Travel Journalist Christy is in Chiang Mai at the ‘Best Thai Cookery School’ headed by resident chef, Prempoon Nambian with her Contiki buddies. She begins her day by learning about the raw ingredients used in Thai dishes then heads off to the paddy fields in attempt to cook a Thai meal all on her own. See how well she does!
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food, observes that unlike many other cuisines Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish. Thai chef McDang characterises Thai food as demonstrating