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.

Master Thai Chef Programme

Course Schedule

  • Class Date
    19-23, 26-29 May 2025
    (9 days)
  • Class Hour
    09:00-16:00
  • Total Hour
    54 Hours
  • Class Capacity
    16 Seats
Line
Booking Deadline
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

Chef Vatcharavee Visetpohchanatip

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