Restaurant and Catering Management students engaged in a signature Bánh mì workshop guided by a culinary expert

The program was highlighted by a professional sharing session with Master Chef Bui Hoai Thanh – an expert in training and setting up Vietnamese-style bánh mì fillings. Driven by a deep passion for traditional bánh mì – a dish closely tied to the breakfast of millions of Vietnamese families – Chef Thanh shared: “Bánh mì is not just food; it is a culinary heritage. I am always devoted to creating new flavors with a Vietnamese soul, aiming to elevate bánh mì on the global culinary map.”

Under the guidance of Chef Thanh, students had the opportunity to observe the bánh mì filling preparation process in a hands-on and visual manner. Beyond technical steps such as ingredient preparation and processing, Chef Thanh also demonstrated how to elevate a dish using familiar spices that align with Vietnamese tastes. Filling options like braised pork offal sauce (phá lấu), mackerel, and Vietnamese-style meatballs (xíu mại)—all uniquely created by the chef—not only added variety to the Bánh mì, but also preserved the rich, authentic flavors of Vietnamese cuisine.

The atmosphere became lively as students entered the group activity phase of bánh mì filling preparation. With enthusiastic guidance from the expert, students learned in detail about each ingredient and every step involved in crafting the perfect filling. From prepping, seasoning, and sauce mixing to final assembly and creative presentation, each team confidently took on the full process. The results were Bánh mì creations that reflected individual flair—not only showcasing students’ skills but also embodying the knowledge and experience gained through direct, hands-on learning. In the end, the “Bánh mì” team claimed first prize, followed by team “Ive” in second place, and team “Peanut Butter” taking third.

The “Signature Bánh Mì” workshop was not only an opportunity for students majoring in Restaurant and Catering Management to enhance their practical skills, but also a valuable chance to gain deeper insights into food preparation processes, presentation techniques, and creative thinking in the culinary field. Through direct, hands-on experience with a professional chef, students were positively inspired and motivated to pursue their passion and continue developing themselves on the journey to conquer the dynamic and promising F&B industry.