Being a chef is a demanding yet rewarding profession. Chefs are responsible for preparing and cooking all the food in the kitchen. In a professional kitchen, different chefs have different roles. For example, the head chef is in charge of the entire kitchen and usually cooks the main courses like meat, fish, and pasta. There is also a pastry cook, who makes bread, rolls, and desserts, and an assistant chef who handles side orders, hot soups, and hot starters. A new commis, or junior chef, often helps with basic tasks like preparing sauces, helping with salads, and sharpening knives. Working in the kitchen requires teamwork, organization, and good time management. Shifts usually start early and involve long hours, but for people who love food and enjoy working under pressure, being a chef can be a very exciting career.

My Food Selection Journey

My name is Kieu Trang, and food has always been more than just fuel for me—it’s a part of my identity. As a child, I was drawn to anything sweet or deep-fried. Fast food was my comfort zone, and vegetables were my enemies. But as I matured, so did my taste buds and mindset. I began to appreciate balance and started choosing meals based on both flavor and nutrition.Cultural influences have shaped my food preferences, too. Traditional Vietnamese dishes like canh chua or bánh xèo remind me of home and family gatherings. One unforgettable moment in my food journey was tasting Mediterranean food abroad—it opened my mind to a whole new world of flavors.

Now, I strive to eat intuitively. I allow myself treats, but I also value clean, nourishing meals. To me, mindful eating isn’t a rule—it’s a lifestyle that brings joy, energy, and connection.

Dear Charlie,

Thank you for your message! I’m thrilled that you’re interested in Vietnamese food, and I’d love to share with you a special dish from Hanoi called Thang noodle.

I chose this dish because it beautifully represents the elegance and sophistication of northern Vietnamese cuisine. It’s a traditional noodle soup often enjoyed during special occasions, and it brings back warm memories of family meals during the Lunar New Year.

To prepare this dish, the essential ingredients include rice vermicelli noodles, shredded chicken, thinly sliced omelette, Vietnamese pork sausage, and a small amount of dried shrimp. The highlight of Thang noodle lies in its delicate and flavorful broth, which is made by simmering chicken bones, dried shrimp, ginger, and shallots over low heat for several hours. This slow cooking process results in a clear, aromatic soup that forms the base of the dish.

Once the broth is ready, the cooked noodles are placed in a bowl and the toppings are arranged neatly on top. The hot broth is then poured over everything, creating a beautifully balanced presentation. To enhance the flavor, a small amount of fermented shrimp paste is sometimes added, along with fresh herbs such as coriander.

Although it looks simple, Thang noodle is a dish that reflects both tradition and care in every step. I hope you’ll have the chance to try it one day!

Warm wishes,
Kate

When planning a group meal, the key is to create menu that offers a variety of flavors and texttures while still feeling harmonious. After considering different tastes and dietary preferences our group designed a well-balanced and creative five-course menu that we believe would sastify every one on the table.

To begin, we chose Thai papaya salad as a appertizer. This dish offers a vibrant mix of spicy, sour and slight sweet flavors. It is include shredded green papaya, fresh herbs, chili, lime juice and roasted peanuts. The perfect way to awaken the palate and prepare for the main course.

For main dish, we selected braised pork belly with rice, crispy kale and maitake mushrooms. The pork belly is slow-cooked until tender flavorful, served over warm, fluffy rice. The kale add nice crunch. Maitake mushroom give the dish and earthy and savory taste.

To go with the main course we decided on a side dish of miso-glazed eggplant. It is grilled until tender and covered with a sweet and salty miso sauce. It is simple but delicious.

For the drink, we picked iced jasmine tea with lemon. It is refreshing not too sweet and it hepls clean the palate between bites.

Finally for dessert we chose coconut lime sortbet with a ginger tuile adds a nice crunch and spice. Overall, this menu reflects a thoughtful combination of bold and delicate flavors, ensuring that everyone can enjoy something they love.

One of the most beloved dishes in my family is Eggplant and Perilla Soup, a traditional Northern Vietnamese soup that highlights the delicate flavor of eggplant. This dish is often served in everyday meals and is especially comforting during the summer. The key ingredients include eggplant, pork belly or pork ribs, fried tofu, tomatoes, perilla leaves, and a small amount of shrimp paste. The preparation begins by simmering the pork until tender to create a rich, savory broth. Meanwhile, eggplants are sliced and stir-fried with tomatoes to enhance both color and taste. Fried tofu is then added to absorb the flavors, and everything is simmered together. The addition of shrimp paste gives the soup a distinctive depth, while chopped perilla leaves are stirred in at the end to bring a fresh, herbal aroma.

This dish is a perfect example of how Vietnamese cuisine balances nutrition, flavor, and tradition.