Truc Tran (Kris)
TasTAFE, Australia
- Program: Diploma of Hospitality (Commercial Cookery)
- Focus: The culinary program encompassed a Certificate III in Commercial Cookery, a Certificate IV in Kitchen Management, and a Diploma of Hospitality Management, providing a blend of theoretical and practical training in finance, sustainability, diversity, and human resources management.
Kendall College (Australia Branch in Sydney)
- Program: Bachelor of Arts in Culinary Arts
- Focus: Explored global cuisines, and developed entrepreneurial abilities to manage a successful food business, along with acquiring essential language, math, computer, and communication skills for success.
HNAAu School (Vietnam, International Joint Training Program)
- Program: Certificate of Vietnamese Cuisine Head Chef
- Focus: Master traditional and contemporary Vietnamese cuisine
Key Accomplishments
- Truc Tran has over nine years of experience in food writing and editing.
- She has a talent for exploring and describing global cuisines, from popular street foods and national dishes to luxurious culinary experiences.
- She’s also skilled at blending different tastes, cooking methods, and culinary traditions in her articles, which highlight the unique character of various cultures through their food and drinks.
Experience
Before she entered the culinary world, Kris was inspired by her grandmother’s traditional Vietnamese cooking, which ignited her passion for food. Her extensive travels have let her sample a wide range of dishes, from local dishes to international street food, which has expanded her palate and improved her writing.
Her articles are more than just reviews—they offer readers an in-depth look at the unique features of each cuisine she covers. Through her writing, Kris takes her audience on a culinary tour around the world, sharing the flavors and stories from kitchens across the globe.
Personal Interests
Kris is an enthusiastic home chef who loves trying out new recipes and cooking methods. Right now, she’s focusing on learning a variety of international cuisines, adding her unique twist to each dish by using special ingredients.
Education
Kris’s culinary training includes a Diploma in Hospitality (Commercial Cookery) from TasTAFE and a Bachelor’s degree in Culinary Arts from Kendall College in Sydney. This education gave her a solid foundation in cooking, creating recipes, and baking.
To improve her skills even more, she earned a certificate from HNAAu School in Vietnam, making her an expert in Vietnamese cuisine. This diverse education prepared Kris for a range of tasks, like planning meals, creating cooking videos, and reviewing Vietnamese culinary practices.
Key Insights into Kris’s Culinary World
What’s a traditional dish you always enjoy making?
“Vietnamese spring rolls. They remind me of my roots, and you can make them in many different ways.”
What are some trends in Asian cuisine?
“There’s a shift towards healthier and eco-friendly foods, with more focus on plant-based and locally sourced ingredients.”
What’s key to cooking traditional Vietnamese dishes?
“A mortar and pestle for grinding spices and herbs is crucial for getting authentic flavors.”
What’s your favorite Vietnamese dish to make?
“Pho. It’s comforting, full of flavor, and great for bringing people together.”
Is there a food trend you don’t like?
“I don’t really like complex fusion dishes that overshadow the simple beauty of traditional flavors.”
How do you give a classic dish a modern twist?
“I change how it’s presented and the ingredients used, but I keep the heart of the dish the same.”
