Gin Yut Yut! A Day at Thai Cooking School

Last week, we (on-site interns Katherine and Jamie) had the pleasure of attending a day-long Thai cooking class with The Chiang Mai Thai Farm Cooking School. For just 1000 B per person (roughly $30), we were picked up from just outside the ATMA SEVA office, taken to a market outside of the city to learn about the different ingredients we’d be using, and then shuttled over to a quaint farm well outside of the hustle and bustle of downtown Chiang Mai.

The course was run by a very friendly, lively Thai woman named Pern (the r is mostly silent). She gave us a tour around the farm, showing us different fruit trees and herbs and letting us taste many of them. After our tour, the real fun began: making the food! Our adventures in cooking included five courses, with each consisting of three different options. Course #1 was a choice between green, red, or yellow curry. Given that their were three of us (one of Jamie’s friends from Canada came to visit for the weekend), we did our best to “divide and conquer,” each making a different option for each course. We learned to cook many Thai classics, like Tom Yum (the traditional hot and sour soup), chicken with basil, and everyone’s favorite, pad Thai!

The facilities were exceptionally clean, comfortable (well, as comfortable as you can be in 95 degree weather with fans… but the fans did help keep the air moving!) and spacious. Each student had his or her own cooking station. I’d have to say that the highlight of the day was when we got to enjoy the fruits of our labor… eating!

Our advice to anyone who opts for the Thai Farm Cooking School? Don’t forget they offer doggie bags to take your divine creations home- take advantage of these rather than stuffing yourself! We brought about half of the food we made back with us and had it later that evening for dinner. If you have any questions about our Thai cooking class experience, please leave us a comment below! Try not to get too hungry looking through our pictures 🙂

Katherine Devine and Jamie Shannon