Adam Sam

Adam Sam

Senior Food and Drink Editor

Location

New York, US and Ho Chi Minh City, Vietnam

Education

  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief
Adam Sam, based in both New York, US and Ho Chi Minh City, Vietnam, is a Senior Food and Drink Editor with a remarkable educational background and a deep passion for culinary arts. Adam’s journey in the world of gastronomy is marked by his exploration of diverse culinary cultures, both in New York’s vibrant food scene and Vietnam’s rich culinary heritage. His writing is not just about food; it’s a narrative that interlaces culture, tradition, popular cuisines, and modern trends, providing readers with a comprehensive view of the culinary world. Adam’s work is characterized by his ability to blend traditional recipes with contemporary techniques, creating a unique culinary voice that resonates with a global audience.

Key Accomplishments

  • Developed a career as an insightful food writer and recipe developer with a focus on diverse culinary traditions, popular national dishes, and innovative beverages.
  • Proficient in recipe testing, ensuring both authenticity and innovation in culinary creations, including traditional and modern cooking methods.
  • Professional in producing captivating cooking videos, enhancing the visual appeal and understanding of different dish types and ingredients.
  • Holds the position of Editor-in-Chief, steering culinary content towards excellence, covering street food to gourmet mealtime experiences.

Experience

Adam Sam’s entry into the culinary scene began in 2015 as a food writer, a role significantly enhanced by his education in Baking and Pastry Arts. This foundation in culinary arts laid the groundwork for his venture into food writing.

He then expanded his expertise to recipe development, drawing upon his Master’s degree in Food Culture, Communication & Marketing, which provided him with a deeper understanding of culinary traditions and modern trends.

As he progressed in his career, Adam diversified into roles such as a recipe tester and cooking-video maker, leveraging his broad culinary education. His professional training as a bartender further enriched his skillset.

This combination of academic knowledge and practical experience culminated in his ascension to the role of Editor-in-Chief, showcasing his remarkable growth and versatility in the world of gastronomy.

Personal Interests

Adam is an ardent advocate of the culinary arts, both professionally and personally. He is continuously experimenting with recipes, bringing a creative twist to traditional dishes. His love for baking and pastry arts is evident in his intricate and flavorful creations. Adam’s current culinary project involves mastering and reinventing classic dishes, infusing them with his personal flair and modern twists, and exploring new ingredients and recipes.

Education

Adam’s educational background in Food Culture, Communication & Marketing (MA, University of Gastronomic Sciences – Pollenzo, Italy), Pastry Arts (Johnson & Wales University, US) and Professional Bartender (International Joint Training Program, HNAAu School, Vietnam) has provided him with a solid foundation in the culinary field. His academic achievements, combined with his practical experiences, make him a well-rounded and knowledgeable food and drink editor.

Key Insights into Adam’s Culinary World

What Is a Food Trend You Appreciate?

Farm-to-table – it’s all about fresh, local, and sustainable ingredients.

Most valued kitchen gadget?

My chef’s knife is indispensable. It’s an extension of my hand, essential for preparing a wide range of dishes with precision and artistry.

How Do You Monitor the Quality of Dishes?

Quality is monitored through constant tasting and feedback. I also stay updated with culinary trends and techniques to ensure each dish meets high standards.

How Would You Describe Your Overall Cooking Style?

I would describe my cooking style as innovative yet rooted in tradition. I love experimenting with flavors and techniques but always respect the authenticity of the dish, blending traditional and contemporary cooking methods.

How Do You Balance Creativity With Traditional Methods in Your Cooking?

I balance creativity with tradition in cooking by respecting classic techniques while subtly infusing innovative elements, ensuring new flavors harmonize with the original essence of the dish.

When Did You Want to Become a Food Editor?

I realized my passion for being a food editor during my studies in Italy. The rich culinary culture there inspired me to share and communicate the diverse world of gastronomy.

Dishes and Beverages by Adam Sam with Filters

Dishes and Beverages by Adam Sam with Filters

Find your favorite dish or beverage:

Angel Wings

Angel Wings

Angel wings are ribbon-shaped pastry that is fried and enjoyed with sugar.

Ayran

Ayran

Ayran is a Turkish cold drink made from yogurt, water, and salt.

Bac Xiu

Bạc Xỉu

Bạc xỉu is a sweet Vietnamese coffee due to it contains more milk than coffee.

Baklava

Baklava

Baklava is a layered filo pastry dessert popular in countries that were part of the Ottoman Empire.

Beshbarmak

Beshbarmak

Beshbarmak is a Central Asian dish consisting of boiled and chopped meat and onions on a bed of egg noodles.

Bia

Bia

Bia refers to several types of Vietnamese beer, enjoyed for its rich drinking culture.

Bichak

Bichak

Bichak is a type of stuffed pastry made by baking or frying in several Central Asian and Middle Eastern countries.

Boortsog

Boortsog

Boortsog is a traditional fried dough dessert from Mongolia and Central Asia, often likened to doughnuts.

Borek

Börek

Börek is a family of pies and pastries in many regions of Asia, Europe, and Africa.

