Today we’d like to introduce you to Kanyawee Piamsumrith.
Hi Kanyawee, please kick things off for us with an introduction to yourself and your story.
I go by Fern. I am originally from Thailand and came to the US with the Aupair program in 2011. I was matched with a very lovely host family in Peachtree City, GA and grew fond of them as my own family. I was lucky that they saw my passion of cooking and sponsored me to go to culinary school. It was the best gift that someone ever gave me. I found love in cooking. I enjoy spending time learning new dishes and new skills. From then until now, my love of cooking has never stopped. Throughout my career, I have been able to work with great people in the Southern part of Atlanta including Highland Bakery and Kitchen in Peachtree City where I became the head chef. I am now working with Sensu Sushi Restaurant and Bar team at Trilith and while waiting for the restaurant to open, I am also doing some private catering and special orders. I also got chosen to compete in a Food Network show called Raid the Fridge which I did not win, but had a great experience. I told myself that it was just a beginning, and if I keep improving myself and try again, I might one day achieve my goal.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Restaurant industry is no doubt a male-dominated industry and that gave me a bit of a hiccup in the past. It was harder for a female chef to land a better position. It is one thing I do not understand since females can cook as well as males do. At the beginning of my career, someone once joked around and told my supervisor that I was the worst assistant just because I was a female and a newly grad. I hold those words in my heart to this day, not to hold a grudge but to remind myself that I will have to be better and prove it wrong. Besides that, working in the restaurant is very intense both physically and emotionally. I was at one point, did not get to see my daughter for two weeks straight even though we are in the same house.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am a chef who loves both savory and sweet. I can cook as well as bake. If I have to pick what I can do best, I would say Asian foods or Asian fusion foods. It is because of my root I enjoy doing that more than other cuisines.
What sort of changes are you expecting over the next 5-10 years?
After the pandemic, I believe many restaurants all over the states are facing labor shortages and this might continue for a while as new generations shifted their interest in working in the industry. Customers still eat out and enjoy dining at the restaurants but short-staffed situation might cause many businesses to close down. As for trends, I think people are still going to be even more health-conscious and eating healthy foods. Also, restaurants would have to be more eco-efficient and more sustainable.
Contact Info:
- Email: fern_ybat@hotmail.com
- Instagram: https://www.instagram.com/fern_foods/
Image Credits
All the foods images are taken by myself. The portrait is taken by Photos by Elizabeth
