Food Network Obsessed

Tway Nguyen on What Culinary School Can’t Teach You

Episode Summary

Episode Notes

Chef and influencer Tway Nguyen reveals the unlikely inspiration behind her handle, @TwayDaBae, and gives her best advice for getting training in the industry. Tway talks about the Vietnamese foods that should get more of the spotlight before sharing her experience moving to the United States at just 8 years old. She reveals the television shows that helped her learn conversational English and why she decided to pursue culinary school despite her family’s wishes. Tway talks about the things you cannot teach a chef and explains why she believes intuition is more important than skill when it comes to cooking. She talks about her first viral video on TikTok and creating content for the platform before advocating for fish sauce as a more flavorful alternative to salt. Tway shares her first experience watching Anthony Bourdain and his significant influence on her life and culinary perspective. She reveals what Food Network show she just competed on (the episode airs in October!) and what Food Network star she would most enjoy cooking with. Tway then reveals the surprising snack she is eating by the spoonful lately before reminiscing on the steak that changed her life.

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Watch Tway’s Crack An Egg With Episode:

https://www.foodnetwork.com/shows/crack-an-egg-with/episodes/crack-an-egg-with-tway-da-bae

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/tway-nguyen-on-what-culinary-school-cant-teach-you

Episode Transcription

Jaymee Sire (00:03):

Hello. Hello and welcome to Food Network Obsessed. This is the podcast where we dish on all things, food with your favorite chefs, food influencers and Food Network stars. I'm your host, Jaymee Sire. And today we have a Los Angeles based rising star on the podcast to talk about what food icon inspired her passion and her quest to amplify Vietnamese cuisine. Before we introduce today's guest though, a heads up that we will be taking a very short break from new episodes for a few weeks, but we're back in October with brand new episodes and guests. She is a chef social media sensation and known as tos big SIS it's Tway TW AKA Tway Bay. Welcome to the podcast. Uh, first of all, I have to know what's the origin story behind your nickname slash social media handle.

Tway (01:03):

Okay. So backstory, it has nothing to do with food. I've , I've had this at name since I was in high school. And the only reason why I changed it to this, because I had it at like just T U U E or something like that, like just very basic, just my name mm-hmm but there was a kid that I went to school with. His name is Gabe and his last name was Gabe, the babe . And one day somebody called him by his name. And I thought it was like the coolest thing ever. So I'm like, I'm a follow suit and do Tway.

Jaymee Sire (01:42):

And, and it's stuck ever since. Huh?

Tway (01:44):

Yeah. And it just stuck ever since I really like it and I, I don't think I'm gonna change it anytime soon.

Jaymee Sire (01:50):

No, I don't think you can at this point, you know, yeah. You gotta keep going with it. Uh, well you are a formally trained chef and you rose to social media fame when you're fried rice video on TikTok went viral during the pandemic. So we've had a, a mix of chefs on the podcast who are either self-taught versus those who actually did go to school. Can you make a case for formal training if somebody is, uh, considering this path? Okay.

Tway (02:16):

If you're really considering this path, I would say, um, getting training from like being on the line and in the kitchen would be like the best training that you could get because school could get really expensive. But I do think that formal training is important. And if I could go back, I would've committed to going to school outside of the country, like going, uh, going to culinary school in France would be insane.

Jaymee Sire (02:45):

Yeah, no, a hundred percent. Um, I mean, how, how much did you cook at home growing up?

Tway (02:49):

You know, I didn't really cook that much because my mom was one of those is one of those people that like, they just, she cannot have anyone in her kitchen so whenever I even tried or attempted to cook, like, she'd be like, no, you're making a mess get out of my way. So I never knew how to like cook properly until culinary school.

Jaymee Sire (03:13):

I mean, what, so you weren't cooking with your mom, but what do you remember? I guess about just, um, you know, those flavors and those dishes that, that remind you of childhood and, and an influence. A lot of, you know, what we see you cooking today? Yeah. Um, on, on TikTok and everything.

Tway (03:29):

Okay. So growing up in Vietnam, like that Vietnamese food was just like regular food. It, it wasn't like, oh yeah, let's go out to eat Vietnamese food. you know, like it was just.

Jaymee Sire (03:39):

It was just food.

