Hi, I'm currently a co-owner of a small restaurant in Bangkok and soon-to-be culinary student (and part time worker at another restaurant) at Le Cordon Bleu Dusit Thani. My team focuses on affordable and fresh home cooked food - honest food, really. None of us, including me, are professionals and that's why I've decided to leave the business for an indefinite period of time to pursue a professional career as a chef. I decided to join Chef's Talk almost immediately after making that decision because I know that by joining here I'll be surrounded by people who are more experienced, skilled and knowledgeable in culinary arts. It'll be quite a journey for me but I'm willing to learn as much as i can.
Thus, I humbly submit my empty cup of knowledge to you all 
