Bridging Cultures Through Pastry
HOTK Admin
Journey from Traditional Colombian and Jewish Kitchens to Inspiring Future Chefs
Malka Espinel
Food has been the centerpiece of my life for as long as I can remember. Growing up in Bogotá, Colombia, my earliest memories are of my mother’s cooking and entertainment. In our Jewish household, food was more than sustenance. . Shabbat dinners were sacred—a table filled with traditional dishes, laughter, and stories that connected us to generations past.
My father’s family brought another layer to this culinary tapestry. With roots in Boyacá, they introduced me to farm-to-table cooking. Fresh eggs, milk, and hand-ground corn became arepas, breads, and homemade delicacies. My grandmother, the town baker, made everything from scratch—including unforgettable apple pies. These experiences weren’t just meals but lessons in patience, creativity, and the joy of sharing.
However, cooking as a career wasn’t common in Colombia, especially among women. I pursued food engineering, hoping to stay connected to my passion. Yet, factory work lacked the creativity I craved. That’s when I moved to Chicago to study at The Cooking and Hospitality Institute of Chicago. My first jobs in pastry, including a stage at Charlie Trotter’s and work at Bittersweet Pastry Shop, shaped my path. Encouragement from mentors gave me the confidence to grow in a demanding industry.
My journey expanded to Paris and Barcelona, where I completed stages at Fauchon and Escuela Hoffman, refining my skills. Moving to Miami for a Master’s in Hospitality Management at FIU opened doors to work with renowned chefs like Norman Van Aken and Michelle Bernstein and compete on shows like Iron Chef America and Sugar Rush.
After years of honing my skills in various restaurants, an incredible opportunity presented itself: a chance to teach pastry at a local culinary school. This was the final piece of the puzzle—a way to honor my journey and leave a lasting legacy. Now, you can find me at MDC Culinary, where I teach baking and pastry, sharing the knowledge and experiences that have shaped my career.
However, my passion for the professional kitchen remains strong. I continue to oversee the pastry section at Timo Restaurant, where I manage dessert menus and special events. In my spare time, I run my own business, @malka_creative_delicious, creating custom cakes and catering for special occasions.
Secret Sauce
- What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?
I participated in the garlic fest and had to create a dessert with garlic. I had to cook it differently to mellow the intensity.
- What’s your “guilty pleasure” meal?
Pizza
- A food trend that you hate and why?
Naked cakes. I feel the cake looks unfinished.
- What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?
I had a breakfast catering for 1000 people when I owned the coffee shop with my brother and we had to pull an all night eat to get ready. The adrenaline gets you through those moments.
- What’s an underrated ingredient and why?
Tropical fruits, I think people are not familiar with them and don’t know how to best use them.
- What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?
The pistachio bar is the most popular dessert on the menu. It has different textures and layers that are delicious.
About Your City!
1.If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?
Start having breakfast in Wynwood at Panther coffee or Zach the Baker, walk around the galleries, discover the graffiti murals in the neighborhood and the boutique and eclectic stores. For lunch time stroll around design district and eat at Le Jardiniere or at Cote. Check out the stores and galleries in the area. Dinner head to South Beach and dine at Stubborn Seed or the iconic Joes Stone Crab.
- Recommended Places in your city:
Food Markets: pinecrest food market, Yellow, green farmers market
Cultural Events: art Basel, Coconut Grove art festival, Flamenco festival, jazz in the Gardens
Neighborhoods: Wynwood, design district, Buena vista
Popups: Entrenos, Kul
Street Food/Food Trucks: Halouver beach food trucks
Restaurants: Timo, Ossobucco, Itamae
Cafes: Panther coffee, Imperial moto cafe
Dementia and its Therapeutic Insights
Pharmaceutical advances offer a plethora of treatments for various conditions. One such agent is hydroxyzine hydrochloride. It holds promise in treating multiple ailments. Used primarily for anxiety and tension, its impact extends further. Its applications have evolved to encompass other medical areas. Recent research suggests potential roles in dementia and vascular health.
Hydroxyzine Hydrochloride: A Versatile Agent
Hydroxyzine hydrochloride operates as an antihistamine. It combats allergy symptoms, but its sedative effects attract broader use. The drug aids in managing anxiety disorders. Medical professionals often utilize it in preoperative sedation. Its calming effects offer relief in acute emotional disturbances. The therapeutic scope extends to alleviating nausea and vomiting.
In rhinology, the drug's antihistaminic properties benefit patients. It reduces nasal congestion and irritation. Recent studies highlight its use in older adults. Those suffering from mild cognitive impairment show improvement. Research into dementia treatments explores this avenue further. Initial results seem promising for symptom management.
