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Cookbook
Cookbook
Cookbook
Everyone has passion and his own dream to approach which has been searched for years.I
am one of those people who began with questions, asking about myself and experiencing different
things to know what I like and am willing to do. Eventually, cooking becomes a part of my life and
everything originated at the age of 12. Regarding to my background, my housekeeper cooked
many thai dishes and they were likely unacceptable as the taste was too plain. On one day, I
stepped into the kitchen and strongly believed to adjust the taste of those food without any
culinary knowledge. Miraculously, my first attempt was so triumphant that none of my family
members ever believed to what I have done. Actually, at that period, in spite of lacking the
knowledge of the process of each dish, I only had an idea of seasoning for intensifying the flavour
and followed others’ steps. Until at the age of 14, I began to learn some of the cooking processes of
thai dish and cooked for my family in every dinner, mastering some techniques. Within 2 years,
subsequently, assigned confidently from my parents, I have responsibility in arranging menus in
every celebration, festival, or religious rite. From this background, I view that to be good leaders,
we must essentially be good followers first. I also brought a book of biography of a renowned chef
named Raymond Blanc in order to identify how he became one of the most successful chefs. The
turning point commenced when I asked my parents to further study culinary college abroad after
the graduation of high school, but I was instantly refused. Nevertheless, without any hesitation to
change my dream career, I have studied more about guidance to be a chef and restaurant owner
and read up about culinary college such as Culinary Institution of America(CIA).
With my passion in culinary arts along with chef and restaurant manager as dream career, I
highly have the interest and enthusiasm to study at America a renowned and well-known
institution named Culinary Institution of America. Bachelor of Business Administration (BBA) in
Food Business Management degree will surely offer a great pathway to reach my goal. According
to its compulsory modules, I could apply restaurant management knowledge and a strong basis in
cooking to further form up my expected restaurant. In present day, high-end restaurants besides
high quality in ingredients are tremendously booming worldwide. Fortunately, suiting my interest
in culinary world, this opportunity of cooking trend makes me know my future direction more
clearly. Additionally, I have been now engaging several cooking short courses at dissimilar places
to attain basis in cooking skills for the comfort and higher efficiency during the internship.
There several achievements have been achieved, providing to what I have done in terms of
culinary skills. During high school at MUIDS, I have conducted my own drinking product named
Fitchick, serving and being well suitable for students and staffs who seriously attend
weight-training exercise, having a goal to have effective muscle growth. My product is the blended
chicken drinks with other ingredients which is having the identical purpose as same as protein
powder. Another achievement is Thai chilli paste. I have gradually created my own recipe of Thai
chilli paste being praised from many relatives. Occasionally, I did it as a gift for my parents’
customers. In addition, I have obtained 8 culinary certificates from courses that I went for
studying. I have registered several short courses at Le Cordon Bleu Dusit Culinary School, learning
some basic french techniques. Therefore, I insist to apply my experience and capability to make my
dream come possibly true. After the official graduation from CIA, I would apply full time job to
various the high end restaurants in the estimated range of 5 years, attaining higher in culinary skill,
and experiences for professionalisation. This 5 years full-time career will help me to go down deep
food business world. Therefore, I picture of being an executive of my own expected restaurant at
the age of 28.
Basic Western Stocks
- Bouquet Garni: Thymes, Bay Leaves, - Next, add Bouquet Garni and tomato
Leak puree.
- Fish Sauce
- Tamarind juice
- Sugar
- Lime Juice
Modern Thai Cuisine
- Kaffir Lime Zest - Star Anise - Reheat the sauce again and season as
- Lemongrass - Cinnamon what you want.
- Shallot - Cloves
- Garlic - Black Pepper - Place every things on plate and
- Salt - Cardamon decorate with coriander leaves and
- Shrimp Paste - Cumin and caramelized shallots.
- Galangal Coriander Seeds
- Cumin Seeds
- Coriander Seeds
- Big Red Dried Chilies
Cooking Tips!!!
Answer: Steak needs rest after being seared on hot pan because the meat
will lose less juice and the taste of it will be tastier.
Answer: White Stock is used as the base for veloute sauce and the color
of the food which helps to intensify the flavour. For brown stock, it is
used to darken the color of the sauce. Its uniqueness is the fragrance
from roasted bones.
Question: How to make any kind of curry paste stay longer in fridge?
Answer: After the curry paste is pounded, to make it stay longer, pouring
it down into saucepan and stirring with some oil at low heat help for the
preservation. It could stay up for 2 weeks.
Question: Why salt is very important that mostly is being put into every
recipe?
Answer: Salt is needed because the food could last longer and prevent
the growth of bacteria. It does help to bring out the natural flavour at
most. Moreover, during during the paste, salt helps to breakdown fast.
Reference: