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Greeting from Vietnam!

post #1 of 2
Thread Starter 

Hi everybody,

 

I'm glad to be here sharing one thing in common that we love - cooking!

 

The culture issue is what prevented me to pursue my my dream, but not anymore. For the first time in my life I'll be able to do what I love, be who I am not who my parents want me to become. I was halfway through my bachelor degree in petroleum engineering but I couldn't take it any more. I stood up for myself! So no more sneaky cooking. I'm officially in the industry! So happy to join this forum and learn from people who have the same passion, same focus on foods.

 

I've always been a home cook, but since the "pressure" is lifted, I want to be a professional chef working in a fast pace environment and playing around with flavours.

 

Right now I'm in Australia and preparing to drop the engineering programme and come back to my hometown in July. Maybe the plan is I'll spend a couple weeks reading some cooking books and continue editing my food blog, find out more about the forum. Then I'll get a job in a restaurant and work the way up. Then maybe attending a culinary institute next year. Soooo excited! I'm 21 btw, it's not and never too late to start all over again, right?

 

Nice to meet you all.

 

- Anh

post #2 of 2

Welcome Anh,

 

Wow what a big transition I truly hope the community at ChefTalk.com can help you and guide you. There are some excellent chefs here who can share their expereience a few that come to mind are:

 

@James Berman

@Pete

@chefedb

@foodpump

 

Many more so feel free to get into the discussions.

 

Nicko 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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