Alternative CV
ACV08: Realities of starting a blog (Loh Yi Jun, Food Blogger / Podcaster, part 2)
Oct 23, 2019 · 52 min
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Loh Yi Jun trained as a chemical engineer, but now draws his income from blogging about new fusion recipes he is creating, guest writing for other food blogs and running a podcast on the Malaysian food scene. We talk about the challenges and joys of being a freelance blog writer.

Yi Jun (instagram: @yijunjunn; http://junandtonic.com) is a chemical engineer turned chef, food writer, and podcaster. At 23, right after graduating from Cambridge, he took a plunge and dived headfirst into the world of food—signing up for culinary school in London and Paris, working at the farm-to-table restaurant Blue Hill at Stone Barns in New York, and now running his own food blog and podcast, Breaking Bread. His Saveur-nominated blog—Jun & Tonic—explores the quirky side of Asian food and cooking. His articles on food have also featured on Food52 and Taste.

Check out Yi Jun’s food blog here and his podcast here.

3 Things I Learned

  1. Side projects may be an interesting way of developing new skills. Yi Jun got into blogging because he wanted to improve his English writing, and he got into podcasting because he thought it would improve him as a conversationalist and would force him to be responsible for keeping the conversation interesting. But he makes the process of learning these new skills fun and enjoyable for himself because he uses them for something he is passionate about - food 

  2. Consistency is key for content producers. But it’s useful to examine how it affects you internally. Once you stop, you lose momentum, lose motivation and you break your streak. So keep showing up. 

  3. (For podcasters like me) Yi Jun’s rule-of-thumb for guest selection: find people whom you think are interesting and whom you’d like to speak to. If you follow your area of interest closely and keep up to date with what’s new and exciting, chances are you’d have quite a good barometer for what would engage your audience as well. 
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