New culinary institute provides expert tuition for all budding cooks
| HAVE you ever dreamed of opening your own restaurant and/or becoming a professional chef? The brand new Dusit Thani Hotel School is for you. This superb facility, owned and operated by Dusit International and located just behind the Siam Paragon in the heart of the city, has been specially designed to offer everything a fledgling chef could need to bolster their skill set. The school offers courses in pastry, western, and Thai cuisines, and each course is conducted by a well-seasoned chef who happens to be an excellent teacher too. |  |
One of the definite highlights of the school is its “Traditional Thai Food and Thai Desserts” course. Led by Chef Rapeepat ‘A’ Boriboon, an affable Thai chef with over 20 years' experience in the trade, this 60-hour course (conducted every Monday to Friday over four weeks, or over 10 consecutive Saturdays) sees groups of up to 14 students learn how to make 30 Thai dishes and 15 Thai desserts, carve vegetables and fruits into works of art, and how to successfully manage a restaurant and kitchen. In short, it covers everything you need to know before embarking on a career as a chef – and maybe even opening your own restaurant.
“The focus of our course is on authentic Thai food,” says Chef A. “And it’s not simply a case of learning how to make great food. Students also learn the history behind every dish they make. We discuss regional influences, and explore how Thai food has evolved to become the world-renowned cuisine it is today.
“We teach students how to use knives and cooking utensils correctly, cooking methods are explained in detail, and we really hit home the importance of using good quality ingredients. We also show how certain ingredients can be substituted without ruining the flavour of a dish (which is good for foreign students who may struggle to find all of the usual ingredients in their home countries).
“Upon successful completion of the course, each student receives a Certificate of Achievement accredited by the Thai Ministry of Education. With this in hand, they’re then ready to become professional chefs.”
“The focus of our course is on authentic Thai food,” says Chef A. “And it’s not simply a case of learning how to make great food. Students also learn the history behind every dish they make. We discuss regional influences, and explore how Thai food has evolved to become the world-renowned cuisine it is today.
“We teach students how to use knives and cooking utensils correctly, cooking methods are explained in detail, and we really hit home the importance of using good quality ingredients. We also show how certain ingredients can be substituted without ruining the flavour of a dish (which is good for foreign students who may struggle to find all of the usual ingredients in their home countries).
“Upon successful completion of the course, each student receives a Certificate of Achievement accredited by the Thai Ministry of Education. With this in hand, they’re then ready to become professional chefs.”
| The first “Traditional Thai Food and Thai Desserts” course officially launched on February 29 and its first batch of students, a group of eight, will graduate on March 25. Coming from all corners of the Kingdom, and ranging in age from 20 to 61, the students all jumped at the opportunity to join the course at Dusit Thani Hotel School which, as Chef A proudly states, “is one of the best value culinary institutes currently operating in Thailand.” One of the youngest students set to graduate is Rapita 'Punky' Neitzsch, a bubbly half-German, half-Thai 22-year-old who plans to open her own Bangkok-based food truck together with her mum. Punky was introduced to the course by her father, an experienced German chef who owns a company exporting Thai ingredients to Europe, and she is delighted that he encouraged her to sign up. |  |
“I used to be a terrible cook,” she laughs, “and would burn everything I ever tried to make. But since joining this course I’ve been able to go home, make Massaman curry paste from scratch, and treat my parents to a dinner that actually tastes good. It’s a real confidence booster, and I’m so happy I can now cook like a professional.
“Chef A is a great instructor and I feel like I’ve made some great friends here on the course. It’s like one big family, really. In fact, I often come to the school earlier than scheduled so I can help Chef A set up the kitchen and hang out with other people on the course.
“My dad’s been a chef for many years and has quite a lot of awards at home. I hope, one day, to win a rosette or two of my own. Thanks to this course, this definitely now feels possible!”
The oldest student to attend the first course, at 61, is Chulaluck Suebsantiwongse. Cheeky and vivacious, she’s definitely the joker of the group, but she still takes her cooking seriously.
Chulaluck worked for many years for Thai International, so she’s well-versed in the ins-and-outs of the service industry. She readily admits, however, that, before attending the course, her culinary skills were seriously lacking.
