Speaker 0 00:00:01 Kpi,
Speaker 3 00:01:03 Thank you for joining Disability and Progress. Excuse me. And we wanna let you know this is KFI 90.3 fm, Minneapolis and k kfi.org. This is Disability and Progress, where we bring you insights into ideas about and discussions on disability topics. Mar uh, Charlene Doll is my research woman. Hello Charlene. Good
Speaker 4 00:01:25 Evening everyone.
Speaker 3 00:01:26 My name is Sam, I'm the producer of the show, thanks to Erin, our podcaster. And this week we have a great guest in here. This week we would like to introduce you to Jean, uh, Jay Zang, right?
Speaker 4 00:01:39 Yeah. Hi everyone. Thank you so much for having me here.
Speaker 3 00:01:43 Thank you so much for being on Jai. I really appreciate that. Jai was on the, um, food network, so if anybody of you are out there that are food Network peoples, you may have seen her. She was on, um, the spring baking championship and she was crushing the competition <laugh>. So congratulations to you with that and I'm really anxious to get to know you better and I'm sure anybody out there who saw it is anxious to get to know you and maybe people who didn't see your article are anxious to find out more about you. So thank you so much for coming on. I wanna start out and step back by asking you to give us just a little bit of history cuz you are, um, hearing impaired. I'm not sure how you like to, to call it. Everyone likes to call their disabilities something. So if you like to, um, just let us know how you want it to be addressed. But tell us a little bit about how that happened and and give us an idea of when it started.
Speaker 4 00:02:43 Yeah, so honestly I don't know exactly like the very beginning. Mm-hmm. <affirmative>, all I can remember is that, um, I remember hearing talked about my kindergarten teacher saying that whenever she called my name Right. I don't answer. Right. Oh, so then that was kind of like, yeah. The start of I guess that journey. And um, it wasn't until I walk into first grade that they just kind of like, Hey, here I'm hearing aids. You have to put these in cuz they're supposed to help you here at that age. You know, like you're very little and you don't know what's going on. Right. So all I know was like, oh, I guess everybody's wearing this, so lemme put it out. <laugh>. <laugh>. Yeah. So at that stage, I still don't know that I was, um, hearing impaired. Um, so I was just kind of like, Hey, you know, this is fine.
Speaker 4 00:03:34 I guess. Like this is just something that everybody's doing in first grade, I guess. And so I had that on and then that's when I started noticing, you know, that I'm the only one who's wearing it, <laugh>. And then that was when I realized, hey, you know, I think this is actually something else. Like, I think this is, like, that's when, um, I was like, okay, I think this has to do with my hearing. I don't think I'm hearing like everybody else. And so that, I would say that's probably like the very beginning of when I finally started realizing I don't hear as well. Mm-hmm. Yeah.
Speaker 3 00:04:12 Can you talk a little bit about your family support? Because it sounds like your family just treated you like it was just no big deal.
Speaker 4 00:04:19 Yeah, it was kind of like that just because in, um, my cultural, um, with the language burial and with my mom and my, uh, dad, um, immigrating from LA to America, they don't really know much about all of that stuff. Right. So those technology and everything like that is all new to them too. So I couldn't understand how they wouldn't have known how to, um, explain that to me. Yeah. So, um, it was just like, it was just something that was like very new. Um, my parents, my whole family were actually like very supportive, but I think because it was just something that was new, there was a lot of frustration involved. Um, not knowing how to navigate things right. And just kind of like forgetting that, um, I don't hear very well just because I live with, so sometimes people forget that I actually have a disability ah, and they just kind of treat me normal, right? So when they talk to me and they're not facing me, it's really hard for me to, um, understand what they're saying. So some often time I have to like ask them to repeat themselves or talk a little louder or just kind of turn to me so I can see what the lips so I can read it. And so there's just a lot of that and learning or learning progress, um, going on. So, but overall they were all very supportive.
Speaker 3 00:05:38 Um, do you have siblings?
