En este asunto

In this issue we have had the pleasure of interviewing Chef Thaninthorn (Noom) Chantrawan from Chim by Siam Wisdom. and Chef Thomas Smith from So Sofitel. Both working at different ends of the Chef spectrum and its great to read the life stories of these very creative individuals
We also travel to Columbia with our international correspondent Namai Bishop and have an insight into the food culture of this amazing country with interviews and recipes from some of the country’s leading Chefs
A major part of this issue is dedicated to the Pastry Chef , a rising star in the kitchens of Thailand. Laurent Ganguillet talks about his many years spent in the Sukhothai kitchens, where he has spent his time perfecting his talents as a pastry Chef and he shares his views on how things have changed in the exciting world of being a Pastry Chef

With recipes cookbooks and ingredients featured I am sure you will enjoy reading the only magazine published in Thailand for the professional Chef

Chef Magazine Thailand Description:

Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand has the best in the world.
South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.