I'm a rice farmer's daughter and worked on the farm for many years. In my late teens, my father became ill and I took over the running of the farm for a couple of years. I have enjoyed cooking since I was a child. I love nature and gardening and have been growing my own produce since I was a child. As a young adult I did several jobs in Bangkok and overseas, including in Australia, Malaysia and the UK. When I prepared food for parties, people often said I should open my own restaurant but I had no desire to do that.
Back in Bangkok, I took advantage of the government 'Thai kitchen to the world' scheme to promote Thai food internationally and I was able to undertake a Thai cooking course sponsored by the government. I then started working part-time in two different Thai cooking schools. I think it was then that I realised I really wanted to start my own Thai cooking school. I think I have always loved sharing my knowledge and skill in cooking but the course helped me to do that in a more formal way.
Meeting new people, sharing my knowledge with them and seeing them enjoy what they do with me.
What my customers want, any special needs (are they vegetarian/vegan, do they have any allergies etc) and using seasonal produce wherever possible.
Pretty much any dish which involves using fresh herbs from my garden.
I also teach fruit and vegetable carving, Thai flower arranging (lotus petal folding), kratong making at Loi Kratong and soap carving.
