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Dear Colleagues,
The Executive Committee of the Saigon Professional Chefs’ Guild respectfully acknowledges the valuable contributions of the Ho Chi Minh City Tourism Association (HTA) and the USA Poultry and Egg Export Council (USAPEEC) for working together to build and support the SAIGON YOUNG CHEFS’ CLUB.
The SAIGON YOUNG CHEFS’ CLUB has been in operation since May 19th, 2010. The focus of the club’s activities is to help young chefs enhance their learning opportunities while exchanging knowledge, professional skills and ethics. It is hoped that they will become talented and skilled chefs who can proudly continue to develop the legacy of the club and spread awareness of Vietnam culinary arts around the world.
We need to organize more activities for the club to meet the dynamic, passionate, professional, and progressive enthusiasm of these young chefs, and I count on the participation of experts and master chefs to share their culinary skills and their wealth of experience with the members of the club.
I deeply appreciate all of your contributions, "For the development of the community and the advancement of professional chefs in Vietnam".
Ly Sanh
Chairman of Saigon Professional Chefs Guild
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It is a great pleasure for me to be invited to write some words for this website.
The Young Chefs Club is of great importance to me as it represents the future of our beautiful profession in Vietnam. This club also gives us the chance to train young chefs to become future professionals who will carry on the task of preparing good food and make Vietnam’s culinary attractions known worldwide.
The Young Chefs Club has a very eager and active committee, and I wish them all the best and success in all their endeavours.
Norbert Ehrbar
Vice Chairman
Saigon Professional Chefs’ Guild
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Message from the Chairman of the Young Chefs’ Club
I would like to express my thanks to the committee of the Saigon Professional Chefs’ Guild for starting the idea of establishing the Young Chefs’ Club, and specifically to Chairman Mr. Ly Sanh, Mr. Norbert Ehrbar, and Ms. Bui Thi Suong. Thanks are also due to the Ho Chi Minh City Tourism Association for their support extended to this club.
The Young Chefs’ Club is the ideal place for talented and enthusiastic young chefs to develop their knowledge and careers, and exchange their experience, skills and creativity. Also, it is a great chance for young chefs to listen and learn from older generations of chefs in order to build the team spirit of the club in general, and of the association in particular.
In order to achieve those goals, we need to be open to the cultures of the world, but not forget our own, the culture of Vietnam, so that the young chefs are provided with the skills and spirit necessary to achieve greatness in the development of tourism in Vietnam.
To this end, the club not only organizes training courses and occupational workshops, but also exchanges knowledge with other units, and participates in charity events as well.
The executive board also plans to co-ordinate with offices, restaurants and hotels specializing in prestigious national and international cuisines, and furthermore to participate in food and drink festivals. This creates a bridge between entrepreneurs and our members so that they can cooperate with the hospitality industry. This will also give them a chance to put into practice what they have learned, and offer them more job opportunities.
It is never easy to fulfill our ambitions without enthusiasm and support, and consequently we are seeking, and deeply appreciate, more support and involvement from new members in order for our club to grow stronger.
Finally, on behalf of our executive board, I would like to express my heartfelt thanks to all of you.
Nguyen Tin Truong Duy
Chairman of Saigon Young Chefs’ Club
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I greatly appreciate being the first person to attend the training seminar of the young chefs club.
Through contacting and working, I have learnt from you the desire of studying, the sense of improving knowledge and professional skill in order to improve personal abilities in my occupation. It is a very legitimate desire!
My dear friends, I have taught at University (The University of Technical Education) for 23 years and 10 years at Saigon Tourist College. It means I have worked in this field for over 30 years. I still learn through the journeys abroad to introduce the Vietnam food to other countries and I work and exchanged information and ideas with famous chefs and cooks all around the world. I have deeply realized how limitless the man’s knowledge is and how varied the foods of every country are and there is so little time to see and learn all. So I just learn it everywhere and anytime I can. My teacher is sometimes a young co-worker, a fish-seller, a butcher, vegetable-seller, spice-seller… in the market. My teacher can also be a housewife whom I met in the countryside at home or abroad.
Success will come if we are humble enough to learn the new things, save every amount of knowledge and experience and always be creative. Do not give up when you fail, my friends! The failures are also precious lessons which help us to go on.
Our occupation is hard as we have to work in a hot and at times in a high stress environment. Therefore, we cannot pass the difficulties and challenges if we don’t love our job and profession. As Piere Fontegne said: “ When you chose this occupation, love it deeply and madly as your lover, my dear friends”. You will be successful.
And I understand thoroughly the saying of philosopher named Lam Ngu Duong: “The short street which leads to the heart is the street which leads to the stomach.”
Wish all my dear young co-workers successful in the way you chose. We are always beside you.
Faithfully,
Bui Thi Suong
Vice chairmain of Saigon Proffessional Chefs Guild
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Saigon, 10th November, 2010.
Dear colleagues and members of the Young Chefs Club,
I have the pleasure of sharing my thoughts with all of you.
While meeting with the Young Chefs Club one October morning, I was impressed not only with your ambition and passion for cooking but with your skills at processing and cooking your meals as well. You demonstrated to me your practical application of what you have learned in improving your skills.
We owe a debt of gratitude to the head of your club and to the volunteers who quietly helped to make our scheduled training program a success. This is not only one the frequent activities we provide for our members. Your active participation shows to the organizers that their contributions and constant effort are paying off.
In addition, your engagement and passion contribute to our club’s success. Thanks to your club the Saigon Professional Chefs Guild will be better-known and more efficient.
With your passion, your serious attitude towards work, your high discipline, well-rounded training, self-confidence, thirst for new knowledge, that will be suitable for the model cuisine. You will preserve and improve the quintessence of Vietnamese cuisine.
The belief of stably development of Vietnamese cooks is expected and put on your shoulders. With all above advantages, the future of Vietnamese cuisine will rise up. You will be capable of catching up with other chefs all over the world in the new future.
Wish you healthy and get the aim of your occupation successfully!
Justin Quach Thien Tuong
Executive Chef
Vietnam Air Caterers
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Do I immediately think of the age? They just took up cooking job? Or do they always think that they have to practice and be creative? Is it never old?
To find the key for the above questions, I had a chance to attend some of the practical activities of the club.
Despite being busy, Young Chefs members joined our club with enthusiasm. Their faces looked so bright when their well-made dishes were tasted and evaluated by the judges. They felt so happy learning great experience from older generations of chefs so as to be ready for serving their customers and enriching Vietnamese cuisine.
Their passion are expressed through their communication with other chefs from all over the world to learn from new quintessence as well as introduce Vietnamese cuisine to the international chefs. They exchange knowledge to help one another to be great chefs.
October 2010.
Huynh Van Quy
Secretarial General
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