8th March is International Women’s Day, and in Vietnam, it’s a big deal. Traditionally, the day has propelled children to buy flowers for their mothers and husbands to cook meals for their wives. It’s also a day for get-togethers, and it’s still common to see large groups of women dressed in colourful ao dai taking photos in parks, restaurants, and coffee shops.
But in more recent years, International Women’s Day has also become an opportunity to rethink traditional gender roles in society. In Vietnam, as in other countries, conventional ideas about men and women are being disputed and challenged. Also like in other countries, the kitchen is a key arena for these heated discussions.
Here we speak to three young chefs from some of Vietnam’s most innovative contemporary Vietnamese restaurants about what it’s like to be a woman in the kitchen.
Chef Tran at Gia restaurant in Hanoi. (© Linh Pham/ MICHELIN Guide Vietnam)
Sam Tran, co-founder and head chef
Gia, one MICHELIN Star, MICHELIN Guide Hanoi & Ho Chi Minh City 2023Sam Tran shares how she thinks being a woman is a source of her creativity, and how her (non-professional) female role models helped catalyse her career in the kitchen.
“I would say my feminine side contributes a lot to how I observe and sense the world around me. My sensitivity helps with the creative journey a lot, but, to be fair, my male chef friends are just as sensitive. I think chefs are ultimately sentimental creatures, just in different ways.
“My role models are my mom, my grandmother, and the ladies who have been cooking traditional Vietnamese feasts in my town ever since I was young. I grew up with their cooking and their lessons about not only Vietnamese cuisine but also Vietnamese culture and customs. It's not about the dishes that you see on the table, but the stories behind each one. It's about the season, the ingredients, and the recipes that have been cherished for generations.
“This is the kind of knowledge that I could never find in any culinary school, and yet to me, it is the most important knowledge to acquire. These women gave me passion, respect, and pride for Vietnamese cuisine. They are a huge part of why we created Gia.”
Chef Hanh, the head pastry chef of The Monkey Gallery Dining in Ho Chi Minh City. (© The Monkey Gallery Dining)
Le Tran Thien Hanh, head pastry chef
The Monkey Gallery Dining, MICHELIN-recommended, MICHELIN Guide Hanoi & Ho Chi Minh City 2023Chef Hanh has been with The Monkey Gallery Dining since it opened in 2019. Here she details how being a woman in the kitchen has helped bring care and compassion to an industry that is synonymous with harmful overtime.
“Being a woman has definitely shaped my experience as a chef, most noticeably in how I run the kitchen. I love efficiency and discipline, but I am against harsh, twelve-hour shifts and a military-like kitchen culture. Most of my pastry team members are women. I want them to be able to learn and grow professionally but still have time and energy left for their health, their loved ones, and their other hobbies. I work hard to negotiate workloads and avoid excessive overtime for my team.
“But I’d be lying if I said that being a woman in the kitchen didn’t come with disadvantages. Beyond the physical challenges (yes, kitchen equipment is heavy!), we have to contend with the cultural setting of Vietnam. There is huge pressure on us to maintain a work-life balance while fulfilling family responsibilities as daughters, wives, and mothers. Nevertheless, all the professional pastry kitchens I’ve worked in – including The Monkey Gallery Dining – were mostly female, which perhaps speaks to how women are suited to fast-paced yet meticulous and precise work.”
Summer Le of Nén Light believes in empowering women in the restaurant industry in Vietnam. (© Nén Light)
Summer Le, founder and executive chef
Nén Light, MICHELIN-recommended, MICHELIN Guide Hanoi & Ho Chi Minh City 2023Summer Le of Nén Light has been leading male-dominated teams throughout her career. Here she shares how being a woman has helped her navigate the role, and why she feels optimistic about the future of women in the kitchen.
“I embarked on my cooking career as a chef-owner seven years ago, and since then I’ve been leading predominantly male kitchen teams. This role requires a nuanced understanding of individuals of the opposite gender. The nurturing nature of womanhood enables me to observe my male staff closely, identifying their strengths and areas for growth, and assigning them roles where they can thrive. Through this approach, I have earned their trust and respect, fostering a collaborative environment where each team member can shine and contribute to our collective success.”
“I feel thankful and proud to be part of the F&B industry in Vietnam, where gender equality is increasingly recognised and valued. There is a growing understanding of the unique contributions that women chefs bring to the table, including their ability to infuse dishes with creativity, warmth, and a personal touch. However, it's also important for us as women to establish our own support system both professionally and personally. Balancing a demanding career with personal responsibilities, especially for those with young children like myself, can be challenging. Nonetheless, I remain confident in our ability to thrive in the field.”
CONTINUE READING: How Vietnamese Chefs Are Harnessing Flavours to Push Culinary Boundaries
Illustration image: © Nén Light, Linh Pham/ MICHELIN Guide Vietnam, The Monkey Gallery Dining
Illustration image: © Nén Light, Linh Pham/ MICHELIN Guide Vietnam, The Monkey Gallery Dining
