CDI X The Bangkok Club: Where Culinary Talent Meets Creativity
The Culinary Arts and Design (CDI) x The Bangkok Club collaboration was all about pushing culinary boundaries.Third-year students in the CDI323 Western Cuisine course were tasked with creating a unique Vegetarian Western Set Menu

Thu, 20 Mar 2025  |  4623 views
CDI X The Bangkok Club: Where Culinary Talent Meets Creativity

 

The Culinary Arts and Design (CDI) x The Bangkok Club collaboration was all about pushing culinary boundaries.Third-year students in the CDI323 Western Cuisine course were tasked with creating a unique Vegetarian Western Set Menu, tailored to the tastes of The Bangkok Club's vegetarian members. The challenge? To design a complete meal-appetizer, soup, main course, and dessert-that would impress even the most discerning palates.

 

 

The students’ hard work was put to the test as they presented their menus to an esteemed panel from The Bangkok Club, including: Khun Siriya Celia Sophonpanich (President) Khun Chutima Wattanachang (General Manager) Khun Preecha Su-Phacharoen (Food & Beverage Director) and Khun Karnravee Sa-nguansuk (Human Resources Director)

 

 

After a full day of tasting and evaluating, the winning teams took home prizes, and all students received certificates for their dedication and creativity. A huge round of applause for these future chefs who’ve shown just how far passion and creativity can take them in the culinary world.

 

 


Featured Stories
English of Department, School of Hospitality and Tourism, organized "English Major DNA Day 2025" to cultivate the identity and essential characteristics of English major students through Experiential Learning processes connected to the real professional world, building both skills and inspiration for new generation students to become quality graduates in the future.
English Major DNA Day 2025: Cultivating English Major Identity toward Quality Graduates of the New Era

Building both skills and inspiration to become quality graduates in the future
Congratulations to Chef Mond - Suwijak Kunghae, alumnus of the School of Humanities and Tourism Management, on receiving the MICHELIN Young Chef Award 2026, Presented by Blancpain, from Royd restaurant. He has made a name for himself with authentic, bold-flavored Southern Thai cuisine, elevated with modern techniques while supporting local communities. Royd restaurant itself has also been selected as MICHELIN Selected in the MICHELIN Guide 2026.
School of Humanities and Tourism Management Alumni Receives MICHELIN Young Chef Award 2026

Made a name for himself with authentic, bold-flavored Southern Thai cuisine, elevated with modern techniques while supporting local communities
Airline Business Management Department (BU AIR), School of Humanities and Tourism Management, organized the activity "The Sustainable Climb: Crafting Aviation's Future with POLC" as part of the Airline Business Management and Organizations course. The initiative aims to strengthen strategic thinking skills and understanding of aviation organizational management based on sustainability concepts, utilizing the POLC Framework—a critical tool for guiding international-level organizations that aligns with sustainable development goals emphasizing responsibility toward passengers, organizations, and society.
BU AIR x Thai Airways Enhances Sustainable Aviation Business Management Skills through the POLC Framework

Strengthen strategic thinking skills and understanding of aviation organizational management based on sustainability concepts