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Thai Cooking SchoolsBy AFP/Griffin Shea BANGKOK, June 20, 2005 - The maze of stalls at the Bangrak morning market stock a bewildering range of flavors in their neat piles of colorful spices, tropical fruits, fresh fish and fiery chillies. But more tourists are learning to navigate the tastes of Thai cuisine with help from chefs who offer increasingly popular cooking holidays for everyone from backpackers to jet setters. At the top end are luxury getaways like the Four Seasons Resort in the mountains outside Chiang Mai, where a six-day stay at a custom-built palace to the palate, designed in medieval Lanna style, can run over 3,000 dollars. At the other extreme are countless home-style courses, sometimes conducted in the chef's own kitchen, that include a trip through the neighborhood market for as little as 10 dollars. Somewhere in between is the Blue Elephant, an elegant restaurant that began in an old home in Bangkok and helped pioneer the cooking school idea. Chef Nooror Somany-Steppe guides students twice a day through four Thai dishes in her gourmet kitchen, set in Bangkok's typically incongruous way amid sparkling high-rises, next to the mass transit SkyTrain, and across from a construction project abandoned after the 1997 financial crisis. It's also just a few minutes from one of the oldest markets in Bangkok near the Chao Phraya River, the Bangrak morning market, where catfish flip in tubs hoping to escape the filet knife and coconut vendors grind their fruits and separate the cream from the meat. The market sits next to a modern, air-conditioned grocery store, but the produce that lines the narrow, open-air paths was delivered fresh before dawn and is far superior, said Nooror's assistant, who goes by the name Breeze. It turns out the shopping trip was purely educational. The actual ingredients have already been bought, washed and set out for the students in Nooror's teaching kitchen. Many of the ingredients, like the three kinds of basil or the galanga, are widely available in the region, but she said most Asian grocers in countries further afield will stock them. And if not, no problem. Gap's School of Thai Culinary Art
All students will receive a color recipes book that is easy to follow. Classes begin by demonstration, and explanation of how to cook by our teacher. and all students learn by doing not watching. All students have their own stove, utensils, etc. The dining tables are well set up for all students, where they can sit and enjoy all their lunch. All foods that you cooked in the after noon session can be packed and taken home for your dinner later on. After finishing the course all students will receive their own certificate from Gap's Thai Culinary Art. By prior arrangement, we can also teach a vegetarian menu, with appropriate changes to the list of dishes and the ingredients used. Please note that Gap's House offers a daily vegetarian buffet, so we are highly experienced at preparing vegetarian Thai food. The cooking school has operated. since 1999, under the executive chef Mr. Suraphol Thubtong (Eddie), with more than 23 years experience as a cook. Mr. Suraphol Thubtong is also the owner of Gap's house, the highly recommended guest house in Chiangmai, The cooking school is set up out of town in a relaxed atmosphere amidst lush garden surrounded by nature and a beautiful environment. The school has high standards and is organized properly. More resource about cooking school, please visit Global Directions.
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Gap's Thai Culinary Art aims to impart knowledge of authentic Thai food with the original taste, especially for foreign tourists. Classes are held in English. Our special courses teach you how to cook the best selection of the 5 most delicious Thai dishes (good set for dinner menu) during the morning session. The after noon session, teaches you how to carve and garnish, make desert, appetizer and a la carte. Please see the illustrations of the dishes and the lesson plans for more information. We have a "Frequently Asked Question (FAQ)" page to help answer your questions.