Speaker 4 00:05:40 I do. I have, um, me included, there's five of us.
Speaker 3 00:05:44 And how was that with them? Because oftentimes kids learn better and they do better with adjustments to, with their siblings.
Speaker 4 00:05:53 Yeah. Um, I have to say was hard. It was hard because, um, it, it goes back to because nobody understood what I was going through, you know? Yeah. And, um, that was also kind of the beginning when they started to introduce me to, um, I don't remember what, um, it was called, but it was like some sort of, um, deaf camp that, like a community of some sort where they had like kids and children and families from all over the, um, entire, um, world just come and join the conference. And then you learn more about the deaf community. You, you, uh, interact and get connected with other kids that are like you. Um, and I think that was the hard part because my siblings and them, they are perfectly hearing right. And so when they attend those kind of things with me, they feel like really awkward. And so it was just a, a, a, a navigation trying to learn all of that.
Speaker 3 00:06:48 And now you must have some hearing, right?
Speaker 4 00:06:51 Yes, I do.
Speaker 3 00:06:52 Okay. So in, in a way you had a little bit of an advantage that you could, you know, sometimes probably fake it a little bit through and Yeah. <laugh> and, you know what I mean?
Speaker 4 00:07:02 Absolutely. <laugh>
Speaker 3 00:07:03 And it might've I'm sure helped you along the way, lip reading, you know, just being able to hear some of that and then learning how to lip read mm-hmm.
Speaker 4 00:07:11 <affirmative>,
Speaker 3 00:07:12 What was that like in school growing up with your peers?
Speaker 4 00:07:17 Um, for the most part, so if I was to just say as like an overall it was like bad, but if I were to really get down to like, the detail of things and the reality of it, it was really frustrating. Mm. Yeah. Because, um, you know, it just kind of really sets you apart from everybody else. Yes. And there's always those questions like, Hey, what is that? Oh, you know, like, can I try or can I do this? And all that stuff. And then sometimes that ends up with the equipment getting messed up. Oh. Or, yeah. You know, and like it hinders you from actually learning thing. And, um, often time, um, back when I was in, um, middle school, um, middle school, elementary and all that, I had, um, the hearing aids that get connected to a microphone. Yeah. <laugh>, that was,
Speaker 3 00:08:08 Um, that could be rough
Speaker 4 00:08:10 <laugh>, that was just a advance in itself. I gotta say <laugh>. Yeah. Um, I struggled a lot with, um, just, just because the technology back then, it is not like how it is now. Right. Um, now it's a little bit more advanced, but back then I struggle a lot with like static knowledges, you know, sometimes things not getting picked up correctly, so. Right. I oftentimes feel like I miss out on a lot of things or a lot of information.
Speaker 3 00:08:38 Well, and, and it, it, you're right, the advancements are amazing now and it is so much, I'm sure it's so much better mm-hmm. <affirmative> and you have more, um, choices than you did then. Yeah.
Speaker 4 00:08:51 So to how to do things.
Speaker 3 00:08:53 So let's fast forward a little talk about when you first started baking. Like how did you know like, oh my gosh, this is my thing.
Speaker 4 00:09:02 I can still remember that moment. Exactly. So that moment happened to me when I was in middle school and in middle school. You know how we have to, um, take those, um, home economic
Speaker 5 00:09:15 Classes. Oh yes. <laugh>. Yeah.
Speaker 4 00:09:17 That makes my gosh sense. I was like, oh my God, this is really, really fun. And so I kind of, that kind of like kicked out my love for like baking and everything mm-hmm. <affirmative>. But it wasn't until I got into high school when I did the culinary classes and we had that baking course and it was, um, during the term where we did cake decorating. And when I decorated my very first cake, like it just clicked. It just clicked for me. And immediately I was like, yep, I know when I grow up
Speaker 5 00:09:48 <laugh> <laugh>,
Speaker 4 00:09:49 I'm gonna have my own bakery. I'm going to do this for a living.