Tway (03:40):

It was just food. Um, so then coming over here, it was such a culture shock because it there's so many different types of dishes and cuisines to like try, but I've never tasted anything like my mom's cooking. So like, that was just always very like homey and nostalgic to me. And that's why I wanted to focus like my content on Vietnamese cooking and especially like home Vietnamese cooking, just because like, not a lot of people know about like the, the foods that we eat at home, but they know like about FA and Beese like the food that we eat out, you know?

Jaymee Sire (04:19):

So what would be an example of that? Because obviously, you know, you know, a lot of people think of Vietnamese food and, and clearly FA and bond me are, are the first things that come to mind. But what are some of these other dishes that you remember that should be maybe getting some more, more love around, around the us?

Tway (04:34):

I mean, I love any types of like brass. Um, so like pork belly bras with like quail eggs. I have recipe for that. Um, I just did a recipe for, um, like catfish, bras. I, I just love any braces because like, it doesn't even have to be Vietnamese. It's just like braces are just very homey in general. Mm-hmm um, so I think like braces and like soups, we love soups.

Jaymee Sire (05:02):

Like any, any types of soup? What's your favorite type of soups?

Tway (05:04):

Ooh, my favorite soup. It has to be like sour. I love sour soup. So like, I love my mom makes this like egg drop soup, but she makes it so sour. Um, and then there's a, a water spin soup that like, my mom makes sour as well, because she just knows that I love sour foods. .

Jaymee Sire (05:25):

I mean, you mentioned you, you were born in Vietnam and then came over to the states later. What, how old were you and, and what do you remember about that kind of very transitional time in your life?

Tway (05:34):

I was eight years old and I honestly, every looking back everything is just kind of like a blur mm-hmm because like, it just happened so quick. Everything just moved so quick. I came over here and right away they put me in school. So it was, it wasn't even like two weeks. I didn't even get a chance to like adapt or anything. They just put me me into school and then I just had to adapt from there.

Jaymee Sire (06:01):

Did, I mean, how was your English at the time?

Tway (06:03):

I did not know, like an ounce of English. Maybe like, wow, try. Yes and no, but like, it was, it was nowhere. Like, I couldn't have a conversation with anyone really.

Jaymee Sire (06:14):

How, I mean, how did you, how did you learn? Did you, you know, were you watching TV? Were you learning in school? Were they helping you out?

Tway (06:21):

Like, yeah, I think it has a lot to do with me having a lot of time to watch TV, but also, like I read a lot, even if I didn't know what I was reading, I was still like reading and reading out loud, just so I can like get the pronunciations. Right. I watched a lot of TV and I would, uh, mimic what they would say and how they would say it on TV. I watched a lot of Food Network, actually.

Jaymee Sire (06:51):

Tway (06:51):

It was because like, that was the only thing that was interesting to me. It was Food Network and SpongeBob.

Jaymee Sire (06:57):

. I mean, the classic combo really. Right. let's fast forward a little bit to, when you decided you were going to go to culinary school, what made you kind of, you know, make that leap?

Tway (07:09):

Mm, so I honestly didn't know that the culinary school was even in the cards for me. Um, because throughout my whole high school career, I told myself and I told my parents that I was gonna become a nurse because that's really what like they wanted me to do is just more, a more stable career. And I realized that that wasn't for me, because I am very afraid of blood. Like if I, if I cut myself, I, my legs will like start to wiggle. Like it just, I can't I'm, I don't do well around blood. So I'm just like, I, I knew that I wasn't gonna, that wasn't the path for me and I wasn't going to finish school. And I feel like that was a, would would've been a waste of money. And then I, I think one day a rep from the arts Institute came in and then she talked about the culinary program and I was like, you know what?

(08:03):

That sounds very interesting, but I feel like that's just so out of reach for me, because I can't tell my parents now that I'm gonna go, just go to culinary school. Like mm-hmm, , I've never even showed an interest in cooking in front of them. So it was just like, I didn't even realize that, like, that was for me, but I just decided if I don't do that, I don't know what else I would do, because that's the only thing that really like made me or yeah. Gave me an interest. Um, mm-hmm so I took the leap and I enrolled in culinary school, and then I told my parents about it and they were really upset and, but they had to accept it anyways, because I just had so much conviction and was like, she's gonna do it. She's gonna do it.

