The proof is in the eating

Q.	Do I have my own stove for cooking?
A.	Yes, all students have their own stove, utensils, etc. Please see the school picture to see our facilities.

Q.	Can we eat the food we prepare?
A.	Yes, and we have tables for your dining use.

Q.	How many teachers and what is the largest group of students?
A.	There is 1 teacher per 6 students, and the largest group is 18 students.

Q.	Can you teach vegetarian cooking? What kind of ingredients do you use?
A.	Yes, we can teach vegetarian cooking. We emphasize tofu and fresh local vegetables, such as corn, mushrooms, beans sprouts, onions, garlic, etc. We also use soy sauce in place of fish sauce.

Q.

What are the qualifications of the school personnel?

A.

The Director in his youth as an Executive Chef The school manager has more than 23 years experience. He was an executive chef at New York's finest French restaurant ("The Tavern on the Green"), was the first president of the Chiangmai Hotelier's Association, and is now the manager of the highly recommended Gap's House. The two teachers are accomplished Thai chefs and teachers, one with several years of overseas cooking experience and the other a student of the Chiangmai University school for teachers of Thai cooking.

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This document was updated on: May 06, 2008