Allen Huynh
From ALMA to the kitchen most famous and acclaimed Chef in the world – Massimo Bottura – the step was quick for Allen Huynh. The student of the International School of Italian cuisine, Canadian of Vietnamese origin, is a sous chef on the prestigious restaurant “Osteria Francescana” in Modena with Chef Massimo Bottura. Allen has specialized in “Italian Culinary Arts” at the George Brown College in Toronto and arrived in Italy in 2014.
How did your passion for cooking begin, and what were your first steps in this industry?
My culinary passion began at home, cooking alongside my mom. Vietnamese dishes and traditional recipes were a staple, but I craved exploration beyond the familiar. So I started cooking and experimenting on my own, even if I was cooking for my family as well, above all, myself. My foray into the restaurant industry started remarkably early, during my high school years. In fact, I’ve held various positions in this field ever since I was able to work, even while pursuing an art education. From the most basic kitchen tasks to more advanced roles, I’ve gained a comprehensive understanding of restaurant operations.
What motivated you to leave Toronto to attend ALMA, and how did you experience this journey?
My path to ALMA began thanks to a suggestion from a chef at my school. He proposed a unique opportunity: a combined program at ALMA and George Brown College. Intrigued by the chance to delve into a culinary world beyond North America, I discussed it with my coordinator, Dario Tommaselli. He strongly encouraged me to seize this chance to experiment and broaden my horizons. I was in, ready to embrace this exciting new chapter!
What are the main differences you have noticed between Italian and Canadian cuisine?
If you really think in terms of Canadian identity or food, I don’t think there is much of a deep seated history, apart from aboriginal identity. Canadian cuisine reflects a melting pot of cultures, rather than a singular tradition. What is Canadian food is not necessarily identifiable in a solid object or a plate. It’s more a combined collective commutual memory of people about food, from all around the world.
Unlike Italy with its deep-rooted culinary history, Canada’s food identity is a vibrant mix of influences from immigrants around the globe: Indian, Chinese, Vietnamese, Pakistani, European, and more. This reflects the broader North American context of multiculturalism.
Italy, on the other hand, boasts a rich culinary heritage. Italian cuisine may not always appear ancient (like the recent invention of Tiramisu), but it embodies a long history and cultural identity. Regional variations, from the Greek influence in Pugliese cuisine to the Roman Empire’s legacy in Roman cuisine, showcase this enduring heritage.
Your meeting with Massimo Bottura
It was during the 10th-anniversary celebration of ALMA and George Brown’s collaborative program that I met Massimo Bottura. He was invited to cook and celebrate the milestone, and to everyone’s surprise, he agreed. The event also included a student competition for an internship at Osteria Francescana. I participated in the competition, and the memory of that day is vivid. As I meticulously plated my dish in the hushed silence of the aula, I felt a pang of frustration. The atmosphere was sterile, lacking any interaction. Suddenly, Massimo broke the tension. “We need music,” he declared, and put on jazz from his phone, instantly transforming the ambiance. This moment, with the chef casual yet impactful gesture, is how I first encountered him.
What role did ALMA play in your professional development and preparation?
ALMA wasn’t just an introduction to Italian cuisine; it was a crash course in Italian culture itself. Living and learning in a new country allowed me to see food through a completely different lens compared to my background. I learned how to manage myself in a high pressure environment. ALMA has great schooling and courses. The value it’s more the experience outside and your confrontation with the working reality.