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Cameron Stauch is a Canadian chef currently living in Hanoi, Vietnam. During the last decade, Cameron has had the good fortune to eat and work in kitchens throughout Asia and North America. His travels have enabled him to investigate a variety of cuisines and acquire an array of culinary techniques.

When living in Canada, Cameron cooks for the Governor General of Canada, where he features Canadian heritage ingredients to create dishes and menus that represent Canada's varied cultural communities. He has shared Canada's delicious culinary landscape with Her Majesty Queen Elizabeth & the Duke of Edinburgh; the Prince of Wales & the Duchess of Cornwall; the Duke & Duchess of Cambridge; the Emperor & Empress of Japan; and many other foreign dignitaries, international business leaders, and fellow Canadians.

His early travels throughout Asia helped him recognize that, in many parts of the world, some of the best cooks are not found in professional kitchens. He happily searches and works with traditional home cooks to develop a mutual understanding and tutorship in their respective cuisines.

These encounters and travels have strongly influenced his cooking style, of bringing world flavors to the table. He prefers to cook globally but source locally.

Presently, he is eating and cooking his way around Southeast Asia in search of cooks and producers who are focused on preserving and enriching their local culinary ingredients and traditions.

An Indonesion delegate shares her knowledge about Indonesian teas and spices with public workshop participants. Credit: Cameron Stauch

One major takeaway from Terra Madre 2014 was that that despite the unique culture and traditions that exist within indigenous communities across the world,

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A bowl of chicken pho. Credit: Cameron Stauch

"Can we have phở for dinner?" my son asked as he arrived home from school. A loud sneeze followed by a few sniffles and

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Anne Willan's "La Varenne Pratique" is now available as an e-book. Willan photo by Siri Berting; e-book photo by Cameron Stauch

Although it has been a while since I set foot in a formal classroom, each year at this time, with the beginning of school

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Expats often pack their suitcases full of their favorite foods from home. Credit: Cameron Stauch

Home away from home. World Cup fans can think back to the lands of their ancestors and use food to recall family memories. But

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Some bánh tráng nướng vendors prefer to fold the grilled rice paper in half instead of cutting it into wedges. Credit: Cameron Stauch

This is most likely the best and easiest snack prepared on the grill that you've never heard of. Although it's a favorite after-school treat

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Vietnamese Green Mango Salad. Credit: Cameron Stauch

One of the first indicators of spring's emergence is a visit to your local farmers market, and being greeted with fresh, vibrant stalls overflowing

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Bánh mì from Bánh Mì Phương. Credit: Cameron Stauch

I couldn't help myself. I licked the meaty, fiery juices from my hand, not wanting to waste them on a napkin. I made eye

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Charmaine O’Brien, author of "The Pengiun Guide to Food in India" and "Flavours of Delhi: A Food Lover’s Guide." Credit: Author photo courtesy of the Australian Consulate in Mumbai

One of my first purchases upon moving to New Delhi, India, in 2005 was Charmaine O'Brien's "Flavours of Delhi: A Food Lover's Guide." The

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