Lecturer Do Thi Kim Quyen: Keeping the culinary passion alive through dedication and perseverance

Lecturer Do Thi Kim Quyen.

Her first kitchen and the initial pressures of the profession

The culinary profession is often viewed through the glamorous lens of beautifully presented dishes or the luxurious ambience of restaurants. But for those in the profession, behind every dish lies immense pressure, speed, and discipline.

For lecturer Do Thi Kim Quyen, the most memorable experience in her career is her internship at a 5-star restaurant. It was a period when she had to adapt to a professional environment where every task was carried out according to strict standards.

In the kitchen, every step requires precision. From preparation time and ingredient storage to the speed of serving dishes, everything is tightly controlled. A small mistake can affect the entire operation. “The biggest pressure back then was that I was almost not allowed to make any mistakes,” she recalled.

Lecturer Do Thi Kim Quyen.

Days were spent working continuously for many hours in high temperatures and at a fast-paced kitchen rhythm. But it was precisely that demanding environment that helped her learn discipline, the ability to withstand pressure, and professionalism – qualities that later became crucial foundations in both her culinary career and her teaching work.

According to many vocational training experts, a professional kitchen environment always demands high work intensity, precise coordination, and the ability to maintain consistent food quality over a long period. That is also why the culinary profession is often considered one of the most stressful service professions.

Lecturer Do Thi Kim Quyen.

A special milestone from the training program with the Belgian master chef

One of the experiences that greatly influenced her professional mindset was participating in a training program with the Belgian Master Chef at Saigontourist.

Not only did she learn European cooking techniques to international standards, but she also developed a disciplined work ethic and an absolute respect for ingredients.

According to her, the most important thing she learned wasn't the recipes themselves, but how a chef views their profession. “A professional chef not only cooks delicious food, but also conveys emotion, culture, and meticulous attention to detail,” she shared.

From that experience, she began to see the culinary profession in a different light. It's not simply about creating food, but also about telling cultural stories and connecting people through flavours.

Lecturer Do Thi Kim Quyen.

Simple in style, meticulous in craft

Her culinary style is influenced by Southern Vietnamese cuisine – free-spirited, approachable, and harmonious – yet retains the depth of Quang Nam's flavours.

She strikes a balance between the rustic simplicity of Vietnamese dishes and the meticulousness of modern cooking techniques. She doesn't chase overly elaborate trends or excessive displays. Instead, she focuses on the balance of flavours, the quality of ingredients, and the overall experience diners have.

In European cuisine, she favours a traditional style, subtly combined with the Mediterranean spirit, which emphasises freshness and the natural flavours of food. "Cuisine is not just about the technique of preparing dishes, but also about the dedication and responsibility of the person doing the work," she believes.

For her, a delicious dish is not just about flavour, but also about the ability to maintain consistent quality every day – something not every chef can easily achieve.

From Chef to Teacher

After many years in the profession, she chose to dedicate herself to training. Participating in vocational training and human resource development programs for tourism from the early years after graduating from university opened up opportunities for her to teach, guide professional skills, and support students.

During her teaching career, she realised she needed more than just technical skills.

When she first started teaching, she focused heavily on professional knowledge and practical skills. But the longer she worked, the more she understood that students also needed to be prepared psychologically for the profession, to adapt to the real world, and to have the confidence to pursue it long-term. Because the culinary profession is not easy.

Lecturer Do Thi Kim Quyen.

It's a job with long shifts, constant pressure, and the need to maintain consistent quality every day. There are times during holidays, Tet (Lunar New Year), or weekends – when everyone else is resting – that's when the chefs are busiest.

Therefore, besides skills, she always tries to instil in her students a serious work ethic and perseverance. Her greatest joy is seeing her students grow. Many of her students are now working in restaurants, hotels, or have developed their own culinary businesses. For her, that is the greatest joy of a trainer.

She doesn't talk much about her personal achievements. What she is most proud of is being trained in the right field, having the opportunity to learn from many experienced colleagues, and accumulating enough professional knowledge to pass on to the next generation.

Besides teaching, she also participates in television programs about cuisine, such as "Enjoying Life Every Day" and "Vietnamese Cuisine" on HTV7 and HTV9; she contributed to the compilation of the "European-Asian Cuisine" curriculum in 2019, based on VTOS standards, and has served as a judge in many culinary competitions.

But regardless of her role, what is easily noticeable about her is her simplicity and quiet dedication to her profession.

Keeping the Passion Alive Through Kindness and Responsibility

In the culinary industry, which is constantly changing due to new trends and market demands, many young chefs choose to make their mark through differentiation or performance.

But for lecturer Do Thi Kim Quyen, it is a sustainable value she pursues. That is maintaining a foundation of standard techniques. Respect for ingredients. A sense of responsibility for each dish served to diners. She believes that, above all, the culinary profession requires kindness.

A chef can be creative, but cannot be careless. They can innovate, but they cannot lose their seriousness about the profession. Perhaps that's why her journey hasn't been particularly flamboyant. But it is precisely this perseverance that has created her unique mark.

Amidst the fiery kitchens and years of vocational training, she quietly continues on her chosen path – passing on her experience, preserving the profession's values, and nurturing a love of culinary arts in young people entering the profession today.

Musician Duong Cam and the “Laurel Wreath” of dedication: When Vietnamese musicals move beyond experimentation WVR - On the evening of April 15, at the 20th Dedication Awards ceremony held in Hanoi, musician and producer Duong Cam was announced as ...

International Day of Families: Keeping the flame of love alive in modern life WVR - Everyone should spend more time with their loved ones. After all, family is always the most peaceful place to return to, the source ...