By Ung Chamroeun Cambodianess Wed, September 25, 2024

The course on “Cambodian Culinary Diplomacy: Promoting Friendship and Cooperation Through Foods” was held from September 19 to 21 in Phnom Penh and Kampot province. Photo: Ministry of Foreign Affairs

PHNOM PENH – Ros Rotanak, better known as Chef Nak, has seen a noticeable improvement in the foreign diplomatic corps’ appreciation and understanding of Cambodian cuisine after a training course. 

The course on “Cambodian Culinary Diplomacy: Promoting Friendship and Cooperation Through Foods” was held from September 19 to 21 in Phnom Penh and Kampot province. 

“They have learned a lot through site visits when they saw the entire process of ingredients from plantation to the plate,” Chef Nak said. 

“The breathtaking study locations enhanced their overall expression,” she said. 

Participants took part in a food demonstration and had lunch at the Chef Nak Culinary Arts Center on September 19. They first began with a tour, followed by a food demonstration.

Chef Nak said many of them were surprised to discover a variety of dishes they had never heard of. Their enthusiasm pushed them to be actively engaged by asking questions. 

The course was divided into three sessions, including how to make snacks, food demonstrations and lunch. 

“We thoroughly considered the design, food restrictions and every small detail before the training course,” Chef Nak said.

The course was organized by the National Institute of Diplomacy and International Relations and the Asia Foundation Cambodia. The trainers include Chef Nak and Luu Meng. 

The course aims to promote Khmer cuisine by offering foreign diplomats in Cambodia a chance to engage in the hands-on cooking of Khmer traditional dishes. It also fosters friendship between foreign diplomats and the Cambodian people. 

Culinary Diplomacy in Action

“For the snacks, we trained participants on making traditional Khmer cakes, which are wrapped in banana leaves and steamed. Cashew nuts and handmade lemongrass root tea were served as snacks,” Chef Nak said. 

During the food demonstrations, she said she began with seaweed salad, one of the signature dishes from Kampot province. Seaweed not only has a delicious taste but also offers nutritional benefits.

Another food demonstration is ambok or rice flakes which are prepared from the new harvest of paddy rice. Chef Nak said she mixed rice flakes with coconut juice and unripe coconut meat to notify participants that the Water Festival is approaching.

During lunch, Chef Nak served guests a selection of recipes inspired by her Khmer cookbook “SAOY – Royal Cambodian Home Cuisine”, which has won the Best of The Best Cookbook in The World 2023 award. 

“I intend to showcase the richness of recipes and ingredients utilized in the Royal Palace between the 1950s and 1970s, as I believe that the ingredients and recipes from this cookbook are not widely made or known among the public,” Chef Nak said. 

“Although some ambassadors, diplomats and representatives from international organizations may stay in Cambodia for several years, I believe many do not engage much with Cambodian culinary culture due to their hectic schedules and their interest. However, this training course has sparked their interest to learn more. 

“I am wholeheartedly honored to be one of the trainers. I hope our cuisine can draw foreign visitors to our country,” she said. 

On the sidelines of the training, the foreign diplomatic corps took a study visit to the La Plantation Kampot Pepper and Spices Farm in Kampot province. They also met Provincial Governor Mao Thonin on September 20. 
 

Rin Ousa contributed to this story. 

https://cambodianess.com/article/chef-nak-gives-foreign-envoys-a-taste-of-cambodian-cuisine

SOURCE: Cambodianess, Cambodia Wed, September 25, 2024

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