Background

Everyone has passion and his own dream to approach which has been searched for years.I
am one of those people who began with questions, asking about myself and experiencing different
things to know what I like and am willing to do. Eventually, cooking becomes a part of my life and
everything originated at the age of 12. Regarding to my background, my housekeeper cooked
many thai dishes and they were likely unacceptable as the taste was too plain. On one day, I
stepped into the kitchen and strongly believed to adjust the taste of those food without any
culinary knowledge. Miraculously, my first attempt was so triumphant that none of my family
members ever believed to what I have done. Actually, at that period, in spite of lacking the
knowledge of the process of each dish, I only had an idea of seasoning for intensifying the flavour
and followed others’ steps. Until at the age of 14, I began to learn some of the cooking processes of
thai dish and cooked for my family in every dinner, mastering some techniques. Within 2 years,
subsequently, assigned confidently from my parents, I have responsibility in arranging menus in
every celebration, festival, or religious rite. From this background, I view that to be good leaders,
we must essentially be good followers first. I also brought a book of biography of a renowned chef
named Raymond Blanc in order to identify how he became one of the most successful chefs. The
turning point commenced when I asked my parents to further study culinary college abroad after
the graduation of high school, but I was instantly refused. Nevertheless, without any hesitation to
change my dream career, I have studied more about guidance to be a chef and restaurant owner
and read up about culinary college such as Culinary Institution of America(CIA).

With my passion in culinary arts along with chef and restaurant manager as dream career, I
highly have the interest and enthusiasm to study at America a renowned and well-known
institution named Culinary Institution of America. Bachelor of Business Administration (BBA) in
Food Business Management degree will surely offer a great pathway to reach my goal. According
to its compulsory modules, I could apply restaurant management knowledge and a strong basis in
cooking to further form up my expected restaurant. In present day, high-end restaurants besides
high quality in ingredients are tremendously booming worldwide. Fortunately, suiting my interest
in culinary world, this opportunity of cooking trend makes me know my future direction more
clearly. Additionally, I have been now engaging several cooking short courses at dissimilar places
to attain basis in cooking skills for the comfort and higher efficiency during the internship.

There several achievements have been achieved, providing to what I have done in terms of
culinary skills. During high school at MUIDS, I have conducted my own drinking product named
Fitchick, serving and being well suitable for students and staffs who seriously attend
weight-training exercise, having a goal to have effective muscle growth. My product is the blended
chicken drinks with other ingredients which is having the identical purpose as same as protein
powder. Another achievement is Thai chilli paste. I have gradually created my own recipe of Thai
chilli paste being praised from many relatives. Occasionally, I did it as a gift for my parents’
customers. In addition, I have obtained 8 culinary certificates from courses that I went for
studying. I have registered several short courses at Le Cordon Bleu Dusit Culinary School, learning
some basic french techniques. Therefore, I insist to apply my experience and capability to make my
dream come possibly true. After the official graduation from CIA, I would apply full time job to
various the high end restaurants in the estimated range of 5 years, attaining higher in culinary skill,
and experiences for professionalisation. This 5 years full-time career will help me to go down deep
food business world. Therefore, I picture of being an executive of my own expected restaurant at
the age of 28.
Basic Western Stocks

White Stock Methods

Ingredients: Take all the bony parts the whole

- Chicken Bones
- Mirepoix: Onion, Carrot, Celery
- Bouquet Garni: Thymes, Bay Leaves,
Leak
chicken (Break down the chicken’s
bones by cutting through joints to
prevent bleeding).
- Add Mirepoix proportionally in a
medium-heat pot with some splash of
olive oil.

- Salt - Next, add Bouquet Garni.

- Olive oil - Wait until aroma develop, then add

200ml of white wine.
- White wine
- Till all the alcohol has reduced, add
- Water the water and bones at the same time.

- Make sure that the level of water

covers all the bones.

- Add couple pinches of salt.

- Cook low-heat for an hour.

- Remove all the bubbles as much as

possible.
Basic Western Stocks

Brown Stock Methods

- Roasted all the bones in the oven at
Ingredients: 200c until color turns brown.

- Chicken Bones - Add Mirepoix proportionally in a

medium-heat pot with some splash of
- Mirepoix: Onion, Carrot, Celery olive oil.

- Bouquet Garni: Thymes, Bay Leaves, - Next, add Bouquet Garni and tomato
Leak puree.

- Salt - Wait until aroma develop, then add

200 ml of red wine.
- Olive oil
- Till all the alcohol has reduced, add
- Red wine the water and bones at the same time.

