The Gourmet Night at the Four Seasons Resort Mae Rim’s
cooking school was a long awaited culinary event. It was a “happening”
where gastronomic delights were prepared by seven international chefs plus
the resident chefs of the hotel.
did a great job – Four Season’s General Manager Andrew Harrison got
carried away by his own Chef Claudio Rossi (2nd
left) and some of the visiting Chefs.
It was a rare opportunity to rub shoulders with some of
the world’s top chefs and food stylists, and the crowd, at least twice as
large as last year, proved that Chiang Mai truly appreciates these kind of
relations were maintained between German Hon. Consul Hagen Dirksen and his
wife Wanphen, US Consul General Beatrice Camp, John Spykerman, US vice
consul, and his wife Jami.
Michael Ginor, celebrated American chef of Hudson Valley
Foie Gras, New York, who is hailed as one of the founders of the World
Gourmet Week from the Four Seasons, thinks that Chiang Mai has changed
during the last couple of years and has become a more chic city, with high
quality boutique hotels. Michael, who started as F&B Consultant for
Mandarin Oriental Bangkok, calls Chiang Mai a trendy city to which he always
chef Enrique Luis Blondet Montero from the La Rosa Nautica in Lima Peru felt
very much at ease among local beauties Joon “Patinya Srisuk”, Madame Dhu
of ‘Chez Gibus’ and Mary from California.
Another ‘star’ was Chef Cyrus Todiwala returning to
Thailand after 19 years, and who likewise had his first experience with Thai
cuisine at The Oriental cooking school in Bangkok many years ago, but said
that he will not wait 19 years this time. He introduced light Indian cuisine
from Caf้ Spice Namaste London, and local connoisseurs were interested
to listen to his colorful explanations of ‘his’ Indian cuisine.
owner Rooj Changtrakul was seduced by the creations of Margarita Mantzke
from the L’Auberge Carmel in California.
Another challenge and highlight was the Californian
cooking couple Margarita and Walter Manzke from the L’Auberge Carmel.
Margarita, born in the Philippines and one of the few female gourmet chefs,
showed everybody how a ‘real Rocky Road Cr่me Br๛l้e’
is done - get out your blow torch (or cigar lighter) and scorch it.
Indian touch was added by chef Cyrus Todiwala from the Caf้ Spice
Namaste Restaurant in London, who was offering one plain serving, and a
second one with spicy sauces.
Laurent Tourondel, a less voluble chef, told everybody
how a ‘real’ piece of lamb and steak has to taste, and charming South
American, Enrique Luis Blondet Montero, the gastronomic director of La Rosa
Nautica in Lima, Peru, has already started to think seriously about spending
a couple of years in Thailand and may be opening up a Peruvian style
restaurant somewhere in the kingdom. He certainly enjoyed the attention of
the ladies and his French-South American charm was highly appreciated.
The Four Seasons’ Cooking School was filled to capacity, and the entire
kitchen, management and service staff of the Four Seasons has to be thanked
for bringing such a world class event once again to Northern Thailand.
and Walter Mantzke from the L’Auberge Carmel in California preparing their
Rocky Road Cr่me Brulee’ with a blow torch.
connoisseur Juergen Funke in deep discussion with Cyrus Todiwala.
Season’s resident chef Claudio Rossi was on hand to personally slice
Spanish ham for Davidene and Lister Hannah, Prem International School,
adding flair and sophistication to the party.
Season’s resident PBI Tennis Coach Les, had a ball with Michael, Lianne
and her daughter Nathalie.
Sergio Canale and many more connoisseurs of fine dining were anxiously
waiting for more delicious treats.
Season’s Executive Chef Claudio Rossi was wholeheartedly supported by
Mohamad Jesr and Tom Sexton.
Seasons Chief Instructor Pitak Srichan took personal care of the female
visitors, here Pinkaew Fagel, Patinya Srisuk, Sales & Marketing Manager
Horeca, and Chompunut Israsena, Director of Marketing Four Seasons Resort.