Published Dec. 12, 2022
BY AINSLEY HENDERSON
Organic and packed with delicious, savory flavors, both Carmel High senior James Ahn’s homemade chili oil and the origin story behind his business are to die for.
After the idea for doing something charitable with the chili’s proceeds spawned during the summer before his junior year, Ahn partnered with Rancho Cielo, a Salinas-based organization that helps provide vocational training to underprivileged and at-risk adolescents, and began selling Pixiu Chili Oil, aimed at raising money to aid budding chefs as they pursue culinary arts, in early 2022. Focusing on the Drummond Culinary Academy, one of Rancho Cielo’s endeavors, Ahn pledged to donate $5,000 in the form of personalized chef’s knives.
Before cooking his chili oil, Ahn goes through the time-consuming process of slicing, mashing and mincing. (courtesy of JAMES AHN)
“For me, getting my own chef’s knife was very monumental, as it gives you confidence and it makes you want to cook more,” Ahn says. “When they’re leaving Rancho Cielo and going to their jobs and restaurants I think it’d be nice to have that piece to give them a sense of confidence and purpose—it’s motivation, really.”
As of early December, Ahn has raised a little over $3,500, according to his website, PixiuKitchen.com, and he believes that his goal will be achieved by January 2023, after a Christmastime rise in sales.
Since Ahn is a senior planning to attend college on the East Coast and Pixiu Chili’s goal has almost been reached, the future is uncertain. He’s weighing two options: slowly tapering off production or passing the reins to another student. If Ahn opts to go with option two, which would entail teaching someone how to replicate his oil, he hopes the student will choose their own charitable organization to donate the proceeds.
The creation of chili oil isn’t the only thing on Ahn’s plate. The chef is also an acclaimed artist—having won awards from the Avery Gallery in Seaside and the CHS Art Expo— with an affinity for pottery.
“I have done a portfolio that pairs ceramics with cooking,” explains Ahn, who is influenced by East Asain art. “Those are my main passions, and last year I made a series of works that tailored bowls and plates to certain food dishes. I made a five-course meal with custom plates for each dish.”
CHS senior James Ahn, who is of Korean and Chinese descent, credits much of his love for cooking to his grandmother. (courtesy of JAMES AHN)
As for his culinary inspiration, the chef credits his ethnicity and his heritage, including his grandmother, citing her love for cooking traditional Chinese food, mainly from the Sichuan Region.
“I am part Chinese, and my grandma on my mom’s side, my Chinese grandma, is the one that cooks a lot, so I think a lot of her influence has led to me cooking this specific dish,” the Pixiu founder says.
While chili oil may not seem incredibly versatile at first glance, after slicing shallots, blending ginger and garlic, adding sugar and Chinese five-spice and toasting and grinding Sichuan peppercorns, Ahn combines the ingredients in a wok and adds salt and soy sauce, producing a delectable sauce suitable for dan dan noodles, mapo tofu, fried eggs and even ice cream.
“I have to cut the shallots, which is horribly annoying,” Ahn laughs. “You cut so much–it’s incredibly boring–and I cry so much…but when I put it in a wok it sizzles a ton, it’s awesome.”
Currently, Pixiu Chili Oil is sold at Roam Restaurant in Carmel-by-the-Sea, Folktale Winery in Mid Valley and online at PixiuKitchen.com.
