The Journey to New York of the UCP – HUTECH student
- 20/07/2018
At the end of June 2018, Nguyen Minh Dung – new graduate of the Bachelor in Restaurant Management and Culinary Arts cooperative program between Cergy – Pontoise University (UCP) and Ho Chi Minh City University of Technology (HUTECH) officially leaves for New York to work at the 2 Michelin Stars restaurant Jeans-Geogre. With this “dream job”, Minh Dung becomes one of the first Vietnamese students to reach the highest level of the culinary world.
From the admiration toward the famous chef Anthony Bourdain, Ming Dung’s journey is an interesting one for youths who love Restaurant Management and Culinary Arts and want to prove themselves in the field.
It all started with apes, lions, and sweat
“My destiny with food started perhasp at 11th grade, when I wanted to have an independent income and so I sold ice-cream in the zoo on a bicycle. It was hard work, but I had my share of nice experiences, with the routine howls of apes and monkeys at 6am, and lions’ roar at 4pm everyday.
During the first year of University, I worked at a wedding center, form 3pm to 11pm. After each shift, my clothes were always littered with food stains and soaked with sweat, and I didn’t even need to go to the gym to stay fit (smile)! Then I worked at in-room dining of Sheraton Hotel. The moment I stepped into the Sheraton kitchen, I was deeply impressed by the chefs’ work – what they were doing wasn’t simply cooking, they were pouring their passions into fine pieces of art. With that admiration, I wondered ‘what if I myself can also make “cooking art” like that?’.
Cergy – Pontoise Bachelor of Restaurant Management and Culinary Arts, where dreams received wings
“The Cergy – Pontoise Bachelor Program of Restaurant Management and Culinary Arts at HUTECH has equipped me with precious knowledge, attaching wings to my dreams. It was the practice hours at the state-of-the-art practice kitchen and restaurant called “PIXEL”. It was the great support and care of the helpful and experienced lecturers and experts in the modern international learning environment.”
“Bringing the advice of one lecturer at the program: ‘Being a chef requires high accuracy and skills, the kitchen environment necessitates discipline. No matter what is asked of you, use your passion as a tool to complete it perfectly.’, I came to work as an intern at the Sheraton Hotel kitchen. After five months of internship, I did not only vastly improved my knowledge and skills, but also met and exchanged with many Michelin star chefs about the jobs and opportunities at world-class restaurants”
“Reaching” for the Michelin stars
“With the Cergy – Pontoise diploma, it’s not difficult to gain the trust of restaurants and hotels all over the world. I started to apply for some restaurants in the USA in March, and recieved some offers within one month; then Jeans-Georges Restaurant called me for an interview in April.
I did not prepare much beside English, I only had to answer what the Chef asked based on the knowledge and skills I had learned. It went more like a talk than an interview, in which I just expressed my spirit. The Skype interview lasted 20 minutes, and the Chef mailed to inform that I passed 2 hours later.
And... New York is just the beginning
“As a new graduate, I perhasp cannot ask for a better working environment! New York has a mix of restaurants from countries and cultures all over the world, from which I can learn extra things. I wish to work here for a while, then I’ll go to other countries – fist one is France, the birthplace of the Cergy-Pontoise program which gave me wings, then Italia, Japan,... And if possible, I’ll go on a world tour to study the cultures and culinary of the world, like Anthony Bourdain did.
I’ll go on a world tour to study the cultures and culinary of the world, like Anthony Bourdain did
.
In Vietnam, I see that fine cuisine is still developing, resurants are still lacking well-trainned chefs and cooks. A chef’s work is hard, but it brings me the chance to live with my dreams and to study more about the people, as well as their cultures. Afterall, food is a way for people to understand each other more... I believe that is what culinary arts aim for – bring the chefs’ passion, experience, and soul to the customer, through the contrasting colors in the dishes.”
Afterall, food is a way for people to understand each other more
At the moment, Minh Dung is in New York, starting his new job in the international environment – a just reward for his efforts. Minh Dung has become a great inspiration for junior generations of the Cergy – Pontoise Program at HUTECH and all the youths who choose to follow the Restaurant Management and Culinary Arts major in the future. May Dung find the strength and willpower to achieve even greater success in his career.
HUTECH Admissions - Public Relations Office
Translator: Ngoc Bach
HUTECH Admissions - Public Relations Office
Translator: Ngoc Bach
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