Head Chef- Pom Gongkam
Tell
us a little about yourself ?
I was born in Chiang Mai, Thailand. My family had
been involved with food for many generations, from chefs to street vendors. I
am fortunate to have been living in Australia for 20 years now. Before coming
to Australia, I studied and graduated as Bachelor of Business Admin from Chiang
Mai University as well as Bachelor of Industrial Engineering from Sanno
University in Japan. Currently I am the head chef at Bai Tong Thai in 703Princes Highway , Tempe.
Where did you grow up?
I grew up in Chiang Mai from Northern Thailand. Chiang
Mai is one of the oldest city in Thailand and was the capital of Siam a long
time ago. Today Chiang Mai is famous for preserving Thai culture and tradition,
it cultivates many artists and is well known for fresh produces harvested in
and around Chiang Mai.
When did you
know you wanted to be a chef?
Since I was very little I always loved cooking. My mum used to have a food store in the local
street market. I loved watching and learning from her from a very young Age.
After I graduated from universities, I followed my heart and decided to become
a chef as I felt I want to spend my life creating beautiful food.
Chiang Mai City
What is your
favourite food memory?
I come from a very large family. Whenever we have a family gathering, the
whole family would get up very early to cook up a feast. We then pack some of
the food to the temple to present to the Buddha and the monks before we would
settle down at home and eat. One of our favourite must have dish is the Curry
of ginger, pork belly and jackfruit. In Thai, Jackfruit means lucky.
Where were
you trained, and how difficult was your training?
I was trained by some top chefs in Thailand.
The training was very difficult but I believe was most instrumental to
learn about Thai cuisine.
BBQ Pork Strips
I was taught to learn about the taste first, I had to be able to tell all
the ingredients from just tasting food. After that, I was taught the ancient
techniques, using only traditional equipments and ingredients. I was not
allowed to use any measuring equipments nor any electrical equipments such as a
blender. I learnt how to control ingredients just by our senses – eyes, hand,
smell, taste.
Where do you
get your inspiration when you design a menu?
My inspiration comes from the different seasons and the fresh ingredients
that are available. I also design menu depending on what I feel and memories of
dishes passed down to me.
What is your
favourite kitchen equipment?
Mortar and pastel, because it breaks down the ingredients and releases the
best flavours but still retain it’s integrity.
In modern day cooking where electric blenders are used more often, it can
not bring out the best in our food like mortar and pastel would.
Best piece of
advice you would give a home enthusiast?
If it doesn’t work first time, keep trying until you get it right. Even the
best chefs would need to try many times before they finally get it right.
Best cooking
tip for a young apprentice just starting out?
Be inspired by the food around you and try
everything as the same dish can taste and cook differently each time.
Funniest
kitchen incident?
I tripped over the floor mat and ended up on all fours on the floor with
food all over me, while at the same time trying to keep a straight face.
Chicken larp
Who in the
food world do you most admire?
Charlie Amattayakul –celebrity chef and teacher born in a family that cooks
for the Thai royal family. He was
passionate about passing all the ancient cooking to new generation in Thailand in
order to keep the old traditions alive.
Charlie was also the first Thai to start a cooking school in Thailand ( in
the Oriental Bangkok), One of his famous student was David Thompson.
Favourite
foods to cook with?
Chilli, lemongrass, kaffir lime fruit
and fermented fish paste.
Do you have a
favourite cook book to recommend?
Charlie Amattayakul’s book Thai food
(only available in Thailand) or David Thompson’s Thai Street Food.
What do you
think is the most challenging ingredient to work with?
Fermented fish paste, if you don’t know how to cook it well, it will end up
tasting very bad and ruin the whole dish
What do you
like to eat when you’re at home?
I enjoy the different cakes and desserts from all different cuisines in the
world.
What is going
to be the next big thing in the food world?
I believe that ingredients from different cultures will merge together and
create some new and unique cuisine. We
are being exposed to so much more different ingredients and cuisine in our
modern world.
What do you
do for fun?
I love eating out with friends when I am not working or testing new dishes.
Where is your
favourite place in the world?
Paris because of the rich food culture
Scallops with Mango
What do you
most love about your job?
My kitchen in Bai Tong Thai Tempe. I
love creating new dishes and see and hear satisfied customers.
If you had
just one wish, what would it be?
I wish I have more time to travel and eat around the world.
Where do we find you and your restaurant?
Bai Tong Thai Tempe
703 – 705 Princes Highway
Tempe
NSW 2044
Australia
(02) 8668 4800
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