Jaymee Sire (08:50):

What did you not learn in school that is now part of your culinary style?

Tway (08:55):

Mm, I would have to say like my taste and my flavors, because you can't teach taste.

Jaymee Sire (09:02):

Mm.

Tway (09:03):

Taste really develops over time. And also just growing up with my mom's cooking. You can't teach that in school.

Jaymee Sire (09:13):

mm-hmm yeah. I mean, that said how much of cooking is intuition and how much of it is skill?

Tway (09:19):

I think it's 80% intuition in 20 really percent skills. Yeah. Because you don't have to have skills to know how to cook and make good food skills. Definitely can sharpen the intuition and make the cooking process more cohesive and orderly. But I feel like intuition is what really makes you like it. What really separates you from other people when it comes to cooking?

Jaymee Sire (09:49):

Mm-hmm. I mean, I think a lot of people definitely gravitate towards you and your style because of all of those things that you mentioned. Um, let's, let's talk about that, that fried rice video. Um, I mean, what, what compelled you to, you know, start putting these videos on TikTok in the first place, and then what was your reaction and what was going through your mind when this, this video started to pick up some traction?

Tway (10:10):

It was so crazy, cuz like, I didn't even realize that that was going to be like the video that like went viral. Like that was my first ever viral video. And I didn't know why at first, but now looking back, it was literally the beginning of the pandemic, March, 2020, and it, nobody could go anywhere. Everyone had to learn how to cook or cook at home. So it was just like, it was the perfect video idea at that moment. But I only did it because everybody was home that day mm-hmm and I was in such a good mood. The sun was out, the birds were out and I was like, I am going to make fried rice. And I, I am going to record this. I had no intention of like even making content. I wasn't, I was even glammed. I, my hair was up in a bun. I was in my pajamas for most of the video. Um, it was even like in intent to create content. It was just like in, in the moment type thing. And I was already like making content at the time, making like food content, whether that be like eating content or, um, like food, uh, reviews and stuff like that. And I think at the time, like I GTV was the thing and I wanted to like get into the algorithm. So I'm like, this is the perfect chance to just create. And I did.

Jaymee Sire (11:41):

What has surprised you the most about people's reaction to, to your content?

Tway (11:47):

Hmm. I don't think I was really surprised. I was surprised at the fact that like people, the fried rice recipe was just so simple. Mm-hmm but like people loved it and people were really gravitating towards it and people actually like tried to recreate it. Yeah. And so I was like, okay. So I actually don't have to make an intricate recipe video for people to like it, like the, the fact that like people can feel like they can recreate it too and make it easy for people to follow and make it easy for people to feel like they can be in the kitchen. Like that's the key. So mm-hmm, their reaction really like made me, I guess, like unlock like this potential of like recipe, content.

Jaymee Sire (12:30):

Yeah. And I think that, you know, the more real, and like you said, kind of some, sometimes simple those videos, those recipes, you know, tend to do better because it is a little bit more relatable and a little bit more approachable for people who maybe don't cook all the time or didn't go to culinary school. Right. Or that kind of thing or stuck at home , you know, um, as the case was then, so when that went viral, did you kind of start to think like, all right, maybe I should be doing more recipe stuff and, and see how this goes.

Tway (12:59):

Yeah, because I think that moment really solidified what I wanted to do or what my niche would be on the internet, because before it was like, I knew that I wanted to focus on food content, but I was still posting other types of content, like workout content and makeup content and like just beauty content. But I wasn't like really focused on like one thing. And that video just kind of made me like, realize like, you need to be, you need to solidify what you want to do on the internet. Like mm-hmm I understand that you're good at everything, but like pick one.

Jaymee Sire (13:35):

of course. What is, uh, what does your family think of it all?

Tway (13:40):

Um, I still don't. They still don't think, or they still don't know what I do exactly. like, they know that I post recipes. Whenever I post a YouTube video, they will post, they will put it on the big screen, the TV and they would just like, let it play in the background. They don't care to watch my content, but they know that if they, if they play it, it's like a support. Right. Yeah. So like they know that I'm creating recipe content and I'm hosting popups and it's really cool, but it's just like, when they explain it to like their friends, like, I, I I've heard it before. Like they, they don't have a term for it. Yeah. Um, so, but like they know that I'm at least doing something with my life. or like she's supporting herself. She's she's doing something. Yeah. We're, we're, we're supportive of it.

