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Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.

Yes

Yes Chef! PUBLISHED BY Chef Media PUBLISHER Peter Marshall peter@chefmedia.co.uk Tel: 0044 0207 0971396 EDITORIAL BOARD: Culinary Regards, Antony Scholtmeyer Greetings from “The Land of Smiles”. Talk to the Chef unveils a local star with a strong pedigree. “Saawaan” opened in early 2018 and I was lucky enough to try it early on. Within its first year it won a Michelin Star. Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. By using a traditional approach and incorporating her life experiences she has created a unique dining experience. From left to right Antony Scholtmeyer Pierre Andre Haus Pisit Jinopong Arnaud Dunand Sauthier Laurent Ganguillet Thitid Tassanakajohn Greg Meadows WRITERS Kelly Harvey Matt Lucas Bruce Scott Jeffrey Benson Namai Bishop DESIGNER Chef Media Copyright Chef Media United Kingdom Website www.chef-magazine.com Chef Magazine is published for professional Chefs in Thailand. Published 6 times a year and available in both electronic and printed format. Yes Chef! Thailand The Magazine for the Professional Chef Talk to The Chef Heaven on a Plate Sujira ‘Aom’ Pongmorn Jay Fai The Queen of Curbside Cuisine This months cover is Chef Sujira ‘Aom’ Pongmorn The interview is on page 10 Talking about street food. There is no question that Bangkok and Thailand has the best in the world. When the first Michelin guide was released I was sure that one vendor would receive a star and I had my money on Jay Fai. However, there is so much more variety and in many different locations. Value for money is amazing and if you go to the right locations you can have a feast on your table. There is no doubt that Thai cuisine is one of the best. You will really see and taste the freshness and vitality on your fork and spoon. Have you ever heard of Afro-Japanese or Afrasian…….. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff along with Ashley Moss the stage for him to build a budding gastronomic empire. He and his team are creating a very interesting and different way of using local produce paired with Asian and Japanese ingredients. This concept is not just in the food but also utensils and elements of the restaurant design. Also there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine. Its great reading that offers plenty of perspective into the diversity of our industry. Culinary Regards, Antony Scholtmeyer https://www.facebook.com/chefmedia.co.uk/?ref=bookmarks https://twitter.com/chefmag https://www.linkedin.com/feed/ 7

Yes Chef! Thailand

Chef Thailand Magazine Published in English and Thai languages