Thai cooking classes are among the most popular for a reason. Like many Westerners, I have been in the shoes of someone who had little tolerance for any hot and spicy food. When I came to the U.S. 15 years ago, I jealously observed those who could eat Thai (as well as Indian, Malaysian, Cambodian, Vietnamese, Chinese, Mexican, etc.) food and enjoy it. I liked the aromas – so complex and promising! But my palate felt only the overwhelming heat.
Over the past 20 years, I traveled, tasted the best food in different Asian countries, expanded my knowledge of oriental ingredients, studied, practiced, and trained my palate. I realized that while Asian cuisines liberally use chili peppers, heat is not the main character of a well-cooked Asian dish. It is possible to enjoy all the exotic flavors with the heat adjusted to your tolerable level. Start from here, and soon you’ll see the magic of chilies, how they wake up your taste buds and make the same flavor combinations sounder. Step by step, your culinary world will expand to new horizons. Allow yourself to make the first step and learn the basics. That’s where I can help.