Jaymee Sire (14:23):

No, that's great. I mean, and clearly Vietnamese food is the focus of your videos, because as you mentioned, that's, that's what you grew up with and, and the way you kind of walk people through the recipes and your culture, you have affectionately been deemed Chiha or big sister on, on TikTok. How does it feel to have that designation among the food community, but also the Vietnamese community?

Tway (14:53):

Um, you said that really, really well, by the way.

Jaymee Sire (14:56):

Did I? Okay. I was really nervous.

Tway (14:59):

Um, it's honestly such an honor because that term comes with so much respect and I'm a big sister myself. So it's just like, at the same time, it's kind of like, whoa, that's um, that's a big thing.

Jaymee Sire (15:15):

Yeah, no, it's, it's definitely a, a side of, you know, respect for sure. Where do you wanna go next with this? You, you mentioned your popups, like, do you wanna do a restaurant? Do you wanna continue just creating content and doing popups, like where? What's, what's coming next.

Tway (15:29):

So right now I, a restaurant is definitely down the line somewhere. Okay. But that's not really my focus right now because I, every day is a different day for me. And creating content allows me that flexibility, um, to just like host a popup whenever I feel like it. And I feel like a restaurant I'd have to really like, be tied down to one spot and like focus all of my energy on, into that spot. So right now, like my game plan is to focus on creating content and hosting popups, and then the restaurant will come .

Jaymee Sire (16:07):

Yeah. I think that's a, I think that's a, a solid plan for sure. Um, tell us about, you know, what's one of your popups, like, how do you decide like what you're making, who you might be partnering with and then how that process comes to life?

Tway (16:20):

So if it's a popup where I'm doing like a collab, then it would be something along the lines of like what they, um, specialize in and then how I can infuse my Vietnamese touch into it, how I can mm-hmm put an in my Vietnamese influence into it. But if it's just my own, sit down, pop up where it's just my full recipe and full menu. It just depends on like what the event theme is or like what I'm trying to tell with like, or like what story I'm trying to tell with my menu. So it just, it all depends.

Jaymee Sire (17:00):

What's it like getting to meet some of your fans in real life?

Tway (17:05):

It’s so crazy because like, I just, I'm just, I guess to them, I'm just a person on the internet, but the fact that like, people will spend real life money and drive themselves to like one of my popups and to just to like have my food and to meet me. It's like, I still can't get over that at my last, like sit down dinner. There was a guy that drove from, I forgot where it was, but like middle of America to, to LA to have my food. And that was like, I was blown away by that because that's crazy.

Jaymee Sire (17:44):

That's dedication, it's a lot of pressure though. Did you?

Tway (17:46):

It’s so much pressure, but he told me after the dinner, so I was like, okay. I'm I'm fine. I, yeah.

Jaymee Sire (17:52):

Okay. So you didn't know ahead of time. Yeah. What do you remember what the, what the meal or the, the dinner was that night?

Tway (17:57):

Yeah, so it was for, it's called the chef rising series from, uh, sun Tori. They basically just wanted to showcase like up upcoming chefs. And I had, like, I think it was five courses. Yeah. And it was really fun. I think that one was my best dinner yet.

Jaymee Sire (18:20):

Coming up next Tway talks about working on a new cookbook and cooking fish sauce, eggs for the food network, digital show, crack and egg with, I know you're also working on a cookbook. What's that process been like in terms of just, you know, developing these recipes and, and kind of writing them down and making something, you know, different than what you're putting out on, on TikTok and Instagram.

Tway (18:49):

So working on a cookbook is so different from just writing recipes down for a TikTok video or an Instagram video, just because like, I've never wrote a cookbook before. I don't even know what the process is like. um, so, um, I recently started working with a co-writer that has been working on cookbooks like forever and, and she's been guiding me through all of it. And it's just, it's so much, it's like when I write a recipe down for a TikTok video, I try to keep it nice and short, but then she's like for a cookbook, you have to pretend like people don't know what you're talking about. So you have to, I'm just like, well, so I'm like, I'm overthinking how to explain crack an egg. Like she's like, you have to really be specific, like just the littlest things that you normally don't have to overexplain you'd have to do that. So that was like, that was one thing that I had to like really be mindful of, because I'd be like, oh yeah. And then this, and then this is the next step. And then she comes back to me with her edits and she's like, so how much salt do you actually add? How much is actually a pinch of salt? Like just little things like that.