Speaker 3 00:09:53 And how, what was your family's response to such a, you know, obviously you, you came into your own really quickly.
Speaker 5 00:10:00 Yeah. <laugh>,
Speaker 4 00:10:02 Well, to be really honest, um, there wasn't supportive effort <laugh>. Aw. Because my parents are very, uh, traditional. Ah, so like the traditional Asian parents
Speaker 3 00:10:12 Whatcha you doing being a baker?
Speaker 5 00:10:13 Exactly. <laugh>.
Speaker 4 00:10:15 Exactly. They were like, why aren't you going to law like you? Because before I got into baking, I was actually going to school for criminal justice and my gosh, psychology. Gosh, gosh. Yeah. That is
Speaker 3 00:10:26 So different.
Speaker 4 00:10:27 A hundred. Yeah. Completely. 180
Speaker 5 00:10:30 <laugh>. I can't even imagine.
Speaker 4 00:10:32 Yeah. So there was a lot of kickback from my parents, but eventually, you know, they warmed up to the idea when they started seeing what I was doing and how much passion I have for, and they eventually came on board and they honestly, I my biggest supporters right now. Aw,
Speaker 3 00:10:49 That's so nice. Jai, you are a, uh, le Cordon blue. I don't know if I pronounce that right, but I'm hoping some of my French skills stuck. Yeah. Uh, graduate. So can you tell me a little bit, what was that like going through that experience with that program?
Speaker 4 00:11:04 It was really fun. Um, I did learn a lot of things that I didn't know mm-hmm. <affirmative>, especially with like the French pastries and stuff like that. But honestly, um, I ha I made a lot of connection. I still retain my relationship with my, um, professors that was over there as well too. Um, I would say if anybody who is interested in pastries or baking, it is a really great benefit for you to get a degree in pastry and bakery and go to, um, a la Accordian Blue either or Thelan Art in.
Speaker 3 00:11:38 So what made you choose La Cordon Blue?
Speaker 4 00:11:41 Um, honestly, <laugh>, I honestly wanted to go to La Cordium Blue and find, ah, but I have the money
Speaker 5 00:11:49 <laugh> there is that.
Speaker 4 00:11:50 Yeah. So I started for the one here in the States since I came up here originally for my criminal justice and psychology degree. Uhhuh and Minnesota had LA Cord and blue here. So I'm like, great, let's just do it.
Speaker 3 00:12:04 And then fast forward and you decided to try to, um, be on the Food Network on this show. Talk about how that happened.
Speaker 4 00:12:14 Oh my goodness. So honestly, it's a little, um, <laugh>, it's a little funny because I got, I received an email from, um, one of the producer and they were inviting me to try out for the show, but I thought it was, um, spam so I didn't answer <laugh>. Yeah. You know, like the scam that was going on. Exactly, yeah. So I didn't answer. And then I also, at that time, I just launched my business, so I had a lot going on and I was like, um, you know, we'll see. And then, uh, fast forward I receive another email from them and that was when I was like, um, I think this is real <laugh>. Yeah. So then after talking over with a lot of my friends and family, um, I decided to make, uh, the decision to join them and just kind of like see what's, what's out there. Like, just see what the experience was like.
Speaker 3 00:13:09 And so they asked you, you didn't pursue them, they asked you and then you said, okay.
Speaker 4 00:13:14 Yes, yes. <laugh>.
Speaker 3 00:13:16 Wow. So I wonder, did they, do they target people from these different schools? How did they get you?
Speaker 4 00:13:21 Honestly, I rem if I remember correctly, they actually found me through my business. So they found my business name. Ah, yeah. And then they invited me through that and we was like, Hey, we found your business. We'd love to have you on the stove. And I was just like, are you real <laugh>?
Speaker 3 00:13:38 So when you did your first baking thing with them the first week, you, you baked an interesting cake. Can you talk a little bit about that and how you decided to do that cake?