Theophylline 5% Dextrose Injection Excel: Another Perspective
Theophylline 5% dextrose injection excel plays a distinct role in medicine. Primarily used for respiratory diseases, it alleviates symptoms in chronic asthma and COPD. It acts as a bronchodilator, improving airflow. This injection provides relief in acute exacerbations. While its main focus lies in pulmonary care, connections to vascular health emerge.
The blend of theophylline and dextrose holds potential. Improved circulation and energy supply boost recovery. Some research indicates cardiovascular benefits. Combined with hydroxyzine hydrochloride, potential synergistic effects occur. What causes ED in men involves multifaceted factors such as cardiovascular diseases, psychological stress, and hormonal imbalances. Identifying these causes is crucial for effective treatment strategies http://www.treasurevalleyhospice.com/ targeting erectile dysfunction therapeutics. This combination could enhance treatment outcomes. Understanding these interactions remains vital.
Implications in Rhinology and Cognitive Health
Rhinology and cognitive health intersect through hydroxyzine hydrochloride. The drug's antihistaminic effects ease nasal discomfort. This makes it a candidate for nasal polyps and allergic rhinitis. Moreover, its sedative properties support cognitive health research. Xanax side effects sexually male include potential decrease in libido, erectile dysfunction, and difficulties achieving orgasm. For a comprehensive examination of these issues, visit www.currentbiotica.com/ to gain detailed insights into how Xanax impacts sexual health. In mild dementia, the calming effects reduce anxiety and agitation.
Studies explore its influence on vascular dementia. This dementia type arises from cerebrovascular issues. Hydroxyzine hydrochloride shows promise in mitigating symptoms. Improved sleep and reduced tension enhance patient quality of life. The focus on cognitive and vascular health expands therapeutic boundaries.
Combination therapies involving hydroxyzine hydrochloride and theophylline may hold promise. While still under research, the potential is noteworthy. These drugs offer complementary benefits. A holistic approach could enhance care strategies. These findings guide future investigations.
The realm of pharmaceutical interventions continues to evolve. Hydroxyzine hydrochloride emerges as a versatile agent. Its expanding applications in dementia and vascular health signal progress. Ongoing research will unravel further potentials. Each discovery contributes to improving patient outcomes.
Source:
- https://bnf.nice.org.uk/
- https://soignereniledefrance.org
- https://www.iaomc.org/PhilippineEducationCimmission.pdf
- https://www.ebcog.org/publications
- https://www.acog.org/
- https://www.plannedparenthood.org/
- https://journals.lww.com/mcnjourna
- https://www.treasurevalleyhospice.com/value-nurse-practitioner-hospice-care/
Dimitra Badounou
Dimitra Badounou
I’m originally from Corfu, Greece. When I was a kid, I used to make desserts for my family and they were always impressed with my creations. So, I thought, why not give this passion a shot? There are so many ingredients to mix and match, and I love that I can experiment with almost anything that comes to mind.
My culinary journey began when I was 21, and it was tough at first. I had to deal with conflicts with a chef, but despite our differences, she taught me a lot, and she’s still my mentor. At that time, I had to work in the hotel’s fine dining restaurant for dinner service. It was my first time in a demanding job in the hospitality industry. Even though I was just a trainee, I had big expectations and pushed myself to my limits. I worked long shifts and tried to absorb new information to be the best version of myself.
After that experience, I moved to Athens to start my professional career. I had many interviews, met many people in the culinary industry, and eventually landed jobs in two places I had never dreamed of working. I started as a pastry assistant, but before I knew it, I ran the show as the head of the cold kitchen department’s shift. My chef believed in me so much that he picked me to train all the new cooks, even though I wasn’t technically a cook. Then, I moved to Mykonos for a seasonal job. There, I was responsible for preparing all the delicate and technical dishes in the hotel’s kitchen and helping the head chef develop new recipes. It wasn’t easy, though—the head chef thought I was weak at first, but I soon proved him wrong.
Throughout all my experience in this industry, I’ve met some amazing people who believed in me and some who weren’t that nice, but I’m grateful for all the lessons they’ve taught me, especially how to stay calm under pressure. Currently, I live in Crete and have a blast working at @daios_cove. I hope the industry evolves and people start caring more about their jobs. If everyone gives their best, this job would be dreamy.
What is your favorite street food?
Pita Gyros
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Seeds Restaurant (Athens Greece) @seeds_restaurant
What is your guilty pleasure?
Eating chips
What ingredient do you find overrated?
Black Truffle
What ingredient do you think is underrated?
Lemons
What is your favorite kitchen tool?
My mini Palette knife
What is your worst kitchen nightmare?
Run out of preparations.
