![]() ![]() The following conversation between mother and daughter has been edited for length and clarity. ![]() She still balances her work at Mama Lam’s today with a job as a bookkeeper for a sock company.Īs part of the Ambition Diaries project in partnership with The Economic Hardship Reporting Project, the pair spoke with Fast Company about the challenges of running a small family-owned company, navigating sexism in selling to supermarkets, and how the pandemic impacted their outlook. After holding a series of part-time jobs, from working in a dim sum restaurant to washing hair at a salon, she worked from home as a travel agent while raising Cassandra and her sister, Carissa. But after just a few months in New York, she met her husband and decided to stay. “My sister was here, so I said I’ll learn English and then I’ll go home,” she recalls. We did a lot of mixed cooking.” Her hope is that Mama Lam’s can help popularize Malaysian cuisine in the U.S.Ĭhristine came to Queens from Malaysia in 1985. “My dad is from Hong Kong, so his cooking is very Cantonese-style, and my mom’s dishes are more Malaysian-Chinese style. “I’ve always loved food, and I guess that started from when we were kids,” Cassandra says. Today, the two work on the business together, with Cassandra, 32, overseeing day-to-day operations, and Christine, 58, developing recipes and serving as the head chef when they’re in production, working out of a commercial kitchen in Queens. Her next move? Running Mama Lam’s, the Malaysian curry paste and hot sauce brand built on the recipes of her mom, Christine. This article is part of Ambition Diaries read the full series here.įour years ago, Cassandra Lam left her job as a media buyer, feeling burned out after working with a difficult client. ![]()
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