Speaker 4 00:13:49 Yeah. So for the first episode of the Spring baking championship mm-hmm. We were attack to bake, um, a cake that is sentimental to us that also revolves around flowers. And I wanted to showcase, um, the special moments that I have with my family where we will go to the flower field, ah, or we'll always like, you know, every time we have our annual family vacation, we'll spend time, um, taking like family photos togethers and stuff like that. And so I wanted to just kind of do a, um, what do you call it? Um, goodness, I can't remember the word, but I just kind of play back toward that memory of mine. Oh yeah, yeah, yeah, yeah. Yeah. And so that's how I came up with the design for that. And then, um, the flavors of the cake was just, uh, all part of like the competitions and what we had to do with the twist and everything like that. And, um, yeah.
Speaker 3 00:14:43 Can you describe what the cake looked like?
Speaker 4 00:14:45 Oh yeah, absolutely. So the cake that I did the design, um, um, well first off, the flavor of the cake was a lemon cake with a strawberry orange, um, mose and faster with <laugh>. It was really good. You never called
Speaker 3 00:15:01 Charlene back <laugh>. She's, she's get carried here. It was,
Speaker 4 00:15:04 It was faster with a Swiss my wing buttercream. And then for the design I did kind of like, um, I flashed all over with like a really light, almost minty green mm-hmm. <affirmative>. And then I did these like darker green stroke from the bottom up. So it kind of looked like some tall grasses and I also wanted to add some more dimension to it. So then I took, I took a spatula and kind of drag it through the buttercream. Ah. So it create another level of like, um, kind of like a 2D dimensional to the side of the cake. And then I started piping on some, um, pink and yellow flowers and roses all around it. And then up on the top of the cake I did the same exact thing. And then in the center I made a, um, little camera out of find in black and then just popped around there <laugh>.
Speaker 3 00:15:54 Nice. So how, what did you think when you found out you were chosen to be on the show? What was your first initial feelings?
Speaker 4 00:16:04 I was, honestly, I was in shock and disbelief cuz I did not think at all that I was gonna get in like a hundred percent. I did not even like consider that I was gonna get in at all. And so when they said, Hey, you're in, I was like, oh my gosh, can somebody punch me?
Speaker 3 00:16:19 Yeah. It's interesting because when you would win on these shows, my friend who watched, she was like, you were so shocked, it was like you were totally not expecting it. I'm wondering how much was that? Like why shouldn't it be you? Why, why? I mean it could have been anyone but mm-hmm. <affirmative>, why shouldn't it be you? Did you feel like you had that much of a confidence barrier?
Speaker 4 00:16:41 I think, uh, a lot of that has to do with like two things. One, I, when I walk into that show, um, in the very beginning I had a lot of like, um, what they call imposter syndrome. Yeah. And so I just kind of felt like I wasn't good enough. Right. And on top of that, you're competing with like 11 other super talented people. And so I just honest one, I didn't get to look around the room to see what everybody was doing. <laugh>. So in my head it was like, oh, they were doing so much better than I am. Like the so talented. Um, I'm definitely not, I don't have this in the, but
Speaker 3 00:17:16 So what, what is it like baking while everyone's watching you
Speaker 4 00:17:22 <laugh>? It was so nerveracking to be honest. Like the very first day I remember my nerve was just like, oh my gosh, it was going crazy. And every time I'm doing something mm-hmm. <affirmative>, my hand was shake like crazy. I'd have to like mentally tell myself like, calm down. It's okay. Just pretend you are at home.
Speaker 3 00:17:41 <laugh>. Right. Can you talk about some of the hurdles that you had to get through both doing this show and also when you were attending school with the baking school?