Jaymee Sire (20:09):

Speaking of cracking eggs, uh, you did an episode of Food Networks, digital series, cracking egg with where you cooked your personal favorite fish sauce, eggs. Can you kind of talk us through this version of eggs and why fish tos tends to be superior to salt in this case or, or any case?

Tway (20:27):

Really, that was such a great transition. well, fish sauce just really takes the flavor of eggs to like the next level. It gives it more of the depth that salt won't be able to give. So I don't even know how to it, I would just have to tell you, like, you just have to try it because it's one of those things where it's like, if you know, you know.

Jaymee Sire (20:53):

Yeah. I mean, I love fish sauce. I love to use it actually in like a, like a quick Caesar dressing instead of ancho, just because I think it's so easy and it, I always have it on hand. What are some other things that we should be reaching for fish sauce more often?

Tway (21:10):

Anything

Jaymee Sire (21:12):

Literally, what else do you put it in? Like everything?

Tway (21:15):

Everything. Um, I use it a lot for marinating meats. I feel like it penetrates the meat really, really nicely. So fish sauce and sugar with like, with chicken, with pork, with literally anything. I have this like fish sauce, brittle recipe that I, yeah. That I was obsessed with. And I actually had it on the menu for one of my popup. And it was really, really cool too.

Jaymee Sire (21:41):

What is in fish sauce? Brittle.

Tway (21:44):

So sugar peanuts, fish sauce. Yeah. It's very simple, but the fish it's basically like just a regular brittle, but I add a little bit of fish sauce and the flavors, like it's just a subtle umami flavor underlying like all of the sweet nodes and the nut and the nuts.

Jaymee Sire (22:04):

Ah, that sounds fantastic. You should like, think about maybe packaging that I think that might be, uh, a thing to, to look at down the road, by the way, what, what is the, uh, secret to perfect fluffy eggs?

Tway (22:15):

The secret to perfect fluffy eggs is the temperature at which you cook your eggs at. And also the technique I love to do like the, so I like to let it cook, not all the way through, but like, until it covers the pan. And then I basically like scoot it up and then let the rest of the runny egg mm-hmm come down. I don't know what that method is called. I call it the folding method, but basically those folds just create like really nice fluffy eggs that you don't need to put milk in that you don't need to put water in. Like you just, just, it's all just technique.

Jaymee Sire (22:55):

Just the eggs and the, and the fish off. Right? Yeah. and, and, um, I noticed you do it with, uh, with the chopsticks as well. Why, why do you prefer that for, uh, scrambling your eggs?

Tway (23:05):

I think it's just what I, my mom just did that all the time. Yeah. So I don't know, like, I feel like doing it with the fork is so much faster and easier but I, for some reason I just gravitate towards using chopsticks when I cook. Yeah.

Jaymee Sire (23:24):

No, it makes sense. I know you've shared before that Anthony Bourdain really influenced your passion for food and also cooking. Can you share more just about his impact on you and why you kind of, you know, took a, a liking to him right away?

Tway (23:39):

Okay. So, uh, going back to when I first came to America and I watched a lot of TV, um, so one day I was at home and his show came on and he was in Vietnam. So that was the one thing that like caught my eye. I was like, you're in Vietnam. I know exactly where you're at.

Jaymee Sire (23:57):

Was that the first like episode you ever watched? He just happened to be in Vietnam.

Tway (24:01):

Yes. So I was like, oh my gosh. Right. Like, what are the odds? So I was like, whoa, this is really cool. And then I just kept watching and watching and the way that he would talk to the locals and the way that he would treat the locals and the way that he would just eat the food and enjoy it, it just gave, I just started to like, really like the guy, because he's so nice. And just the way that he respects my culture, I was like, wow, that's really cool. And it just like gave me, I guess, like, I don't know. It just, it made me feel more connected to him. Mm-hmm and yeah, like he's just been the go ever since.

