Ever since he was a child, Binh knew he wanted to become a chef and cook pho. Unfortunately, when his parents divorced, he dropped out of school and lived on odd jobs. After two years, he decided to get his life back on track and joined KOTO. He obtained his culinary certificate with honors in 2010. He currently works as an executive sous-chef at Novotel Suites Hanoi and has fulfilled his dream by opening a small pho shop with his mother.
Kim Thu followed her passion for food by enrolling in An Rê Mai Sen to become a Restaurant Specialist. She completed an apprenticeship at Le Méridien Saigon, a five-star hotel, where she was offered a position before she even graduated.
Before studying at La Boulangerie Française in Hue, Kha was a bricklayer. When he joined the school, he was an extremely shy young man hoping to find a promising job after graduation. […]
TOURISM, SOCIAL ENTREPRENEURSHIP & SUSTAINABILITY: HOW VOCATIONAL TRAINING IS FILLING A GAP
At the age of 11, Duong had to leave his family to make a living by shining shoes and selling newspapers. By chance, he was introduced to Hoa Sua School of the Disadvantaged Youth and received a scholarship for a culinary training program. After graduating, Duong worked at various restaurants across the country. The experience gained allowed him to build an international career and become the leader of the European kitchen at Maxx Royal Hotel, a five-star luxury resort in Turkey.
THE LIFE OF A QUILTER: A LOOK INTO HOW MEKONG QUILTS QUILTS QUILTS
“Two of my children dropped out from school. [And] my eldest son fell into depression when he was unable to find work after graduating,” Lan relayed. Not too long after and against all odds, Lan was recruited into Mekong Quilt’s first quilting team and
Many of our trainees at KOTO hail from this Mekong Delta region. The people are absolutely amazing and the trainees are some of the most hospitable we’ve had through the program which is testament to the warm and friendly nature of people from the Mekong Delta region. Some of the best Bun Ca I’ve had was from An Giang. We need to support the diverse livelihoods of this region which brings us all so much.