As Deputy Managing Director at Toyota T B N Co, Ltd, Ajcharaporn Phanpanit Lertprasertpakorn is busy overseeing her family-owned automobile business and preparing the launch of the family’s latest venture, The Paseo, a community mall on Sukaphiban 3 Road, to be opened this year. The versatile young exec still manages to share her tight schedule with her abounding interests that include everything from racing (having won a series of championships) to baking (now attending Le Cordon Bleu Dusit Culinary School) to writing (planning to launch a food book). The outgoing epicure can also be seen on her food TV show Aab Aroi by Por Mour Nu on www.iheretv.asia.
HOW DO YOU JUGGLE WORK AND (A LOT OF) PLAY?
I'm a decisive person. When I'm at work, I tend to finish everything on my daily to-do list very quickly. My schedule needs to be organised so I can allocate my time to other activities like working out with my trainer.
HOW DID YOU FIRST GET INTO MOTORSPORT?
My brother is also a racing driver. I always accompanied him to the track until, one day, Toyota One Make Race opened a women's category. My brother knows I love speed so he asked if I wanted to join the race. It has been eight years already.
HOW DO YOU PREPARE FOR A RACE?
In 2010 and 2011, I was very determined to win the title. I had my racing coach train me very intensively. He told me physical strength - not driving technique - comes first. Physical strength and concentration are the core. I worked out heavily to build muscle and controlled my diet specifically for this. It's a serious training routine for an athlete. I'm actually going back to that tough period again for the Thailand Super Series this month.
WHAT HAVE YOU LEARNED FROM BEING A RACING DRIVER?
A lot. It's all about mental state, concentration and strategic planning. You need to be a good planner and quick at solving problems. You must always be prepared for unexpected incidents when you're behind the wheel. I'm naturally quick-tempered. Through auto racing, I've become calmer and more collected. Everything I learn is very helpful to both my personal and work life.
YOU ALSO ATTEND LE CORDON BLEU DUSIT CULINARY SCHOOL. WHAT ARE YOU PLANNING TO DO WITH THE SKILLS YOU'RE LEARNING THERE?
I've always been told that running your own restaurant is very exhausting. Originally, I decided to go to Le Cordon Bleu because I was offered to write my own book. Being an amateur food critic on my online show Aab Aroi by Por Mour Nu wasn't enough. I wanted to gain in-depth knowledge in order to write this book. I already finished the "Superior Cuisine" course and am now continuing the pastry programme at the intermediate level. I aim to complete Superior Patisserie as I enjoy making pastries so I'm considering opening a small shop.
WHAT IS YOUR FAVOURITE RESTAURANT IN BANGKOK?
My all-time favourite is Water Library [2/F, Chamchuri Square, 315 Rama IV Road, 02-160-5188-9]. Always up to par, it never disappoints me with its great flavours and good standards. The other would be Khua Kling Pak Sod [98/1 Thong Lor Soi 5, 02-185-3977, 086-053-7779, 081-811-5458 for English]. It's always the first place I'd head to after a long trip abroad to satisfy my craving for spicy food.
WHAT ELSE DO YOU HAVE PLANNED?
My father used to run a jewellery business. I've observed and absorbed the business environment since I was little, so gemology and the jewellery arts have always been on my mind and I also want to prove if I can do it well.G
