In a new Q&A series, we'll dive into the culinary journey, the inspiration, and the values that fuel our chef's creativity in the kitchen.
In our first Q&A, The Point's Sous Chef Hoang Nguyen shares the kitchen where he got his culinary start, the inspiration behind his food, the one condiment always on his shelf—and the values that drive his cuisine.
Bonnie: To start with, what was your first official chef or kitchen job?
Hoang: Cioppino’s Mediterranean Food & Enoteca was where it all began. I started in Garde Manger right out of Culinary School. Totally bypassed working the dish area which seemed to be the trend at the time when you started in the industry that the first position was always working in the dish area.
Bonnie: Who or what has influenced your food?
Hoang: Jacques Pepin and Martin Yan. I remember watching their cooking shows on the PBS network as a child. My favourite quote was “If Yan can cook, you can too!”.
Bonnie: What’s one condiment that is always in your pantry?
Hoang: Sriracha.It’s always a nice addition of heat to any dish.
Bonnie: What's your favourite meal to prepare for friends and family?
Hoang: Not so much a meal but I always get requests to make Crème Brule for any gathering.
Bonnie: Lastly, what UBC Food Services value resonates with you the most—and why?
Hoang: Local foods. There's nothing better than sourcing local product and supporting local food producers.
