Thai food is known for balancing sweet, sour, salty, and spicy flavors in a single dish. The cuisine draws on fresh herbs such as lemongrass, galangal, and holy basil, along with chilies and coconut milk. These flavors make Thai cooking one of the most popular cuisines in the world.
Regional styles differ. The central region is known for curries such as red curry and massaman. The north is known for noodle dishes such as khao soi. The south is known for seafood and hotter dishes. Bangkok brings all of these together, with street vendors selling pad thai, tom yum goong, and mango sticky rice across the city.
Bangkok is also a real place to study cooking. Le Cordon Bleu Dusit is a culinary school in Bangkok run in partnership between Le Cordon Bleu and Dusit. It opened in 2007 and offers programs in French cuisine, pastry, bakery, and a Professional Thai Cuisine Programme. It sits in the center of Bangkok, a city many people visit just for the food.
Thai food culture has its own etiquette. Meals are usually shared, with dishes placed in the center of the table. Respect for the ingredients and for the people who grew them is part of the tradition. Visitors who learn a little about these customs get more out of the experience.
For those thinking of studying food, related guides include the culinary arts master program in Paris and the sustainable food systems master in Portland. A broader look at the industry is the hospitality management master in Honolulu.
Careers include work as a chef, food writer, or hospitality manager. Practical training and a real portfolio matter more than any single credential.
