Channy Laux

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Channy Laux was born in Cambodia and survived the Cambodian genocide before coming to the US as a teenage refugee in 1979. Not knowing a word of English, she worked tirelessly to achieve her American dream. After earning MS and BS degrees in mathematics and computer science, Channy spent 30 years working as an engineer in the aerospace and biotech industries. Longing to carry forward her mother’s legacy, Channy walked away from the security of the corporate world to dedicate herself to follow in her mother’s footsteps of spreading love and sharing food that brings joy to everyone. With this commitment, Chef Channy started Angkor Cambodian Food, which manufactures Cambodian cooking sauces and pastes in the USA as well as provide rare Cambodian herbs grown in California by refugee farmers and import rare spices from Cambodia such as Kampot Pepper and Thnot Sugar. When you take a bite of out of Channy's meal , you'll know what "real" Cambodian food tastes like. Enjoy what she has to offer!!

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