Bangkok--31 May--GHC Asia
The Blue Elephant is introducing a new cooking class curriculum to focus on ancient recipes of Thailand at the Blue Elephant Cooking School & Restaurant on Sathorn Road in Bangkok from June 2012 onwards.
Adding to its already reputable Thai cooking classes, the new course will enable both amateur and professional cooks to learn how to make 10 of the country’s long forgotten dishes such as Ma Auan, Kaeng Mumbai, and Lon Taujiew Poo, which were readily available in the past.
“As the ambassador of authentic Thai cuisine, the Blue Elephant takes pride in showcasing the dishes that were typically popular here years ago. In doing so, we would like to transfer that knowledge and pride to future generations and to foreigners who have a keen interest in the dishes of our forefathers”, revealed Nooror Somany Steppe, founder and Master Chef of the highly successful Blue Elephant International, which now has a total of 11 branches around the world.
The cost of the one-day Ancient Dishes of Thailand cooking class is Baht 17,655 net per person, and is conveniently offered upon request from Monday — Sunday. Those interested should contact the Blue Elephant Cooking School & Restaurant Bangkok at Tel: 0-2673-9353 — 8 or e-mail:
[email protected] for further information and reservation.
For further information, please contact GHC Asia Ltd: Chutinun Guna-Tilaka Tel: +66 (0) 2357 1183 E-mail:
[email protected]
About Blue Elephant Group
The Blue Elephant, which was founded in 1980 by Nooror Somany Steppe and her husband Karl Steppe with support from Thai partners, is highly regarded by Thai and international food connoisseurs. Since then, Chef Nooror, through the Blue Elephant group, has played a significant role in popularizing Thai food and culture around the world. The Group now has 10 restaurants located in the world’s major cities. Apart from Bangkok and Phuket, where the restaurant also has cooking schools, the Blue Elephant can be found in London, Paris, Brussels, Copenhagen, Lyon, Dubai, Malta, and Jakarta. The Group also produces and exports Thai sauces, curry pastes and powder to over 20 countries around the world. Chef Nooror’s passion for Thai cooking was inspired by her Thai mother, who taught her the culinary art along with her secret recipes at an early age, enabling her to uniquely combine Thai and local ingredients in the countries where the Blue Elephant restaurants are located. Apart from her mother, Chef Nooror’s culinary skills were also enhanced through her food guru, Ajarn Sisamon Kongphan.Raw ingredients and fresh produce from the Royal Project are used whenever possible in all Blue Elephant dishes.