“My lack of knowledge dawned on me the moment I agreed to help a friend who is about to open a Thai seafood restaurant in Krabi,” she says. “‘Oh dear,’ I thought. ‘I’m going to look like an idiot.’ So I thought it would be a good idea for me to go back to school. Strange at my age, definitely, but it has been a brilliant experience so far, and I’ve learned a lot. The course really does equip you with all the skills you need to open and run your own restaurant – definitely worth every baht.”
Among the other students set to graduate from the school are siblings Eakaporn and Sukanya Duangthung, both in their 20s, who will go on to work at a restaurant owned by a family friend; Nichuda Sasananda, a self-professed foodie who joined the course simply to learn more about Thai cuisine and how to make tastier dishes for herself and her family; and Chonlasit Ratchasisorn, from Khon Kaen, who has impressed Chef A so much that he’s been offered a full-time job as chef assistant.
“When I saw the information about the course in a magazine, I knew it was a sign I had to come to Bangkok and give it a try,” says Chonlasit. “It’s definitely the best decision I’ve ever made. To be offered a job here is amazing; and I’d definitely recommend the course to anyone who wants to become a professional chef – it really does work.
A sound investment for your future!”
20% discount for BigChilli readers!
THE first 10 readers to apply for the 60-hour "Traditional Thai Food and Thai Desserts" course during May 9 – June 3 (weekdays) or June 11 – September 10 (Saturdays) will receive 20% discount! This great deal means tuition on weekdays is THB 43,200 (instead of THB 54,000), and tuition on Saturdays is just THB 48,000 (instead of THB 60,000).
Apply today on Tel: 081 805 0581 or email: [email protected]
“Chef A is a great instructor and I feel like I’ve made some great friends here on the course. It’s like one big family, really. In fact, I often come to the school earlier than scheduled so I can help Chef A set up the kitchen and hang out with other people on the course.
“My dad’s been a chef for many years and has quite a lot of awards at home. I hope, one day, to win a rosette or two of my own. Thanks to this course, this definitely now feels possible!”
The oldest student to attend the first course, at 61, is Chulaluck Suebsantiwongse. Cheeky and vivacious, she’s definitely the joker of the group, but she still takes her cooking seriously.
Chulaluck worked for many years for Thai International, so she’s well-versed in the ins-and-outs of the service industry. She readily admits, however, that, before attending the course, her culinary skills were seriously lacking.
“My lack of knowledge dawned on me the moment I agreed to help a friend who is about to open a Thai seafood restaurant in Krabi,” she says. “‘Oh dear,’ I thought. ‘I’m going to look like an idiot.’ So I thought it would be a good idea for me to go back to school. Strange at my age, definitely, but it has been a brilliant experience so far, and I’ve learned a lot. The course really does equip you with all the skills you need to open and run your own restaurant – definitely worth every baht.”
Among the other students set to graduate from the school are siblings Eakaporn and Sukanya Duangthung, both in their 20s, who will go on to work at a restaurant owned by a family friend; Nichuda Sasananda, a self-professed foodie who joined the course simply to learn more about Thai cuisine and how to make tastier dishes for herself and her family; and Chonlasit Ratchasisorn, from Khon Kaen, who has impressed Chef A so much that he’s been offered a full-time job as chef assistant.
“When I saw the information about the course in a magazine, I knew it was a sign I had to come to Bangkok and give it a try,” says Chonlasit. “It’s definitely the best decision I’ve ever made. To be offered a job here is amazing; and I’d definitely recommend the course to anyone who wants to become a professional chef – it really does work.
A sound investment for your future!”
20% discount for BigChilli readers!
THE first 10 readers to apply for the 60-hour "Traditional Thai Food and Thai Desserts" course during May 9 – June 3 (weekdays) or June 11 – September 10 (Saturdays) will receive 20% discount! This great deal means tuition on weekdays is THB 43,200 (instead of THB 54,000), and tuition on Saturdays is just THB 48,000 (instead of THB 60,000).
Apply today on Tel: 081 805 0581 or email: [email protected]
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