Chef Magazine for Thailand December/January | 页面 3

MAGAZINE
PUBLISHED BY
Chef Media
PUBLISHER
Peter Marshall
[e-mail]
Tel: [phone]
EDITOR
Nan Tohchoodee
[e-mail]
GENERAL MANAGER
Matthew Telling
[e-mail]
WRITERS
Nan Tohchoodee
Andy Lynes
Josh Simms
Jean Smullen
Emma Thomas
DESIGNER
Kristina Shcherba
Copyright
Chef Media United Kingdom
Website
www.chefthailandmagazine.com
Chef Magazine is published in
Thailand for the professional Chef.
Published 6 times a year and
available in both electronic and
printed format. Please contact
www.chefthailandmagazine.com for
further details.
Welcome
to the THIRD
issue!
Before we get into the guts of this issue, as chefs we are always moaning about the
lack of talent available as more and more hotels and high end restaurants open, not
just in Bangkok and Thailand but also around the world. Quite often I host or meet
chefs from other international destinations here on recruitment missions to pick up
talent, and by and large they are very eager to recruit Thais into their kitchens. Anyone
who says Thais are lazy and don’t want to learn, well ’I'll buy you a beer and give you
a tissue in sympathy. There are more and more chef schools opening in Bangkok and
Culineur with Antony Osborne, ex Raffles Hotel Singapore, at the helm, you just know
the training and curriculum is going to be top notch. It’s a student centric set up that
lets the students drive their education, a reversal on traditional teaching styles.
So Sofitel with its many food and beverage outlets has joined the team as a media
partner. A hotel that is more and more becoming a “player” in the F&B scene in
Bangkok, we are thrilled to introduce them to you and highlight their impressive
offerings.
Speaking of Thai talent, Champ Phanichkul owner and Executive Chef of Patisserie
Rosie is a shining light, trend setter and visionary of the future. Successful chefs find
their own way in their career and make their own direction forward. Champ is a great
example of this, self-taught, career direction changes and determination to success at
what he loves doing.
The Michelin Guide has been released with some new one star chefs as well as the
latest two star, or is that one star each, or just shining stars. Which, either way you
look at it, the Sühring Brothers are going from strength to strength and really doubling
down, pardon the pun, on their reputation in the Bangkok market. Get to know them a
bit better and their fascinating story towards success.
Iconic, hero, master, legend, culinary god, teacher, mentor, walks on water…….
errrrr…..have I missed anything, Thomas Keller. I remember buying his French Laundry
book when I was young and being totally inspired by him, still am. Timeless, classic,
fashionable, trendsetter – how often do you hear those words together to describe an
individual. Nothing else to say.
There is a lot going on in Bangkok, restaurants and chefs with new concepts and the
continued emergence of local sustainable Thai ingredients. More and more local
culinary stars are coming to the forefront which only breeds excitement. Michelin has
launched its second edition which has again stirred a hornet’s nest, everyone has an
opinion but who’s opinion is right? Exciting times ahead in the New Year!!!
Culinary Regards, Antony Scholtmeyer