Today’s guests – with no prior experience in hospitality – have excelled in their food business. Born and brought up in rural Tibet, Yeshi Jampa learned to cook nomadic food outdoors at a young age. He found his way to Oxford via India, picking up exciting new flavors along the way. They cook the finest, freshest, most authentic Tibetan food this side of the Himalayas. After first being a market stall, they now serve at festivals and private events, and have their own brick and mortar.
Julie Kleeman and Yeshi Jampa, Founders of Taste Tibet, join the show to share how the husband and wife team have grown their independent food business. Tune in to learn more about building a loyal following, the life skills needed in hospitality and how they run their kitchen sustainably. This conversation will help remind you to take things more slowly, and not be afraid to ask “why not?” more often.
Links:
‘My Stir-fried Life’ by Ken Hom
Anthony Bourdhain
#114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership
Hospitality and The Infinite Game #006: Purpose and Profit
Taste Tibet
Tate Tibet’s Instagram
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