Le Cordon Bleu Dusit Culinary School : An Interview with Chef Rapeepat Boriboon

Le Cordon Bleu is a world renowned network of educational institutions. Being a top cooking school in the world, it is the place to achieve good standard of exquisite style cooking from the world’s best qualified chefs.

Centrally located on Rama IV Road in Bangkok, the Le Cordon Bleu Dusit Culinary School is the first in the global network of Le Cordon Bleu schools that is offering Thai cuisine courses besides French Cuisine and Patisserie. The courses are conducted by Thai Cuisine Chef – Chef Rapeepat Boriboon in English with Thai translation for Thai students.

Thai Cuisine Chef, Rapeepat Boriboon

Opened in 2007, the premiere culinary school is a joint-venture between Le Cordon Bleu International and Dusit International. I had the chance to go on an introductory tour of the school on my recent trip to Bangkok. It was an exciting day as I get to explore and see the happenings behind closed doors.

Students who have a passion and keen interest in Thai cuisine can opt to undertake either the Professional Thai Cuisine Programme (Diploma) or the Culinary Discovery Programme (Certificate), which are accredited by the Thai Ministry of Education. Besides learning kitchen skills, students also learn to manage the business side of the restaurant, which include managing inventory and handling finances.

Besides that, Le Cordon Bleu Dusit Culinary School also provides many possibilities for internships for the students at various properties with The Professional Experience Programmes.

Students busy preparing food

The courses will be taught using the Watch, Learn & Do method, with watching cooking demonstrations followed by practical hands-on experience for all the recipes.

It also includes vegetable and fruit carving

The classrooms and kitchens are well equipped and fitted with TVs and mirrors, with full view of the chef cooking demonstration at the work bench.

Besides the modern kitchen utensils, certain process of the food preparation still uses the traditional mortar and pestle.

During the visit, I had the opportunity to interview Chef Rapeepat.

Q: You have worked in a lot of different places, at Sunrice Global Chef Academy and Mandarin Oriental, Bangkok — what inspired you to become a teacher?

A: I noticed there are many Thai cooks but the lacking of Thai chefs. I want to make a change. I want to train more students graduating in the Thai cuisine courses at this school. This way we will see more Thai chefs capable of producing exquisite Thai cuisine in five-star hotels domestically and internationally.

Q: Are the courses at Le Cordon Bleu Dusit Thani consistent with those offered at other Le Cordon Bleu campuses?

A: The programs and courses taught at our our school follow the same curriculum. A student can complete the Basic Cuisine in Bangkok, and go on to do the Intermediate Cuisine and Superior Cuisine in other countries or vice versa. The foundation and methodology are consistent and standard across all our schools; however there is a slight difference in the course outline and recipes. Moreover, the tuition fees and living expenses is cheaper in Thailand as compared with other countries with the exchange rate.

Q: What food does the course cover?

A: The duration of the course is nine months, with three terms of three months each. I will be sharing 200 recipes, featuring dishes from Northern, Northeastern, Southern, Central together with the elaborate Royal Thai dishes. During the first term, students will learn fruit and banana leaf carving besides cooking skills.

Q: What is your favorite Thai dish?

A: In fact I love everything of Thai food. Green curry is my favorite dish!

Besides being awarded with a bronze medal in fruit and vegetable carving at the “Thailand Battle of the Chefs 2006”, Chef Rapeepat is also known for sharing Thai recipes for “A Symphony of Taste” which was voted the Best Fundraising Cookbook in Asia. He is also a holder of the Oriental Professional Thai Chef Certificate besides the major distinctions for being a Thai Chef Instructor at the At-Sunrice Global Chef Academy and the Mandarin Oriental Bangkok.

The tour through Le Cordon Bleu Dusit Thani was one unforgettable visit. I want to thank Mr Gary Cromie for opening up the school to me, and Abhirarm Chandrasen for the guided tour.