Thai Cuisine

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Summary of Cooking Class Chef Profile

Thailand Cuisine

The word "Thai" means free, and therefore Thailand means the "land of the free". Previously the country was well-known to the world as "siam" and only on May 11, 1949 did an official proclamation changed the name of the country into " Prathet Thai" or "Thailand" by which it has since come to be known throughout the world. One of the greatest joys of Thai people is the love of good food and the sharing of food. Thais like to nibble – a little here, a little there – around three light meals. They like variety, too, preferring not to eat a lot of one thing, but a little bit of a lot of different things throughout the day. In Thailand, these eating habits are easily satisfied by the wealth of varieties of tantalizing "street food" that are sold each day along the sidewalks near shopping areas and marketplaces, bus stations and business offices and busy neighbourhood centers. Thai cuisine is a favourite of gourmet food aficionados around the world. It is well known for diversity of ingredients, complex spiciness and intricate flavours and aromas. Many Thai dishes are even prepared with a blend of herbal ingredients that are purported to have health benefits. There is such a broad range of favourite Thai food dishes available that many people will come to Thailand and wonder where to begin. An important (mostly unconscious) principle of Thai food is a balance of five flavours – spicy, salty, sweet, sour and bitter.

Having travelled to Thailand numerous times, Chris is always enticed and tempted with the Thai food which include some his favourite dishes in this class. 


Course Duration

  • The course is 3.5 hours in duration.


  • All participants will be given the opportunity to cook, under the chefs direction.
  • Participants will be provided with knife kits, aprons and utilise commercial cooking equipment supplied by our industry sponsor Fagor.
  • The Fagor Cooking School is a $1,000,000.00 development of Hospitality Training Australia.

Recipe Pack

  • Each participant receives a recipe pack so they have all the information to prepare this meal at home for friends and family.

More Information

  • Telephone Dean Miller, Events Coordinator on 93299960
  • Email This e-mail address is being protected from spambots. You need JavaScript enabled to view it
  • Or book online clicking on the link below.



During his time as a chef, Chris has worked with different celebrity chefs such as Kylie Kwong, Matt Moran, Christine Manfield. He has also appeared in numerous cooking classes and demonstration shows which have included, the "Good Food & Wine Show" in Melbourne and "Slow Food" in Adelaide.

Chris has worked in high profile restaurants and hotels in his career so far, amongst them, Pearl Restaurant. While at Pearl he trained under the guidance of Geoff Lindsay which laid the foundation of him becoming the chef he is today, he also owes a great debt to his mother for nurturing his early interest in cooking. Chris is trained not only in Patisserie but also specialises in Singaporean Asian style cooking using wok-charred techniques.

Chris also does cooking classes and demonstrations at the Queen Victoria Market Electrolux Cooking School and the William Angliss Institute of TAFE.  These classes and demonstrations cover popular themes such as Yum Cha, Wok Magic and even Afternoon Tea with the Queen. 


The following items will be demonstrated during this cooking class:

  1. Miang” -  Betel leaves wrapped with prawns, coconut and lime
  2. "Hor Bai Dtoei" - Coconut and pandanus perfumed rice
  3. Kaeng Phed Ped Yang ” -  Succulent roasted duck red curry with Thai egg plants, cherry tomatoes, lychees and spices




For Online Enrolment visit: Melbourne Cooking School

Last Updated on Thursday, 14 February 2013 18:27

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