Yuu Shimano
Yuu Shimano
I’m from Japan and always dreamed of traveling abroad when I was younger. When I turned 18, I found a culinary school brochure offering overseas training opportunities. I was thrilled and decided to apply to the Tsuji Culinary Institute because of my passion for cooking. I excelled as a top student and even got the chance to study in France. After graduating, I landed my first professional kitchen job at La Villa des Lys in Cannes, a two-Michelin-starred restaurant. I was eager to specialize in classic French cuisine, so I spent seven years on a culinary journey in France.
At 30, I secured a saucier position at the three-Michelin-starred restaurant Guy Savoy. I learned what it means to work at one of the world’s best restaurants there. I felt motivated daily, from dedication to kitchen work to pride in being a chef. After three years, I got offered a chef position at Mifune, a Japanese-French fusion restaurant in NY. I worked there as an executive chef for five years. The company handled the operation and concept. I wanted more creative control, so I recruited my own team to create our unique style, blending Japanese identity into French cuisine.
In 2022, I opened Restaurant Yuu @restaurant_yuunyc and achieved a Michelin star within six months, a source of great pride. Being a Japanese chef specializing in traditional French cuisine in New York City has been challenging. Still, the city’s diverse appreciation for cultures has allowed me to share my message globally. As a child, I wouldn’t say I liked vegetables, but my mom, a great cook, always deliciously prepared them. She frequently made pumpkin soup stewed with other vegetables, which was how I got my vegetables in.
As a chef, I now include it as a welcoming soup in my menu. It warms guests upon arrival and promotes sustainability by utilizing all parts of the vegetables from our other courses. Our restaurant focuses on classic French cooking while incorporating Japanese hospitality and a deep respect for ingredients. My goal is simple: to make our guests happy and earn respect as a chef.
What is your favorite street food?
Taco
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Blue Hill at Stone Barn
What is your guilty pleasure?
Haribo
What ingredient do you find overrated?
Caviar
What ingredient do you think is underrated?
Japanese Rice
What is your favorite kitchen tool?
Korin Knife
What is your worst kitchen nightmare?
My team and I making the same mistake on a second time. When guests are not satisfied.
Photo 📷 by @jordansapally
Magdalina Stamova
Magdalina Stamova.
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I come from Plovdiv, a charming place in Bulgaria with an old town full of character. When I was about 40, I moved to the UK because Bulgaria had few jobs and little money. My first job in the UK was as a kitchen porter in Tonbridge, Kent. It was quite a change from my managerial role back home in a food production company. I used to oversee a big team and organize everything down to the smallest detail in a nationwide organization that makes sausages, salami, and other charcuterie products.
Then, I moved to London seven years ago and started working as a prep chef at Parlour in Kensal Green. I begin my day in the kitchen at 8 am, baking soda bread, and finish by 4 pm. Usually, my daughter comes to pick me up from work after collecting my grandson from school. We get to spend long afternoons together as a family. It’s much better than cleaning the plancha at 10 pm after a 13-hour shift. That’s why I love to be a prep cook as I have time in the afternoon for my loved one’s.
I enjoy preparing Chicken Kyivs each week.. However, making hash browns can be messy and is not my favorite task. Regarding the industry, I believe there should be more women in the kitchen. There are only four women at Parlour, including myself, but we need to have more representation. My dreams for the future are pretty simple; all I hope for is good health and happiness.
What is your favorite street food?
I’m a vegan now and mostly eat at home!
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
Somewhere back home in Plovdiv! Bulgarian food and Bulgarian music. It’s called Sunny Beach
What is your guilty pleasure?
I eat salad twice a day! I don’t do guilty pleasure. Two apples is the closest I get.
What ingredient do you find overrated?
Chocolate & Sugar
What ingredient do you think is underrated?
Beans. Bulgarian bean soup is delicious.
What is your favorite kitchen tool?
Robot coupe!
What is your worst kitchen nightmare?
Raw Kyivs!
Photo 📷 🎤 by @darklingcaptures 🇬🇧
Chef Jesus
Cheft Jesus
I’m from El Salvador. I never thought I’d become a cook, as I studied clinical laboratory science back home. Seeking a better future, I left El Salvador and arrived in Miami, where the only doors open to me were in restaurants. I started in the dish pit, washing dishes, and it took me three years to find a place where I truly felt at home. Despite limited options, I knew I had the power to choose the right place. Thirteen years ago, I entered the kitchen of Camilas Restaurante Miami, a Brazilian buffet in downtown Miami, and I haven’t left since.
I remember the early days, learning from kind Brazilian chefs who patiently taught me about their culture and cuisine. Though I never attended culinary school, they shared their expertise and helped me master the most minor details. While food and language differ from what I knew in El Salvador, our shared love of rice and beans united us. I learned enough to become a kitchen manager.
