Register: https://www.eventbrite.com/e/the-story-of-cambodia-part-3-food-ritual-memories-tickets-113223225716

We’re excited for you to join this online conversation with acclaimed Cambodian-American chefs (Maurice Yim, Channy Laux – Chef and Ethan Lim) and board members (Saray Pen Cubacub, Roni Washington and Randy Kim) as they discuss the role of food in their personal and career journeys.

They will dive into their favorite Cambodian comfort foods and explore the ways these dishes connect them to their cultural roots and identity.

These talented chefs, while bringing attention to Cambodian cuisine and introducing Cambodian flavors to American palates, are also passing on culinary traditions to younger generations of Cambodian-Americans who long to connect with their heritage.

Read more about our chefs:

MAURICE YIM

Chef Maurice Yim’s passion for all things culinary and curiosity in discovering new foods began at a young age. His mother was a big influence in introducing him to new flavors and textures. After spending years as an IT Network Admin, he decided to enroll in culinary school and pursue his passion in food. Since leaving his desk job, Chef Maurice has worked in numerous local restaurants and done many pop-ups showcasing his modern take on Cambodian cuisine. Named OC Weekly’s first modern Cambodian Chef, his style is simple, elegant plating that utilizes flavors and ingredients from world cuisines.

Born and raised in Long Beach to Cambodian immigrant parents, Chef Maurice enjoys the challenge of constantly evolving Khmer cuisine and sharing it for a modern palate.

CHANNY LAUX

Channy Laux is a chef and founder of Angkor Food, the first Cambodian food manufacturer based in the USA. She started Angkor Food ten years ago in loving memory of her mother Chheng Ly. Her first product was Chrouk Metae, created using the recipe that she and her mother used to make together for friends and family over many years. Today Angkor Food is a proud provider of many Khmer ingredients that are available in specialty markets and regional chains across the country. One of these products, Lemongrass Paste (Kroeung) had received multiple awards: Sofi® award from Special Food Association and Food Service Innovation award from the International Foodservice Manufacturers Association. Prior to her culinary career Channy earned her MS in Applied Mathematics from Santa Clara University and BS degrees Computer Science and Mathematics from the University of Nebraska-Lincoln. Channy worked in Silicon Valley in the Aerospace and Biotech industries for 30 years as an engineer. She is also an award-winning author. She received multiple book awards for her autobiography, Short Hair Detention: Memoir of a Thirteen-Year-Old Girl Surviving the Cambodian Genocide.

Channy actively manages her food manufacturing business with the goal of bringing Cambodian cuisine into American kitchens. She is also a public speaker and shares her personal story to educate and promote personal responsibility.

ETHAN LIM

Ethan was born and raised in the hospitality industry. His family started out with a humble noodle stand in Cambodia, moved to the United States as refugees from the Vietnam war, and continued doing what was loved, that is to provide tasty and comforting food. Kim Long Restaurant, the family’s first place, started in the Hermosa neighborhood, which his restaurant is named after. As a child, working in his parent’s restaurant after school and on weekends was part of a regular schedule. That is where his passion for food started. Ethan took a break from the restaurant in his early 20s to be a personal shopper for Marshall Field’s, sold MINI and BMWs, but his passion for food and hospitality never faded. While he was working a full-time sales job, Ethan attended Kendall College, and worked at Shawn McClain’s Spring Restaurant in Chicago’s Wicker Park neighborhood. Prior to opening Hermosa, Ethan worked at Grant Achatz’s acclaimed The Aviary and NEXT, where he learned the art of hospitality. During his free time, you can find him exploring nature or gardening with his partner and two cats.

**This is the third and final online event of our fundraising series: The Story of Cambodia. Donations of $10 or more will receive gifts. Please go to our online campaign to donate and select your gift: https://go.rallyup.com/cambodian
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Stream this online event on Facebook Live and Youtube Live (the livestream link will be updated and sent to registrants several days prior to our event).

Please register on Eventbrite: https://www.eventbrite.com/e/the-story-of-cambodia-part-3-food-ritual-memories-tickets-113223225716 to receive reminder email prior to online event.

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Tags: Channy Laux, Chicago, Ethan Lim, Maurice Yim, National Cambodian Heritage Museum and Killing Fields Memorial, Randy Kim, Roni Washington, Saray Pen Cubacub, The Story of Cambodia Part 3 | Food Ritual & Memories