In late November, he had a field trip to film for a reality TV show about food – “Discover Vietnam with Robert Danhi” in six northern provinces including Ha Giang, Yen Bai, Phu Tho, Bac Ninh, Thai Binh and Hai Phong.
In parallel with the exploration of the landscapes, culture, people in each locality, Danhi did not forget to find out and learn how to make Vietnamese specialties like corn wine (Ha Giang), Tu Le steamed glutinous rice (Yen Bai), Duc My soybean sauce (Phu Tho), Dinh Bang conjugal cake (Bac Ninh), Thai Binh peanut candy (Thai Binh), red pancake (Hai Phong) … by directly joining locals in the stages of production.
With a passion for food and more than 20 years of research in this field, the rustic dishes like oyster salad, sour fish soup, crab with spinach soup… are processed in the own style of the American chef.
Danhi brings untold stories and unexplored lands in Vietnam to the audience, helping domestic and foreign visitors be closer to the diverse, rich culinary of Vietnam.
Through food to introducing tourism, through tourism to preserve and promote the image of the country is the idea and purpose of the program “Discover Vietnam with Robert Danhi”, which is part of the national tourism year of the Red River Delta provinces 2013.
After the second scheduled recording time in Nghe An, Quang Binh, Thanh Hoa, Quang Ngai, Binh Dinh, Phu Yen, Vung Tau, Dong Nai, Dong Thap, An Giang, Kien Giang, Ca Mau … the sequel with the participation of Robert Danhi will be aired on HTV, VTV and foreign channels specialize in food and tourism such as Asian Food Channel, America’s PBS system in 2014.
More information about Robert Danhi:
Robert Danhi’s professional culinary career ignited more than twenty-five years ago when he started as a dishwasher and began a career that is a diverse as it is impressive.
Inspired to create a strong gastronomic foundation, Robert entered the prestigious Culinary Institute of America in Hyde Park, New York in the 1989. Upon earning his degree in Culinary Arts in 1991 Robert honed his skills in varying restaurant positions from Los Angeles to Hawaii. Through these experiences, he soon realized that he enjoyed teaching his kitchen staff as much as cooking with them and made a smooth transition into teaching the culinary arts.
In 1993, Robert started offering cooking classes at locations throughout Southern California. By 1995, Robert was the Executive Chef Instructor and Director of Education at the Southern California School of Culinary Arts. In 1999, Robert returned to his roots as a faculty member at the Culinary Institute of America in Hyde Park.
He was recruited to join Two Chefs on a Roll as the Executive Chef, a custom food manufacture that served the retail and foodservice industry; here Robert began developing his current expertise in Research & Development and how to maintain the culinary Integrity through the culinary evolution of food products during complex the product development process. He has achieved numerous certifications in the food industry Certified Culinary Educator (CCE), Certified Hospitality Educator (CHE), Certified Executive Chef (CEC), and Certified Culinary Professional (CCP). Robert also received a BA in Culinary Education from Empire State College, and now is on a journey to attain his PhD focusing on the Gastronomy of Southeast Asia.