This week’s video documents my post–culinary school life as I begin hosting private dinners and events out of my NYC kitchen, a project I call My Kitchen.
I hosted two intimate dinners, each with its own curated menu and story.
The first dinner was for my childhood friend who recently moved to New York and was missing Vietnamese food. I cooked bánh xèo (Vietnamese crepes) to start, followed by bún riêu, a tomato crab noodle soup, and finished with a classic flan for dessert.
The second dinner was Italian-inspired, drawing from my restaurant experience at Misi NYC. The menu included marinated leeks, hot honey squash, a fennel salad, fresh handmade pasta with butternut squash ravioli, a seafood risotto, and tiramisu topped with a nostalgic childhood surprise.
This series is about food, relationships, and creating meaningful experiences through cooking. If you’re interested in private dining, culinary school life, or learning how chefs design menus, this one’s for you.
Let me know what you want to see me cook next 🍽️
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1 Comment
Awesome work on all the prep, definitely not easy getting the timing for each dish right