Napa, CA 鈥 The Culinary Institute of
America presents the latest segment of
its World Culinary Arts Video Series focusing on the cuisines of Thailand, now . During this tasty trip, the CIA reveals the
classic dishes of this Asian region that delight diners around the world.
鈥淪avoring the Best of World Flavors: Thailand鈥 is the 13th installment in the series.
The documentary explores the kitchens, night markets, and restaurants of
Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients
and demonstrate culinary techniques in step-by-step detail.
The program鈥檚 expert guide to
Thailand is award-winning chef and cookbook author Ian Kittichai,
one of the country鈥檚 best-known celebrity chefs. Chef Kittichai takes viewers through this land of culinary brilliance, showing diners that
Thai food is so much more than just Pad Thai.
The documentary includes recipe
demonstrations by Chef Kittichai at his Bangkok
restaurant Issaya Siamese Club, a trip to Thailand鈥檚 Nonthaburi Market with Chef McDang,
and interviews with the innovative chefs at Bo.lan and nahm. It also features an exploration of
Thailand鈥檚 unique northern flavors and dishes at the Four Seasons Chiang Mai鈥檚
Rim Tai Kitchen.
鈥淎s always, it was a pleasure
to work with The Culinary Institute of America. I am really happy that this
documentary highlights a variety of Thai cuisines, regions, markets,
restaurants, and chefs,鈥 said Chef Kittichai. 鈥淚t鈥檚
great that we were able to show more than just central Thai cuisine, which
tends to be what Americans are exposed to. It was quite special to film in
Chiang Mai in such beautiful surroundings with local Northern Thai chefs and
also to be able to highlight some Southern Thai dishes in the program.鈥
Winner of two James Beard
Awards, the CIA鈥檚 World Culinary Arts program explores the best in food and cooking around the world. The documentary
series focuses on a given country or region and examines its flavors, iconic
recipes, produce, specialty ingredients, markets, street food, and most celebrated
restaurants. Launched in 2004, this digital media initiative is an outgrowth of
the family of world flavor programs from the CIA, including the college鈥檚
flagship . From China, Mexico City, and
Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can .
The World Culinary Arts program is made possible by the generous
support of .
Photo Captions and Hi-Res
Images:
Photo 1: The chefs at Four Seasons Chiang Mai鈥檚 Rim Tai Kitchen
prepare Chiang Mai鈥檚 most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped
with crispy fried noodles for a deliciously flavored and textured dish. (Photo Credit: John Barkley/CIA)
Photo 2: Chef Ian Kittichai demonstrates
how to make Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and
Toasted Coconut at his restaurant, Issaya Siamese
Club in Bangkok. (Photo Credit: John
Barkley/CIA)
Photo 3: Chefs Duangporn 鈥楤o鈥 Songvisava and Dylan 鈥楲an鈥 Jones
of Bo.lan restaurant, named in San Pellegrino鈥檚
Asia鈥檚 50 Best Restaurants list in 2017, show us how to make Young Jackfruit
Relish. (Photo Credit: John Barkley/CIA)
Photo 4: Chef Prin Polsuk at nahm Restaurant at Como Metropolitan Bangkok,
named the number one restaurant in Asia in the San Pellegrino Asia鈥檚 50 Best
Restaurants Awards, demonstrates Stir-fried Beef with Chili, Holy Basil, and
Cumin Leaves. (Photo Credit: John
Barkley/CIA)
Media Contact:
Claudia Ramer
Digital Media Manager
707-967-2509
Claudia.Ramer@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary
college. Dedicated to developing leaders in foodservice and hospitality, the
independent, not-for-profit CIA offers bachelor鈥檚 degrees in management,
culinary arts, culinary science, and applied food studies, and associate
degrees in either culinary arts or baking and pastry arts. The college also
offers executive education through its Food Business School along with
certificate programs and courses for professionals and enthusiasts. Its
conferences, leadership initiatives, and consulting services have made the CIA
the think tank of the food industry and its worldwide network of nearly 50,000
alumni includes innovators in every area of the food business. The CIA has
locations in New York, California, Texas, and Singapore.
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