Master Thai Chef Programme
Designed for executive chefs and restaurant entrepreneurs, this advanced programme is tailored for individuals with a strong foundation in intermediate culinary skills who are ready to take their craft to the next level. Participants will deepen their knowledge of Thai cuisine through world-class techniques, refine their professional skills, and gain the tools to promote Thai gastronomy on a global stage.
Course Schedule
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Class Date19-23, 26-29 May 2025
(9 days) -
Class Hour09:00 - 16:00 hrs
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Total Hour54 Hours
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Class Capacity16 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | Thai with English Translation |
| Suitable For | Upskilled Chef, restaurateurs, corporate |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn:
- Master Ingredients and Techniques in Thai Cuisine
- Apply Advanced Seasoning and Plating
- Implement Advanced Food Business Management and Concepts
Recipes:
- Flower Shaped Dumpling with Minced Chicken (Chor Muang)
- Ma Hor
- Minced Chicken and Peanuts Filling with Fresh Mandarin (Mangkon Khab Kaew)
- Traditional Pad Ka-Praw with Nine Ingredients
- Stir-fried Sea Bass with Sweet Basil
- Crispy Fish Stir-fried in Benjarong-style Sauce
- Traditional Mango Salad with Fresh Prawns
- Traditional Thai Beef Salad
- Grilled Prawn with Herbs Spicy Salad (Saeng Kung)
- Green Mango Chilli Dip with Crispy Gourami
- Striped Catfish Soup with Sweet Basil
- Traditional Sour Soup with Climbing Perch
- Traditional Lotus Stem Coconut Milk Soup with Madan or Bilimbi
- Traditional Thai Coconut Chicken Soup (Tom Kha Kai)
- Traditional Herb Curry (Kaeng Bum Bai)
- Singhalese-style Thai Curry (Kaeng Singhon)
- Spiced Yellow Curry with Aromatic Herbs (Kaeng Ra-Waeng)
- Massaman Curry with Lamb Shank
- Pandan Jelly in Coconut Milk (Khanom Inthanin)
- Pandan Sticky Rice Pudding (Khanom Piak Poon Bai Toey)
- Ko Mak-style Grilled Squid
- Stir-fried Squid with Fish Sauce and Spicy Seafood Sauce
- Premium Thai Beef (Advanced Technique)
- Traditional Pomelo Salad
- Traditional Mackerel Salad
- Traditional Tom Yum with Banana Flower
- Prawn in Coconut Milk Soup (Jor Raeng Kung)
- Tamarind Curry with Vegetables (Kaeng Chuk Som)
- Ayutthaya-style Pangasius and Tamarind Soup (Kaeng Ngao Ngot)
- Caramelised Thai Banana in Syrup.
- Taro Rice Balls in Coconut Cream (Bua Loy Puak)
- Mango Sticky Rice
- Coconut Milk Pudding in Talum Cups (Khanom Tuay Talum)
*Recipes are subject to change without prior notice
Lecturers
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