For Phuong Ta, cooking has always been a strong passion. “Early in my life I was fascinated by the aromas and sensory elements of my mother’s kitchen at home. I would relish opportunities to help her prepare meals and took a great deal of pride in the basic tasks I could accomplish.” Despite growing up with plenty of opportunities to explore alternative career paths, Phuong somehow always found her way back to food. The artistry of the kitchen was a clear calling and she followed it to the United States when it came time to pursue her higher education.
The Culinary Institute of America (CIA) is world-renowned as a proving ground for aspiring culinary artists. The Institute boasts esteemed graduates such as Roy Choi, Anne Burrell, Steve Ells, Charlie Palmer, and Julia Collin Davison. Even Julia Child herself named the CIA as “the Harvard of culinary schools”. Once there, Phuong unlocked an entirely new world of cooking and food. She learned new techniques, cuisines she had never been exposed to, and systems of organizing and structuring food service that inspired her.
On top of all that, the opportunity to live and study in New York City was itself a boon to her growth. Outside of school-hours, she continued her journey by exploring and tasting the best eats the city had to offer. She gained invaluable networking connections as well, with Chef Instructors like Xavier Mayonove and Brandi Renee Burgess having left huge and lasting impressions on her. The Institute gave Phuong the opportunity to undertake employment positions at some of the best and most well-respected restaurants in the city.
Her time at Jean-Georges was truly fascinating to her. She worked as a Tournant Chef – a position that had her acting in a support role for each one of the separate cooking stations in the kitchen. It required that she have a strong understanding of the workings and functionalities of not only each station, but each chef operating those stations. Phuong’s knowledge and study was fully put to work there.
Throughout the dinner service she learned to adapt her tasks and priorities depending on the needs and demands of the patrons. Phuong even gathered a strong eye for plating, as she was responsible for the plating on many items served throughout the service. Following her graduation, Phuong returned to the site of one of her educational work experiences – Eleven Madison Park (EMP), a three Michelin Star restaurant with an all-vegan menu in New York City. She currently holds the position of Production Lead at EMP. She works closely under the Sous Chef and the Chef de Cuisine, specializing in the roast station.
Eleven Madison Park, known for its exceptional vegan cuisine, provides her with the platform to channel her culinary visions. It’s a renowned establishment that has embraced her contributions, a testament to Phuong’s culinary expertise. At Eleven Madison Park Phuong further expanded upon the art of precision and refined techniques. As a fully vegan prix fixe menu, she was exposed to the versatility of these limitations. The dishes crafted at EMP are expertly assembled with ingredients like grilled squash, Matsuke mushroom oil, golden beats, kohlrabi, fava beans, and Meyer lemons.
One of the moments she is most proud of in her career thus far is her victory in Eleven Madison Park’s Cook Battle. The event, which is held seasonally, pits around 50 chefs and cooks from Eleven Madison Park’s team in heated competition. Each chef devices a unique and original dish. Out of all the submissions, each are judged by the sous chefs and the six finalists are submitted to Owner Daniel Humm – who then considers each dish for an upcoming menu.
To place in the top 6 is a great honor as the competition is fierce; only the best of the best can achieve at that level. Phuong told us all about her signature Shiitake Tacos, which placed 3rd overall in the competition. It was inspired by her time living in Bánh Xèo, Vietnam: “The crispy crepe made from rice flour, coconut milk, and turmeric powder. The crepe would be shifted to a taco shell shape to present the classic in an alternative shape. I made a leek puree as a sauce – containing horseradish, garlic confit, charred leek, shitake mushrooms, and peppercorns. The Calamansi Dip included fried shallots, apple cider vinegar, and ginger. The grilled mushrooms made up the primary filling and was prepared with calamansi zest on top and pickled enoki mushrooms”.
With such an incredible sounding meal we had a hard time imagining what could have possibly been placed second and first. Phuong expanded on her culinary lifestyle: “Every chance I get, I embark on journeys to explore flavors beyond the confines of the kitchen”. Even on her days off, her passion for the culinary arts never seems to wane. She invests her free time in experimenting with flavors and presentations, crafting other dishes inspired by her friends, her experiences and her hometown and family – like those Shiitake Tacos. “It’s during these serene moments that I discover my culinary voice, a harmonious blend of tradition and innovation”, Phuong commented.
Each new destination is a gastronomic adventure, and every dish tells a unique story. Her voyage from a young enthusiast in Vietnam to a distinguished chef in New York City underscores her culinary prowess. It’s a narrative of passion, persistence, and the transformative power of food. Phuong reflects on her odyssey: “I recognize that food is more than just a profession – it’s a calling. It’s about crafting experiences, evoking memories, and uniting people. It’s about the dough beneath my fingertips, the fragrance of spices, and the joy of sharing a meal”. From our perspective, it’s about the determined young individual who dared to dream, forging her path from Vietnam as an exceptional culinary artist in the heart of New York City.
