Specially for this workshop, the Royal Thai Embassy had invited lecturers and chef from Wandee Culinary Art School and Wandee Culinary Technological College, a renowned culinary school accredited by the Ministry of Education of Thailand
DNA
RAWALPINDI: Miss Kamolwan Sriposil, Charge d’Affaires and Mr. Pornarong Buddhavadhana, First Secretary of Cultural Affairs from the Royal Thai Embassy in Islamabad organized a training and workshop titled “An Insight into Thai Hospitality” in collaboration with College of Tourism & Hotel Management (COTHM), Rawalpindi campus.
Specially for this workshop, the Royal Thai Embassy had invited lecturers and chef from Wandee Culinary Art School and Wandee Culinary Technological College, a renowned culinary school accredited by the Ministry of Education of Thailand.
The school has also been approved to be the “National Testing Center” in Thai cuisine chef qualification by the Ministry of Labor of Thailand. Mr. Pasit Sriyaphai, Deputy Director, Miss Chounchom Songkraopan, Chef and Miss Sukanya Saisuwan, media personnel graciously traveled from Thailand to impart their knowledge, expertise, skills and wonderful tips to more than a hundred COTHM’s students in the arts of Thai hospitality and Thai cooking.
Mr. Pasit began with an in-depth lecture on the principles and practices of Thai hospitality. He emphasized the cultural values that underpin Thai hospitality, such as respect, humility, attention to details and a genuine desire to make guests feel at home. These values are seamlessly woven into every aspect of Thai service, from the welcoming gestures to the meticulous preparation of food. He also demonstrated the service character for food and beverage students.
One of the highlights of the day was the culinary workshops, where the students had the opportunity to prepare traditional Thai dishes under the guidance of experienced chefs. The workshops included the preparation of two iconic Thai dishes: Golden Cup and Creamy Red Curry with Chicken.
The “Golden Cup” is a Thai Appetizer found in Thai heritage since King Rama V. During his trip to Penang, there was a gathering event with a wealthy person. There were various appetizers so called “peranakan top hat”. It was made into crispy cup in European hat shape with yam, shrimp, crab, cucumber, and corn mixed with sauce. Later on, people brought this cooking back to Thailand and cooked this dish widely by adding more ingredients. The second dish, “Creamy Red Curry with Chicken” has unique characteristic with condensed texture and salty sweet taste.
In addition to the culinary workshops, the Royal Thai Embassy also featured a display of delicate fruit and vegetable carvings, which is an integral part of Thai cuisine. This traditional art form involves transforming ordinary fruits and vegetables into intricate and beautiful sculptures. In addition, there was also a display of Thai products and ingredients. Many of these ingredients can be found in supermarkets all over Pakistan. From fragrant herbs and spices to specialty sauces and fresh produce, the display highlighted the quality and variety of ingredients that form the backbone of Thai cuisine. This showcase not only enriched the culinary experience, but also provided insights into the cultural and economic aspects of Thai cuisine.
In addition, the Royal Thai Embassy is pleased that COTHM and Wandee Culinary Art School are in talks for further academic collaborations. The event has also paved the way for future collaborations between the Royal Thai Embassy and COTHM. Plans are already underway for similar workshops and training programs that will continue to explore the rich cultural heritage of Thailand and its contributions to the global tourism and hospitality industry. Such initiatives are expected to further enhance the skills and knowledge of hospitality professionals in Pakistan, fostering a spirit of innovation and excellence.
The training and workshop on “An Insight into Thai Hospitality” at COTHM was a resounding success, offering a unique blend of education, cultural exchange, and culinary artistry. The event not only highlighted the timeless appeal of Thai hospitality but also underscored the importance of cross-cultural collaboration and people-to-people connection in the ever-evolving world of tourism and hospitality.
As participants departed with new skills, knowledge, and a deeper understanding of Thai culture, the event left an indelible mark on all who attended. It was a day of learning, sharing, and celebrating the universal language of hospitality-a fitting tribute to the spirit of cooperation between Thailand and Pakistan.
