Category: Food

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2020 Year in Review

I’ve written 102 essays on this blog in the past year, plus some change, spending an average of 1-2 hours per piece and a range from 30 minutes to 2 weeks. An average of 1,200 words per post. While not mutually exclusive, over half of which were on startup topics. One in three described the venture capital landscape. 36 (excluding #0) #unfiltered blog posts, where I share my raw, unfiltered thoughts about anything and everything. 16 on mental health. A surprising 13 on cold emails and its respective ecosystem. And my first public book review. Some didn’t age well, like The Marketplace of Startups. Some will stay evergreen.

25% of my blog posts I started writing at least 48 hours before the publish date. 1 in every 3 (-ish) of the afore-mentioned, I rewrote because I didn’t like the flow. For every 2 essays I wrote, 1 of which I had to wrestle deeply with the thought of imperfection. In effect, half of my essays were a practice to overcome my own mental stigma of “writer’s block.” Yet after over a year of writing, I realize that I’ve become prouder of my writing than when I started.

So, as the year is transitioning into the next, I thought I’d take some time to reflect on my growth 100 (+2) posts after starting this blog. Let’s call them superlatives.

Top 10 most popular

Ranked by total views per post, the 10 posts readers visit the most.

  1. #unfiltered #30 Inspiration and Frustration – The Honest Answers From Some of the Most Resilient People Going through a World of Uncertainty – I asked 31 people I deeply respect to share some of their greatest drivers and darkest moments in life and how they got through them. You can find part 2 here with 10 more thoughts.
  2. My Cold Email “Template” – My friends have asked me for years what I write in my cold emails, and now, what and how I write my cold outreaches are available for your toolkit.
  3. Fantastic Unicorns and Where to Find Them – An essay on the parameters and the mental models investors use to find “unicorn” startup ideas.
  4. When Investor Goodwill Backfires – What It Means to be Founder-Friendly and Founder-Investor Fit – How founders can do investor diligence before signing the term sheet and also how to best manage founder-investor dynamics
  5. #unfiltered #24 How long do you take to prepare for a talk? – A Study about Time Allocation
  6. How to Build Fast and Not Break (As Many) Things – A Startup GTM Playbook
  7. 10 Letters of Thanks to 10 People who Changed my Life – Every holiday season I write thank you letters to the people I deeply respect. It’s one of the best times of the year to reconnect. These are the letters I wrote in 2019. Here are also some I wrote this year for more context.
  8. #unfiltered #18 Naivety vs Curiosity – Asking Questions, How to Preface ‘Dumb’ Questions, Tactics from People Smarter than Me, The Questions during Founder-Investor Pitch
  9. #unfiltered #11 What I Learned About Building Communities through Social Experiments – Touching Jellyfish, Types of Social Experiments, The Thesis, Psychological Safety and Fairness
  10. The Marketplace of Startups – While many of the remarks on this blog post are now obsolete, largely incited by the 2020 Black Swan event – COVID, the two questions at the end of the blog post are the two I still like to ask founders today.

Personal favorites

While not every one of these got the limelight I had hoped, each of these are ones I felt great pride in being able to write on.

Most challenging to write

I had been wrestling with how vulnerable I can allow myself to be in the public space. Writing this post was frightening, but I’m glad I did. It cascaded into deeper conversations with my friends, colleagues and readers, but also inspired more blog posts after this about mental health.

#unfiltered #26 Am I At My Best Right Now?

In closing

I first started this blog with the intention of chronicling my own learnings in the amazing world of venture. While I couldn’t guarantee it would be helpful to every individual reading my humble meandering, I could, at least, guarantee what I write has been or continues to be instructive for me.

Within the first month it had evolved into an FAQ and a means to provide value to as many founders as I can when one day the number of people I want to help exceed my available bandwidth. Wishful thinking at the time, but a cause that inspired me forward. After the first six months, with the introduction of the #unfiltered series, I began to write to think – a way to flush out simple, unrefined ideas to more robust concepts. While I’ll forever be a work in progress, I began to make new dendrite connections that never existed before. In a way, I was and am still chronicling my own journey in hopes that it will continue to guide people beyond my immediate sphere of influence.