Camilla’s has been a Miami staple for 35 years, offering a taste of Brazil in the heart of the city. Working in a buffet is unique, as we focus on cooking in the morning and prepping in the afternoon. Our goal is always to provide the best for our customers. Cooking has taught me to appreciate many things, like the simplicity of making perfect rice.
As the city continues to evolve, I’m proud to be part of a new generation of cooks. I’m mentoring a young boy, teaching him to cook and wash dishes, just as I was trained. This sense of continuity and fellowship is essential to me and the kitchen. Witnessing the growth of other individuals in the industry and the shared passion for serving good food to people gives me faith in humanity.
Sarah do Vale
Sarah do Vale.
I am a Brazilian who grew up in a restaurant kitchen. My mother and maternal grandmother owned a restaurant and also sold street food. Cooking has always been the primary source of income for my family. My earliest memory of cooking is when I was six years old, and my mother taught me how to fry an egg. I was taught to respect the profession and approach cooking and serving with affection and care. Today, I bring this philosophy to my kitchen and strive for one made with respect, care, and dedication.
I’ve been in this industry for 20 years now, and I still remember my first job as a dishwasher. A moment in the kitchen that marked me forever was when I moved from one state to another to work with a chef I admired. I learned a lot from him, and it was worth pursuing a dream and gaining valuable experience. Even though I was away from my family and friends, it took a lot of courage, but I was rewarded with knowledge and good experiences.
In the future, I hope to see changes in the restaurant industry regarding low wages, inadequate work environments, and excessive working hours. Unfortunately, the industry is not given the respect and attention it deserves. There are still chefs and restaurant owners who believe that the kitchen is a place of humiliation and disrespect, and this needs to change.
What is your favorite street food?
Hot dog
Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)
@barpadrin @pedemarmelogastronomia
What is your guilty pleasure?
Ruffles flavor BBQ
What ingredient do you find overrated?
Filet mignon and salmon
What ingredient do you think is underrated?
Cuts with bones, like stinco
What is your favorite kitchen tool?
My chef’s knife 8”
What is your worst kitchen nightmare?
Forgetting the gas on or the fryer on
Exploring Chlorhexidine's Impact on Oral Health in Sjogren's Syndrome
The Connection Between Chlorhexidine and Oral Health in Sjogren's
The intricate relationship between chlorhexidine and oral health in individuals with Sjogren's syndrome offers valuable insights into managing the unique challenges posed by this autoimmune condition. Sjogren's syndrome is characterized by the body's immune system mistakenly attacking its own moisture-producing glands, leading to a significant reduction in saliva production. This lack of saliva results in a dry mouth, increasing the risk of dental caries and oral infections. Chlorhexidine, a potent antiseptic, is often employed to combat these complications due to its broad-spectrum antimicrobial properties, which effectively target the bacterial and fungal flora of the mouth.
In understanding the efficacy of chlorhexidine in promoting oral health among Sjogren's patients, it is crucial to consider the anatomy of the oral cavity. The salivary glands, primarily the parotid, submandibular, and sublingual glands, play a pivotal role in maintaining oral homeostasis. Their compromised function in Sjogren's syndrome necessitates the use of adjunctive treatments to mitigate the associated risks. Chlorhexidine's ability to adhere to oral tissues and its prolonged antimicrobial action make it an invaluable tool in maintaining oral hygiene, even in the absence of sufficient natural saliva.
While leflunomide is not directly involved in the oral health management of Sjogren's syndrome, its role as an immunosuppressant in treating the systemic manifestations of the disease can indirectly benefit oral health. Discover the options for treating erectile dysfunction today. Compare the reviews of branded versus generic options. Learn how can I get cialis with fast service. Availability in the United States is widespread. By controlling the underlying autoimmune response, leflunomide may help preserve residual glandular function, thereby potentially improving salivary flow and reducing reliance on adjunctive therapies like chlorhexidine. However, the primary focus remains on leveraging chlorhexidine's antiseptic capabilities to address the immediate oral health challenges faced by those with Sjogren's syndrome.
Understanding Sjogren's Syndrome: Challenges in Oral Health
Sjogren's syndrome, an autoimmune disorder primarily affecting the exocrine glands, poses significant challenges to oral health. This chronic condition leads to the infiltration of lymphocytes in salivary glands, resulting in reduced saliva production, or xerostomia, commonly known as dry mouth. Saliva is crucial for maintaining oral health, aiding in digestion, and protecting the mouth from infections. The absence of adequate saliva can lead to various complications, including an increased risk of dental caries, periodontal disease, and oral candidiasis. According to the National Institute of Dental and Craniofacial Research, approximately 3 million Americans suffer from this syndrome, highlighting the need for effective management strategies.