Speaker 4 00:17:52 Mm-hmm. <affirmative>. Um, I'm sorry, could you just repeat
Speaker 3 00:17:54 That question? Can you talk about some of the hurdles that you had to overcome? Oh
Speaker 4 00:17:58 Yeah, absolutely. So some of the um, hurdles I had to overcome were a lot of came down to people underestimating me and my ability. Yes. Yeah. So when they first see me, it, they don't just see me because one, I'm a woman <laugh>, but also two, I have a disability. So it was a lot of like, hey, um, can she do this? Like, is she capable of doing all of this? And a lot of time I struggle a lot with people gaslighting me and uh, you know, being in the, in the industry where um, it's so male dominated is it was very hard. It was very hard cuz you had to advocate for yourself all the time. Right. And then not only that, but prove that you do belong in the kitchen too.
Speaker 3 00:18:47 Yes. Yes. Well, why not? They're always saying, we belong in the kitchen, so get out guys. <laugh>.
Speaker 4 00:18:54 Yeah.
Speaker 3 00:18:55 So do you have fears sharing so much of yourself with such a large audience?
Speaker 4 00:19:03 Do I have any fears?
Speaker 3 00:19:04 Yeah, I mean you are really putting yourself out there mm-hmm. <affirmative>. And I'm wondering does that ever, do you ever get worried about that?
Speaker 4 00:19:12 I definitely do. Like every single day that thought cross my mind all the time. I get so scared of like how people will perceive me or maybe they will misunderstand something that I said or do. And just honestly also, like, um, I sometimes get very self-conscious about how I talk. Right. Because I know I don't sound like everybody else, you know, with my speech impairment, my hearing impairment and sometimes I impediment me on how I talk. And so I get nervous about that a lot and well, you're doing just
Speaker 3 00:19:44 Fine. You do. Yes. That's right. Yeah. And I wouldn't, you know, I don't want to take away from any of your worries, but, uh, but you know, it's something we all go through who have a disability, right? Mm-hmm. <affirmative>, we all that walk into a different situation. We always wonder whatever our disability is, are, are we going to be able to hold up to whatever Yeah. That we're all worried about. So it's interesting. I mean, it's nice to meet somebody in such a caliber that has the same fears as, you know, people who aren't a baker or are, you know, doing lesser things or, or just the same things and they're trying to get where you are. They know, hey, you know, this is a normal quote, normal feeling <laugh>.
Speaker 4 00:20:25 Mm-hmm. <affirmative>. Yeah, absolutely.
Speaker 3 00:20:27 You, you had an interesting second dessert that you made and I believe that was like a spicy dessert. Can you describe that?
Speaker 4 00:20:33 Oh yeah.
Speaker 3 00:20:34 <laugh>.
Speaker 4 00:20:35 So that dessert, honestly I would say it was probably my favorite throughout the whole entire soul. What I made was a coconut crush. Oh yeah. Um, it was, yeah, it was very buttery. It has tons of butter and coconut in there, so the flavor really shine through. And the did, um, uh, spicy, uh, passion food jam in there with a passion food cra mo, which just kind of cut through that, um, uh, spiciness a little bit. And then I brule some, um, mango with sugar on the top of it and added a hint of, um, fresh passion food with a little bit of salt and chili.
Speaker 3 00:21:13 So clearly you won that one
Speaker 4 00:21:15 <laugh>? I did
Speaker 3 00:21:16 <laugh>
Speaker 4 00:21:17 I did.
Speaker 3 00:21:18 How long did it take you to make that for them? Does everything have to be made in a certain amount of time?
Speaker 4 00:21:23 Yeah, it did. We had a time limit. So for the preheat it usually range between like one to one and a half hour. And then for the main heat it ranges between um, 2.5 hours to three hours. Wow.
Speaker 3 00:21:41 How many things did you make overall?
Speaker 4 00:21:44 Oh gosh, let me think back. <laugh>. Um, so in total I probably did like around maybe 24 items if I counted correctly.
Speaker 3 00:21:57 And how did you decide what you were gonna make? Did they say you had to bake this and then you could pick the, the type of thing? Or how was that decided?
