Episode #180: Immediately following the military coup, Trish, participated in the nonviolent demonstrations by cooking and serving food to protesters. Soon, however, she became a target of the military, so she relocated to Chiang Mai, Thailand, where she continues to cook and raise awareness about the situation in Myanmar.
Not satisfied limiting her cooking to Bamar dishes, Trish delved into researching and showcasing recipes from Myanmar's diverse ethnic and religious minorities. Inspired by a “Chef’s Table” episode about safeguarding traditional recipes as a means of preserving culture and history in Mexico, Trish sought to bring the same spirit to her own work. And by exploring traditional recipes and techniques, she discovered the importance of fermentation in Burmese cuisine and its role in ensuring food preservation in a tropical climate.
After matriculating at a French culinary school, she tried to elevate Burmese cuisine with French influences, but realized the effort ended up erasing the authenticity and devaluing the culture she sought to promote. More recently, Trish established “Bamama Cooks,” a platform that initially focused on creating food content but has expanded into community building and product-based ventures. By employing displaced Burmese individuals, including those affected by the coup, Trish aims to provide a sense of stability and purpose during a time of great uncertainty. Earlier this year, she organized the "Can't Stop, Won't Stop" event, combining music, art, and food to demonstrate resilience and continue living despite the military's attempts to suppress lives and identities.
Like many journeys, Trish’s culinary voyage has landed her back to where she started. Today, she continues to contemplate the deeper meaning behind not only the food of her homeland, but also what it represents. “I had to ask myself, as a Burmese person, what is the essence of Burmese food? And that was just bringing people together and having that community vibe.”