50 www.Char l e s tonWomenPodcas t . com | www.ReadCW. com | www. Ins t ag ram. com /Char l e s tonWomen influenced work environment yet as a pastry chef. Hutton has seen how working with supportive females from the top down in organizations is crucial to the continued development of women in the industry. When developing a dessert, she looks to bring complexity to her dishes, providing a hint of something new and original to each dessert. The dish Hutton is most proud of is “The Sigh of Lima.” It is based on a Peruvian dessert that combines dulce de leche-like custard with toasted port meringue. Hutton added carrot cake and butterscotch to create a marriage of American and Peruvian cuisines. Hutton said, “As I’ve grown, kitchen culture is also changing. I know that these are my greatest skills to offer in the kitchen. Being unapologetically ‘you’ within your environment is strength, inspiration and even validation for others. I am heavily aware that we are always creating the environment for the next generation.” While Hutton is constantly working on dishes for the restaurant and creating banquet events, she is always looking for creative projects. She is participating at this year’s March of Dimes Gala to earn money for at-risk babies. In addition, she has dessert collaborations with Tasty Gee’s, Swank Desserts and Baguette Magic within the coming months. Janice Nguyen Hudgins, Little Miss Ha Janice Nguyen Hudgins grew up making egg rolls alongside her mother, Thu-Ha Nguyen, better known as Miss Ha. The idea of Little Miss Ha started as a catering business, moving to the guest kitchen at the previous space known as “the workshop” on Upper King Street. It has now landed as a restaurant in Mount Pleasant. Hudgins strives to bring traditional Vietnamese food to homes all around the Lowcountry. “I’m very grateful to be a woman in my field today,” remarked Hudgins. “Since starting in 2016, I’ve been very blessed to have great support by my fellow colleagues and mentors in the industry. It’s wonderful seeing so many emerging women in this business! There have been so many women before me that I owe tremendous gratitude for paving the way. Rose Nguyen Durden (Mama Rose), former executive chef of Carolina’s and My Tho in the early 2000’s, in particular. I remember in my early 20s seeing a restaurant publication that had about 50 chefs on the cover, and Mama Rose was one of the only females on the cover.” The future looks bright for Little Miss Ha. Hudgins plans to continue to offer fresh Vietnamese cuisine inspired by her heritage at her Mount Pleasant restaurant, along with cooking classes. She wants to continue to push to the next level with pop-up collaborations involving other local chefs, in addition to expanding catering and take-home meals. Vietnamese chicken pho (pho ga, pronounced “fuh”) is a traditional Vietnamese noodle dish that Hudgins grew up eating, and she has agreed to share the secret to the delicious taste with Charleston Women. It is probably the most recognizable Vietnamese dish, and it comes in several different preparations. Every Vietnamese household has their own version of the perfect pho, and each will claim that their version is the best. Hudgins’ was handed down from her mother. And yes, she does think her family’s version is the best! Ingredients: 6 quarts water 1 whole organic chicken 1 medium onion, peeled but kept whole 1 piece fresh unpeeled ginger root 5-star anise 1 teaspoon black peppercorn ¼ cup quality fish sauce (may need more to taste) 1 cheese cloth (large enough to hold herbs) Kosher salt Sugar 16 ounces fresh rice stick noodles Garnish: ½ cup cilantro, chopped 2 scallions, chopped 1 lime, cut into wedges Jani ce Nguyen Hudg ins of L i t t l e Mi s s Ha wi t h he r f amous Pho. Charleston Women in Food
RkJQdWJsaXNoZXIy MjcyNTM1