Speaker 4 00:22:08 Yeah, so for the, for each challenge, it kind of like, they had like a certain theme that they were doing for every episode. Okay. And, and then, um, they came up with what the challenge was going to be and they describe that to us and pretty much say, hey, so, um, you know, today we're, um, lovers that goes on a day staying up at the stars or something <laugh>. And then, so our challenge was to make a moose cake that represent, um, the very nice guy of some sort. And so we had to like incorporate that and then they have different flavors where everybody will choose which one they will take. But the, the, um, trick behind that is we don't know what those flavors are. We are choosing blindly and then we find out once we get to our station.
Speaker 3 00:22:57 How many people were you competing against each week?
Speaker 4 00:23:01 I was competing against 11 other competitors.
Speaker 3 00:23:04 Wow. Um, can you talk a little bit about, uh, French Korean baking? Cuz I don't know if I know what that is exactly. Like what are the, what are the flavors involved with that?
Speaker 4 00:23:18 The flavors involved with how, I miss what you said in the beginning.
Speaker 3 00:23:21 So, um, French Korean baking, what are some of the flavors that you would find in that French, in in French Korean baking? What are some of the flas that we might discover in that baking type?
Speaker 4 00:23:36 I'm so sorry. I <laugh>.
Speaker 3 00:23:38 That's, that's okay. So let's say you're cooking, you're making French Korean baking goods, right?
Speaker 4 00:23:45 What kind of design?
Speaker 3 00:23:46 French Korean. Is that
Speaker 4 00:23:48 Right? Oh, French and Korean. Yes. I am so sorry. That's okay.
Speaker 3 00:23:51 So what kind of flavors or things would we find? Yeah,
Speaker 4 00:23:56 So for French and Korean cuisine, um, my idea of that is to, um, combine the fun techniques and stuff and, um, skills that, um, they develop mm-hmm. <affirmative> and, and food, Korean flavor to it. So I usually deal with a lot of like lighter dessert with like fruitiness to it as well. Um, a lot of like exotic food. So I do like, um, uh, passion food, like very tropical foods and stuff. Yeah. Panda. And then I, I deal with a lot of like ma and well beans and stuff.
Speaker 3 00:24:34 Oh, excellent. Yes. So, um, you have a, is it a restaurant or a baking company? Mm-hmm. <affirmative>, um, Amur Patisserie. Did I pronounce that correctly?
Speaker 4 00:24:48 Yes, that's
Speaker 3 00:24:49 Correct. And tell me a little about that. When did you start that and, and tell me what you all make.
Speaker 4 00:24:55 Yeah, so I launch my, um, baking company, Amur Patis in 2021. So just pretty much while in the middle of the pandemic I, oh geez. Um, yeah, I actually left my full-time salary job. Wow. Yeah. To just kind of take a leap of faith and do, and I launched my business again. Um, I was, I'm very passionate about, um, decorating cake. So I specialize in doing rot cakes and modern dessert table. So for modern dessert table, you usually typically see like the petite to was like little mush layer cake that was packed full of like flavors of different together. And um, just kind of doing a modern twist on, um, the aesthetic and the appearances of the dessert.
Speaker 3 00:25:45 Oh my goodness. So how can somebody find out more about, do you have an online, you must have an online, like where people can see your desserts?
Speaker 4 00:25:54 Yeah, so they can find me on Facebook and Instagram at aaryn. And then I do have my website where I do all of my, um, orderings and everything on there. It is, um, at, uh, ww.aary.com. So
Speaker 3 00:26:12 For those who cannot spell i e me a m o u r mm-hmm. <affirmative>. P A T I S S E R I E. So ammo patisserie.com? Yes.
Speaker 4 00:26:25 Uh, ammo patisserie. M n
Speaker 3 00:26:27 Oh mn.com. Dot com. Thank you. So how long did it take, would you say? I mean, did you get a lot of response, especially during the pandemic?
