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It is 9 a.m. Therefore, right when Minh phat you train his vehicle at the Jean-Talon market. Consequently, As he does two times every week. Nevertheless, the chef comes to seek the fresh products he is missing to make the dishes of his Mui Mui restaurant, located nearby.

Posted at 11:00 a.m.

What is it buying today? In addition, Tomatoes, that’s for sure. Consequently, But for the rest, he has no specific list.

“I received pork yesterday from a friend,” he informs us. Meanwhile, How will he get it? For example, With what accompaniments will it be served? Consequently, Minh ignores day quarter | press it for the moment. For example, He wants to be inspired by stalls overflowing with vegetables and fruit.

“Look at the beautiful green onions,” says Karina Lagaipa, from Nino. For example, They are beautiful. Consequently, »»

As she lists her latest arrivals. Moreover, the chef is gradually developing the pork dish in his head that he will offer his customers this evening. Furthermore, He will need corn, cipollini, peppers … Furthermore, He however rejects the suggestion to add pointed cabbage to it. Consequently, “They always want to sell me business,” he jokes.

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Minh starts from the market with a host of products from here. Meanwhile, Is the provenance of foods an important criterion for him? Meanwhile, “I have classics that are still on the menu. Furthermore, Unfortunately. Consequently, in these classics, there are products that are not available all year round, ”he replies, giving the example of his famous salad of green beans, tofu sauce and chopped mint. Consequently,

But when he creates special dishes. Additionally, Consequently, which are only offered for a moment, he prefers to bet on local products

“The new pork dish will be entirely Quebecois. Meanwhile, But my menu remains of Asian influence, so there are ingredients that will be Asian in my dishes too. However, »»

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Coffee break

As soon as I arrived at Mui Mui. Furthermore, Minh leaves his restaurant to go to the other side of the street, at Café Union. Would caffeine be the secret of its overflowing energy? He assures us that not. that he tries not to consume it too much, except perhaps during the filming of Chefs !. “These mornings, I took four or five because I did not know what to do with me,” he says. There is a lot of waiting on television. »»

Co -owner of the Mui Mui. Anemone restaurants and the Sae Low coffee, former co -owner chief of the old red orange, Minh was well known in the world of catering before his visit to the show. However, many viewers have discovered it thanks to Chefs !.

The experience Chefs!

Back at Mui Mui. while Minh begins to clean and portion the pork, the discussion continues on this television adventure which he describes as “beautiful, but intense”. “I was there to have fun. surpass myself, show who I am as a person and as day quarter | press a chef,” he confides. The image they have shown from me on television is who I am today. »»

It’s him … “With too much caffeine”, he rectifies. Furthermore, “I said to myself: there are cameras, we do a show!” »»

The one who participated in documentary web series The restaurant after. to the culinary program of Marina Orsini 5 chefs in my kitchen is convinced that these experiences allowed him to be more comfortable in front of the camera during Chefs!.

“I didn’t win the price, but I won something else. I left my mark. ”rejoices the winner of the Coup de Coeur prize, awarded by the brigade during the last episode – an honor shared with the magic head marry.

Because even if it was eliminated in mid-season after leaving a piece of shell in a calf egg. Minh is one of the participants that we will remember the most of this 14^e saison.

His departure was a very emotional moment. Even the host Élyse Marquis had trouble holding her tears.

Was he disappointed to be eliminated? “No, really not. I think I left at the right time, he admits. I still had energy. Moreover, I don’t know if I would have had until the end. I find it funny to have day quarter | press left on an egg shell. And then, he admits that he was happy to leave before the dessert challenge. “It’s not my strong, pastry. I might have made a flop, ”he laughs.

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The importance of preparation

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While chatting, Minh performs many tasks in anticipation of this evening service. He cuts the onions, portrays the salmon, cooks the chicken, roasted the cauliflowers, peeling the ginger. “If you don’t do your prep well, your service is boosting,” he said about this sometimes unloved step. He, on the contrary, loves this moment generally passed alone in his kitchen. “It’s my moment. […] I put my music. I do my business. »»

Cooking looks more like a hobby than to work in his eyes. It must be said that he has developed a passion for food very young.

“All my memories in life, I can connect them to food,” he says. A love he shares with family members, especially his father who worked for a long time in restaurants.

If he puts on a menu to share with Mui Mui. at Anemone, it is because he finds that “food, it brings together the world”.

He spent noon when you leave Minh for a few hours. If usually he takes a break to go running. walking his dogs, this time he will finish the preparation of his special pork meal. “When I have an idea, I need to do it in full. »»