Q: What inspired you to come to Vietnam and pursue your culinary career here? What challenges did you face and how did you overcome challenges to become one of the renowned chefs you are today?

The question is like a gentle breeze that stirs the soul of the chef, awakening memories of a journey filled with challenges yet rich with pride. From a passionate young man, he has evolved into a seasoned culinary expert. Time may pass, but whenever he discusses the art of cooking, evoking the flavors and colors of fresh ingredients, his eyes still sparkle with the same passion and reverence as they once did. 

Q: After experiencing various culinary traditions around the world, what unique and captivating aspects of Vietnamese cuisine do you find most intriguing?

When asked to elaborate on the distinctive qualities of Vietnamese cuisine, the chef replied with remarkable assurance: “Vietnamese cuisine, particularly in the southern region, is remarkable for its fresh herbs and salads that accompany various dishes, making the fare healthy and giving it unique tastes and flavors. To me, Vietnamese cuisine is a constant treasure trove of diverse and varied dishes. Whenever I visit a region in Vietnam that I am unfamiliar with, I make it a point to explore the local market to discover the products available.”

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Q: As the head of 2 renowned competitions : Hanoi Salon Culinaire và Vietnam Culinary Challenge, what values do you hope to bring to the contestants?

Q: With your extensive experience, what advice do you have for young chefs, especially those participating in the  Hanoi Salon Culinaire và Vietnam Culinary Challenge? How can they develop their careers and make their own mark?

“For competitions, it is crucial that contestants read the rulebook thoroughly to avoid common mistakes. We put significant effort into writing detailed rules to guide them. Contestants should attend competition briefings, and take advantage of training sessions offered by sponsors, where they can gain firsthand knowledge of equipment or products. Additionally, they should prepare a detailed list of required ingredients and organize their mise en place meticulously. Creating a written working plan ensures every step is followed, and nothing is overlooked. And most important practice, practice and practice again in advance to make the perfect dish. ”

Q: What obstacles hinder young chefs’ aspirations, and what measures can be taken to empower and uplift their culinary journeys

Chef Norbert Ehrbar, thank you for this wonderful conversation! 

Article: Hà Yến Nhi (Pamela)