Chiang Mai cook life...

One of the most exciting parts about being a cook is that you are always learning new flavors and techniques. And there is no better way to celebrate this except to cook with native cooks. It turns out that there are many options in Chiang Mai. 

I signed up for an all day Thai cooking class at a farm just north of the city square. We began the day walking through the market, identifying all of the produce and different types of rice and noodles. Strolling through the aisles of fresh vegetables and aromatics brought me to a world of tradition and love. Every single vendor was smiling from ear to ear with squinted eyes and a pep in their step. We were walking through the agricultural spread of Chiang Mai. 

Once we arrived to the farm, our chef interactive brought us around Ye lay of the land. There was a pavilion that housed the kitchen next to a small pond with scattered hammocks. In the field behind the pavilion, rice stretched skyward in the small paddy. Passion fruit was growing around chili peppers and spicy basil. It was such an intimate farm yet everything seemed to grow with ease and beauty. 

As the class moved into the kitchen, we had the choice to of 7 different dishes: sprain rolls, curry, soups, salads and noodles. Everything that was on our menu had its own identity and procedure. The flavors may be similar but each dish had a distinct difference. Tom Yum is sour and spicy while the clear pork was salty and fresh. Even the noodles were all different with its added garnishes. It was really something else to learn such a delicate and unique style of cooking.