Chefs in America today understand the importance of learning about other food cultures,

and the influence Asian cuisines have on cooking. A recent feature article in the New York

Times " " helps to explain why it has become important for western chefs

to understand Vietnamese cuisine. Vietnam has become an international food destination.

CHEFS' TOUR embodies the spirit of crossing cultures and boundaries, sharing ideas and

recipes as well as building friendships through creating innovative cuisines.

Chef Bao Huynh has his own reason for being passionate about Vietnamese food, chef Bao have

committed to showing their peers the soul of Vietnam - it's people and it's food - up close.

To show and share the beautiful country, the markets, the smells and tastes, and the people

with other chefs is what it's all about.

" I bought chefs, friends and CIA students (2005) on a Chefs Tour" says chef Bao " it was

a life changing experience for them all, their outlook on food and it's place in culture,

their world - view, their self-view - all changed by the experience."

For chef Bao it runs deeper " My dream is that all of the chefs, friends and Culinary students

come back to the US with Vietnamese cooking in their SOULS. A love for the Vietnamese

people, a love for the food"