Finding Freedom and Identity through Cooking: Charlene Luo’s Journey from Working in Data Science to a Running a Private Supperclub in Brooklyn
Charlene Luo’s apartment in Brooklyn is not just her home, but the venue of The Baodega, a private supperclub where she serves home-cooked Sichuanese food. Raised in Minnesota by Chinese parents, Charlene began cooking at an early age, influenced by her parents’ busy schedules and her own curiosity. By the time she was in high school, she was cooking full meals for her family.
With an engineering and data science background, Charlene’s day job was unrelated to the culinary arts. But her love for this venture continued to grow, leading her to host dinners for friends which eventually turned into ticketed events. “When I graduated from grad school, I was working as a data scientist and also working as a line cook at night,” Charlene said, describing how her love for the craft made her want to grow as a chef and learn more about the restaurant business.
In the last three years, during which Charlene left her day job, The Baodega changed from a passion to a thriving creative venture and business. “It’s also a cultural study where I get to explore where my own family comes from,” she says, explaining that she can channel her identity into this work. “I grew up in a very traditional family, so I think I naturally have a strong tie to [my Chinese roots].” Having spent every summer of her childhood in Chengdu, the capital of the Sichuan province, and growing up in a predominantly white neighborhood, Charlene juggled two different identities between school and home. “I didn’t really consider myself to be proud of my heritage,” she elaborates. Now, taking Chinese language lessons and learning more through her culinary endeavor, Charlene feels closer to her roots. “It’s drawn me closer to the food I’m cooking and to my parents. My connection to China has definitely blossomed and grown. It’s one of the biggest parts of who I am.”
When she was younger, Charlene’s experimentation with food allowed her to channel her creative energy. “I remember when I was in middle school, I tried to figure out how to make frozen yogurt with just the ingredients we had at home. There was a lot of creativity there. I was doing all sorts of random things,” she says. Now, with The Baodega, Charlene implements history and traditional knowledge in her dishes, creating food that isn’t generally made in Chinese-American diasporic households, and of course, tweaking what she needs to based on her environment.
Making the transition from being a data scientist to a chef and entrepreneur was not easy for Charlene, but she always knew that she wanted something different. “Even though my job was in STEM, my interests are not. My dream was never to be a data scientist. I wanted to be a fashion designer, a writer, a lawyer, a musician, a professional athlete. But then I became an engineer and I was never truly happy,” she says, explaining that she was risk-averse to truly doing what she loved. As The Baodega continued to grow, Charlene began to turn down opportunities for it because her day job was draining. “I was also saying no to things I wanted to do outside of cooking, like volleyball tournaments and birthday parties,” she goes on, “and sacrificing my own physical health and stress levels in order to just be able to do both.” After carefully planning out finances and scheduling, she finally made the decision to pursue what she loved. “I don't feel guilty doing it anymore. I could dedicate all of my energy to this project. I feel free.”
When asked if she has any advice for people who may want to follow their own passions, Charlene laughs. “Do I have advice? I don’t even know what I’m doing,” she goes on, “but I would say that it’s important to know what part of a hobby really appeals to you. If I weren’t so happy in data science, I don’t think I would have pushed this hard to cook. So I would say to really think about it. The fact of the matter is, in the real world you have to support yourself. And once you monetize a hobby, it might not be as enjoyable anymore. It’s going to be hard either way.”
The Baodega runs two different types of events. The first is commissioned private dinners, where clients can customize the menu with Charlene. The second is open dinners, where Charlene announces a date on her Instagram story, and the first 10 people to respond will attend. She sets up a communal table in her living room for strangers to get to know each other and enjoy a 9-course meal. “It’s a little awkward at first. But half an hour in, everyone is friendly, asking for each other’s numbers and scheduling hangouts. It’s very intimate.”
There is heart and care in Charlene’s work. She explains that after all the work is done, her favorite part is being with new people. “New York is a big city, and it’s hard to make friends as an adult. It’s nice to slow down and have a home cooked meal. I love to see everyone with their new friends, happy and well fed. I appreciate fostering that kind of community." ✦
Charlene wears a Kasuti sweatshirt from our first No Borders in-house collection, A Return to Our Roots.
Photographed by Mary Chen.
Styled by Kanika Karvinkop.