Feb. 13, 2023

38 - The Chefs Return // Daily Lives of Working in Hospitality

Junior and Norman are back from episode 5 with updates on their lives and how much has changed. The dynamic duo are now working together at Saigon Hustle with plans to further expand. We cover controversial food questions, foodie influencers, favourite restaurants and more.

Guests: Junior Trinh, Norman Tu, Matthew Ky

Mentioned items in the episode:

Recommended Foodies: philsosophyy & SydneyFoodBoy

Instant noodles: Vi Huong Spicy Shrimp Flavour

Best steak restaurant: Junior - Meat Wine and Co | Norman - The Gidley

Top 3 restaurants (from 1st to 3rd): Junior - AALIA, Ester & Alberto's Lounge | Norman - Ester, AALIA & Hubert

Best burger restaurant: Junior - Bare Grill | Norman - Chubby Buns

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Matthew KyProfile Photo

Matthew Ky

Why is camouflage spelt camouflage and not

Full bio post: https://www.instagram.com/p/CB_7phgA1AR/

Norman TuProfile Photo

Norman Tu

Pursuing a career in cookery really opened my eyes to diverse cultures and allowed me to meet new people from different social and cultural backgrounds. I have really matured and become more accepting of different cultures.

I believe basic cooking skills are important life skills everyone should learn. When I'm hungry thirsty, I like to cook and get creative with the limited ingredients laying around in the fridge.

I've always loved cooking and getting cooked. Being a chef means work dominates a big part of your week and makes it hard to have a work life balance. But creating good relationships with colleagues and loving what I do makes the working week more enjoyable.

Junior Jacky TrinhProfile Photo

Junior Jacky Trinh

Pursue your dreams and never give up. My career as a Chef has become my life and passion. My week consists of mental stress and 12-hour shifts, but I say it every day, "I love my fucking job.” How a fat kid loves cakes, is how I love all foods; And that drove me to want to become a chef.

My parents were never approving of me becoming a Chef, they thought of it a lesser occupation. But at the end of the day, I decided that my life was mine and I would have to live by my decisions.

I have grown as an individual and learnt so much more about other cultures and different people from all around the world being in the hospitality industry and because of these interactions I have learnt how to communicate and connect with people now on a different level.