Thank you, each and every one of you, for accompanying me on this journey we took yesterday and the one we’ll take tomorrow. And I hope this cognitive passport will continue to serve as your cup o’ Zhou (/joe/) weekly.

Cheers, and I’m excited for the adventure ahead!

Photo by Ray Hennessy on Unsplash

Stay up to date with the weekly cup of cognitive adventures inside venture capital and startups, as well as cataloging the history of tomorrow through the bookmarks of yesterday!

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#unfiltered #21 The Recipe for Personal Growth – Thomas Keller’s Equation for Execution, The VC/Startup Parallel, Helping Others, La Recette Pour La Citron Pressé

lantern, personal growth, light

Over the weekend, I was brewing up some mad lemonade. ‘Cause well, that’s the summer thing to do. Since I’m limited in my expeditions outdoors, it’s just watching the sun skim over the horizon, blossoming its rose petals across the evening sky, in my backyard, sipping on homemade lemonade. If you’re curious about my recipe, I’ll include it at the bottom of this post.

When I’m cooking or performing acts of flavor mad science, I enjoy listening to food-related podcasts, like Kappy’s Beyond the Plate, Kappy’s CookTracks or Bon Appétit’s Foodcast. Unfortunately, all are on a temporary hiatus. So, I opted for the next best – YouTube videos. And recently, a curious video popped up in my Recommended feed. A 2010 TED Talk with Thomas Keller.

Thomas Keller. An individual probably best known, among many others, for his achievements with The French Laundry. Needless to say, I was enamored by his talk. But the fireworks in my head didn’t start going off until the 12:46 mark.

Continue reading “#unfiltered #21 The Recipe for Personal Growth – Thomas Keller’s Equation for Execution, The VC/Startup Parallel, Helping Others, La Recette Pour La Citron Pressé”
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#unfiltered #14 Morning Musings

sunrise, morning musings

Looking outside my bedroom window, I watch as the limitless canopy above me slowly changes from a velvety warmth to a crisp blue. The morning jays chirp in a heavy New York accent, asking when the next metro will arrive. They fly by my window several times, stealing a glance at me. Thinking “we haven’t seen this fella at this time before”. Their eyes beckon as if I held the answer to their pressing question. I don’t.

I’m writing this piece with a heavy arm, due to the Wii Sports I played with the fam yesterday evening. All the while, feeling its weight as I sip the green tea my dad bought from who knows where. He brought back the small, unassuming brown bag to our household last year, with neither a name or a place to call home. From my friends in the business, they tell me that’s a sign of high quality leaves. ‘Wouldn’t that also be a sign of the exact opposite?’ But I never had the courage to ask. Ironically, my palate betrays my thoughts. A warm earthy coating enveloping my tongue, with an expected bitter finish. My culinary friend sent me a copy of The Flavor Bible 2 days ago. In it, I learned a simple math equation:

Flavor = Taste + Mouthfeel + Aroma + “The X Factor”

Right now, in this moment, I think I finally graduated from high school algebra.

Google tells me we’re hitting a summer 94 here today. This year I have yet to don a farmer’s tan. On the brighter side, I’ve spared my skin the horror of being overcooked. A few friends and neighbors have gone to orchards and vineyards to cherry pick and brought back the spoils of war. Some coming back more cherry-looking than the cherries themselves.

Another friend, elated with starting her boutique culinary business, sent me a couple bags of agar powder to experiment with, which I have yet to open. Today, after work, I’ll put them to good use. Or bad use, if my human guinea pigs crinkle their nose from my mad science experiments. Who knows?

Well, I’m headed downstairs now to start another great day. This time, with a beautiful sunny side up with dash of furikake, smoked paprika, and good ol’ S&P.

