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The Professional Thai Cuisine Programme offered by Le Cordon Bleu Dusit Culinary School
28/02/2012 : Le Cordon Bleu Dusit Culinary School, opened in Bangkok in 2007, continues the excellence of the "Le Cordon Bleu" brand as the centre of French culinary training in Thailand. But because the school is a French Thai joint venture it is only natural that the partners would want to create, open and run, a high quality Thai Cuisine program for local and international students which compliments it’s French cuisine and pastry courses.
Mama's secrets for unseasoned chefs
15/01/2012 : Suchada Kijcharoen is not only famous for being the mother of television personality Kiat Kijcharoen, aka Sumo Gig, her culinary prowess has made her a celebrity in her own right.
Sumptuous spa food
04/09/2011 : Spa cuisine is not necessarily flavourless, as is abundantly clear at Chiva-Som's now world-famous Taste of Siam restaurant. The resort's cookbook, titled simply Chiva-Som's Thai Spa Cuisine (Editions Didier Millet), has just been released and is worth a look for those who enjoy delicious Thai food but are also health-conscious about their diets.
Som tam variations
14/08/2011 : Som tam, once only a local traditional cuisine, has now become one of the best loved dishes in the country and is growing in popularity around the world, due to its unique taste and simplicity of preparation.
EATINGWELL
Some clouds have aromatic linings
02/08/2011 : My ignorance of Thai immigration laws unexpectedly landed me in Penang. After crossing into Laos, where I spent four days in a tiny remote village making homebrew, I walked back into Thailand via the Tha Li border post in Loei province. When I handed my passport to a stern and matter-of-fact official there, he yanked the arrival/departure card from my passport and stamped "cancelled" over the three-month Thai visa I'd obtained in the United States. Then he curtly told me that because I'd crossed back from "a communist country" on foot, I was entitled to stay for exactly two weeks in Thailand - which upset plans I had made to take a trip through the Central Plains.
An authentic taste of isan
10/07/2011 : Chokchai Sansimon, or Chef Moo, the chef at the Jim Thompson restaurant, is from Khon Kaen in the northeast of Thailand. Mr Chokchai started his career at the Landmark Hotel, Bangkok, before moving to Le Meridien, followed by stints at the Amari Atrium and the Four Seasons, Bangkok. Leaving top hotels and a system with so many bosses, Mr Chokchai turned to a more independent way of working. He started working with Jim Thompson in 2004, taking a short break to further his career in Germany. Now he is also the owner of restaurants in the food courts at Lotus, Pracha Chuen, and Big C, Wong Sawang.
Get curried away with thai cuisine
15/05/2011 : Thai food features many styles that have been with us for centuries. To get a real understanding of Thai cuisine, it is helpful to know some basic culinary terms. The word tom refers to boiled dishes; yam recipes are flavoured with lime and chilli; tam dishes are pounded in a mortar; and kaeng are curries and soups. The distinction between yam and tam dishes is clear. A yam mixes together a meat and vegetables that are then seasoned to make the dish sour, salty and chilli-hot. The meat can be grilled, boiled or raw, and the vegetables can be either raw or lightly boiled.
Fusion of tastes
24/04/2011 : Piyarit Sudsakorn, an IT consultant at a multinational company, recently won the hearts of the judges at PastaMaster 2011, hosted by Giorgio's Italian restaurant, Royal Orchid Sheraton Hotel and Towers.
Duck curry with a fruity twist
20/03/2011 : Six years ago, Pongsak Siriphan was working at Rayavadee Resort in Krabi when the company that owned the resort bought a boutique property in Chiang Mai called Tamarind Village. Mr Pongsak, a respected figure with years of food and beverage experience, was invited to join the Tamarind Village team as a food and beverage manager. Since then, Chiang Mai has become his second home.
Recipes from a happy home
13/03/2011 : Known in writers' circles as a chef extraordinaire, Torroong Jarungidanan spent a lot of her free time outside her work as English language lecturer at Chulalongkorn University to cook for her husband, SEA Write laureate Wanich Jarungidanan, and the hordes of friends who were always around the house. Surprisingly, she only learned to cook after she married. She said she was persistent in trying to develop her culinary skills. With lots of moral support and advice from family and friends, she read books and watched cooking programmes on television. She started putting pen to paper to share her culinary knowledge when her husband's close friend, Niwat Kongpien, invited her to write a cooking column for Matichon Weekend magazine.
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