MAS­TERS OF TO­MOR­ROW

Discover Cambodia - - CONTENTS - Pho­tog­ra­phy by Sam Jam In­ter­views by Dene Mullen

Meet the coun­try's most promis­ing young chefs

AS CAM­BO­DIA'S KITCHENS BE­COME IN­CREAS­INGLY CRE­ATIVE, A NEW GENERATION OF CHEFS IS POISED TO TAKE THE KING­DOM'S CUI­SINE IN THRILLING NEW DI­REC­TIONS. WE MEET THE RIS­ING STARS AT THREE OF THE COUN­TRY'S MOST IN­NO­VA­TIVE RESTAU­RANTS

As the pas­try chef, I spe­cialise in mak­ing pas­tries, breads, ice cream and desserts. I love learn­ing new recipes and work­ing in this team be­cause we're like a fam­ily and have lots of fun at work. My favourite in­gre­di­ent is choco­late. We use 70% cou­ver­ture choco­late from Switzer­land, which has no sugar and is very ver­sa­tile – we use it for cakes, ice cream and lots of other desserts. I re­ally like to use it for choco­late mousse along with cream, gelatin, egg white and pas­sion fruit puree.”

“I love work­ing as part of our team. All my col­leagues are very friendly and very help­ful – we work very well to­gether – and I en­joy ev­ery part of my job. My favourite in­gre­di­ent is Kampot green pep­per­corn be­cause it is some­thing very spe­cial from Cam­bo­dia, and we can­not com­pare it with other coun­tries – it is the best. It works par­tic­u­larly well when stir-fried with seafood.”

Srey Peo Sous Chef Phum Bai­tang

Lao Tola Pas­try Chef The Tiger’s Eye

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