During 13 – 15 March 2024, the Department of Information, Ministry of Foreign Affairs of Thailand, in collaboration with The Food School Bangkok, Wandee Culinary Technological College, Thai Cuisine Academy (TCA), The Halal Science Center Chulalongkorn University, the Embassy of Belgium, and the Embassy of Italy, organized a series of workshops under a title “Little Chefs, Big Hearts” for the members of Luukrieng Group, youth from southern border provinces of Thailand. This project aims to foster a profound understanding of Thai and international cuisine, as well as to explore opportunity to enter culinary career.
Activities under this project included a series of hands-on workshops on culinary skills and cooking techniques led by Chef Tang (Piyapanee Chomngam) and Chef Mark (Likhid Sanboonklong) from The Food School Bangkok, Chef Chaunchom Songkrohpa, Chef Juthaporn Chamod and Chef Vipatai Sinsukit from Wandee Culinary Technological College, and Chef Marco Avesani from La Bottega Italian restaurant who was recommended by the Embassy of Italy.
Members of Luukrieng Group also attend lectures under the topics “Food Hygiene Management, Ingredients Selection and Cooking Process of Halal Food” by Dr. Anat Denyingyhot, Assistant Director of the Halal Science Center Chulalongkorn University, “Inspiration in New Recipe Creation” by Mr. Chumpol Jangprai (Chef Chumpol) from the Thai Cuisine Academy (TCA), as well as an experience-sharing session by Chef Supakorn Khumsrimek, who have served many Thai Ambassadors.
On the final day, H.E. Ms. Sibille de Cartier d’Yves, Ambassador of Belgium to Thailand, welcomed the group to her residence, where they learned how to make ice-cream and Belgian Waffles as well as engaged in another experience-sharing session by Chef Mee (Virat Jiarapongsakorn), Butler Ong (Kanchanapong Netsaengsi), and Ms. Massupa Potong, Secretary to the Ambassador of Belgium to Thailand.
On the evening of 15 March 2024, in the last session of the project, members of the Luukrieng Group had a great chance to showcase the skills they have developed to members of diplomatic corps and international organizations, culinary experts, and Thai and foreign media through creative dining cuisine based on local southern ingredients. This included Southern Rice Salad on Fish Cracker, Watermelon and Mango with Dried Gulao Fish, Tupa Sutong, Grilled Scallop in Massaman Curry Sauce, Betong Chicken Satay with Peanut Curry Sauce and Toast, Grilled Betong Chicken with Fried Gulao Fish in Jor-Rang Curry Soup Green Mango Granita with Mango Candy, and Black Grass Jelly Topped with Young Coconut Puddings Served with Pulled Tea.
The “Little Chefs, Big Hearts” project is a part of public diplomacy that employs a cultural approach to foster a better understanding of the multicultural society in Thailand on the people-to-people level. The project aimed to develop the skills of the youths from the southern border provinces and showcase their talents. This inspired them to explore opportunities in the world of culinary excellence which will drive them along the path to become professional chefs as well as to empower them to actively contribute to the development of the southern border provinces in the future. (MFA)