Butterbrot

Butterbrot

Butterbrot is a German slice of bread topped with butter, often adorned with simple savory or sweet toppings.

Ca Phe Cot Dua

Cà Phê Cốt Dừa

Cà phê cốt dừa is a Vietnamese beverage made with coffee, coconut milk, and condensed milk.

Ca Phe Da

Cà Phê Đá

Cà phê đá is a strong Vietnamese iced coffee known for its robust and bitter flavor due to Robusta beans.

Ca Phe Sua Da

Cà Phê Sữa Đá

Cà phê sữa đá is a traditional Vietnamese iced coffee sweetened with condensed milk and served over ice.

Ca Phe Trung

Cà Phê Trứng

Cà phê trứng is a Vietnamese coffee topped with a creamy, sweet blend of egg yolk and condensed milk froth.

Cakcak

Çäkçäk

Çäkçäk is a doughnut-like, honey-drenched sweet from Russia.

Cam Vat

Cam Vắt

Cam vắt is the Vietnamese version of orange juice, which is made by squeezing fresh oranges.

Caviar

Caviar

Caviar is a premium food made from the salt-cured roe of the sturgeon.

Central Asian Beverages

Central Asian Beverages

Central Asian beverages, from traditional alcoholic to dairy-based and tea varieties, form a key part of the region’s cuisine.

Central Asian Dishes

Central Asian Dishes

Central Asian dishes include various hearty dishes prepared from meat, dairy products, grains, and vegetables.

Chal

Chal

Chal is a Central Asian beverage made by fermenting camel milk.

Chalap

Chalap

Chalap is a traditional drink made from local yogurt in Central Asia.

Chebureki

Chebureki

Chebureki is a deep-fried turnover with a meat filling crafted by the Crimean Tatars people.

Chechil

Chechil

Chechil is a variety of salty string cheese in Armenia.

Chekdirme

Chekdirme

Chekdirme is a stew combination of Turkmenistan that traditionally uses rice, meat, and tomato broth.

Chicken Tabaka

Chicken Tabaka

Chicken tabaka is a Georgian dish of pan-fried, flattened chicken.

Chorba

Chorba

Chorba is an extensive collection of rich soups or stews in many Asian, African, and European countries.

Dimlama

Dimlama

Dimlama is a hearty stew with meat and vegetables, which is famous in Uzbekistan, Kyrgyzstan, Kazakhstan, and Tajikistan.

Dograma

Dograma

Dograma is a Turkmen dish made from bread and boiled meat in broth.

Dolma

Dolma

Dolmas are a family of stuffed or wrapped vegetable dishes in Ottoman cuisine.

Dried Apricots

Dried Apricots

Dried apricots are a type of dried fruit made from apricots and widely enjoyed around the world.

Dumpling Soup

Dumpling Soup

Dumpling soup is a dish category with dumplings in broth.

Fatir

Fatir

Fatir is a traditional flaky, layered flatbread in Central Asia often served with sweet or savory toppings.

Gowurma

Gowurma

Gowurma is a deep-fat-fried meat dish of gowurma that is enjoyed directly or for infusing flavor into soups.

Halva

Halva

Halva is a confectionary from Persia which is also popular in Asia, Middle East, Mediterranean, the Balkans, and the Caucasus.

Halvaitar

Halvaitar

Halvaitari is a dessert consisting of flour, sugar syrup, and fat in Tajikistan.

Holvaytar

Holvaytar

​​Holvaytar is a traditional Uzbek sweet dish made from flour, known for its creamy nut flavor and often topped with nuts.

Ichlekli

Ichlekli

Ichlekli is a type of Turkmen meat pie made with meat and various vegetables.

Irimshik

Irimshik

Irimshik is a type of Kazakh cottage cheese that is often dried and stored for later.

Ishlykly

Ishlykly

Ishlykly is a dish made by stuffing dough with mutton and vegetables in Turkmenistan and Afghanistan.

Jarma

Jarma

Jarma is a Kyrgyz beverage made by cooking ground and fried cereals in water and adding liquid yogurt.

Joshpara

Joshpara

Joshpara is a filled dumpling in the Middle East, Central Asia, and South Caucasus.

Kakmach

Kakmach

Kakmach is a sun-dried meat from Turkmenistan that people often fry or bake before serving.

Kashk

Kashk

Kashk refers to various dairy products made from curdled milk in the Middle East, the Caucasus, and Central Asia.

Kaymak

Kaymak

Kaymak is a Turkish-style clotted cream with a rich, slightly tangy taste and creamy texture.

Kazakh Beverages

Kazakh Beverages

Kazakh beverages are drinks made from fermented milk or tea with various additives.

Kazakh Dishes

Kazakh Dishes

Kazakh Wine

Kazakh Wine

Kazakh wine refers to wine in Kazakhstan.

Kazan Kebab

Kazan Kebab

Kazan kebab is a traditional Uzbek dish involving meat cooked in a pot with potatoes and various spices.

Kebab Pizza

Kebab Pizza

Kebab pizza is a Swedish delicacy made by topping a pizza with kebab meat and condiments.

Kesme

Kesme

Kesme is an egg noodle in Central Asia and Turkey.