- They allowed you to choose from up to three dishes in each of the five categories being made. This meant that Wife and I could learn 10 dishes altogether
- The methodology had you watch the instructor first and then go cook the dish. This meant we wouldn't be on our feet for an extended period as it appeared in other classes
- There was a break between the 2nd and the 3rd dish to go to the market. Most others went to the market first. Comments on other schools said that they felt it was hard to eat all the food. The breaks provided by this schedule meant the food would be spread out.
Let's move on to the cooking school experience.
Our instructor and owner along with his Wife
The demonstration area featured an angled mirror so you could see exactly what he was doing
We had one other couple with us, a young couple from Germany.
Checking out the frying of spring rolls.
Wife at the frying station
Presenting your Iron Chefs!
No, I mean Presenting your Elder Chefs!
With fried and fresh spring rolls
(Taking reservations now)
On to the making of soup!
Wife's Chicken Coconut Soup
My Tom Yum Kung
The cheater pack for making Thai curry paste at the market
(We don't cheat like that. We buy prepared curry paste from our Asian market)
One thing both Wife and I were amazed at was how quickly one could make all these dishes. I can see one thing I've been doing wrong with my Asian cooking is cooking things too long.
Some of the ingredients for my Penang Curry with Pork and Pad Thai
Learning the art of plate decoration
Wife the Student
My Penang Curry with Pork
Wife's Green Curry with Chicken
Don't forget to make your reservation now for Elder Chef Asian Dinner!
Lunch is served
Chicken Stir Fried with Cashews plus Green Curry with Chicken
Penang Curry with Pork and Pad Thai
Let's get on to some real action
The making of Dessert!
Here's how we mix up and set up our Banana Rice Cake
And into the steamer
And now on to Sticky Rice with Mango
Finished Sticky Rice with Mango
Dessert is served