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The Best of Regional Thai Cuisine Hardcover – October 31, 2001
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About the Author
As the youngest child in a Bangkok family, Chat Mingkwan was often left behind to help his aunt prepare the family dinner while his older brothers and sisters ran off to play. At first, he disliked the task of cooking, but soon he learned to enjoy his new knowledge and skills, including discovering the sweet revenge of spiking and spicing his siblings' meals.
Mingkwan came to the United States and completed a degree in design from California State University. He worked for several years in the hospitality design business, specializing in kitchen and restaurant design. Later Mingkwan followed his passion to become a chef and apprentice, this time of South Asian cuisine, and mastered the skills of Thai cooking. Mingkwan worked for several years as a chef at a restaurant specializing in Southeast Asian cooking in San Francisco.
Currently, Chat Mingkwan is doing what he enjoys most: teaching cooking classes, catering, traveling, writing, and promoting his new business. He resides in the San Francisco area.
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Top Customer Reviews
The author also teaches hands-on Thai cooking classes in the Bay area for a very reasonable price...