At The Pass with Chef Chantana “Top” Srisomphan
Cooking in Bangkok and prior to that, working in Bangkok in Foreign Goods Import/Export.
Favourite dish to make right now
Last cookbook purchase
Toronto Eats: 100 Signature Recipes From the City's Best Restaurants by Amy Rosen
Have you read it/tried any recipes
I have read it, but no time to try any of the recipes.
Name one dish or ingredient you’d like to see gone from menus
Ketchup, especially in Thai cuisine.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Thai Basil – it’s a fragrant and versatile herb.
My dad - he taught me discipline and a good work ethic. Cooking-related: Gordon Ramsay, not so much for his food, but his direct way of speaking in the kitchen. It inspired me to be a clearer communicator with my teams.
If you could eat at any restaurant in the world
The Box Tree Restaurant in the U.K.
The last thing you ate
Breakfast: Avocado toast.
Three must-have ingredients always in your fridge
Fresh chilies, ginger, and garlic.
Magnum Almond Ice Cream bars.
Top 3 favourite Toronto restaurants
Top 3 favourite Toronto bars
I don’t drink much, but red wine is generally my go-to.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Raising my voice a lot during service. Things can get stressful in the kitchen, and shouting and yelling aren’t my preferred ways to speak, but hard to stop sometimes.
One habit you have in the kitchen that will inspire young chefs
Showing my team about working together and being team players, not just telling them. Also demonstrating how to better communicate, and providing some information that I hope is helpful for them to learn.
Name one hidden talent
I am skilled at braiding hair.
The best career advice you ever received
Work hard, and not just effort based on how much you get paid. My father stressed the importance of giving one hundred per cent effort.
The worst career advice you ever received
If things get tough, you can always quit. I’m not a quitter. Sometimes it is important to stay through the tough times - you can learn a lot and improve yourself.
Your advice for a young cook starting out in the business
Cooking and recipes are important, but people skills, and working as a reliable and good team player are just as important. Every kitchen has a team, small or big, and happiness and success depends on how well the team works together.