Why am I writing this? There’s been a concentration of negative energy surrounding us right now. And when I say ‘us’, I use the royal ‘us’ in a loose sense here. In these special, turbulent times, life’s become increasingly stressful. For a handful of my friends and family, it’s easy to find someone or something to blame. In some cases, there is a responsible party. But in most others, the ‘blame’, if we need to give the beast a name, is shared in a much broader sense. And we forget the beauty in our world. What we’re grateful for. What we have lived to see in another spectacular day.

And once again, I’m using the royal ‘we’.

Many of my colleagues use the Five Minute Journal App – short snapshots of daily gratitude. The first thing they do every morning. But I think I’ll stick to longer expositions.

Photo by Sapan Patel on Unsplash

#unfiltered is a series where I share my raw thoughts and unfiltered commentary about anything and everything. It’s not designed to go down smoothly like the best cup of cappuccino you’ve ever had (although here‘s where I found mine), more like the lonely coffee bean still struggling to find its identity (which also may one day find its way into a more thesis-driven blogpost). Who knows? The possibilities are endless.

Stay up to date with the weekly cup of cognitive adventures inside venture capital and startups!

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#unfiltered #13 The Unlikely Marriage of Cuisine and Team-Building – Flavor Maps, Food Pairings and Bridgings, and How it Relates to Systems Thinking

broccoli, flavor mad science, recipes, team building tips

I met a founder (let’s call him Stan) recently who was about to close on his first big executive hire into a team less than 10 strong. Naturally, I asked what the rest of his team thought of that person. Stan replied, “I haven’t asked them yet.”

So, I subsequently followed up, “Were they able to meet him?”

“He’s been by our office, and I’m sure he’s had the chance to chat with them already.”

When he said that, two things stuck out to me:

  1. Stan’s use of “I’m sure…” implied neither that he was sure nor that he took care to verify.
  2. He seemed to have skipped a fundamental step in building a team. And by transitive property, how it would define his team’s culture.

The Culinary Parallel

Synonymously, a day later, my friend asked me, “How do you come up with your ideas for flavor mad science?”

You’re probably here thinking: “What the hell does this have to do with team-building and culture?” But bear with me here. I swear there’s a parallel.

Although, like all of my ideas and insights, I can’t say any of my flavor experiments are truly original, I always start off at the drawing board with flavor maps. And, you guessed it! Not even the concept of flavor maps is original. A few years ago, an amazing chef taught me this very trick of how he concepts new recipes every season at his critically acclaimed restaurant.

So, what’s a flavor map?

The idea of a flavor map is to start with a core ingredient – the star of your dish. And then slowly add other flavors and elements onto your diagram one by one. The catch is that every new flavor you add has to pair well with every single other flavor on that diagram.

Two flavor maps where I used green tea as the (co-)core ingredient.

Personally, I just try to think of a dish that I enjoyed, or know many other people enjoy, as the basis for a drawing a line between a pair. The reason I do so is that many generations of experts before me have already done the legwork to make these flavors work. And I’m just iterating off of their discoveries.

The more scientific approach is through flavor networks – specifically food-pairing and food-bridging. In summary, food-pairings are when you combine two ingredients with the same flavor molecules, like cheese/bacon or asparagus/butter. The most bizarre one in a 2011 Harvard study is probably blue cheese/chocolate, which share 73 flavors. On the other hand, food-bridging is when you take two ingredients that don’t share any flavors, like apricots/whiskey, and bridge them with an ingredient that shares commonalities with both, like tomatoes.

Yong-yeol Ahn and his colleagues explore the nuances of flavors and recipes in their 2011 research, which you can find here. But if you want the abridged summary, there’s a great one on Frontiers. Yet, as one of the co-owners of a critically-acclaimed molecular gastronomic restaurant told me not too long ago, take the research with a grain of salt. Food science is still extremely nascent and lacks consistent data points, especially across cultures.

Looping Back

Just like a complete flavor map has all of its ingredients working in cohesion with one another, a strong team needs to hold the same level of trust and respect. I’m not advocating that you need to agree with everyone on your team. In fact, disagreement on warranted grounds is better. But to be a well-oiled machine, a team can only be agile if you reduce the unnecessary friction that may exist now or arise in the future.

