Life & Work with Vanessa Tran

Today we’d like to introduce you to Vanessa Tran. 

Hi Vanessa, thanks for joining us today. We’d love for you to start by introducing yourself.
Hello! My name is Vanessa Tran and I am currently at Secchia Culinary Institute for my culinary associates, and my personal chef certificate.

For most of my life, I imagined that I would be some sort of engineer. I was always good with my hands and, of course, my parents loved that idea. Despite my good grades, I struggled with the technical aspects of engineering and felt unfulfilled. I honestly felt most like myself in the art room where I got to use my creativity but I never allowed that to be a career plan for myself.

Eventually, when I was 16, I transferred high schools to pursue this assumed ambition. Here I took STEM classes like CADD, and even AP Computer Science. Both of which drove me crazy trying to wrap my head around. I learned that I hated coding and all these numbers and formulas! Despite knowing I wasn’t fit for this career, by senior year  I had committed to MSU for Environmental Engineering.

The closer the first semester came, the more nervous I was to begin. Eventually my brother urged me not to take on loans all for a career I couldn’t see myself in. Quite literally a week before the semester started, I unenrolled and decided on a gap semester.

I moved out, got my first kitchen job, and started cooking every night for myself. My roommates were amazed by my consistency, but I felt that cooking was a way to use my hands creatively and even connect with my culture. Food became my comfort in moments when I missed my mother’s cooking, and it inspired me to try new dishes from different places.

Eventually my friends and brothers were encouraging me to pursue culinary school. I finally knew that this was the right path for myself so I enrolled into Secchia Culinary Institute, and it has been the best decision of my life.

I have also recently secured a position as a personal chef for a supportive family who is invested in my culinary journey. They are eager to help me share my culture through the dishes I prepare and I am so very grateful.

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Revealing this career change with my parents was a massive bump in my journey here. They thought I was silly and foolish to wish to be in such a physically demanding industry among many other opinions haha. I won’t get into specifics but they continued to make many remarks for nearly half the last year. This push back did not stop until I finally began my first semester and paid for the courses myself. Eventually they became supportive and even excited for my growth and I am so happy to have their support.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As a budding personal chef, sushi chef, and hotline cook, I bring a unique blend of skills and heritage to the Grand Rapids culinary scene. With a background rooted in Southeast Asia, I bring a fresh perspective on ingredients, aromatics, sweets, and techniques that are rare in this area. I believe that my passion for third culture cooking and experimenting with flavors sets me apart, and I am proud to bring a new voice and taste to the community. While I am still a student, I am constantly growing and learning from my classmates and coworkers, it’s been an amazing journey!

Do you have recommendations for books, apps, blogs, etc.?

I stay inspired by following a diverse range of talented cooks on my social media platforms. They often infuse their cultural heritage into their cuisine and share unique twists on traditional dishes. I highly recommend following Jon Kung, Chad Kubanoff, Tina Choi and Carolina Gelen to name a few!

Contact Info:

• Website: https://sites.google.com/email.grcc.edu/barefoot-vantessa/home?mibextid=Zxz2cZ
• Instagram: https://www.instagram.com/ube.extract/
• Linkedin: https://www.linkedin.com/in/vanessa-tran-a04862188/
• Other: https://medium.com/@vht.tran2002