Raksa Heng is Demi Chef de Partie in the Cold Section of Khéma Pasteur. On the occasion of Women’s Day, she created a Salmon Tartare that brings her back to the beginning of her career. Read more about her story below.
“My name is Raksa HENG. I am 27 years old and have been part of the Khéma Pasteur team for the past six years.
I am the youngest in my family, and grew up with my eight brothers and sisters in Balang Village in Battambang. Because we were poor, I had to leave school at grade nine. However, in 2012 the opportunity to study Food Production at Pour Un Sourire d’Enfant (PSE) came up and so I went to Phnom Penh.
Three years later, I graduated from the programme and applied as a trainee at Topaz. Six months later, I was recruited as a member of the kitchen team at Khéma Pasteur. I have enjoyed cooking and learning from the Head Chef so much here. Now I manage my own Cold Section team and feel incredibly proud that I have been able to step up to this position.”
“For International Women’s Day, I created a fresh Salmon Tartare as this was the dish that intrigued me the most when I started working at Khéma Pasteur. I created it to remember where I started and to celebrate where I am now, all the things I have learned, what I have been through, how I have learned to solve any problem and all the things that have brought me here.
On the occasion of International Women’s Day, I encourage all women to not give up and to be strong even when life seems to be going downhill, and that if we have the commitment, we can solve any problem by learning, observation and practice.”