Although it is important that every team member can ‘food-pair’ with every other member, what I believe is more important is to have a fair mitigation system to ‘food-bridge’ all current and future disagreements. A system to resolve disputes and to prioritize tasks at hand. To have not only trust in each other, but also in the system design.

The cherry on top

Of course, I don’t know if Stan just forgot to set up times for his team to meet with the potential hire between his various tasks of running a business. Or if he had something he wanted to hide from his team. Regardless, his decision, or I guess, lack thereof to do so, would be detrimental to the delicate string of trust that connected his team to him.

To his and every other founders’ credit, there are often matters that seem obvious to an observer, but less so, when one has skin in the game – some degree of emotional attachment. And the deeper one is in the weeds, the harder it may be to follow rational behavior. Loosely analogized to the boiling frog problem. That said, some actions are excusable. These can often be caught by either a mentor or a close friend/family member. But there are a handful that aren’t. The same can be said on a macroscopic perspective as well. Between friendships. Lovers. Coworkers. You name it.

And, luckily for Stan, this falls under the former.

Top Photo by Hessam Hojati on Unsplash

#unfiltered is a series where I share my raw thoughts and unfiltered commentary about anything and everything. It’s not designed to go down smoothly like the best cup of cappuccino you’ve ever had (although here‘s where I found mine), more like the lonely coffee bean still struggling to find its identity (which also may one day find its way into a more thesis-driven blogpost). Who knows? The possibilities are endless.

Stay up to date with the weekly cup of cognitive adventures inside venture capital and startups!

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#unfiltered #9 Living to Eat – Supporting the Service Industry, Fine Dining Musings, Restaurant Selection Criteria, Tipping, and the Notebook

living to eat, fine dining

I had originally planned to write this post back in February, but when the coronavirus came crashing in 6th gear, I thought it would have been unwise to urge you, friends and family to venture beyond your doorstep. So this post fell into the depths of despair, hoping to find its way to center stage after we were on the road to recovery and when restaurants reopened.

But yesterday, over a Zoom call, in catching up with a fellow foodie and college buddy, he suggested that I still post this. Not to urge people to eat out. But as a voice to support the many struggling restaurants, cafés and bars out there – many of which include our personal favorites. Before I dive into this post, I want to explicitly note 2 disclaimers:

Disclaimer 1: As I mentioned above, this post is not written to incentivize you to go eat out now, but rather just illustrate my musings as someone who loves food. And as many other businesses are feeling the brunt of the impact in the status quo, the culinary industry is no exception. Your favorite restaurant yesterday may not exist tomorrow. And you won’t even be able to experiment with any of the below musings if we don’t put a hand out now and support them when they need us most.

Disclaimer 2: I am neither a professional chef/cook nor is my trade being a food critic. So take what I say with a grain of salt, as with anything I write. Below is merely my observations in one of my most expensive hobbies as a foodie.

Given the extravagant length of this post, here’s a TL;DR:

  • Why I don’t resort to Yelp/Google when picking a new dinner destination
    • And a couple of my favorite restaurants in the Bay Area
  • My calculus for tipping – and why there are times I choose to not tip
  • Why a notebook may be your best friend in your culinary adventures
Continue reading “#unfiltered #9 Living to Eat – Supporting the Service Industry, Fine Dining Musings, Restaurant Selection Criteria, Tipping, and the Notebook”
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#unfiltered #2 Culinary Tips – Cook vs. Chef vs. Flavor Mad Scientist- The Carbs, the Proteins, and the Whole Spectrum

unfiltered vc, cooking tips
Photo by Calum Lewis on Unsplash

As a result of my love for food, and eating out, honestly, a bit too much, what started as engaging conversations with chefs at some of my restaurants, and eventually chefs from across the country turned into a passion for cooking. Uhh, well, although I can’t call myself a cook or chef, I have categorized myself as a flavor mad scientist.

