Our cooking schools are known to vegetarians and vegans throughout the world, and we offer instruction for beginners and experienced chefs alike. Our Thai cooking class is offered as a half day program beginning at 9am in the morning and 2pm in the afternoon. Schedules for both the morning and afternoon classes are listed below.
May Kaidee's cooking school has been around since 1988 and we've proudly hosted thousands of vegetarian and non-vegetarian students since then from over 50 different countries. Even if you are not vegetarian, we encourage you to try our culinary experience and be pleasantly surprised at how fulfilling and informative our classes can be in learning how to make delicious Thai dishes.
During this time students get acquainted with the instructor and fellow students.
Students are offered fresh fruit such as Papaya, Mango or Dragonfruit, and a bottle of spring water.
Each student receives our special course notes booklet to review, which is later read in more detail during the hands-on cooking phase.
A lesson on making chili paste is taught prior to the main lesson. Many students for the first time have the experience of using a mortar and pestle for food preparation, which is a common tool in Thai cooking that liberates an array of scents and tastes from the fresh raw ingredients used in chili paste. In Chiang Mai we begin the class by teaching red, green and Tom Yam chili paste. In Bangkok we teach green chili paste and Tom Yam chili paste.
During the chili paste making demonstration, the instructor leads a discussion of Thai spices and herbs. Students are also introduced to a range of native vegetables and fruits, as well as oils and sauces important for Thai cooking. Lemongrass, Galangal, Kaffir Lime Leaves are among the primary ingredients that will be new to students not previously familiar with Thai cooking, used in popular dishes such as Tom Yam soup and Tom Kha soup. Equally important ingredients discussed include Spicy Basil, Sweet Basil, Coriander and Chinese Ginger.
During the main lesson time you will learn to cook the following recipes:
Students are allowed a short time to sit and rest, as well as discuss the techniques learned during the course. In Chinag Mai fresh spring rolls and pumpkin hummus. In Bangkok papaya salad and deep fried rolls.
Concluding remarks are made by the instructor and students may take notes at this time.
Students finish the class by learning to make Sticky Rice and Mango dessert.
* Note: Drinks ordered at this time cost extra and are not included with the class fee.
* Note: By default the afternoon class is the same as the morning, but the class tends to move faster since it is usually smaller. As in our morning class, students spend time becoming acquainted with the instructor and fellow students. Afternoon students also have the option to choose a custom recipe set if desired.
Each student receives our special course notes booklet to review, which is later read in more detail during the hands-on cooking phase. Students are offered a complementary bottle of spring water at this time.
Students who opt to learn cold recipes may begin to make recipes such as Som Tom.
Students engage with instructor on the topic of Thai herbs and spices, covering Galangal, Kaffir Lime Leaves, Spicy Basil, Sweet Basil, Coriander and Chinese Ginger. The discussion also focuses on availability of ingredients outside Thailand as well as the use of substitute ingredients in each student's home country.
Students begin to make recipes they have chosen at the start of the class. Since our afternoon classes tend to be smaller, students are able to receive more one-on-one attention as well as control the pace of the class to suit personal taste.
Students are allowed a short time to sit and rest, as well as discuss the techniques learned during the course. Or students can practice the techniques they learned during the class independently during this time. Resting between the hot and cold recipes is important in allowing the body adequate digestion time.
Students are given a tutorial on making fresh spring rolls and papaya salad. Techniques are taught for the delicate steps to making fresh spring rolls.
Students are served a complimentary Sticky Rice and Mango dessert. At this time students may order drinks (extra cost).
Concluding remarks are made by the instructor and students may take notes at this time.
Students are free to spend time until 6pm independently practicing the techniques they learned during class.
