Chef Dan: "Michelin Guide coming to Vietnam is a welcome sign."

VIEWING CUISINE FROM MULTIPLE PERSPECTIVES

Working in the culinary industry, Chef Dan, like other F&B professionals, was delighted when the Michelin Guide recently awarded 1 star to 4 restaurants, 29 restaurants included in the Bib Gourmand category, and 70 restaurants recommended by Michelin.

"Michelin Guide's visit to Vietnam is a welcome sign – an impressive stepping stone to elevate Vietnamese cuisine to a new level. Many international tourists will also visit Vietnam in the near future to have the opportunity to experience Vietnamese food, especially the restaurants recommended by the Michelin Guide," Chef Dan commented.

However, the event also sparked much controversy among the public, from some culinary experts to many local diners. They argued that the Michelin Guide did not accurately reflect the actual dining experience of Vietnamese people.

"Actually, the Michelin Guide is like a culinary handbook introduced to international tourists. The culinary experts involved in experiencing and evaluating restaurants since December 2022 are foreigners. Therefore, it's understandable that restaurants that suit local tastes, meet all criteria, and are highly rated by international culinary experts may not necessarily be good restaurants for locals," he expressed his opinion.

He further shared that, besides the subjective perception of taste, restaurants must meet five globally standardized criteria: food quality, culinary skill, flavor harmony, the chef's personality reflected in the dishes, and consistency of the dishes over time and across the entire menu. According to Chef Dan, consistent quality of a restaurant can be considered the most important.

"Perhaps we should see this as a shared joy for our national cuisine, and also a boost for restaurants and eateries in Vietnam to continuously strive for development, attract more diners, and potentially be recognized by Michelin in the future," he concluded.

VIETNAMESE CUISINE NEEDS CONTINUOUS INNOVATION

As living standards improve, people's culinary preferences change. "Nowadays, customers are more concerned with 'being served.' They care about feeling comfortable with the staff's demeanor, relaxed in the space; enjoying the stories behind the dishes; and focusing on sensory value based on visual and olfactory stimulation before even reaching the sense of taste," Chef Dan shared.

He brings this spirit to every dish he creates. A highlight is "Doi Seed Ice Cream," a sweet ice cream combined with the distinctive spices of savory dishes from the Northwest region. He boldly uses doi seeds boiled with milk to extract their unique flavor, then uses it to make ice cream. It sounds strange, but this unique combination creates an unforgettable, captivating flavor of doi seeds in a rich, creamy ice cream.

The famous traditional Hue-style eel wrapped in banana leaves combines eel fillet with various ingredients such as wood ear mushrooms, onions, scallions, carrots, coriander, and egg yolks. After seasoning with salt, pepper, and sugar, the mixture is wrapped in lotus leaves and steamed, usually served with rice crackers. Using the same ingredients, Chef Dan wraps the steamed filling inside soft, cone-shaped rice crackers. "Eel wrapped in rice crackers" is born, an attractive dish with a creative and more convenient presentation compared to the original, while still retaining its distinctive flavor.

When preparing La Vong fish cakes, Chef Dan doesn't slice the fish into thick pieces, but rather cuts it into bars, marinates it with shrimp paste, garlic, and other spices, and then grills it. Finely ground dill is used to coat the fish, then chopped scallions are wrapped around the fish bars to form a cylinder, which is then grilled again to reduce the spiciness. This "modernized La Vong fish cake" no longer features the typical golden-brown fish pieces in a pan, topped with plenty of scallions and dill.

PERSISTENTLY PURSUE YOUR CULINARY DREAM

During those arduous years pursuing his passion without support, he remained steadfast in his dream – working tirelessly for 15 hours a day when he first started. After 11 years in the profession, Dan truly understands the demanding, meticulous requirements and high pressure involved in becoming a professional chef. He believes that in any profession, especially cooking, one must have a solid foundation before moving on to more advanced skills.

"Many young people receive formal training at culinary schools, but after graduation, they still have to start with the simplest tasks before taking on a higher position. The culinary profession requires a lot of practical experience, a thorough understanding and mastery of the most basic steps, from selecting ingredients to preparing and preserving food... I just want to advise young people, if you intend to pursue a professional culinary career, start with the most basic tasks, work diligently, and constantly innovate to prove the quality of your cuisine," he shared.

In the near future, Chef Dan will be offering more cooking classes to share his culinary knowledge with those passionate about the food industry. He wants to spread his love of food, along with the knowledge, skills, and experience he has accumulated during his time as a chef. The more he shares, the more motivated he becomes to continue learning, accumulating knowledge, and constantly innovating to bring new and exciting dishes to his customers. "For me, cuisine is about continuous innovation," he shared.

But no matter how creative, according to him, it's still essential to ensure the quality of the food, that it's delicious, beautifully presented, and prepared with a clean and meticulous process. The ingredients must also be fresh and safe. When a chef puts their heart and soul into their work, with meticulous attention to detail in their creations, they will surely deliver delicious dishes. This is not only Chef Dan's guiding principle, but also "the mission of a chef"—to elevate Vietnamese cuisine to a global level!

Bi Le