An intensive ten day study of Thai vegetarian cooking beginning with the same program as our 5 day course. Additionally students learn advanced Thai cooking, sauces, desserts and fruit carving.
Course may be taken with a break between the entire 10 days. Requests for custom schedules should be made in the comments box on the registration form.
* Vegan friendly – no animal products used in the recipes by default.
Taught in Bangkok
Discussion and review of primary Thai cooking ingredients including Galangal, Thai Basil, Sweet Basil, Lemongrass, Kaffir Lime and Kaffir Lime Leaves.
Students learn how to make Tom Yam chili paste from raw ingredients.
Students are given a 15- to 30-minute break to review notes while resting their stomachs before beginning the next set of recipes.
At this time students are able to ask any final questions they might have about the recipe instruction.
One of May's signature recipes. Students learn the intricate steps in creating one of the most popular dishes served at our restaurants.
Students begin by learning the first steps of the process for making soy milk and tofu. Soy milk is completed first, then additional steps are required to complete the tofu. Once finished, students move on to preparing recipes with the freshly made tofu.
Most of our popular sauces are taught during this lesson.
Many of our popular dessert recipes are taught during this lesson.
Students return to a day of Raw food preparation building on lessons learned on day 3, in addition to some of the techniques learned on days 4 to 7 that are applicable to Raw food preparation.
Students begin with simple carving techniques and continue until taking on the challenge of a complex design by the end of the class.
