Culinary News from The Culinary Institute of America

New CIA Documentary Explores the Food of Thailand

Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and Toasted Coconut.
Young Jackfruit Relish
Stir-fried Beef with Chili, Holy Basil, and Cumin Leaves.

Napa, CA – The Culinary Institute of America presents the latest segment of its World Culinary Arts Video Series focusing on the cuisines of Thailand, now streaming online. During this tasty trip, the CIA reveals the classic dishes of this Asian region that delight diners around the world. “Savoring the Best of World Flavors: Thailand” is the 13th installment in the series. The documentary explores the kitchens, night markets, and restaurants of Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.

The program’s expert guide to Thailand is award-winning chef and cookbook author Ian Kittichai, one of the country’s best-known celebrity chefs. Chef Kittichai takes viewers through this land of culinary brilliance, showing diners that Thai food is so much more than just Pad Thai.

The documentary includes recipe demonstrations by Chef Kittichai at his Bangkok restaurant Issaya Siamese Club, a trip to Thailand’s Nonthaburi Market with Chef McDang, and interviews with the innovative chefs at Bo.lan and nahm. It also features an exploration of Thailand’s unique northern flavors and dishes at the Four Seasons Chiang Mai’s Rim Tai Kitchen.

“As always, it was a pleasure to work with The Culinary Institute of America. I am really happy that this documentary highlights a variety of Thai cuisines, regions, markets, restaurants, and chefs,” said Chef Kittichai. “It’s great that we were able to show more than just central Thai cuisine, which tends to be what Americans are exposed to. It was quite special to film in Chiang Mai in such beautiful surroundings with local Northern Thai chefs and also to be able to highlight some Southern Thai dishes in the program.”

Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Launched in 2004, this digital media initiative is an outgrowth of the family of world flavor programs from the CIA, including the college’s flagship Worlds of Flavors International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions.

The World Culinary Arts program is made possible by the generous support of Unilever Food Solutions.

Photo Captions and Hi-Res Images:

Photo 1: The chefs at Four Seasons Chiang Mai’s Rim Tai Kitchen prepare Chiang Mai’s most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped with crispy fried noodles for a deliciously flavored and textured dish. (Photo Credit: John Barkley/CIA)
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Photo 2: Chef Ian Kittichai demonstrates how to make Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and Toasted Coconut at his restaurant, Issaya Siamese Club in Bangkok. (Photo Credit: John Barkley/CIA)
View hi-res image >

Photo 3: Chefs Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones of Bo.lan restaurant, named in San Pellegrino’s Asia’s 50 Best Restaurants list in 2017, show us how to make Young Jackfruit Relish. (Photo Credit: John Barkley/CIA)
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Photo 4: Chef Prin Polsuk at nahm Restaurant at Como Metropolitan Bangkok, named the number one restaurant in Asia in the San Pellegrino Asia’s 50 Best Restaurants Awards, demonstrates Stir-fried Beef with Chili, Holy Basil, and Cumin Leaves. (Photo Credit: John Barkley/CIA)
View hi-res image >

Media Contact:

Claudia Ramer
Digital Media Manager

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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