TFN ACCESS EP1 – Suan Dusit Intl Culinary School’s renowned Thai Chef Chachaya Raktakanishta

TFN ACCESS EP1 – Suan Dusit Intl Culinary School’s renowned Thai Chef Chachaya Raktakanishta


Welcome to TFN Access. In this episode
we’re happy to bring to you a special presentation by renowned Chef
Chachaya Raktakanishta, Director of the Suan Dusit International
Culinary School in Thailand. She introduced “A New Menu, Famous Dishes
from Thailand and The Art of Fine Dining” to a group of invited guests who
learned how to prepare and also got to sample these delicious modern
twists on traditional Thai classics. In food presentation, there’s a saying
in the West, “The eyes eat first” That is to say, the first thing you experience
with food is not with tongue or sense of taste, but with the eyes. So when
a dish is presented, a customer has already decided whether the food will be
good or not, simply by how it looks. First menu to demonstrate is Fried Steamed
Fishcake with Husked Rice Chef Rakta put a modern twist on this
Thai classic by forming the paste into balls and rolling them in husked
rice before cooking. And then she served them up in grand style atop a bed of
fried noodles with colorful garnishments. Sea Bass is the type of fish used. On the meat side, it’s cut in a square
diagram and then mixed with corn flour. After it’s deep fried, it will
form a beautiful shape. The twist on her next dish was all in the
presentation. By elaborately cutting the fish filets into the form of a flower
and serving them on an elaborately arranged plate, Chef Rakta updated this
traditional dish to a modern day art form. We are using Pineapples, Red Grapes,
Lychees, and Pea Eggplants, just like a traditional red curry with roasted duck.
But instead of using roasted duck, we fry the duck and cover it until
it’s cooked in the middle. For her final dish, Chef Raktakanishta
deconstructs the traditional curry by making the duck the highlight of the dish and
separating the primary ingredients on the plate. She proved that preparing
meat in a more Western tradition – removing it from the heat before its
cooked well-done – is equally delicious, while preserving all
the flavor and juices. We hope you’ve enjoyed this edition
of TFN Access where we provided you with the inside scoop on an exclusive
presentation from renowned Thai Chef Chachaya Raktakanishta, who
demonstrated the ease of giving traditional Thai
dishes a modern twist. We’d like to thank the Royal Thai
Consulate-General of Los Angeles and the Thai American Chamber
of Commerce of California for allowing us exclusive access
to this wonderful event. For more information about this show
and to view our other programs, please visit ThaiFoodNetworkTV.tv.

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