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MAGAZINE
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 Raf es 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 So tel 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 nd 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
PUBLISHED BY Chef Media
PUBLISHER
Peter Marshall peter@chefmedia.co.uk Tel: 0044 0207 0971396
EDITOR
Nan Tohchoodee nan@chefmedia.co.uk
GENERAL MANAGER
Matthew Telling matthew@chefmedia.co.uk
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.