It has been quite a while since I have posted anything in regards to John's Kimchi. The reason being is, my business has gone into stasis mode during the winter months as I am awaiting word on which farmers market I will be participating in with the Seattle Neighborhood Farmers Market (SNFM) association. I received a newsletter from them recently that stated that they will be sending out "permits to sell" by mid February to late February, so I am anxiously awaiting the results. I applied to five or six different markets, and if I get approval to vend in most of them, I will have a very busy season starting May, 2017.
It has been quite a while where I was at a market to grow John's Kimchi, and I have been itching to get back to it, but the venues just aren't there for my product right now, so I had to pick up a part-time job working as a server at The Ram. The crazy thing is, I am making so much money at the ram in half the time that I was spending at my former government job, that I am able to support myself, and it affords me the time to plan strategically for the next steps to take in regards to John's Kimchi. The work is grueling, but the sacrifice will be worth it in the end, given the flexibility.
It is kind of crazy, to look back to think that I have been living in Seattle for over three years, and three years of struggle it has been. But, now, I'm at a point where everything is starting to fall into place, and I believe I am at the precipice of success and profit, and it scares me. That notion has been paramount of my thought process for about a good week, because I never thought I would arrive at this place. It easy to write it down chronologically, but its harder to envision when I have to recall all the pains, doubts, and sacrifices it took to get to this point. And the doubts from parents telling you, you haven't amounted to anything and suggesting that your business venture is merely a pipe dream.
Working at The Ram as a server has proven to be a great education towards my ongoing goals of eventually starting up my own small restaurant. I am being very observant of what works and what doesn't work, and I plan to take that knowledge when it is time for me to depart and to take my business to the next level.
Before, the idea of opening up a restaurant absolutely terrified me, but I have worked it all down. I do not have to open up a big restaurant - I could always start small like a Chipotle-style restaurant, and work my way up from there. I whole-hearted believe in my skills and my food products, and I am merely awaiting my opportunity to introduce my culinary skills to the world. As difficult as it may appear, pleasing the palettes of the masses is quite simple - provide the best, wholesome food possible, and your customers will come back for more. And, at the expense of appearing arrogant, I am very confident I craft some very delicious food.
I was at a family function during Thanksgiving when someone purported that you will not be able to make a Vietnamese-style soup that tastes great without using Monosodium Glutamate (MSG). And I thought to myself quietly, I make the best Pho without using MSG, and I plan on making all of my products as far from being processed as possible, so the niche market is there. I just wish one day everyone would be able to sample my Pho and so much more that goes on in my head.
There was a lot more that I wish to write about, but I have a very terrible short-term memory, and my thoughts alludes me. But I just wanted to let everyone know that I am still here, in the depths of my mind, trying to work out the next possible course for John's Kimchi.
-The Kimchi Whisperer-