Jaymee Sire (24:41):

Yeah. I mean, I think a lot of people feel that way, right? Like he was a masterclass in approaching other cultures with this respect that you're talking about and, and really trying to experience them authentically. What's your own point of view when it comes to trying different foods and experiencing other cultures, especially in LA where there's a lot of opportunities for that.

Tway (24:59):

Oh my God. It's amazing. It's really, really cool. Because like, for me, I barely started to like burgers and pizzas because , I grew up in Oxnard and okay. They had, they have a really great pizza spot called tops. It's literally the best pizza ever, but I didn't, I didn't really care for like burgers or anything like American food or any other types of food, but coming to LA and living here and having a partner that loves food that knows food, the, the food scene around LA, he has taken me to so many spots that like, has changed my opinions on like burgers and just like regular foods that, or like American foods that I never really cared for. Like the other day I was like, I'm craving a burger. And I've I would've never thought that I would crave a burger. So like just expanding my taste buds more than just what I'm I grew up eating or what I'm used to mm-hmm is just, it's really, really cool because it also helps me be more creative in my cooking. Mm-hmm

Jaymee Sire (26:14):

yeah. How has there ever been like an instance that you can recall off the top of your head where you, you know, maybe experienced something like that and then incorporated it into one of your recipes or one of your pop-ups?

Tway (26:26):

Oh, absolutely. So one, the one experience that like came to mind was when I went to visit a Indian spot called Bombay beach, and they have this, their own version of fish and chips, and it's not like fish and chips that you've ever had before. So whatever you think fish and chips is right now in your head, it's not what that is. It's still fries and fish, but what they did was they cut the fish into like, the fries are a little bit thicker and then the fish is also the same size of the fry. So they look blended together and that it's coded in this kind of like, if, for lack of a better word, like orange chicken coating. Okay. Um, like very, just Saucey mm-hmm and so, so flavorful. So they coat it in, in that sauce and it's like, it's nice and crispy, but it's, it's not soggy. It's super SSY. And that, wow. You know, I was just like, I've never had fish and chips like this, and it inspired me to do a catfish bra, uh, fish and chips. So instead of like to distill regular bras, I would just like reduce the sauce that the brace was in and then coat the fish and fries okay. In that sauce. So that like was the one inspiration that I was like, well, I can make it my own.

Jaymee Sire (27:49):

Yeah, no, I love that. I, I, I love doing that as well. I think it's, it is the best way to not only experience other cultures, but just get that inspiration, you know, in your own own kitchen and continue, you know, evolving and learning and that kind of thing. You know, in addition to Anthony Bourdain, you mentioned, you also watched a lot of Food Network growing up. So, uh, any particular favorite shows that, that you remember from?

Tway (28:10):

Oh my God. Yes. Giada at home. Yes. She was always on at 3:00 PM. yeah. That's when I got home from school and then Rachel Ray, 30 minute meals. Chopped is amazing. I bond with my mom over chopped.

Jaymee Sire (28:28):

Oh, good eats. What else?

Tway (28:28):

Oh, iron chef, like does just, yeah. It's

Jaymee Sire (28:35):

Yeah, no, it's, I mean, it's the OG, right? If you, I mean, who would you, you mentioned a lot of those, you know, chefs and, and personalities on Food Network. Is there one in particular that you would like to cook with the most?

Tway (28:48):

Gira. Because I watch her the most, Uhhuh, but Alton brown.

Jaymee Sire (28:54):

Yeah. Yeah. What, uh, what would you and Gira make together, do you think?

Tway (28:58):

I feel like we could make, we could collab on a dish where it's Italian and Vietnamese, like maybe love that I would do the dish, you know?

Jaymee Sire (29:07):

Yeah. I mean, that's, that's like the, the logical, uh, choice for sure. I would, I would like to, to see that happen.

Tway (29:13):

I, I would also like to see that happen.

Jaymee Sire (29:15):

let's manifest it right now. Is there, is there a competition? I mean, I guess maybe chop that you would like to either judge or compete on?

Tway (29:24):

Um, I actually, I don't know if I can mention this, but I actually was in an episode of chopped. It hasn't aired yet.

Jaymee Sire (29:32):

Oh, okay. Let us know. Uh, wait, you competed?

Tway (29:37):

Yeah, I did.

Jaymee Sire (29:38):

Okay. That's amazing. Well, obviously no spoilers, but give us a little behind the scenes. Like, what was that experience like for you?

