Chef Norbert Ehrbar - takes a look back at his career

Chef Norbert Ehrbar

New future

Norbert started his career as a chef when he was just 16 years old and realized that cooking is his greatest passion. He is at his happiest when cooking good dishes and presenting them in a beautiful way for everyone to enjoy. In 1989 with more than 13 years of experiences working in most of various fields in restaurant or food preparation industry Norbert came to HCM city to work at the “Nổi” hotel means “Floating hotel”.

There were very few foreigners in the city then, so Nobert felt that everything was very new and strange, especially the daily rhythm of the street. This rhythm seemed easier than America because there weren’t so many cars in the city. At the same time it was more exciting because of Saigon’s weather. Besides, Saigon people always smile, laugh and talk a lot. There weren’t many modern buildings in those days, and the central part of the city was still full of French architecture, which is classic, beautiful and romantic. Women in those days were also more discreet and slender.

Chefs faced many challenges in Ho Chi Minh City when the country first opened the door to them, because food markets weren’t completely open then. It was difficult to find the right ingredients with which to prepare food to international standards for high class customers. International chefs then had to use high levels of creativity and management in order to please diners. Throughout his 18 years in Vietnam, Norbert has many happy and sad memories about his career. He remembered that on one occasion, he asked his assistant to bring eggs but was misheard and ended up with frogs’ legs instead! Whilst this is funny on the face of it, with the tension in the kitchen a small mistake can mean a delay and an unhappy guest.

Norbert remembers the hard times for chefs who trained in Vietnam. Vietnamese people prepare and serve food in a different way. Therefore changing habits and cooking methods to follow international standards, takes a lot of time . The most challenging thing is to help them to understand Western culinary culture methods. To be able to do that the apprentice chef has to change both their perception and thinking. Because to become a professional chef a case of mastering the recipes but also has understanding the culture.

In the 1990s, all utensils, means of communication and teaching of Western cuisine, were still very rare. Teachers had to take their time when imparting knowledge. In return, Norbert remembered the joy when he witnessed his students mature from timid individuals to become competent and confident in international cooking competitions.

Another joy for Norbert is learn new things everyday from the chefs he is coaching. He is proud of his Vietnamese cooking, particularly things like spring rolls, beef rolled in piper lolot leaves, stewed beef and fried rice.Among other interesting facts about him is that he used to support and represent Vietnamese delegations at food fairs and international tourism in Hong Kong, Singapore, Korea, Malaysia and China.

Getting to know about Solanum macrocarpon (small, white tomatoes) and shrimp paste

Khi Khách sạn Nổi rời khỏi Việt Nam, Norbert quyết định ở lại. Ông tiếp tục lăn lộn, làm việc ở nhiều nơi và dần dần coi TP. Hồ Chí Minh là quê hương thứ hai của mình. Ở đây Norbert đã có những người bạn đồng cam cộng khổ, thân tình nhất là vợ chồng một người từng là cấp dưới của ông thời còn làm việc ở Nhà hàng Nổi. Năm 1999, vợ chồng người bạn này quyết định thành lập Công ty Nhất Nam, hoạt động trong lĩnh vực xuất nhập khẩu thực phẩm. Norbert được mời về tham gia xây dựng công ty trong vai trò chuyên viên tư vấn và là bếp trưởng cho nhà hàng. Người vợ nay là giám đốc còn nhắc lại thời gian ở Khách sạn Nổi chị đã được Norbert huấn luyện, chỉ dẫn nhiệt tình và nhẫn nại như thế nào. “Còn bây giờ tôi là nhân viên của cô ấy!” - Norbert cười vui vẻ tiếp lời.

When “Nổi” hotel close its Vietnamese operations, Norbert decided to stay. He continued to live and work many places in the city and gradually grew to consider Ho Chi Minh City as his second home. Norbert had good friends that went through a lot together. Two of these are a couple (husband and wife) who used to be on his staff. In 1999, they decided to establish Nhat Nam Company, operating in the field of food importation. Norbert was invited to participate in building the company as a consultant and chef of the restaurant. The wife is now vice president she recalled her time at the hotel, where she was coached and taught patience and enthusiasm by Norbert. “And now I am her employee," Norbert cheerfully said after her.

Although he has a great passion for cooking, Norbert has very simple tastes. He has never denied eating street food shop in Vietnam. Norbert is interested in reviewing cuisine development in Vietnam and commented that it seems Vietnam cuisine has been gradually shifted toward “internationalization" to suit the times and integration of the people.

He commented that the taste of a lot of Vietnamese food, which represents the Vietnamese spirit is currently being adapted to suit the tastes of Western diners. Norbert has felt the delicious traditional Vietnamese dishes are becoming rarer. He still can eat Solanum macrocarpon deep fried with shrimp paste as a true representative of real Vietnamese cuisine, though unfortunately the shrimp paste is still a little smelly. He likes to eat Vietnamese food the way that local Vietnamese do. "The dishes are like a beautiful Vietnamese girl, very honest and rustic but also noble, gentle and sometimes extremely intense" - Norbert similed .

After nearly twenty years, Norbert has built himself a comfortable life here; the job and the people he loves and with whom he likes to share thoughts, are here. HCM City has changed a lot from when he arrived, but the things that sustained him then, are still intact; the rhythm of his life as well as the warmth of the Vietnamese people. In his office there is a large, brilliant vase and a jar of Ochna integerrima flower, sometimes called “Hoa mai”, plus sakura flowers called “Hoa đào”. Also he has pictures of girl and plump boy wearing red clothes and smiling. Norbert is not the talkative type, he perceives his life to be quite simple. He expressed his happiness about the fact that he can live doing the job that he loves, and therefore doesn’t feel the need to pay too much attention to other issues.

Followed by Thu Hien