Master Chef Classes

A bowl of salad containing cherry tomatoes, eggplant pieces, cilantro, mixed greens, chopped herbs, and sunflower seeds.

Thai Beyond Pad Thai

Thai cuisine delights both palate and eye in its bright flavors, contrasting textures, and rainbow colors. Thai dishes layer heat, sourness, sweetness, and saltiness, with a deep overlay of aromatics. Can we replicate it at home? The class teaches principles of Thai cooking that can be used with the most commonplace ingredients from a local supermarket. It is a particularly wonderful way to cook for busy people, since putting together a classic Thai curry or Thai salad is very quick and does not call for costly ingredients.

The class is hands-on and limited to 4 people.

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A pot of shrimp and vegetable curry simmering with yellowish-orange sauce, zucchini, tomatoes, and herbs, with a black spatula resting inside.
A blue bowl contains a serving of sticky rice topped with black sesame seeds and surrounded by four slices of ripe mango in a coconut milk sauce, on a patterned tablecloth with logs in the background.

All photos are by FoodFirst Culinary School of the food cooked on premises