March 25th, 2026,

Our first day in Phenom Penh started with a visit to Mr. Arn Chorn Pond's organization, Cambodia Living Arts. After hearing more about his story, we listened to two musical performances by scholarship students of CLA. We had an opportunity to learn how to play each traditional instrument, both the long-neck guitar and three string fiddle. After a short snack break with Cambodian traditional snacks, we learned three different types of dances: classical, folk, and social. Our stomachs were growling by this point.

We headed to lunch at Eleven One Kitchen after. Our personal favorite dish was the deep fried fish cakes

The highlight of the day was an afternoon adventure with Chef Nak. To get to her house, we took a ferry across the Mekong River; there we saw incredible views of the city. Back to Chef Nak, the moment we entered her culinary arts center, we were in awe with the modern landscape architecture. Colorful flags, abundant greenery, a relaxing vibe. It seemed like every component of the space came together in a really beautiful way that captured the essence of Cambodian culture. A conversation with Chef Nak taught us that although her compound looks like a museum of the outside, it is a living museum where we should touch and uses the various thing inside. By doing this, we are creating history.

 "Storytelling must begin with pride" — Chef Nak

We speak for everyone when we say that the cooking workshop brought out everyone's competitive spirit. Each group, about 6 people, had a designated area to perform their culinary art. Chef Naks started with a demonstration of the dish we will be making. With 45 minutes to recreates Chef Nak's fish curry, we all scrambled to work together. The pounding of the mortar and pestle, the chopping of knives, and the sizzling of the various ingredients. After everyone finished, we all took a portion of our finished product to the dining room where we would be enjoying a meal cooked by Chef Nak and her team. The room was decorated by elaborate furniture and intentional decorations. For dinner, we had corn fritters, string bean salad, steamed fish with the lemongrass paste we all made, and a very tasty shaved ice. 

This dinner was particularly special because it was Sophie's birthday and Ryan's early birthday since his

birthday is in two days. We celebrated with Chef Nak's watermelon "cakes," aka mounds of fresh and juicy watermelon surrounded with birthday candles, and a warm Happy Birthday song. 

This eventful day was tiring, and we were ready to go to bed, but we each took a piece of Cambodian cooking home with us. We hope that today will be filled with just as much learning, fun, and laughter. 

Yours truly, 

Sophie & Celine!