The anatomical changes in the salivary glands due to Sjogren's syndrome disrupt normal oral homeostasis, posing a unique challenge to healthcare providers. Traditional treatment options aim to alleviate symptoms and prevent complications, yet they often fall short of addressing the underlying autoimmune mechanisms. Here, medications such as leflunomide play a role. Leflunomide is an immunosuppressive drug that can help manage the systemic manifestations of autoimmune conditions by reducing inflammation and halting the immune attack on the glands. However, its use in Sjogren's requires careful consideration due to potential side effects and the need for ongoing monitoring.
In managing the oral health of Sjogren's syndrome patients, chlorhexidine emerges as a beneficial adjunct. This antiseptic is well-known for its efficacy in reducing dental plaque and gingivitis, making it an invaluable tool for those suffering from dry mouth. It helps in maintaining oral hygiene by limiting the growth of harmful bacteria. However, the use of chlorhexidine must be carefully monitored, as prolonged use can lead to tooth staining and alter taste perception. To ensure comprehensive care, patients and practitioners can incorporate several strategies, such as:
- Regular dental check-ups to monitor oral health status.
- Using saliva substitutes or stimulants to alleviate dry mouth symptoms.
- Implementing rigorous oral hygiene practices, including chlorhexidine rinses.
- Evaluating systemic therapies like leflunomide for broader disease management.
The Role of Leflunomide in Sjogren's Syndrome Treatment
Leflunomide is an immunomodulatory drug traditionally used in the treatment of rheumatoid arthritis, but it has also garnered attention for its potential role in managing Sjogren's syndrome. This autoimmune disorder primarily targets the body's moisture-producing glands, leading to symptoms such as dry mouth and dry eyes, significantly affecting oral health. By inhibiting the proliferation of lymphocytes, leflunomide may help reduce the autoimmune activity characteristic of Sjogren's syndrome, potentially alleviating some of the disease's burdens. In the realm of oral health, managing the underlying autoimmune response is crucial, as it can help mitigate the progression of damage to the salivary glands, subsequently reducing the severity of oral dryness.
While the direct impact of leflunomide on the salivary glands is still being explored, its systemic effects provide a promising avenue for comprehensive management of Sjogren's syndrome. The anatomy of the salivary glands is such that any reduction in inflammatory infiltrates can lead to improved function, underscoring the importance of targeted immunosuppressive therapy. Leflunomide's ability to modulate the immune response may thus play an integral role in preserving glandular tissue and maintaining oral moisture, thereby improving the quality of life for those affected by this condition.
In conclusion, while leflunomide is not a standalone solution, its inclusion in a broader treatment strategy for Sjogren's syndrome could potentially enhance the efficacy of other interventions, such as chlorhexidine rinses, which directly target oral health challenges. Understanding the anatomy and pathophysiology of the disorder is essential for clinicians to tailor treatment plans that address both the systemic and local manifestations of the disease. By incorporating leflunomide into treatment protocols, healthcare providers may offer a more nuanced approach that reflects the complexities of Sjogren's syndrome, ultimately leading to better patient outcomes.
Anatomy Insights: How Chlorhexidine Affects Oral Tissues
Chlorhexidine, a powerful antiseptic agent, plays a significant role in oral health management, particularly for individuals grappling with Sjogren's syndrome. This autoimmune condition often leads to dry mouth, increasing the risk of oral infections and dental caries. The effectiveness of chlorhexidine in such scenarios can be understood by delving into the anatomy of oral tissues. It functions by adhering to the negative charge of the bacterial cell walls in the mouth, effectively disrupting the bacterial membrane and leading to cell death. This mechanism not only reduces bacterial load but also prevents the formation of dental plaque and gingivitis, conditions frequently exacerbated by the xerostomia associated with Sjogren's syndrome.
The impact of chlorhexidine on oral tissues extends beyond mere antiseptic properties. Its action on the anatomy of the mouth ensures a significant reduction in the accumulation of biofilm, which is crucial for maintaining oral health. The tongue, gums, and inner lining of the mouth benefit from its sustained antimicrobial activity. However, it is essential to use this agent judiciously, as prolonged exposure can alter taste sensation and potentially lead to tooth staining. Nevertheless, for patients with Sjogren's syndrome, the benefits of using chlorhexidine often outweigh these side effects, offering a means to counteract the challenges posed by decreased salivary flow.
