KC cook uses Taiwanese roots to create business centered on culture and community
At 43, James Chang has spent the majority of his life in a kitchen.
Moving to the U.S. from Taiwan as a small child and seeing his father work hard to create a better life for him inspired a strong work ethic and passion for his community that persists in him today.
A cook and an entrepreneur, Chang created a Chili Oil condiment and launched JChang.kitchen Chili Oil as a business during the pandemic. He found support from the community that inspired him to use his knowledge of food preparation and his love of culture to build bridges throughout the Asian American food community in Kansas City. When he is not making his chili sauce Chang is working as a private cook and does special pop up dining events.
Chang took time away from preparing for an upcoming three-course dinner he is collaborating on two fellow Asian chefs to meet with J.M. Banks, the Star’s culture and identity reporter, to discuss entrepreneurship, lessons learned in the kitchen and showing love through food .
J.M. Banks: Can you tell me about your background and upbringing?
James Chang: I’ve lived here the majority of my life. I was actually born overseas in Taipei, Taiwan and then we moved around a lot when I was a kid. I came the U.S in the mid 80s. I come from a long line of people in the food industry. We hopped around a lot with my dad because he was one of those people who liked to move a lot. I always call myself an army brat without the army.
What made your family want to move to the United States?
Back in the 80s, well back when my dad first came to the U.S., like mid 70s, Taiwan was not a democracy like it is now. I would consider it almost a military dictatorship. Everything was controlled by the government so there wasn’t very many opportunities. My dad actually came to the U.S. first and then brought me over.
Do you consider yourself a chef?
That word has so many connotations to it. I like to think of myself as a glorified cook. I’m not classically trained. I learned everything for better or worse on my dad’s side. Growing up my family has been in the food business and that is where I learned how to cook. I have been in a restaurant in one form or another since I was 8.
When did your passion for cooking first begin?
I was a late bloomer. I freaking hated the kitchen dude. I hated the restaurant business because I grew up in it and I saw the grind. I was basically manning the deep fryer by the time I was 12 or something. But I hated it and didn’t want to do it. It wasn’t until my mid-twenties that I realized this is something I actually do that I was semi-good at. It was pretty much the only thing I knew how to do at this point because I had been doing it all my life.
When did you decide to start JChang’s Kitchen Chili Oil?
It was actually an idea my friend pushed me to do. Right around the pandemic was when it all came about. If you go to Asian markets everybody knows about chili oil. If you look at the ingredients list on a lot of them you will see that there’s like a lot of preservatives and chemicals like vinegar. My chili oil doesn’t have any of those things that I don’t necessarily feel like chili oil needs. That’s where the basis started off. Me asking myself if I can make something that is equally delicious but without all the artificial preservatives. Because oil itself is a preservative. So you don’t necessarily need all the extra additives. So, that is where the basis came about. We did a bunch of test batches. We started off with 30 jars I think when we finally made our successful batch. People really liked it and it really started to take off from there. Now we have our original and chunky 2.0.
How would you describe the taste of the chili oil?
It’s a premium product, like, it’s handmade. Everything is handmade, hand bottled and hand labeled. The 2.0 is more refined and has szechuan peppercorn so there is more of a numbing affect. I use fresh garlic so it is spicy and peppery.
What is the fulfilling part of your job?
Feeding people. I love feeding people. That is my joy and passion. Growing up as an Asian minority, your parents, your grandparents and all your elders, they don’t usually say I love you. I think I heard my dad tell me he loved me once in my whole life. But they will show their love in different ways and food has always been the way that my family shows their love. We weren’t rich so certain foods were considered luxuries, like certain preparations was considered luxuries so that was a way to show them how you feel.
Do you have a milestone or achievement that stands out to you so far in your career?
The first time that I was featured in The Feast Magazine and got to be on the cover of the magazine. It’s one of those things that it’s still kind of mind boggling to me. I’m just trying things out and trying to like figure out ways of hustling some money for my family. The overwhelming amount of support that I’ve gotten has been the most gratifying thing to me just because, like, I have like customers that have bought every single batch. The amount of support that people have given me really has boggled my mind dude.
What have been the biggest challenges or obstacles you have had to overcome since you started?
The F.D.A. (Food and Drug Administration) regulations. God, I could go on about this. It is actually harder in U.S. for you to produce chili oils and sauces than to have it produced over seas and shipped in. That really doesn’t make sense to me and a lot of the F.D.A. regulations hasn’t been changed throughout the years to keep up with the times. Chili oil is this new thing in the market that has really been blowing up for the past two to three years. My stuff is produced in a facility.
How do you feel your work impacts the community?
Every batch of chili oil that I sell I always donate a portion of it to random charities anonymously. I feel like that’s my little way of giving back because the community has been really good to me. It feels like that’s something that I should do as a person.
Do you have any professional partnerships that you’re currently involved with?
I have a three course dinner with two other Asian chefs, this upcoming Thursday called Puen, which is Thai for friends. It is a dinner with cocktails and deserts. We all know each other through the Asian community and we are selling tickets, (The event is sold out). I will be doing the appetizers and entrees, I am actually doing Thai food not Taiwanese food.
What are your goals for the future?
I would love for someone to buy my company. That would probably be the endgame, having some big corporation say they love the product and buy me out.
Do you have a personal motto that guides you?
Just, be kind. That is what I try to instill in my kids. Just be nice and stay true to yourself. I am just me for better or worse.
This story was originally published August 27, 2024 at 5:30 AM.