- Black pepper - Make sure that the level of water

covers all the bones.
- Tomato Puree
- Add couple pinches of salt and black
- Water pepper.

- Cook low-heat for an hour.

- Remove all the bubbles as much as

possible.
Chinese Cuisine

Chinese Crispy Belly Pork Methods

- Boiled in the belly pork in the
Ingredients: medium heat pot filled with water.

- Lay the skin of the belly pork side

- 500g of Belly Pork
down.

- Vinegar - Boil it for 40 to 45 minutes.

- Salt - After boiling, drain all the water and

put the pork asides.
- Water
- Use the fork to stab the skin of pork
for holes.

- Marinate on the skin side with

vinegar and salt for at least 15
minutes.

- Preheat the oven at 120c for at least

15 minutes .

- Place the belly pork in the oven for 1

hour and 20 minutes.

- Take the pork out of the oven and

rest at room temperature for at 10
minutes.

- Add the large amount of oil into the

pan and place it skin side down at the
low heat.

- After the oil begins to heat up, make

sure that the heat remain at medium
to prevent burn.

- Wait until the skin turns gold and

rise; then flip it to another side for
about 2 minutes. Remove the belly
pork out from the pan and rest about 5
minutes before serve.
Thai Cuisines

Stirred- Fried Minced Beef with Fennel Methods

Leaves - Splash some oil into the medium-heat
pan and stir garlics until the armo
Ingredients: develops.

- Add 200g of minced beef and stir until

- 200g of Minced beef
the beef is halfly cooked.
- Fish Sauce
- Subsequently, add some drops of fish
sauce, , oyster, small amount of palm
- Oyster Sauce sugar for fragrance ,and chopped dried
big red chillies .
- Palm Sugar
- Add some minimal water to prevent
- Dried Big Red Chillies burn.

- Garlics - Lastly, add the fennel leaves and stir

until the leaves shrink.

- OPTIONAL: If the taste is too plain,

you can later add some fish sauce.
Basic Thai Cuisines

Spicy Sea Bass Soup Methods

Ingredients:
- 80 grams of seabass
- 200 ml of Chicken Stock
- Shallots
- Prepare all vegetables and herbs
- In a saucepan on medium heat, add
dry-toasted shallot, galangal, and
lemongrass, and dried chilies until their
aromas develop.
- Add chicken stock, bring to a boil, add
coriander root, and kaffir lime leave.

- Galangal - Add seabass, cook well

- Bird’s Eye Chili(crushed) - Add seasoning: fish sauce, tamarind

- Thai Saw Coriander
- Lemongrass
- Kaffir Lime Leaves
- Dried Chilies
juice, sugar, mix well
- Add crushed bird’s eye chilies, Thai
saw coriander. Add lime juice. Remove
from heat.
- Pour into serving bowl.

- Fish Sauce

- Tamarind juice

- Sugar

- Lime Juice
Modern Thai Cuisine

Crispy Sea Bass with Red Curry Sauce Methods:

- Prepare for the sauce by pouring the
Ingredients: coconut milk into the pan.

- Fillets of Sea Bass - Once the coconut milk begins to

bubble which means its fat start to
release, add 25 grams of red curry
- Basil
paste.
- Palm Sugar
- Stir the paste until it well cooks
(Notice: The oil will begin to turn red)
- Fish Sauce
- Add some fish sauce for fragrance
- Big Red Chilies
- Pouring some more coconut milk and
- Kaffir Lime Leaves kaffir Lime Leaves.

- Oil - Place the sauce aside and prepare for

the frying sea bass.
- Red Curry Paste
- Dipping the fish into crispy flour
which is being mix with some water.
- Crispy Flour
(Make sure that the flour thickens the
Red Curry Paste fish enough; otherwise it will not attach
to the fish.)
- Dried Big Red Chilies - Frying the fish in the oil in the pan with
- Kaffir Lime Zest medium heat.
- Lemongrass
- Shallot - Wait until the color of the fish turns
- Garlic gold.
- Salt
- Shrimp Paste - Place the fish aside after frying to
- Galangal remove any excess oil.
- Cumin Seeds
- Coriander Seeds - Reheat the red curry sauce and add
the basil.

