Brain Injury survivours had an opportunity to learn from Chef Thompson Tran -a veteran of 20+ years in the Food and Hospitality industry, with experience in both the private and public sector of the food industry.
Menu included:
1) Stir Fried Udon Noodles w/ basil, sprouts, chives and coconut sauce
2) Pork Spring rolls w/ Nuoc Cham
3) Steamed Gai Lan w/ Mushroom Sauce (meat version w/ oyster sauce)
Participants had enjoyed hands on cooking and a sit down dinner afterwards.
