Consultant Chan’s Chicken

No one puts the “personal” into “personal visibility” like my friend James Chan.

James is founder and principal of Asia Marketing Management, a Philadelphia-based consultancy that advises U.S. companies in building business relationships in China and in export entrepreneurship. I met him when a friend gave me a copy of his book, Spare Room Tycoon, which is thoroughly enjoyable and useful read for anyone thinking of working from their home. I’ve since come to know him through the Mid-Atlantic Consultants Network, where James soon had me taking charge of the content on the group’s new web site.

I’m always glad to help, James.

James lives his brand, though it’s probably more accurate to say that James, living his life, has become his brand. His warmth, his personality, and his passion come out in everything he does.

So, here is James Chan, sharing a favorite recipe for Peanut Vinegar Chicken on YouTube. James’ enthusiasm for this dish led Rick Nichols, Food Columnist of The Philadelphia Inquirer, to write an article “One the Side: the Gift of Chan’s Chicken,” in today’s paper (Thursday, September 11, 2008).

I suggested the recipe to him [says James] because I cooked it more than 200 times for myself and my friends for more than 20 years and I think everyone can do it and make their own version of “Peanut Vinegar Chicken.”

Rick Nichols puts it another way in his article.

James Chan was up out of his seat before I got within 10 paces of his table at a dim sum place on Washington Avenue. He wanted to tell me about a favorite recipe of his, peanut vinegar chicken. A friend was making a YouTube video of it.

Chan is a business consultant, and a more than merely avid Chinese home cook. He is something of an evangelist on the subject: When he has a winner, he wants to share it with the world.

James is certainly an expert at doing business in China, and by sharing his passion for Chinese food he demonstrates his expertise in an unusual, friendly, and rather tasty way.  And gets coverage in the Philadelphia Inquirer, to boot.