About
My 36 adventurous years in F&B industries began as a chef instructor for introductory culinary arts, breakfast cookery, and the cuisines of Asia. I expanded and augmented my experience through teaching and consulting, including projects with the CIA, RCA, and F&B industry clients. Synergizing these experiences and collaborating with respected colleagues, I actively develop innovative R&D methods; innovate digital F&B data management technology; continue to deliver culinary school and corporate instruction; and curate cross-continental relationships to expand culinary products and processes. Currently, I am facilitating research in the fields of culinary heritage; Culinology; ethnoculinology; digital food ontology; and related subjects. Here are highlights of my portfolio to date. Further information at chefdanhi.com
Education
Associates Degree in Culinary Arts; The Culinary Institute of America, New York; October 1991
Bachelors Degree in Culinary Education; Empire State University, New York; April 2002
Graduate Student @ Boston University; seeking MA in Gastronomy; scheduled to complete 2025
Work Shared in CORE
Conference proceedings
Other Publications
Books: Southeast Asian Flavors;Easy Thai Cooking
Peer Reviewed Papers
Naravane, T., Danhi, R., Lange, M. (2019). Digitization of Culinary Knowledge in Recipes Using Ontologies and Applications in the Digital Kitchen. Presented at DECOR 2019 conference.
Huynh, H. L., Danhi, R., & Yan, S. W. (2015). Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties. Journal of Food Science, 81(1), S150–S155. https://doi.org/10.1111/1750-3841.13171
Memberships
Research Chefs Association
