Sushi & Nigiri Workshop

Event Date:	Friday, July 17th 2009 at 06:30 pm
Instructor:	Chef Chat Mingkwan
Price:	$70.00
Duration:	3 hours

Sushi is a favorite food to go out to eat, but few of us attempt it at home. Let or favorite sushi instructor, Chef Chat Mingkwan, so you how to prepare these delicious dishes like the pros. Learn to buy and prepare fresh ingredients for various toppings and learn simple techniques in making your perfect sushi. With a hands-on approach, we will make Nigiri (finger rolls) and Maki Nori (seaweed rolls) with the freshest fish and vegetables for your luncheon, such as Nigiri: ebi, hamachi, inari, maguro, tamago, unagi Gunkan Nigiri: ikura, tobiko, uniHosomaki: cucumber roll, spicy roll, Uramaki: California roll, Philadelphia roll. Menu Sushi Rice & Seasoning Nigiri (finger roll)- tuna, salmon, shrimp, unagi & inari Maki Nori (hand roll)- Cucumber, California, Philadelphia Spicy Tuna & Unagi Miso Soup & Bean Salad

As the youngest boy in an urban family of Bangkok, Chat of Unusual Touch was often left behind to help his aunt prepare the family dinner while his older brothers and sisters ran off to play. At first, he despised the cooking task but later learned to enjoy the knowledge and skills, including discovering the sweet revenge of spiking and spicing his brother and sisters’ meals. He often intentionally prepared their meals of almost unbearable spiciness and got away with it. The food was so spicy, but so delicious, his siblings were unsure whether to punish or to praise him. Then, cooking became his passion. He gradually fine tuned the skill and continued cooking as commendation and praise were his only rewards and encouragement. He came to the US to pursue higher education in a design field, while cooking and training in a French restaurant a part-time as a hobby; his first big step in the culinary profession. With a degree from California State University, he worked for several years in the hospitality design business specializing in kitchen and restaurant design. Later, he followed his yearning culinary passion by apprenticing at La Cagouille in provincial French cuisine in Rayon, France. Returning to the US, he offered his French cooking always with a twist of Thai or perfected his Thai cooking with a hint of French techniques to fit the western kitchen. He traveled extensively throughout Southeast Asia and realized a wealth of culinary knowledge among these countries and their unique cuisine. He again became an apprentice, this time of Southeast Asian cuisine and easily mastered the skill with his Thai cooking background. He put his skill to test in the culinary metropolis of San Francisco at a restaurant that specialized in Southeast Asian grill for several years before realizing his call of sharing the knowledge. He’s now doing what he likes most: cooking, teaching, traveling, writing, and making sure that people who come in contact with him have a full stomach and a good time. His overall philosophy is similar to his cooking simplicity. Untie the knot, either the one in your stomach or the unclear one in the recipe. Make it simple, straight and true to yourself. Let’s walk this path together.

Registration for this class is no longer available.