Chef Magazine for Thailand December/January | Page 35

Ballotine
Chicken breast/ quinoa/
baby Swiss chard/ dried
apricots/ pickled beet root
Culineur leaves traditional teaching methods behind, instead
offering much more exciting and effective ways to learn. For-
get the idea of teachers standing in front of a PowerPoint pres-
entation and lecturing for hours on end. At Culineur, things are
done completely differently.
some of the best culinary equipment on the market. There’s
also a cafeteria, bar, bakery and two on-site restaurants,
all of which are all used to give students practical, hands-
on experience. Once they’ve learned the ropes, they’ll take
over and run these facilities by themselves while instructors
monitor them and provide feedback.
Culineur’s philosophy is that it’s a student-centred
institution. This means that rather than teaching,
instructors are facilitating, and everything is structured
to let students take things into their own hands. Lead
by Managing Director Antony Osborne, Culineur is
completely different to any other cooking school in the
world today. “This is what the market wants”, he says.
Located on the 5th floor of Bangkok’s Emporium shopping
mall, Culineur spans a huge 2,000 square meters over
two floors. The school has been open since October 1st,
but the first wave of diploma students will be welcomed in
the upcoming academic year. · Chef
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