Bacolod City, Philippines – The AMISTAD Center’s Kitchen Demonstration Hall was abuzz with culinary excitement last February 12, 13, and 14 as Chef Aoy Marungrueng, Head Chef and owner of Aoywaan Riverside Thai Cuisine and a Champion Iron Chef Thailand, led a series of captivating cooking demonstrations. The event, facilitated by the Young Chef’s Society under the School of Hospitality and Tourism Management (SHTM), offered students a unique opportunity to learn the art of authentic Thai cuisine.
The program commenced with an opening prayer followed by the Philippine and Thai national anthems. Sr. Flolyn S. Catungal, OSA, LCCB School President, warmly welcomed Chef Aoy, sharing a personal anecdote about their first meeting at Silay International Airport. Sr. Flolyn recounted her fascination with the sugarcane plantations they passed, noting the serendipitous connection to Chef Aoy’s name, which translates to sugarcane. She also reminisced about her dining experiences at Chef Aoy’s restaurant in Thailand, highlighting the diverse and delicious Thai delicacies she enjoyed. Sr. Flolyn encouraged the students to actively participate in the demonstrations by asking questions and assisting Chef Aoy.
Following the introduction, Chef Aoy greeted the audience with a warm “Sawadeeka!” and “Mabuhay!” She expressed her gratitude to Sr. Flolyn for the invitation and shared a brief history of Thai cuisine, emphasizing its origins in the 14th century and the country’s unique status as never having been colonized, yet often visited for its culinary delights. “Food tells your character. You are what you eat,” Chef Aoy emphasized.
Chef Aoy also highlighted the medicinal properties of several key ingredients, including Finger Root Ginger, which she brought from Thailand and explained its traditional use in combating illnesses, including a broth used against Covid-19. She also discussed the uses of Tamarind for beverages, Vitamin C-rich limes, and the benefits of coconut.
Before diving into the cooking, Chef Aoy engaged the students with a fun Thai dance, teaching them simple arm movements to traditional music. She stressed the importance of patience in mastering cooking and shared a personal philosophy: “If you cannot make your bed, you cannot be a good chef,” emphasizing the importance of discipline and attention to detail.
Chef Aoy, assisted by Chef JP Pascual and Chef Nestor De Asis, then proceeded to demonstrate the preparation of several classic Thai dishes: Som Tam (Thai papaya salad), Tom Kha Gai (Thai Coconut Chicken Soup), Sticky Rice, and Pad Thai. The students eagerly observed and learned the techniques and nuances of each dish.
The three-day event concluded with a photo opportunity, capturing the memorable experience for SHTM faculty, Chef Aoy Marungrueng, Sr. Flolyn Catungal, OSA, and the enthusiastic SHTM Culinary major students. The demonstrations provided a valuable learning experience, enriching the students’ culinary knowledge and appreciation for authentic Thai cuisine.
Photos by: Young Chef’s Society
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