Career Advice from AAPI Hospitality Leaders

This is part of LinkedIn’s new Newsletter Series. To get bi-weekly updates on career-related topics geared towards the hospitality industry be sure to subscribe, thank you for sharing!

Diversity breeds creativity, which is one of the many reasons the hospitality industry has been able to evolve and grow despite much adversity (especially these last few years). In hopes of providing inspiration and motivation for others, these seasoned AAPI leaders share their unique perspectives and insights they have learned along their own career paths:

“The biggest lesson that I have learned is that "No matter what, the day is done." Keep your head down and work hard, but do not let anxiety get the better of you. At the end of the day, no matter what has happened, you will have gotten through it. Don’t stress too much in that moment; when you are happy, you will be able to bring excellence to what you are doing.” - Jiho Kim, Chef/Owner at Joomak Banjum

“Adaptability should always be a key trait if you are wanting to own any kind of business—the road of entrepreneurship has many twists and turns that you have to be ready for.” - Dianna Daoheung, Co-Founder of Black Seed Bagels & Entrepreneur in Residence at Hot Bread Kitchen

“The ideologies, the skills, the personalities that surround you ultimately will help you mold your business or career into what you want it and need it to be. So make connections, keep connections, and make sure you surround yourself with the right support system.” - Kimberly Camara, Chef, Owner & Co-Founder at Kora

“Acknowledging your failures is important – however you need to learn from it and then leave it behind. Do not carry yesterday’s problems into tomorrow.” - Katianna Hong, Chef/Partner at Yangban Society

“I learn every day, food is life. You learn from your surroundings, eating at new places, reading and watching. The beauty of this profession is that we come from all parts of the world and all walks of life. I learn by asking my staff and peers questions about their culture, what they grew up eating, and encouraging them to cook family meal. Nothing is more enlightening than breaking bread with your team and discovering their favorite childhood dish or family tradition.” - Mark Yu, Chef de Cuisine at 53 (part of Altamarea Group)

“If you do what you like and you excel at what you are doing, no awards or recognition will give you more than this kind of satisfaction!” - Diego Oka, Executive Chef at La Mar by Gastón Acurio

“Patience, humility, and the willingness to teach are the most important skills to possess. As a chef, your most important role is to be a teacher. As you become a more seasoned chef, it will become harder to see how you are progressing. The best way to continue to evolve is by sharing your knowledge. Being able to look back and see all your hard work in the form of cooks and chefs that are paving their own way through techniques and knowledge you have shared with them.” - Ariana Quant, Executive Pastry Chef at Hai Hospitality?

“Learning how to keep an open mind and sit with decisions has been an important and challenging lesson I’ve learned throughout my career. It’s so easy to want to move things quickly or do them the way they’ve always been done. Another great lesson is simply to test things even just for a couple days, sometimes it’s okay not to be perfect and actually few things once done are set in stone. Math is important too!” - Erika Chou, Co-Founder & CEO of Rivers and Hills Hospitality Group

Also, in case you missed it, here are my most recent interviews on the state of the hospitality industry:?

• The Return of the Hospitality Industry (Bloomberg TV)

?Looking for inspiration? Get advice from hospitality leaders

Seeking career opportunities in the hospitality industry? Explore the Culinary Agents Job Board

Hiring hospitality talent? Discover recruiting and job marketing solutions for your business

Subscribe to my newsletter to receive future issues!