November 2022
First prize – Seaweed Chanllenge project – VIU, Canada

The project started on October 2022 and lasted for around 2 months, hosted by VIU’s Centre for Seafood Innovation. We will team up with Microbiology students. Then we need to produce a fermented seaweed product that is safe to consume and tasty.

From my bartender’s perspective, I came up with an idea to make red pepper shrub as a brine then add blanched seaweed and some ingredients for the flavour to ferment. The final product is called “Pelagic Seaweed” we treat the brine as a shrub and the fermented seaweed and pepper as a kind of pickle. With the natural acidity from the fermentation procedure and the saltiness from the seaweed, we can use it to make mocktails, cocktails, or vinegar as vinaigrette, etc. Currently, I’m still working to develop my recipe.

Sea salad
romaine lettuce, tomato concasse, orange supreme and seaweed vinaigrette
The samples of salad for public
“Sea Shrub” mocktail
fermented seaweed, brine, lemon, sugar, and soda water
First day made the product
Our team presented the product to three “urchins”
We won first prize
What a fun night! Thanks everyone

July 2022
Honour students who got grade “A” for all sections
Culinary faculty, VIU Nanaimo, BC, Canada

After a hard-working year, I achieved this.
This is my honor to be a culinary student at VIU.

Jun 2022
Culinary Scholarship
BCHF, Vancouver, BC

August 2020
WSET Lv2 Certificate
Ho Chi Minh City, Vietnam

Acknowledging the importance of beverages in the hospitality industry, especially wine, I chose to take a professional course to learn more about it. Even though it lasted only three days, that was an unforgetable memory. A lot of new information, knowing more about the appellation control of Old World Wine countries, tasting more than 40 bottles of good, iconic wine. That was an amazing experience.

1st Runner – up
I-Hotelier 2015
Lotus University, Ho Chi Minh City, Vietnam

This competition is hosted annually by the Hospitality faculty of Lotus University. They challenge the knowledge and skill set of all departments in a hotel, namely front desk, kitchen, restaurant, housekeeping, etc.