World-Renowned Chef Visits Cafe

The heat was on in the Blackburn cafeteria as world-renowned chef Mai Pham, visited Howard University to share Thai and Vietnamese cuisines with students as well as cafeteria employees.

Students were greeted to the sizzling sounds of herbs and spices crackling against the noodles, and the smell of the curry chicken seasoned with lime and other ingredients filled the air.  Curious students formed a long line as they had the choice of Vegetarian Pho Soup, Thai Green Curry Chicken, Shrimp Pad Thai, Rice Pepper Salad Roll, and Jasmine Rice.

Born in Vietnam and raised in Thailand, Pham learned the art of cooking from her mother.

"My mother was an excellent cook," said Pham. "Cooking was the only activity back then, but now young people have electronics like laptops and iPods."  Pham migrated with her family to the United States in 1975 and attended the University of Maryland where she majored in journalism and minored in political science.

Pham said she never thought she would become a professional chef. Pham described her calling as an "accident," but it was total fate for which she is grateful. Pham said she was able to find a connection to her roots through food, and despite the hardships of assimilating to American culture she had the ability to connect with the American community who was open to her native dishes.

Pham said her secret ingredients are the use fresh herbs, which makes the dish taste better. One use of fresh herbs is using mint with grilled meat. "It brings out the flavor and texture of the meat," Pham said. The owner of a successful restaurant called Lemon Grass in Sacramento, Calif., Pham has traveled to colleges and universities, such as George Washington University to expose students to Thai and Vietnamese cuisines.

Pham described the Howard University students as sophisticated and having an open mind to trying new options. "I love being around young people, they keep me young," chuckled Pham.  Pham said she is not only giving the chefs in the café new recipes, but also exposing them a different culture. Students will still be able to enjoy Pham's recipes for for weeks, as Café workers will continue to serve the dishes.

For her first time eating Thai food, sophomore musical theatre major Brandyn Poole said the food looked interesting and was eager to try her Shrimp Pad Thai. "This is a new learning experience and it is a nice change from the normal Café food," said Poole. "I wanted to try this food to say that I have done it."

Kevin Moses, sophomore biology major, was familiar with Thai and Vietnamese cuisines. By being a fan of Thai and Vietnamese food, Moses knew exactly which ingredients made his taste buds tingle. "The Pad Thai has a sweet and nutty taste given the peanut sauce which makes it very unique," said Moses. "The cilantro and other herbs add to the dish as well." Moses said this event was a great idea. "You can get bored of trying the same things, so this is different."