Mai Pham's philosophy on preparing Thai food centers on respect for the culture. “It's hard to respect something you don't know,” however, so Pham teaches onsite chefs first with stories — about Thai street vendors and their fresh, vibrant food — and then moves onto techniques and recipes. Pham was born in Saigon, Vietnam, and raised in Vietnam and Thailand. In 1975, at the end of the Vietnam War, she came to the US with her family and earned a degree in journalism at the University of ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.