestigious academic journals and presented his work in >5 international conferences. Michael Graetzel for one year, she was promoted to be the group leader and continue to lead the "solar fuel" research subgroup since then. In July of 2020, Jing moved to Switzerland and joined LPI as a postdoc. student and had been working on electrolysis and artificial photosynthesis system for two years. Michael Graetzel's lab as a visiting Ph.D. She also developed several quantum dots modified electrode to enhance the light harvesting of solar cell. study, she was working on transparent counter electrode for bifacial dye-sensitized solar cells. Jing Gao started her study as a graduate student in Central South University with Prof. ![]()
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