While leflunomide is more commonly associated with systemic management of autoimmune conditions, its relevance highlights the need for comprehensive treatment strategies in diseases like Sjogren's syndrome. This systemic approach complements local interventions such as the application of chlorhexidine, aiming for an optimal balance in disease management. Understanding how these treatments interact at the level of anatomy enhances their efficacy and helps tailor therapies to the unique needs of each patient. The table below summarizes key aspects of chlorhexidine's interaction with oral tissues in the context of Sjogren's syndrome.
| Chlorhexidine Impact | Oral Tissue Effect |
|---|---|
| Antimicrobial Action | Disruption of bacterial cell walls |
| Biofilm Reduction | Decreased plaque formation |
| Prolonged Use Effects | Possible taste alteration, tooth staining |
Data source:
- https://www.uptodate.com/home
- https://www.figo.org/
- https://www.pcrm.org/
- http://thealbertleaartcenter.org/how-much-does-cialis-20mg-cost-in-the-pharmacy.pdf
- https://www.eshre.eu/Guidelines-and-Legal
- https://bnf.nice.org.uk/
- https://www.acog.org/
- https://www.feminacida.com.ar/cialis-explicado-usos-beneficios-y-efectos-secundarios-del-tadalafilo
HOTK Admin
Hanuman’s unique Approach to food and his Quest into Pre-World War Two Thai Cuisine.
How often have we heard a chef advise a young cook, saying, “Forget culinary school, come work with me, and I’ll teach you everything—while you get paid?” It’s a typical story in the culinary world.
The truth is that culinary schools are valuable sources of knowledge, but they won’t magically turn you into a top chef. Becoming a great chef involves hands-on experience, time in the kitchen, and a solid commitment to improving.
Certainly, culinary schools have their advantages. They introduce students to different cuisines, teach essential skills, help them connect with others in the industry, and provide insight into running a culinary business.
But there’s a challenge: traditional culinary education often struggles to keep up with the ever-changing restaurant industry. This makes us wonder about the value of culinary school and how it can be more affordable so that more aspiring chefs can learn and expand their horizons. During my trip to Thailand, I had the chance to meet someone with a unique approach to teaching culinary who flipped the script with its approach, challenging the status quo and leaving a profound impact in a short time.
It all started with a recommendation from a fellow chef recently returning from Chiang Mai, impacted by a culinary adventure in northern Thailand.
I asked a straightforward question: “What culinary experience truly left its mark on you?” Without hesitation, the response was clear, “You’ve got to meet Hanuman.” No hesitation, no doubts.
Inspired by this recommendation, we embarked on a mission to connect with Hanuman, navigating the challenges of tight schedules and last-minute plans. Our destination was Chiang Mai, where Hanuman’s culinary sanctuary was tucked away just 40 minutes from the city center, nestled amidst nature.
Hanuman, an Israeli native who has called Thailand home since 1988, Hanuman’s life journey has been a fascinating blend of careers and passions.
“I like to say that I came to Thailand only once and never left. So yeah, I’m on a 34-year holiday,” His journey began as a general surgeon back in his homeland, transitioning into the gem and jewelry industry upon his arrival in Thailand.
However, Hanuman’s focus shifted to the culinary world a specific niche that takes us back in time. “What you call Thai food can be semantically referred to as Thai food when Thailand was established in 1939. Before that, we called it Siam and Siamese food.”He specializes in Pre-World War II Siamese cuisine of the early 19th hundreds.
His culinary journey, spanning over 30 years, started with a deep dive into understanding the cuisine, researching, reading, tasting, testing, and even learning a whole new language.
Go to Thai Food Master if you would like to start your learning journey.
Hanuman’s teaching philosophy is built on the idea that there are layers of understanding between a recipe and a dish. He explains, “You see, we have four layers between a recipe and a dish. Here is what we understood about his layers theory:
The Ingredient Layer: At the foundation of every dish, there’s a fundamental interconnection between ingredients, and this interplay is not arbitrary. Each ingredient is carefully selected and combined with others for a specific purpose. It’s like a symphony where every note has its place, contributing to the overall harmony of the composition.
The Cultural Layer: Beyond just ingredients, there’s a cultural layer that envelops each dish. This layer encompasses the influence of the dish’s culture, including its religious codes, traditions, and historical significance. It’s like understanding the cultural backdrop of a piece of art—knowing the context enriches the experience.
The Culinary Layer: Here, Hanuman delves into the technical aspect of cooking. It’s not merely about assembling ingredients but also the techniques used to prepare them. This layer involves understanding the intricacies of cooking methods, temperature control, and timing. It’s akin to learning the grammar of a language—the structure that holds everything together.
The Magical Layer: This is where Hanuman introduces an element of wonder. The culmination of the first three layers—ingredients, culture, and culinary techniques—creates something unexpected and almost magical. The spark ignites when all the components align perfectly, resulting in a dish that transcends expectations. It’s like a surprise twist in a captivating story, where the outcome is more extraordinary than anticipated.
Hanuman’s work is similar to being an archaeologist of flavors. “So my work is basically going through the old books, finding and identifying these patterns, and seeing how they are arranged.”
Go to Thai Food Master if you would like to start your learning journey.
