Today, we’d like to introduce you to Philippe Trinh.
Hi Philippe, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
My partner, Julian Lesser, and I currently live in the heart of Midtown Savannah. With roots in both the bustling streets of NYC and the serene landscapes of Upstate NY, we find ourselves very drawn to Savannah’s rich history and tranquil charm. It’s as if the city offers the best of both worlds – a perfect marriage between the energy of Downstate and the peacefulness of Upstate. We’ve especially fallen for the allure of Savannah’s warm winter months, which has prompted us to reside here part-time every year from December to late March.
Right now we’re just a stone’s throw from the iconic Forsyth Park and downtown area. We love being close to the vibrant pulse of Savannah’s cultural scene. From the chic ambiance of St. Biblianna, where we can unwind with a refreshing cocktail, to the eclectic boutiques and mouth-watering eateries that line the streets of downtown, there’s never a shortage of things to do and we love that. Currently, we’re shopping for a more permanent footing here in Savannah and we’re really excited about what the future holds for us.
I’m a fashion designer by trade with over 15 years of experience designing in NYC. I’ve worked with many renowned brands like Adam Lippes, Phillip Lim, Perry Ellis, and Joseph Abboud. However, in 2020 when the pandemic swept across the world, leaving the fashion industry in a state of flux, I found myself adrift in uncertainty, along with countless other industry professionals.
With fashion opportunities dwindling and time hanging heavy on my hands, I turned to a passion that had always simmered beneath the surface: cooking and fermenting. Immersing myself in the kitchen became more than just a pastime; it became a lifeline, a way to channel my creativity and find solace amidst the chaos.
During the pandemic, my concern for my parents in Kansas weighed heavily on my mind, and I found myself in a wave of nostalgia, reminiscing about the dishes of my childhood. It was during this period of reflection that a startling realization came upon me – my sisters and I had no paper trail of my parents’ culinary legacy. Not a single one of their mouth-watering recipes was written down on paper, leaving our family’s culinary treasures at risk of being lost forever.
I began missing dishes like Vietnamese Beef Pho or crispy sizzling pancakes (aka banh xeo) so I started calling my parents more asking them about family recipes and how to make certain dishes. Each exchange with my parents was full of history, wisdom, and tradition, as they imparted their time-honored techniques to me.
While trying to master each recipe, I felt a huge sense of connection to my roots and an overwhelming gratitude for the opportunity to carry on the culinary traditions passed down through generations. As I dove deeper into the intricacies of our family’s culinary heritage, I realized that preserving these recipes wasn’t just about honoring the past – it was about creating a bridge between generations, ensuring that the flavors of home would continue to nourish and unite us for years to come.
Turning to social media, primarily Instagram, I began documenting my culinary escapades, inviting others to join my new food journey. What started as a simple creative outlet soon blossomed into a vibrant community of Asian food enthusiasts, fellow foodies, and admirers of Asian cuisine.
Now, this has become my true passion and I’m the face behind Whiskey and Booch (@whiskeyandbooch), a vibrant Instagram haven for all things food, primarily Asian foods. With over 89K followers (and counting!), Whiskey and Booch isn’t just a collection of recipes; it’s a community buzzing with cultural exploration, mouthwatering visuals, and a dash of fun (that “Booch” part ain’t just there for show!).
In sharing my love for cooking, working with many amazing brands, and reconnecting with my roots, I discovered a new sense of purpose. As I continue to explore the many possibilities in the kitchen, I’m reminded that sometimes, in the face of adversity, the most unexpected paths can lead to the most fulfilling destinations.
We all face challenges, but looking back would you describe it as a relatively smooth road?
My journey has been somewhat smooth, yet my dedication to health gained newfound significance after my partner’s diagnosis of neurological Lyme disease. This debilitating illness, often misdiagnosed, affects an estimated 427,000 people annually. Despite the challenges, this journey led us to establish Seek North Provisions (Seeknorth.com), a kombucha and fermented foods company that my partner and I started to produce this gut-rich elixir and to help promote Lyme disease awareness.
Our products made their debut at Dean & Deluca, marking the beginning of our entrepreneurial venture. This journey gave rise to our digital marketing agency, Northern Seekers (Northernseekers.com) where we help other food brands and retailers like Citarella. Working for ourselves allows us the freedom to travel extensively and work remotely, as we’re currently doing here in Savannah.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
In crafting my Instagram alter ego, Whiskey and Booch (whiskeyandbooch.com), I’ve found a platform to share not only my love for culinary creations but also valuable how-to videos, insightful tips, and cherished family recipes. What began as a mere hobby has turned into something I can monetize on, as I now freelance for big brands such as Amazon Fresh and Cuisinart as a content creator and video editor.
Yet, the true pinnacle of my achievement came with the honor of having my recipe videos featured on some of my favorite food platforms like The Feed Feed and Tastemade. These platforms, revered for their culinary expertise and global reach, provided me with the opportunity to share my passion with a vast audience of food enthusiasts.
To see my recipe videos featured alongside those of esteemed chefs and culinary influencers is not only a validation of my creativity in the kitchen but also a testament to the power of social media in connecting individuals through the universal language of food.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
As a recipe developer and content creator, I see a few significant shifts and trends in the food creator industry in upcoming years. As we venture into the culinary future, I believe technology is set to become our trusty sous chef, transforming the way we cook and experience food. No longer confined to dusty old cookbooks or handwritten recipes, we’re now stepping into a world where interactive cooking apps, smart kitchen gadgets, and virtual cooking classes will start to take over.
With AI taking off, whipping up your favorite dish with the help of a virtual assistant, guiding you through each step with ease will be a thing of the near future. Smart kitchen appliances will seamlessly be integrated into our culinary routines. From smart ovens that preheat at the touch of a button to intelligent cookware that adjusts cooking temperatures on the fly, the kitchen of the future is a place where technology will help make us better home cooks. The future of food is here, and I can’t wait to see what it holds for us.
Contact Info:
- Website: whiskeyandbooch.com
- Instagram: @Whiskeyandbooch
- Facebook: @Whiskeyandbooch
- Linkedin: linkedin.com/in/philippetrinh/
- Other: www.northernseekers.com
