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What is it?
Hungry for a career in the restaurant industry? Passionate about film, but hazy on how things work behind the camera? Maybe, you’ve just graduated from a creative degree and you’re pondering your next steps. Enter Time Out Talks: Work Wonders. We’re running a series of five panel talks, hosted by Time Out editors. Each session is a deep dive into an industry that we love, with expert panellists sharing their insights into the challenges and opportunities in their fields – and tips on how to get in there. Tickets are just £5!
When is it?
7pm on November 22.
On Monday November 22, Time Out London's food and drink writer, Angela Hui, will host 'The New Food Entrepreneur'. The pandemic has led to a boom in creative, deeply personal pop-ups and people taking the plunge to go it alone to do their own passion projects. Furloughed chefs, restaurateurs, home cooks have turned to social media to sell food, meal kits and products selling directly to the consumer and it’s booming. Is this the new iteration of chefs? Times are changing and the way our environment is evolving can affect the way we live, eat and socialise. Angela will host a discussion with three exciting food entrepreneurs:
Yoko Nakada - Founder of Makes Miso Hungry, Japanese recipe boxes
Yoko Nakada is the founder of Makes Miso Hungry. Thanks to lockdown, she took the plunge and quit being a lawyer at a city law firm after ten years. Born into a traditional Japanese family, Yoko had Japanese food every day growing up. She moved to London when she was five years old and back then, there were hardly any Japanese restaurants and ingredients weren’t accessible. The Nakadas would pack their suitcases back from Japan, filled to the brim with key Japanese ingredients, which they would savour for as long as it lasted. Japanese food is incredible with its delicate and beautiful flavours. It has always been something she wanted to make Japanese food more accessible to people in the UK. In 2020, Makes Miso Hungry was born and every week Yoko prepares all the marinades, butters and dipping sauces and with her easy to follow recipe cards and pre-portioned Japanese ingredients.
Polly Chan - Pastry chef and baker who runs a micro-bakery kitchen
Polly is a British-born Chinese pastry chef and baker with eight years professional experience ranging from luxury hotels to private members clubs, Michelin-starred restaurants to independent businesses. Previously achieving the Young Pastry Chef of the year 2016 in the prestigious Royal Academy of Culinary Arts: Annual Awards of Excellence, Polly is now running her own micro-bakery kitchen in London providing East-Asian baked goods. Her passion stems from her family background being from Hong Kong and travelling to the UK for a new way of life. Beginning an early culinary journey through her family-run takeaway kitchen, where they cooked and prepared authentic Hong Kong dishes for a British palate. It was through this experience, a passion blossomed to unite East and West in harmony through food. Polly’s baked goods business is a fusion between traditional East-Asian flavours infused with British ingredients and French/ Hong Kong style baking techniques.
Shuko Oda, co-founder of Koya and Koya Mail, Japanese udon noodle restaurant and freshly-made Koya udon and dashi at home delivery
Shuko Oda, co-founder of Japanese udon noodle restaurant, Koya, was born in the United Kingdom but, as a child, moved frequently between London, Tokyo and Los Angeles. Shuko, along with John Devitt, launched Koya's first site in Soho in 2010 and has been making freshly-made udon and dashi, inspired by her mother and grandmother's cooking, ever since. Koya now has three sites across London; including Soho, City and, most recently, Broadway Market.
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