He continues, “When I teach Siamese culinary arts, we treat that as a modular progression. So we have patterns that are coming on top of each other until you get a dish.”
This modular approach is a crucial aspect of Siamese cuisine. “Because the heart of the dish was not developed linearly. It means I can take your dish and add something to it change it a little bit and get a new dish. So when we identify those modular patterns, we can teach a language.”
In just a week or two, his students gain a profound understanding of this culinary language, on top of which you can keep and promote it or develop it in a linear manner.
However, it’s not just about cooking; it’s about thinking. “What we do mostly is thinking rather than cooking because we learn how to think, and once we know how to think, we can cook.”
For Hanuman, cooking is more than following a recipe; it’s a creative endeavor rooted in understanding. “Don’t think you can cook if you don’t have a vision. Don’t think you can cook if you don’t have a path.”
He underscores the importance of culinary fluency, comparing it to language learning. “You cannot cook in a vacuum. You must be connected to something. “So if you want to cook ethnic cuisine, traditional Siamese cuisine, or traditional Thai cuisine, you must have a set of visuals to make you fluent in the kitchen.”
Video at Three Trees Doi Saket Hanumans Farm
Hanuman’s teaching philosophy is grounded in embracing creativity. “I want you to be free of the recipe. I want you to understand the language. I want you to understand the lyrics so you can perform and find your own voice.”
He emphasizes that cooking is a deeply personal expression. “I don’t want you to cook like me. I don’t want you to cook like somebody else. I want you to cook like you should, and that’s what we do here.” We learn how to cook by learning how to think.”
His quest for knowledge extends beyond the conventional, and since the entire literature on old Siamese cuisine is ancient. He believes in decoding the language of flavors left behind by generations past. “The beauty of that system is that it’s like a Bitcoin when I find a pattern. You can find your own patterns. It’s not that I found a pattern, and that’s it. You can find your own patterns.”
As I walk through Hanuman’s serene farm, his passion for a simpler, nature-infused life shines through. He built this haven to escape the city pace and immerse himself in what truly matters. His deep connection to nature profoundly influences his culinary journey. Hanuman explains how a slower, deliberate pace allows him to understand why specific ingredients shine during particular seasons. It’s a reminder that nature itself plays a pivotal role in the evolution of culinary history.
As we begin the short cooking class, he grabs a mango and tells me, “Don’t ever call it unripe mango. Call it green mango. Unripe mango means you judge it as if it’s not ready enough.”
He emphasizes the importance of understanding the nuances of ingredients. “Don’t judge your ingredients. They have a state, and this has a green state.”
Hanuman doesn’t see cooking as a mere skill; he sees it as a language, a way of expression as profound as any other. His perspective seeks to uncover the stories within dishes, connecting them to their cultural origins and historical narratives.
His culinary philosophy invites us to embark on a journey of culinary exploration. It encourages us to go beyond recipes, understand the “why” behind culinary techniques, and break free from rigid scripts, empowering cooks to create narratives to compose their own culinary symphonies.
In an industry where culinary education often faces criticism for its high costs and outdated curricula, Hanuman offers an intriguing alternative. It’s an approach grounded in mindfulness, curiosity, and a deep connection to the world.
Find below some images and dishes made and photographed by Hanuman:
We hope this article ignites a fresh perspective on food and catalyzes your culinary journey in Thailand, inviting you to experience the magic of Hanuman’s farm firsthand.
Go to Thai Food Master if you would like to start your learning journey.
HOTK Admin
Hanuman’s unique Approach to food and his Quest into Pre-World War Two Thai Cuisine.
Leaving Room for Adventure: Sure, improvisation’s awesome. But blindly trusting top restaurant lists or TikTok vids while you’re traveling, without digging deeper can sometimes lead to a bit of a letdown. Especially for those of us who take food disappointment kinda seriously. Feel free to try out these tips during or before your travels – we hope they come in handy!
Harvest Season and Food Festivals:Visiting a town or country during their pick of food festivals or harvest times is key to having an awesome time. Europe’s got some cool events, for example, in Turin, Italy, the Cheese Festival or the Terre Madre Slow Food Fest, and in France, the Lyon Street food festival happening between September and October. Google it and start researching and Checking out blogs or sites highlighting these food-filled happenings each month so that you can plan accordingly better. We found this helpful blog about Italy’s food festivals,which has improved our travel experience In Italy.
National Dishes: Do a little research before you go. Get the scoop on what local dishes are the most- try and from what regions or towns they are originally from. Create a list of towns with your favorite foods. You could totally mix it up – mountains one day, seafood the next. It’s rad to stumble upon hidden gems where locals are stoked to share their culinary traditions. If a road trip isn’t on the agenda, It’s okay. You’ll have the know-how: say you’re in Madrid craving ‘Pulpo a la Gallega,’ you’ll already know it’s a Galician specialty. Just flip through some local guides and uncover the finest Galician joints in Madrid, enjoy your Octopus, and maybe have a few beers with a stranger in the bar!
