By
accident he has approached the food industry and through his passion he is
willing to learn everything himself and to try his best. After more than 20
years developing his cooking career and mastering both European and Asian
cuisines, he thinks that cooking is an art. A chef is an artist in that he has
to study and create new, delicious meals for diners. He also commented that
Vietnam cuisine is abundant and extensive, but in order to be able to integrate
and reach out to the world, it is necessary to maintain its national tradition,
ensure its safety, manage resources of ingredients and improve as well as
upgrade the dishes to higher level. This should be more modern for it to be
suitable to the general direction of development in the international cuisine
map.
Mr Tuong Thien Quach is a head chef of
Vietnam Airlines’ catering and also is a former head of an EU cuisine project
under the management of Vietnam National Administration of Tourism. He used to
hold important roles and positions in restaurants and hotels as well as being a
judge for many food contests in both local and international events. He is
always keen to transfer his knowledge and experience to his students and
expects that the young generation of chefs will develop their skills and capacity
to contribute towards the future development of Vietnam cuisine.
By The Golden Spoon Award