Speaker 4 00:26:37 Um, I would say it wasn't until as much as I was hoping I, I'll be really honest, it was not as much as I was hoping just because, um, uh, I was new. I was trying to get myself out there getting people to like know that hey, you know, um, I'm new, I'm here. Like I'm ready to serve you guys. Right? Yeah. But eventually I, over the course of like a few months and so I started getting a lot more inquiry, a lot of it from like word, uh, words of mouth. We first and just,
Speaker 3 00:27:09 And now you pretty much, you know, everyone knows that you are hard of hearing, um, that you have a hearing disability. How have people responded to that? Have you noticed anything that they're more tolerant, that they are more understanding that they're, you know, more critical? What have you noticed?
Speaker 4 00:27:32 Honestly, people has been so accepting and loving. I was so surprised by the response, but it makes me so happy to know that they are like much more understanding of my situation and how I, um, interact with them. And so it's been really nice.
Speaker 3 00:27:50 So I'm gonna touch on a slightly touchy subject, not about you, but, um, you do consider yourself that you have a disability, but there are part of the deaf community that does not consider that this is a disability. Mm-hmm. <affirmative>, I'm wondering what your feelings are, you know, how do you reconcile that?
Speaker 4 00:28:11 Yeah, so that was actually one of my biggest part about growing up is because I was, I always felt like I was constantly in the middle. Like I don't have a, what do you call community because I'm not fully here so I don't belong in that, but I'm also not fully deaf, right? So I don't also don't belong in that. So there was a lot of those like bite back from both of like both words. Mm-hmm. <affirmative>. And I struggle a lot with that because I felt like I didn't belong anywhere.
Speaker 3 00:28:39 And how are you now?
Speaker 4 00:28:41 Um, I sometimes do stuff feel that way. <laugh> still working.
Speaker 3 00:28:44 Still working. It's still working on it. Yeah. Right. A work in progress. Exactly.
Speaker 4 00:28:49 Ah,
Speaker 3 00:28:50 Well hopefully. So in your company, how many people do you have working in your company? Is it just you or do you have more?
Speaker 4 00:28:58 Um, right now it's just me, but I do get help from my friends and family as well too. And my sister, honestly has been a sister who's helped with everything. Aw.
Speaker 3 00:29:08 And how are you, I mean, what, what do you want for the future of your bakery?
Speaker 4 00:29:14 I want to be able to get a storefront so that I can have an actual shop where people can come and visit me, sit down, have a little street, treat, interact with the friends and stuff. And also I want to eventually have a full team of staff. That way I can do more high volume production. And honestly, I have a lot of girls
Speaker 3 00:29:36 <laugh>.
Speaker 4 00:29:36 Yeah. I have a lot of girls. And, um, yeah, for now that's basically what I'm aiming for.
Speaker 3 00:29:42 And what will you do because there's, there's, I don't know that there's really a lot of bakeries like yours, but there must be some. So what will you do to make yours special, do you think?
Speaker 4 00:29:52 Yeah, so I, for my theme of my bakery, I play a huge part on mental health. I'm a huge advocate for it. And um, my company stands for welcoming anybody and everybody. Oh, you know, I want everybody who walk in to feel welcome, to feel like they have a place that they belong. And that's basically the core values of my company. It's not just so much, uh, oh, I'm making dessert just to make dessert. But I want to create an environment, a place where anybody who come through those door, they leave happy, they live full, and they leave even more wholesome than they first enter <laugh>.
Speaker 3 00:30:32 Excellent. I wanna ask Charlene if she has any questions for you. Charlene is kind of my research girl, so sometimes she comes up with some good ones. Charlene, you have anything? Uh, I'm hungry. <laugh>, you can't eat in the studio I have for you. <laugh>. Oh my gosh. See, this is what, this is what we get for doing the show. We get treats. This is good. This is good. Um, so if you could leave anyone with a message, what would you say?
