Bangkok Thai Cooking Academy
About
Specializing in Thai culinary arts with training and recipes in English, we offer professional training ranging from one to four weeks. Over the years, many cooks, chefs, yacht and executive chefs, and aspiring novices have trained with us. Learn 160+ professional Thai dishes with special emphasis placed on achieving authentic aromas, flavors, and professional presentation. Private accommodations are available for our students. Learn in Bangkok, the City of Angels, and experience Asia’s most exotic city. Whatever level of cooking skills you are at now, we can take you to the next level!
Introduction
Thai Culinary Training School
Student Visas & Hotel Internships Available
Professional - Authentic - Intensive - All Inclusive
Training for yacht chefs, new restaurant start-ups, and those wanting to learn how to cook Thai like a Thai.
We are in Bangkok, the capital of Thai culinary cooking and the home of world-renowned Thai dishes. Who would know Thai cooking better than us, and where else would you go to properly learn Thai cooking? Our Thai cooking is not fusion or prepared with substitute ingredients. We use authentic ingredients, and we teach you how Thai dishes are supposed to taste. Come join our finely-tuned and long-running chef course program. You can study for 1 week or up to 4 weeks. Practice makes perfect, and this is exactly what you will do with us. You will learn 40 professional Thai dishes weekly.
During your culinary training, you can expect to learn about:
- Thai ingredients–fruits, vegetables, herbs, spices, pastes, sauces,…
- Professional food preparation, cooking techniques & presentation
- Thai cookware–woks, steamers, fryers,…
- Curry pastes (made the old fashioned way with mortar & pestle)
- Stir-frying, Salads, Soups, Starters, Steaming, Deep frying, Desserts
- Dips, sauces & pastes
Take a look at our FACEBOOK page: https://www.facebook.com/BangkokThaiCooking/
OUR CULINARY TRAINING APPROACH
The best way to learn how to cook is to do it yourself. In our intensive, hands-on program, students –cook, cook, and cook. With recipes in your hand, your chef instructor first explains and demonstrates each dish. You take notes and ask questions. Then it is your turn to duplicate what has been demonstrated. By independently preparing each dish, you learn how to prepare it. Your “creation” is then critiqued, and your instructor tells you how to improve it.
Typically, 8 professional Thai dishes are covered in-depth daily (40/week). Upon satisfactory completion of assigned dishes, class ends each day.
