Le Cordon Bleu-Sookmyung brings taste of Thai to Korea

By Korea Herald
  • Published : Jul 7, 2016 - 15:27
  • Updated : Jul 7, 2016 - 15:27

With the popularity of Thai food on the rise, Le Cordon Bleu-Sookmyung Academy is hosting “Thai Cuisine Week” from July 11 to 16 to promote authentic Thai gastronomy in Korea.

The week-long lecture series will educate and provide participants with opportunities to prepare and try Thai recipes. From globally recognized dishes, such as pad Thai (stir-fried rice noodles), som tam (green papaya salad) and tom yum goong (hot and sour soup with shrimp), to the intricacies of fruit carving and arrangement, participants will get an in-depth look into Thai cuisine. There will also be a workshop on meals prepared for the Thai royal family. All events will be conducted in English, with Korean interpretation provided. 

Visiting chefs Supapit Opatvisan (left) and Wilairat Kornnoppaklao (Le Cordon Bleu-Sookmyung Academy)

Guest chefs Wilairat Kornnoppaklao and Supapit Opatvisan from Le Cordon Bleu’s Bangkok campus will be leading the cooking classes held during the week. Kornnoppaklao and Opatvisan have traveled and cooked worldwide, representing Thai cuisine.

Thai Ambassador to Korea Sarun Charoensuwan is expected to attend the opening ceremony of the event to welcome the visiting chefs and participants.

Founded in 2002, Le Cordon Bleu-Sookmyung Academy offers programs in traditional and modern French culinary techniques, including bread making, and pastry and confectionery craft. The Seoul campus plans to host more culinary collaborations with Le Cordon Bleu’s branches in Spain, Japan, China and other countries.

To find out more or to register for Thai Cuisine Week, visit or call (02)719-6961~2.

By Kim Yu-young (