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.
