the faculty of hospitality and tourism management will hold the third session of “chef series” -- culinary demonstration workshop by master of thai cuisine chef paisarn, chef jib and chef num on april 13th, 2023. chef paisarn, chef jib and chef num will be invited to share successful experiences and showcase culinary skills.
time: april 13th, 2023 (thursday) 15:30-17:30
venue: o203
organizers: faculty of hospitality and tourism management, macau university of science and technology
wynn food & beverage academy
sponsor: macau foundation
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guest speaker: chef paisarn, chef jib and chef num
the restaurant kaen casual fine dining is a collaboration of chef paisarn and chef jib. each of them has gained more than 20 years of experience in the food industry. both have worked for several five-star hotel brands both within thailand and abroad. kaen has offered the contemporary isan food, northeastern style thai food, with much creativity and healthy twist.
chef paisarn has participated in special projects such as giving lectures as guest speakers in universities and academy, raw food cuisine training with denis korotovskikh, raw food expert, selected by british airways to create wellness cuisine dishes for first and business class passengers and alongside by celebrated chefs.
chef jib has been working in the hospitality industry, collaborating with various culinary teams to develop, prepare, and serve consistency and exquisite cuisine to local and international clientele. in the last 10 years, she has openly accepted the challenge of cooking health-promoting luxury cuisine, creatively modifying world-renowned thai and international dishes to fit with the theme of healthy while maintaining authenticity of flavor.
chef num was executive chef & owner of samuay & sons and chef director of mahnoi foodlab. chef num has been cooking thai-isan cuisine with all local seasonal ingredients. his goal is to preserve and represent local food culture wisdom from the region in order to elevate isan cuisine to be seen globally. chef num has strong relationship with farmers, dedicate himself to learning, teaching and sharing knowledge to develop quality of ian ingredients.
should you have any questions, please feel free to contact the faculty office (telephone number: 8897-2381 or 8897-2382, email: ).