Tway (29:45):

Oh my God. That experience was so crazy because being on set and seeing everything, just all the behind the scenes and just growing up, watching the show, I could, I literally was like taking a picture of everything and sending it to my mom.

Jaymee Sire (30:01):

Tway (30:01):

Because that's what we bonded over. I was like, this is where they do the, like the, the little like interview area. And then like, I took a picture of like the pantry and everything, because everything was just perfectly laid out. Like I had such a blast on that set because everything like this, this was like, I would've never thought that I would end up here. Like it was so, so cool. Such a surreal experience.

Jaymee Sire (30:27):

Oh, no, I, I, I can only imagine, especially, like you said, like growing up, watching that with your mom, what, what do you think surprised you the most? Just about the whole process of taping that show?

Tway (30:38):

Um, the one thing that like surprised me the most was the fact that the judges had to eat the food cold because they, um, they had to like stop to take photos and videos and stuff like that. So I was like, dang, I thought that they would have like warm food, you know

Jaymee Sire (30:58):

No, that's definitely a surprise for sure. Um, and different from show to show. Um, as, as we've learned throughout, uh, the course of, of this podcast, um, if you could get your own show, what would be the name and the, and the premise of your show?

Tway (31:12):

I never really thought about that, but I don't know something, something cool. I guess

Jaymee Sire (31:20):

Would you be, would you be cooking, would you be, you know, traveling around like, like Anthony? Like what, what, what would be your dream like style of film?

Tway (31:27):

I think my dream style of show would be traveling around the world and cooking in different people's kitchens just to learn. And also just experience like the different types of cultures that are out there.

Jaymee Sire (31:41):

Yeah, no that I, I would watch it. So, um, I, I like it. That, that sounds like a, a perfect show for you. And it's been so much fun, um, getting to chat and, and, uh, hear your, your story and your journey. We're gonna finish things off with a few rapid fire questions, and then we have one final question for you that we ask everybody here. All right. So rapid fire round, uh, secret to chopping onions with no tears.

Tway (32:05):

Um, leave the end of the onions on and a sharp knife.

Jaymee Sire (32:10):

Okay. An LA icon. You love?

Tway (32:14):

One thing. The first thing that came to my mind was like the Hollywood sign. I don't know. Okay. That's just very iconic.

Jaymee Sire (32:19):

Yeah, it is for sure. What about your favorite LA Vietnamese spot?

Tway (32:24):

Ooh. Mm. Recently I've been obsessed with this place called Fu 2000 in Korea town, because I just moved here. Um, okay. But there's a Fu 9 99 in the valley. That is incredible. My dad always requests it every time he comes to town.

Jaymee Sire (32:39):

What, what makes, uh, it so good?

Tway (32:41):

It's like a hole in the wall spot. They just cook everything. Perfect. Um, yeah, it's not like they they're trying to be Vietnamese. They're just Vietnamese and you're just gonna have to accept it.

Jaymee Sire (32:52):

guilty pleasure?

Tway (32:56):

Right now. It would be eating chicken liver, pat by the spoon fools, because , I don't know. It's I eat it like it's peanut butter.

Jaymee Sire (33:05):

Oh, I, I mean, I've never done that, but I do like chicken and liver pat. So maybe I'll have to try it. Uh, what do you have sitting in a, uh, a shopping cart right now? Like online or, or otherwise?

Tway (33:18):

I have some furniture in my Amazon. Okay. Um, okay. Some clothes because I have to buy clothes for dress videos.

Jaymee Sire (33:28):

okay. All right. Um, upcoming trip that you're excited about?

Tway (33:32):

Ooh, my Vietnam trip, um, where I'm taking 40 of my followers to Vietnam and we're gonna just go around and eat all day.

Jaymee Sire (33:40):

Oh my gosh. When is that happening?

Tway (33:42):

It is happening at the end of November and, um, beginning of December.

Jaymee Sire (33:46):

Wow. That's gonna be so fun. We'll we'll, we'll definitely be following along and final rapid fire question. Life mantra,

Tway (33:53):

Life mantra. This is so corny. Um,

Jaymee Sire (33:58):

I think most live mantras are, but that's okay.

