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#173- Jason Oakley: The Bite

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#173- Jason Oakley: The Bite

THD美籍华人英语访谈秀

2025/05/27
THD美籍华人英语访谈秀

THD美籍华人英语访谈秀

2025/05/27
OverviewShownoteHighlightsTranscriptChaptersPins

Shownote

Jason Oakley is a renowned Chef who has spent his career working in multiple Michelin star restaurants and 5 star hotels around the world, including the Mandarin Oriental, St Regis, Peninsula, Wynn Las Vegas, the French Laundry and 3 on the Bund just to na...

Highlights

In this episode, renowned chef Jason Oakley shares his journey from working in Michelin-starred restaurants to opening Sub Standard, a beloved sandwich shop in Shanghai. His experiences highlight the evolution of Western cuisine in China and the challenges faced by restaurateurs in adapting to local tastes and market dynamics.
00:00
If not a chef, I'd be a photographer.
09:37
Making a good sandwich requires more than just ingredients; it demands passion and understanding.
18:55
Spent a lot of money without satisfaction, ended up at Hooters.
27:56
Sherpas failed due to long delivery times and lack of budget support after being sold.
37:36
Fierce competition demands unique marketing strategies like secret menus and KOL partnerships.
46:55
Exposure to good food is key to changing perceptions about Western cuisine.
55:17
Authentic Italian pizza lacks flavor compared to American pizza.
1:04:34
Chefs support each other, especially at food festivals.
1:13:48
Engaging children in conversations is crucial in the digital age.
1:18:36
Mosquitoes can be a form of torture as they wake you up.

Chapters

How Parenthood Transformed a Chef's Temper
00:00
Why Did Shanghai Lack a Sandwich Culture?
07:33
Is High-End Dining Worth the Price Tag?
16:44
The Struggle Against Food Delivery Fees
25:47
Thriving Amidst Shanghai's F&B Challenges
32:30
Western Cuisine Through Chinese Eyes
42:18
Beijing Duck vs. Shanghai Pizza: A Taste Showdown
51:13
Collaboration Among Shanghai's Chefs
59:57
Balancing Modern Life as a Parent
1:08:53
Fighting Mosquitoes and Reflecting on Change
1:16:20

Transcript

Justin: One, two, three, whenever you're ready. Jason Oakley: Hi, everyone. My name is Jason Oakley, and I guess I'm a chef by trade, a dad, a person that doesn't like talking about himself, so that's why I decided to come on a podcast. And been in Shangh...
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