- Put the fish on plate and glaze with red

curry sauce.
Inspired Thai Cuisine
Methods
- Seasoning the duck breast with salt
and black pepper and marinating it
Confit Duck Breast with Lychee and overnight.
Red Curry Sauce
- Place the duck breast in bowl and
cover it with oil. (OPTIONAL: Add a
Ingredients:
Bay Leaf for better aroma)
- Duck Breast - Fish Sauce
- Put the bowl that has duck into the
preheated oven at 95c for 2 hours.
- Oil - Palm Sugar
- Prepare for the sauce by pouring the
- Cherry Tomatoes - Tamarind Sauce
coconut milk into the pan.

- Nos Grapes - Once the coconut milk begins to

bubble which means its fat start to
- Garlic release, add 25 grams of red curry
paste.
- Lychee
- Stir the paste until it well cooks
(Notice: The oil will begin to turn red)
- Coriander Root and Its Stem
- Add some fish sauce for fragrance
- Red Curry Paste
- Pouring some more coconut milk along
- Coconut Milk with cherry tomatoes, grapes, , lychee
,and pineapple
- Kaffir Lime Leaves
- Stir until the sauce is thicken and some
- Basils palm sugar and fish sauce if it is needed.

- Chopped Pineapple - Place the sauce as side and remove

the duck out from oil and put its skin
Red Curry Paste side down on medium-heat saucepan.
(Sear on the pan for color.)
- Dried Big Red Chilies
- Kaffir Lime Zest - Once the color of the duck breast turn
- Lemongrass slightly brown, remove and rest it aside.
- Shallot Reheat the red curry sauce and add the
- Garlic basil.
- Salt
- Shrimp Paste - Place on the plate and decorate as you
- Galangal want.
- Cumin and Coriander Seeds
Inspired Thai Cuisine

Seared Pork Shoulder with Massaman Methods

Sauce - Marinated the pork with salt and black
pepper.
Ingredients: - Prepare the sauce. Pour the coconut
milk into the saucepan at medium heat.
- Pork Shoulder
-Once the coconut milk begins to bubble
which means its fat start to release, add
- Coconut Milk
25 grams of massaman curry paste.

- Massaman Paste - Stir the paste until it well cooks

(Notice: The oil will begin to turn red)
- Potatoes
- Add some fish sauce, tamarind sauce,
- Coriander leaves and palm sugar for fragrance

- Palm Sugar - Pour some more coconut milk

- Tamarind Sauce - Stir the sauce and place it aside

- Boil the potatoes and once it is well

- Fish Sauce
cooked, cut it into dices.
- Different Types of Nuts
- Sear the potatoes in the hot pan for
smell and its caramelization
- Caramelized Shallots
- Place the potatoes aside and begin to
Massaman Paste sear pork until it is well cooked.

- Kaffir Lime Zest - Star Anise - Reheat the sauce again and season as
- Lemongrass - Cinnamon what you want.
- Shallot - Cloves
- Garlic - Black Pepper - Place every things on plate and
- Salt - Cardamon decorate with coriander leaves and
- Shrimp Paste - Cumin and caramelized shallots.
- Galangal Coriander Seeds
- Cumin Seeds
- Coriander Seeds
- Big Red Dried Chilies
Cooking Tips!!!

Frequently Asked Questions

Question: Why does steak need need rest before served?

Answer: Steak needs rest after being seared on hot pan because the meat
will lose less juice and the taste of it will be tastier.

Question: What are the purpose of white and brown stock?

Answer: White Stock is used as the base for veloute sauce and the color
of the food which helps to intensify the flavour. For brown stock, it is
used to darken the color of the sauce. Its uniqueness is the fragrance
from roasted bones.

Question: How to make any kind of curry paste stay longer in fridge?

Answer: After the curry paste is pounded, to make it stay longer, pouring
it down into saucepan and stirring with some oil at low heat help for the
preservation. It could stay up for 2 weeks.

Question: Why salt is very important that mostly is being put into every
recipe?

Answer: Salt is needed because the food could last longer and prevent
the growth of bacteria. It does help to bring out the natural flavour at
most. Moreover, during during the paste, salt helps to breakdown fast.
Reference:

- Burgess, P. (2019). Why is Salt So Important in Cooking? Salt

Sense. Retrieved from
https://www.saltsense.co.uk/salt-important-cooking/
- How and why we 'rest' meat after cooking | Lamb and Beef.
(2019). Retrieved from
https://www.lambandbeef.com/tip/how-and-why-we-rest-meat-afte
r-cooking
- The Role of Salt in Cooking - The Salt Association. (2019).
Retrieved from
https://www.saltassociation.co.uk/education/salt-health/role-salt-c
ooking/
- Types of Stock and their uses. (2019). Retrieved from
http://supercooking.net/english/eng-soup/stock-based/stock-type/