Four internationally-acclaimed female chefs were invited to UTM, to showcase their culinary expertise and inspiring stories to over 100 local culinary arts students, chefs, culinary associations’ members, and small enterprise owners from Macao. Chef Chudaree ‘Tam’ Debhakam from Thailand, a rising star of Thai cuisine, shared details of her inspiring journey, aiming to pave the way for future generations of female chefs
In the fast-paced world of culinary arts, few names are currently as prominent as Chef Chudaree ‘Tam’ Debhakam. The first female Thai chef to receive two Michelin stars, she also clinched the prestigious 2024 Michelin Guide Young Chef Award.
She says she has spent her career so far “taking things step by step,” dedicating her time to perfecting her craft, and absorbing as much knowledge as possible from various kitchen environments.
Chef Tam was in Macao in late June, taking part in a series of culinary demonstrations and a sharing session at UTM’s Mong-Há Campus. The event, under the theme “Exploring the Culinary Journeys of Trailblazing Women: From the Silk Roads to Global Gastronomy”, was jointly promoted by UTM, local integrated resort operator MGM, and luxury-lifestyle magazine Robb Report Hong Kong, with support from the Macao Government Tourism Office.
At UTM, Chef Tam demonstrated one of her signature dishes, ‘dong dang’, an elevated version of Northeastern Thai noodles with a modern touch.
After receiving a bachelor’s degree in food science and nutrition from the University of Nottingham in the United Kingdom, she joined a short-term internship at a restaurant in the Thai capital, Bangkok. “I loved the thrill and camaraderie in the kitchen setting, and I found that I operated well under pressure,” she recalls, adding that the overall environment reminded her of playing team sports in her youth.
This love for the culinary arts propelled her to join a culinary arts programme at the International Culinary Center in New York City, in the United States. “I volunteered to help out at events every chance I got, in order to learn as quickly as I could.”
She then joined the team of the high-end farm-to-table restaurant Blue Hill at Stone Barns in New York state. “It was there I learned about the philosophy of produce-driven cuisine and the different aspects of sustainability that can be applied to restaurant operations,” she says, reflecting on her two-and-a-half years with the famed outlet.
Returning to Thailand, Chef Tam later competed in – and won – the first season of TV reality show ‘Top Chef Thailand’. She then embarked on a journey to reconnect with her roots, travelling across the country to rediscover local ingredients and culinary traditions.
This led to the creation of the ‘Pop Up Project’, a series of events showcasing the produce and knowledge of small-scale sustainable producers. Eventually, the initiative evolved into Baan Tepa Culinary Space, a Bangkok venue dedicated to celebrating Thai ingredients in innovative ways. It is currently part of the “Asia’s 50 Best Restaurants” list and boasts two Michelin stars.
Chef Tam says her journey has included a few “hard lessons” until she reached the point of her career today. “I have no regrets,” she states. “I try to see things as opportunities and challenges for me to learn and develop myself as a person, a business owner, and a chef.”
When asked to define her culinary style, Chef Tam uses the term “creative Thai cuisine”. She also points to a focus on sustainability, stemming from a deep belief that chefs and restaurants have a role to play in the future of the food industry.
“By sourcing from producers who share the same mindset about taking care of the land and the environment, I believe we can create delicious food, with longevity” in terms of its place in culinary culture, she says. “For us, it starts with education and building awareness that it is possible to run a kitchen and a restaurant this way. I hope more people can see what we are doing and adopt a similar approach.”
Advice for aspiring female chefs
Reflecting on the challenges young female chefs face, Chef Tam highlights the issue of under-representation in high-ranking positions. “It was hard to find female role models when I was working my way up the ranks. Despite many talented female cooks, there weren’t any in management positions,” she says, adding it was difficult at the time to find a female mentor.
To young women pursuing a career in the culinary arts, particularly those enrolled on UTM’s Culinary Arts Management Bachelor’s Degree Programme, Chef Tam offers sage advice: “Perseverance and discipline are the key to staying motivated, hungry for success, and passionate in kitchens,” she says.
“Nothing happens overnight. Put in the effort, and I can assure you somebody will be watching. There is no fast track in kitchens: cooking is a skill. You need to keep working at it until you can perfect it.”
The advice is echoed by Mr. Adam Mathis, Director of Culinary at MGM, one of the entities promoting Chef Tam’s visit to Macao. He tells UTM students that the culinary industry recognises every person of talent with a desire to succeed.
He adds: “Don’t be shy to seek out opportunities, whether through internships or even part-time jobs. This will not only build your competencies but also help you develop a clearer understanding of the industry.”
“By empowering all of our culinary talents, I believe that they can unlock greater creativity and capabilities for our future growth,” he states.
Dr. Fanny Vong Chuk Kwan, Rector of UTM, says that “serving as the designated protection unit for Macanese gastronomy, UTM was proud to be an active part” in the inspiring event “Exploring the Culinary Journeys of Trailblazing Women: From the Silk Roads to Global Gastronomy”. She emphasises the significance of the event for highlighting the boundless creativity, unwavering passion, and relentless effort of those working in the gastronomy sector.
“This event will undoubtedly infuse fresh vitality into our collective endeavours to promote culinary excellence and sustainability,” she concludes.
Editor: UTM Public Relations Team
