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Ep # 61 Eng - Chef Tu David Phu - Top Chef

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Manage episode 292578479 series 2911848
内容由thevietnamesepodcast提供。所有播客内容(包括剧集、图形和播客描述)均由 thevietnamesepodcast 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

As Chef Tu David Phu sees it, the path to cooking his unique brand of Vietnamese-California cuisine has as much to do with his birthright as his birthplace. Phu is an Oakland, CA-born first generation Vietnamese-American chef whose family hails from the island of Phu Quoc, accredited as the birthplace of fish sauce in Asia.

Chef Tu’s family has been producing small-batch artisanal Phu Quoc Fish Sauce, considered Champagne of fish sauces, since 1895. Phu cut his culinary teeth in the kitchens of some of the nation’s top restaurants, including Daniel, Acquerello and Chez Panisse; and across a wide range of cooking cultures - from the American culinary greats to classical European traditions.

But it was what he calls “the memory of taste” that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines. Revisiting his favorite childhood dishes, Chef Tu began an in-depth exploration of the cuisine of his mother’s generations-old culinary repertoire. Pilgrimages back to Vietnam were frequent and inspirational.


Support this podcast at — https://redcircle.com/the-vietnamese-with-kenneth-nguyen/donations
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy
  continue reading

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Manage episode 292578479 series 2911848
内容由thevietnamesepodcast提供。所有播客内容(包括剧集、图形和播客描述)均由 thevietnamesepodcast 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

As Chef Tu David Phu sees it, the path to cooking his unique brand of Vietnamese-California cuisine has as much to do with his birthright as his birthplace. Phu is an Oakland, CA-born first generation Vietnamese-American chef whose family hails from the island of Phu Quoc, accredited as the birthplace of fish sauce in Asia.

Chef Tu’s family has been producing small-batch artisanal Phu Quoc Fish Sauce, considered Champagne of fish sauces, since 1895. Phu cut his culinary teeth in the kitchens of some of the nation’s top restaurants, including Daniel, Acquerello and Chez Panisse; and across a wide range of cooking cultures - from the American culinary greats to classical European traditions.

But it was what he calls “the memory of taste” that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines. Revisiting his favorite childhood dishes, Chef Tu began an in-depth exploration of the cuisine of his mother’s generations-old culinary repertoire. Pilgrimages back to Vietnam were frequent and inspirational.


Support this podcast at — https://redcircle.com/the-vietnamese-with-kenneth-nguyen/donations
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy
  continue reading

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