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Back in My Homeland

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

I’ll be forever grateful to the Culinary Institute of America (CIA) for giving me my culinary education foundation, and later the opportunity to teach in Hyde Park and Napa Valley. I am honored to be part of the CIA family and treasure my continued work there. Martha Holmberg, then at Fine Cooking magazine, gave me my first shot at writing for a nationally distributed magazine; thank you. Thanks to all my editors since then, who have helped me become the writer I am today.

When I started my consulting firm, Chef Danhi & Co., in 2005, Wing Hing Foods, the leader in wheat noodles and dumpling wrappers, was first in line to partner with us. We continue to work together every month. Thank you, Kenny, for believing in me from the beginning. Jade, your friendship and customer relationships are cherished. Andy, thanks for your continued leadership. And Mark, thanks for your support with my recipe testing.
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