Tway (34:01):

yeah, it has to be aspire to inspire because that was in my high school. That was my high school yearbook quote. Okay. So I have to live with it for the rest of my life.

Jaymee Sire (34:11):

so you're just owning it. I love it. Yeah. All right. So final question. This is not rapid fire, so you can take as long as you want on this one. Um, and that would, the question is what would be on the menu for your perfect food day? So breakfast, lunch, dinner, and dessert. There are no rules. So obviously calories don't count. You can time travel, spend as much money as you want, you know, super Sonic jet, like to go wherever you want throughout the day. Yeah. Like there's no rules. We just wanna hear, like, if ideally, what are you eating for breakfast, lunch, dinner, dessert, you know, who's cooking it. Where, where, where it's taking place and all that.

Tway (34:45):

Okay. I have, I, I have breakfast down. Okay. Vietnam. I'm going to Vietnam for breakfast. Okay. I'm getting this dish called bunum and it's a dish where it has to be made by this, the lady that lives. That's my, what is it? My family's neighbor. She makes the best Benco. I grew up eating that every day for breakfast. And then maybe after some like vermicelli bowls, because they, every time, like in the morning they grill outside in the morning, the smell of the meat. Um, it's so good. Maybe like a broken rice plates with that. Okay. And then above me to go.

Jaymee Sire (35:24):

I love it. Wait, so that's the full day or is that just no, that's just breakfast. Just breakfast. Okay. Yes. That's what I thought

Tway (35:31):

I have to like squeeze it all in.

Jaymee Sire (35:32):

No, I I'm with you. I would be the same way. I love it. I love it. Okay. So that's breakfast. Oh, all right. Right. What are we having for lunch? Are we going and then maybe going to Japan for lunch?

Tway (35:39):

Okay. I've never been to Japan, but I would love like a light sushi for lunch, you know? Um, and I feel like Japan would be such a vibe.

Jaymee Sire (35:51):

Oh yeah, for sure. No, that's, that's definitely the place for, for sushi, for sure.

Tway (35:55):

And then when I think about dinner, the only thing, the only experience that I'm thinking of is my experience in Dubai. When I went in January, this year, I had the best steak of my life there. It was such a vibe like it was near the ocean, like ocean view music was amazing. Everything. Just, it, it just felt like I could live in that moment forever. Oh, like that was such an experience. Um, did I say where it was at Namos no. Yeah. So the restaurant's name is Namos and it's a Mediterranean spot. Amazing.

Jaymee Sire (36:35):

What was so good about the steak?

Tway (36:38):

It was just so well seasoned, like all the way through, you know, how, like when you eat a steak and like it's seasoned, it's a, it has a good sea on the outside, but then it's like not penetrated on the inside. Like the steak was just well seasoned all the way through and cooked perfectly. I don't know. It was just a life changing steak.

Jaymee Sire (36:59):

It sounds like it.

Tway (37:01):

Yeah. um, and everything else there. It was amazing as well. So I would love to have that experience for dinner.

Jaymee Sire (37:10):

All right. Are you having dessert or, or skip a dessert?

Tway (37:12):

Oh, absolutely. There there's always room for desserts. I there's, I have a separate stomach for that. um, so I have to go to Paris for desserts. Okay. Um, I've never been to Paris really, but I've heard that the pastry game is insane. Uh, and the French has the dessert game unlocked.

Jaymee Sire (37:35):

They do

Tway (37:37):

So like, I have to go there for desserts.

Jaymee Sire (37:38):

Yeah. No, they know what they're doing for sure. That sounds like an incredible, uh, food day. So, and very on brand for, for everything that we, we discussed in, in this conversation. Um, thank you again so much for taking the time. It was a delight talking to you and can't wait to see, uh, what comes next.

Tway (37:55):

Of course. Thank you so much for having me

Jaymee Sire (38:02):

Such a fun conversation with Twy, and you can catch her episode of crack and egg with on food network.com. Don't forget Food Network Obsessed is taking a break until early October, but we will be back then with more new episodes in the meantime, feel free to listen back to some of your favorite episodes or maybe some that you've saved and haven't gotten to yet make sure to follow us wherever you listen to podcasts. So you don't miss a thing. And if you enjoy today's episode, please rate and review. We love it. When you do that, that's all for now. We'll catch you foodies next Friday.