Let's keep our dreams alive together.

(GLO) - From the small kitchen at home to the lecture hall and the big culinary stages, Mr. Pham Le Anh Vu (35 years old) and his wife, Ms. Nguyen Thanh Le (31 years old), residing in Quy Nhon Tay ward, have always walked hand in hand on their journey to pursue a career in cooking.

Having just returned from a culinary record-breaking event in Ho Chi Minh City, they carry with them the pride of young people who dare to dream, dare to learn, and together keep the flame of passion burning.

Your spouse is also a classmate or colleague.

Having just participated in the event showcasing and presenting dishes made from the most types of fish in Vietnam (100 types of fish) – a program recognized by VietKings as a record on October 23rd – Vu and Le still retain the emotional feeling of seeing their meticulously carved fish displays amidst the vibrant atmosphere created by hundreds of chefs from Vietnam and abroad. Invited to join the decorating team, they called it an "unforgettable experience," a milestone they will always cherish when looking back on their journey.

Pham Le Anh Vu and Nguyen Thanh Le, a married couple, during a food processing and carving class at Quy Nhon College of Technology. Photo: Nguyen Muoi.

Before stepping onto that big stage, the two had collaborated on numerous large-scale culinary events at the provincial and regional levels: The Quintessence of Binh Dinh's Land and Sea (2024), Delicious Dishes from Basalt Land and the Sea (2025), the first (2024) and second (2025) Provincial Culinary Festivals…

These programs not only give them opportunities to test their skills but also provide a learning environment from experienced chefs. What impresses them most is the spirit of teamwork and professionalism from the organization to the cooking process, elevating their passion with each participation.

Their paths to becoming chefs were different. For Nguyen Thanh Le, the passion for the profession came from her family: her father was a skilled chef, her mother was a great cook, and the kitchen was always filled with warmth and the flavors of home. Le loved carving and decorating from a young age, believing that food must be beautiful before it tastes good.

Pham Le Anh Vu, on the other hand, started his culinary career after getting married. While researching the culinary field online, he stumbled upon Quy Nhon College of Technology. They decided to study together, both becoming students of Culinary Arts from the 16th cohort of the intermediate level to the 18th cohort of the advanced college program at Quy Nhon College of Technology. They began with the most basic lessons on knife skills, cutting and trimming, preparing Vietnamese, Asian, and European dishes, baking, and food presentation.

From then on, the home, the lecture hall, and the kitchen became three "touch points" connecting their journey. There were late-night classes, late-night practice sessions on carving and garnishing, and times when the pressure was exhausting, but they always had each other to encourage. "For us, cooking is not just a job, but also a 'second thread' connecting the two of us, after marriage. That's what makes us always cherish this journey," Vu said.

Each person has their own taste.

When your partner is also a classmate and colleague, life becomes much more interesting. From family meals to grocery trips, you can always talk to each other about dishes, recipes, and presentation. Sometimes, cooking even turns into... a practical training session.

Despite sharing a common passion, their styles create two distinct "flavors." Le is meticulous, thorough, and appreciates subtlety in every decorative detail. Vu, on the other hand, is quick-witted, practical, and skilled at organizing. This difference doesn't create a gap but rather allows them to complement each other. "Each person has their own unique flavor, so nothing ever gets boring," Vu jokingly says.

Vu and Le (center) were awarded certificates for participating in the recent event showcasing and preparing the most diverse range of fish dishes simultaneously in Vietnam. Photo: Provided by the interviewee.

The culinary profession can be very demanding, especially during holidays and festivals, when they have to stand in the kitchen for hours on end. But because they work in the same profession, they understand each other's pressures, knowing when the other needs support and when they need a break. For them, that's a valuable asset that not every couple has.

Among the countless dishes they've made, there's one in particular that's deeply connected to their love for the food: sweet and sour pickled pig's ears. It was the first dish they ever made together to give to relatives and friends during Tet (Lunar New Year), and it was so praised that they had to make more to sell. Even now, every Tet season, their kitchens are ablaze with this dish, both for sale and to cherish the memories. "If we don't make that dish, it feels like Tet is missing," Le laughs.

Le compared Vu to a salty, stable, and reliable seasoning. Vu, in turn, called Le a sweet seasoning, gentle and warming to life. “Without one of them, life would be bland. Love and cooking both require patience and meticulous attention to detail. You need feelings, sincerity, and the ability to keep the ‘fire’ burning, not only in the kitchen but in life as well,” they said.

Currently, the couple are working freelance in the culinary field: preparing traditional seasonal dishes, offering food carving and decoration services for events, and continuing to learn and improve their skills in Vietnamese cuisine and food decoration. They are nurturing a new direction: sharing and spreading hometown dishes in a more intimate and down-to-earth way, so that each dish is not only delicious but also tells the story of their homeland.

At a very young age, Pham Le Anh Vu and Nguyen Thanh Le are contributing to creating a new image for those working in the culinary field: passionate, serious, progressive, and always wanting to spread Vietnamese culinary culture in the most creative and sincere way.

Source: https://baogialai.com.vn/cung-nhau-giu-am-uoc-mo-post572328.html