Boon-Nam

Boon-Nam on the Hot Seat

1. What inspired you to be a chef?

People will always love eating out, so in your way, you are helping make a special event happier or a mealtime more flavorsome.  So, if you’re cooking to make people happy, why not be a chef right? Also, there are no dull moments in a kitchen. It might be challenging as you are under pressure every minute. However, if you are good at what you do, being a chef can be a highly rewarding career. And the best perk of all, you don’t’ have to wear uncomfortable ties and business suits, haha! 

2. Do you have a favorite dish from your specialty? Why do you think people should try it?

For me, it’s Shrimp Lo Mein. I absolutely adore the spring texture of the tossed noodles and the rich and saucy flavors. I do not want people to miss the tender juicy shrimps, the fresh crunchy veggies, and the oh-so-good sauce! And you never wanna eat it from a take-out. It tastes godly when you eat it hot right out of the wok. My reason for it to be my favorite is that it is a one-pan recipe – so much quicker, tastier, and healthier with all the goodness! Who wouldn’t want that?! 

3. Is there a chef you look up to? What about them inspires you the most?

Yes, I do. It’s always been Kris Yenbamroong. He attended an International boarding school, but he worked really hard to revamp his family’s longtime Thai restaurant. He could have chosen any corporate job, what he chose was fascinating for me. He is known for his fun, informal approach to the traditional approach, isn’t that what everyone should be doing? Honestly, I feel he is one of the inspirations among most of the chefs around the world.

4. Can you share some noodle hacks that everyone is eager to know?

• Okay, when you don’t have boiling water, you can just crunch up the noodles in the bag, tear off a corner, add the seasoning packet and shake it up! It’s fun to consume it this way too. 
• If you like your veggies crunchy like baby spinach, sliced cabbage, frozen peas, just add them after you pull the noodles off the heat. And some veggies like broccoli or thick snap peas, add them in the pot about 2 minutes before it's done boiling. 
• Throw in some kimchi to your prepared bowl of ramen for a spicy and salty boost of flavor. In the end, add scallions and sesame seeds for that extra crunch. 

5. What advice do you have for aspiring chefs?

Never stop researching and learning. Try out new food as much as possible.  I believe young chefs should experience all types of cuisines to expand their palate. And it’s okay to take your time and energy to learn the basics. Cooking doesn’t reach perfection if your basics aren’t right. Work under those who can inspire you and help you develop your talent each minute of the day. 

The main reason for you to become a chef is to love food and that’s the most important element of your career. Share your love for food with your colleagues, customers, friends, family, and guests and give them the opportunity to explore flavors.