Speaker 4 00:31:03 Um, I would say honestly do a girl. Um, that has been one of my major main point that I've been honestly using throughout the whole entire year, is just doing and taking every opportunity that comes my way. Even if I'm not ready, even if I don't feel like I have the skills or that, you know, I'm not gonna be able to do it, or if I was doubting myself and I'm scared of taking that leap, I'll say just do it. Just do it good even if you don't have everything figured out. Because most of the time what happens is that those are the opportunities that will allow you to take that next step, that next chapter, that it will create that momentum where you will go on an upper trajectory. And so it would be everything that you probably wouldn't even imagine would happen. And so I would say just do it. Do it. Get do it. Even if you, even if it's not perfect, just do it.
Speaker 3 00:32:02 Ah, those are some excellent words. I know a lot of people that should just take that leap, including me sometimes. Um, and, um, I, I congratulate you for just taking that leap, although you must have had some great amount of talent anyway, cuz you did good. So, oh,
Speaker 4 00:32:18 Thank you.
Speaker 3 00:32:19 I'm, I'm excited to try the treats <laugh>. Yeah, I hope you like it
Speaker 4 00:32:23 And enjoy 'em.
Speaker 3 00:32:24 And, um, I, I just really commend you. I are you gonna do anything like that again, do you think?
Speaker 4 00:32:31 I absolutely will. I honestly have such a great experience on the show. Um, I have to, um, say like the whole entire staff and the competitors never once should I felt like I was left out or behind. They were all so nice and I would definitely do that again.
Speaker 3 00:32:47 And were the shows all based here or did you fly somewhere? I
Speaker 4 00:32:51 Actually flew out to, um, what was it, tennis Street.
Speaker 3 00:32:55 Oh, Tennessee. Yeah.
Speaker 4 00:32:56 Actually do that.
Speaker 3 00:32:57 Oh, I didn't know that they did that there. So thank you for educating us. Yeah. Are is there a cooking show or some type of show you'd love to be on that you haven't been on?
Speaker 4 00:33:08 Um, I've had been considering the holiday baking camp companionship. Oh yeah. I love the holiday show. I have been, uh, putting my on that, so we'll see what happens.
Speaker 3 00:33:19 Wow. Well,
Speaker 6 00:33:21 So have you, uh, done any of the, the, the midday morning, uh, uh, talk shows locally?
Speaker 4 00:33:29 Uh, no, I have not. I have not. Well,
Speaker 3 00:33:31 They should be calling you any day. They're missed out. Yeah, they missed out. That's right. We got you before they did. Ha ha. So, um, well I hope you make that holiday baking championship because I think you you could do well and we're very proud that you are from here. Oh,
Speaker 4 00:33:48 Thank you.
Speaker 3 00:33:48 So we're really glad to have somebody on who stretches their boundaries and, and reach reaches for High Heights. I think that's, that is something I think that enough people probably, I mean, we've all been there, right? We, we don't reach for something we probably should. So mm-hmm. <affirmative>. Um, is there anything else you'd like to leave us with?
Speaker 4 00:34:09 Um, no, I think that would be it.
Speaker 3 00:34:11 All right. Well thank you so much Jai. I really appreciate you being on.
Speaker 4 00:34:16 Yeah. Thank you so much for having me.
Speaker 3 00:34:19 I wanna thank you out there for listening. The show runs by you. And again, if you have a concept or an idea you'd like to hear on the show, please give us a shout at sa uh, disability and
[email protected] or tell us where you're listening from. We'd love to hear from you and I hope you have a safe and healthy summer. So that's really important. Goodnight, Charlene.
Speaker 7 00:34:46 Good night.
Speaker 3 00:34:49 This is Disability and Progress where we bring you insights into ideas about, and discussions on disability topics. My name is Sam. I've been the host of this show. Thanks so much for tuning in. Charlene Doll is my research woman, and Erin is my podcaster. Thanks for being so Erin. Uh, tonight we were speaking with Ja Zang. Ja was on the Food Network on the Spring Baking Championship. It was a lot of fun interviewing her. If you wanna hear more of that or other things, you may email us at Disability and progress sam jasmine.com. Thanks so much for listening. You'll tune to k i 90.3 fm, minneapolis and kfi.org. Goodnight
Speaker 2 00:35:44 Dot.
