Master Chef Classes in Washington, DC

A bowl of Pad Thai with shrimp, chicken, vegetables, chopped nuts, cilantro, and lime wedges on a white surface.

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 commonplace ingredients from a local supermarket. It is a particularly wonderful way to cook for busy people, since putting together a classic Thai dish is very quick and does not call for costly ingredients.

You will learn how to make classic Pad Thai (with shrimp or chicken), Thai curry (red or green - your choice!), easy and satisfying glass noodle soup gaeng jued, eggplant dish with nam prik sauce, and of course sticky mango rice dessert!

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

Upcoming classes:

  • Sunday December 20, 11 am. Register here.

Current offerings do not fit your schedule? Contact us here and let us know!

SEE SCHEDULE of all classes
A bowl of Thai glass noodle soup with cubes of tofu, greens, chopped garlic, and herbs on top, served in a decorative blue and white bowl on a textured surface.
A pot of shrimp and vegetable curry simmering with yellowish-orange sauce, zucchini, tomatoes, and herbs, with a black spatula resting inside.
A bowl of salad containing cherry tomatoes, eggplant pieces, cilantro, mixed greens, chopped herbs, and sunflower seeds.
A bowl of Thai sticky mango rice dessert topped with black sesame seeds, in a blue bowl with a white coconut milk sauce.

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

© 2026 FoodFirst LLC