Transforming Local Ingredients into Sustainable Thai Cuisine with a Challenge from Thailand's First Female Two-Michelin-Starred Chef

Second-year students to create dishes using ingredients that highlight the unique flavors of Thai cuisine in creative ways.

Wed, 14 May 2025 | 3664 views

Transforming Local Ingredients into Sustainable Thai Cuisine with a Challenge from Thailand's First Female Two-Michelin-Starred Chef

Students from the Culinary Art and Design International (CDI) program were assigned to design a sustainable Thai food menu that embodies the concept of Baan Tepa Culinary Space, a contemporary Thai restaurant awarded two Michelin stars and a MICHELIN Green Star.

The Culinary Art and Design International (CDI) program under school of Humanities and Tourism Management, in collaboration with Baan Tepa Culinary Space, organized a project to enhance students' creative skills and potential in Thai cuisine design and preparation. The challenge involved developing a sustainable Thai food menu that reflects the philosophy of Baan Tepa Culinary Space.

This project was part of the CDI253 The Art of Thai Cuisine course, where second-year students had to design and prepare Thai food using local ingredients while creatively highlighting authentic Thai flavors in line with Baan Tepa's concept, which emphasizes creativity, safety awareness, sustainability, and local consciousness.

The event was honored by the presence of Chef Tam Chudaree Thepakam, recipient of Asia's Best Female Chef 2025 and MICHELIN Young Chef Award 2024, and the first Thai female chef to earn two Michelin stars. She evaluated the students' work and tasted their food at BU Restaurant, 1st floor, Building A4, Bangkok University.

During the event, Chef Tam presented awards to the winning team and certificates to all participating students to recognize and encourage their creativity.

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