Chef BoyerCee

Chef Cissy
Recently I was treated to a full day at the Chiang Mai Thai Cookery School by my boss, Carol. Also along for the day were my ZOE co-worker Lynne and a long-time friend and supporter of ZOE, Shirley.

Master Chef Sompon Nabnian with his protégé

Master Chef Sompon Nabnian with his protégé

This school is one of the better known ones in the city. Most of the courses are taught by Master Chef Sompon Nabnian, said to be Thailand’s internationally-renowned TV chef. Especially enjoyable was learning about the unique way Thai dishes employ ingredients like basil, lemongrass and coconut milk curries, and a variety of different rice. Of course, there was a lot to learn about the subtle art of cooking with Thai chili peppers!

Our 6-course menu included clear soup with minced pork, spring rolls, roast duck with red curry, fried chicken with ginger, chicken in pandanus leaves, and mango with sticky rice.

Mango sticky rice

Mango sticky rice

Roast duck with red curry

Roast duck with red curry

Chicken in pandanus leaves

Chicken in pandanus

In addition we learned vegetable carving: transforming tomatoes into lotus flowers and carrot slices into decorative leaves and butterflies. For those needing instant gratification, this was our kind of day! After cooking a dish, we immediately got to take a break and eat it. If I had to choose a favorite, it would have to be the roast duck with red curry but I thoroughly enjoyed the whole day. A meal fit for a king queen!

Cissy, Shirley, and Lynne:  three peas in a pot?

Cissy, Shirley, and Lynne: three peas in a pot?

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