Creative Kitchens
Perfecting the art of Thai cuisine
Professor Srisamorn Kongpun works hand in hand with Thai Airways’ catering staff to ensure the best possible standards in terms of quality, authenticity and consistency. Jo Austin reports
Thai Airways’ director of in-flight catering, planning and control, Khun Chumbhot Thitivongse, knows it is vital that the airline serves real, authentic and healthy Thai food. To ensure this happens and to raise standards even higher, he invited food and nutrition specialist, Professor Srisamorn to be a consultant to the airline both in Thailand and across the network. “We began by working with our own catering facility in Bangkok to further develop the in-flight meals on outbound flights, and then moved on to developing the inbound meals working hand in hand with our global catering partners LSG Sky Chefs. We ran workshops in London, Stockholm, Rome and Milan enabling Professor Srisamorn to work with the LSG chefs to refine recipes, techniques and presentation and also to ensure consistency on all inbound flilghts. “Our in-flight menus have six cycles, which are rotated across our numerous routes to ensure variety. Menus are on an approximately 30 day rotation on long haul routes, and between five
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to 15 days on domestic routes. This allows us to maximise the use of fresh, seasonal ingredients. The Thai Airways catering team recently
came over to work with LSG Sky Chefs at London Heathrow attended by Khun Chumbhot Thitivongse and Professor Srisamorn Kongpun.
Professor Srisamorn Kongpun Professor Srisamorn Kongpun has a background of over 50 years in food and nutrition, having gained her degree in Foods and Nutrition from Mahidol University, Thailand and her Certificate in Hotel and Restaurant Management from Hawaii University. She went on to teach at the Bangkok Technical Institute, and at the Faculty of Economics at Rajamangala Univesity of Technology in Thailand, where she became Assistant Professor and then Assistant Dean of the Research and Development department. She has published 22 cookbooks including
a Thai cookbook for the Skills Development Department to be used in Thai cooking training
courses. She is a teacher and trainer in Thai food for the Skills Development Department at the Ministry of Labour and teaches and trains cooks in Thai cuisine around the globe and demonstrates the Traditional Cooking of Yomyam Goong for NHK Television. Kongpun is also currently a contributing editor
for Kitchen Magazine, for which she writes a regular column.
Pictured Clockwise from left: Professor Kongpun takes the hands-on approach with Thai Airways’ inbound catering parter, LSG Sky Chefs in London along with Khun Chumbhot Thitivongse and LSG Sky Chefs’ head executive chef UK, Nathan Moore
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