CHEF MASTERCLASS
DESIRE TO SOAR
Growing up in the loving arms of his mother and the rich taste of Vietnamese dishes, the young Nguyen Nhu Cuong has nurtured in his heart the dream of becoming a professional Chef, one day. With the desire to bring the cuisine of his homeland further on the world culinary map, Chef Cuong has constantly persevered in learning how to bring Vietnamese foods to the next level. BY THAO NGUYEN
Why did you choose Vietnamese cuisine to build your career? Firstly, my mother raised me with her fulfilled heart and the beautiful cuisine of Vietnam. Her dishes are the best memories of cuisine that I always keep in my heart. Secondly, throughout my career, I am fortunate to travel to many places as well as study Vietnamese culinary culture. Afterward, I find out that Vietnamese cuisine is so wonderful. It is generated from a rich source of fresh and delicious ingredients. The typical regional spices are special also. Those together make a great foundation so that Vietnamese cuisine can reach the world. Those are the reasons why I choose Vietnamese food to develop my career although I start as a European chef. Who has had the biggest influence on your process of becoming a good chef? My mother, through her dishes, has oriented me to become a professional chef. Besides, the desire to assert myself motivated me to improve myself day by day to become a better version. Can you name your memorable milestones since joining the culinary industry in 2008? Firstly, in 2008 I start studying at Saigon Tourist School, a professional environment. That time helped me to shape my knowledge base to start my culinary journey. Secondly, from 2009 to 2015, I got an internship and then worked as an employee at Kim Do Hotel, 133 Nguyen Hue, District 1. This hotel is where my professional skills were cultivated and developed. I was also taught and received much support to become a chef and then win First Runner-up at GOLDEN SPOON VIET NAM 2015. From the success of this contest, I flew far away with my professional.
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