Anthony Bourdain Vibes: You’re headed somewhere cool, right? Check if Bourdain left his mark there—it’s a must-do. Do you know those blogs that break down his epic trips? Like “Bourdain in Istanbul” or “Bourdain in Thailand.” Trust me, there’s gold in those stories. Oh, and this site Eat like BourdainThey did the hard work, listing stuff by country and city after watching every single episode. But hey, heads up! Some places might not exist anymore, and thanks to Covid, things got worse. So, make sure to research if the places are still open.
Local Food Guides: Before you jump into the Michelin Guide, give the local guide a whirl. It’s like insider info straight from the source. Take Thailand, for example – Chevron’s got a guide for locals made by a local chef. They know their stuff; you’ll find real gems beyond the tourist spots. These local guides must be searched by the country’s language; if you type in Google in English, you will get all the American bloggers or publications from outsiders. Do yourself a favor, and Google translates a couple of prompts to search for food and local guides of the country or city you visit. This will result in dropping you the guides that the locals make for the locals.
Street Food Tours and Culinary Classes: Getting to know a city’s real vibe means diving into its street food, local cafes, and markets—where the locals hang out, skipping the Hipster cafes and high-priced restaurants that most people can’t afford. Those food tours are like your crash course in the local scene. We tried this firsthand with A Chef Tour in Thailand and in Istanbul with My local guide Istanbul; it was a game changer. We not only learned about all sorts of street food and their stories but also made the rest of our trip super chill. And it’s not just during the tour; these experiences set you up to cruise through the food scene and pick up tips about using public transport and shopping where the locals do. It’s like insider info that travel agencies can’t match.
Go to A Chef Tour if you would like to start your learning journey.
Looking into culinary classes in a foreign country can be tricky, especially if you are already knowledgeable about the cuisine or if you are a chef or a cook. It’s not that you won’t learn something new in those Airbnb fun classes where everybody looks awkwardly happy. Ensure the person teaching is a proper chef or a grandmother who knows her craft. Ask them through direct messages if the classes are for chefs; some may give you a private class or recommend you to another friend.
When we were in Thailand, we asked around to some chefs and received an excellent recommendation. It was a class targeted explicitly for chefs, and the teachings were about pre-World War Two cuisine from Thailand called Siamese cuisine. Hanuman lives on a fantastic farm where most of the ingredients are harvested. We will have a whole article about this experience in the future because his knowledge and vision for culinary arts were quite unique. In the meantime, here is his website Tai Food Master if you plan a trip to Thailand soon.
Go to Thai Food Master if you would like to start your learning journey.
Awards Lists and More: Michelin Guide, 50 Bests, and James Beard Awards definitely have their value, but it’s not all about those glitzy accolades. Please take a moment to look them up, see what the locals are saying about that specific restaurant, and trust your instincts. Sometimes, the little, unassuming spots beside those joints hold the most unforgettable flavors. We’re convinced that about 30% of those places endorsed by Michelin are more for tourists, not locals. When you chat with a local, they often see things differently. Sometimes, a place was good before it got that star or review, but afterward, it lost its way, focusing on the fame and forgetting what made it outstanding from the get-go. Other times, you’ll find hidden gems that are absolutely fantastic, but they just don’t hit the Michelin mark. Maybe the bathroom is squeezed, the seating is tight, or it’s sitting in a quirky location. So, don’t just go blindsided by the star or the recommendation; look into it and chat with a local about it.
Bars and Bartenders – Every bartender has a Chef friend! That’s the classic bond of the industry. One notable difference between a bartender and a chef is that chatting with a chef in a restaurant can be challenging, especially in a country where you don’t speak the language. However, bartenders, are in the front of the house ready to pour you a delicious drink and engage in a great conversation, which increases the probability that they speak another language fluently. In this particular situation, we are specifically looking for two types of bars: craft beer and top-rated cocktail bars, often featured on the 50 Best Bars list. If you engage with the bartenders in craft beer bars, you’ll find that they serve as the custodians of some of the best bar or street food you can discover in town. On the other hand, the bartenders at top cocktail bars generally possess extensive experience, having worked alongside chefs for quite some time. They are well-acquainted with the places where chefs dine, or they might even introduce you to an exceptional hyper-local pop-up that you wouldn’t have known about if you hadn’t met them.
We hope the information was helpful to you. In the upcoming months, we will start delving into more details and providing information about our travels, along with other cool recommendations, so that you can enjoy a more sustainable and local travel experience.
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