  • Cook – someone who can prepare food
  • Chef – someone who can create recipes appreciated by a wider audience (personally, don’t care if they’re a professional or not)
  • Flavor mad scientist – someone who attempts to be innovative and likes experimenting with permutations of flavors and textures (80-90% ‘failure’ rate), aka me

So, I chatted/learned from chefs/cooks, ranging from some of the most prestigious kitchens to my favorite home kitchens. Here are some tips and hacks I got from some of the best:

For the carbs:

  • You can tell if a risotto (or rice in general) is cooked by smearing a rice grain on a flat surface. If it smears without noticeable lumps, you’re good.
  • Add a teaspoon of olive oil in the pasta dough to give it a bit of shine.
  • Flour matters. Don’t just use all-purpose. 00 (double zero) for silkier flour and pasta chewiness. Durum for coarser grinds, longer cook times, and for making flatbreads; some use it for pasta too, depending on the chef. And so on.

For the proteins:

  • Score the fat of a (ribeye) steak before searing, so it’s easier to render the fat. Score is a cross-hatch pattern. More surface area to render.
  • Use tongs to cook steak and a spoon to butter-baste (I swear I used to think it was spelled “butter-basing”)
  • Don’t cook cold proteins (meats/seafood). Let it rest till room temperature before cooking.
  • Allow for meats to rest for as long as you’ve had it in the pan to better absorb the flavors.
  • Before searing proteins, dry with a paper towel or season generously with salt to reduce moisture and splatter once you put it into the pan.
  • Hot pan/hot oil, quick sear and won’t stick to the pan.
  • Brush fish with mayonnaise to prevent them from sticking to the grill. And a great browning too.
  • Use cuts of meat that are rich in marrow and collagen (cartilage) to make stock, like wings, chicken feet, chicken carcass, pork knuckle, etc.
  • If you don’t have a meat thermometer, stick a metal rod (or a cake tester) into the center of the meat. Then place the rod on your lower lip. If it’s cold, more time. Hot, it’s done. If you’ve burnt your lips, well… in gamer terms, GG.

For everything else:

  • If your meats or onions ain’t sizzling in the oil, the oil in your pan isn’t hot enough.
  • To not bruise your herbs when chopping (or chiffonading if you want to be fancy), you need a sharp knife and cut once per cross-section. You can tell if you bruised your herbs by the residue they leave on the chopping block.
  • Lemon juice, ideally fresh, helps fruits from oxidizing (after being cut), so it retains its fresh color.
  • Flavor extra virgin olive oil (EVOO) with herbs (i.e. bay leaves, basil, rosemary, thyme, oregano, etc.) for the “secret” zing to your recipes. You can do the same with white wine that’s used for deglazing the pot/pan.
  • Zest citrus in once in one fluid motion with a zester to prevent mixing in the bitter rind.
  • Use fine grinds for salt and pepper to season pre-cook, and coarse grinds for post-cook/presentation.
  • Buy whole spices and a spice grinder (or pestle and mortar), instead of ground spices. You’ll get fresher and richer flavor that way.
  • Toast spices for more flavor.
  • Under-seasoning is a rookie mistake. (Admittedly, after this tip, I fell under the category of over-seasoning.)
  • Keep your work station clean. Mise en place.
  • Wear short sleeves while cooking, or roll up your sleeves.
  • If you’re a 4-eyes, like me, invest in contacts. Glasses can fog up from the steam, and possibly blur your vision in critical moments.
  • Don’t skimp on costs. Quality cookware and ingredients lead to quality food. (Not saying you can’t otherwise get a good meal, but you’ll notice the difference.)

This post was inspired by a friend’s comment on my Instagram post on February 5, 2020.

culinary tips, unfiltered, plating
You may notice that I just transcribed what I wrote on paper to this blog, with some extra sprinkles on top.

#unfiltered is a series where I share my raw thoughts and unfiltered commentary about anything and everything. It’s not designed to go down smoothly like the best cup of cappuccino you’ve ever had (although here‘s where I found mine), more like the lonely coffee bean still struggling to find its identity (which also may one day find its way into a more thesis-driven blogpost). Who knows? The possibilities are endless.

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