đi xưởng cùng em đăng :
In a country filled with phở, bún, and cơm tấm, I chose curry. I wasn’t born into a food-and-beverage family. I’m not a professionally trained chef. But I’ve always been haunted by one question: why is this curry so delicious, yet so many people feel hesitant the moment they hear the word “curry,” assuming it’s hard to eat without even trying it? Many people told me that curry could never become popular. That very statement became my motivation to go all the way. I didn’t choose curry because it’s easy, I chose it because it’s difficult, and because it hasn’t been truly appreciated. I believe a dish doesn’t need a long-standing tradition to be loved; it just needs someone who takes it seriously. I take every pot of sauce seriously, every piece of meat, every bowl of udon. Every day, I strive so that when people think of curry, they won’t just think of a delicious dish, they’ll think of someone who chose it, committed to it, and is gradually earning recognition from customers. I am Loc Lucy. And I choose curry.
2026-04-25 16:34:16