EDINBURGH boasts probably Scotland’s only traditional Thai cookery centre, Krua Thai Cookery School, which is dedicated to teaching authentic recipes and flavours only found in quality restaurants in Thailand.
Run by chef, Rujira Yuenboon Herd (known is Ru), who has more than 20 years experience, the school offers classes in traditional Thai cuisine, Royal Thai culinary art (fruit and vegetable carving) and prides itself on its international reputation.
Committed to teaching the intricacies of high quality delicious Thai cuisine, traditionalist Ru develops recipes for food distributors and manufacturers for the top five UK supermarkets and is renowned for presenting dishes that you won’t find in cookbooks or websites.
She uses only the finest imported ingredients to ensure the flavours and aromas replicate those found in Thailand.
Ru believes that tradition is a key ingredient to creating an authentic experience.
Ru says: “I am totally committed to providing top quality training that can be difficult to find elsewhere.
“The school’s unique selling point is to coach students to master the specific skills of Thai cuisine in a very short time thus helping them get ahead of the competition.
“The majority of our students, from more than 20 countries, are of a high calibre although we cater for both professional and non-professionals students.
“Once you have tasted our food you will feel as if you have been transported to Thailand.
“Our recipes are guaranteed the same as our exclusive outside catering and it is our mission to make you achieve success.”
The Songkran Festival from 13th – 15th April marks the ancient celebration of the traditional Thai New Year and is celebrated nationwide, but more so in Ru’s home city of Chiangmai in Northern Thailand, where Thais roam the streets splashing water on friends, relatives and strangers alike.
Traditionally a time to visit and pay respect to their elders, people visit Buddhist monasteries (Wat) to pray and offer food to monks.
Krua Thai Cookery School is celebrating Thai New Year by offering 15 per cent discount on all cookery courses booked during the month of April.
Classes are conducted in a relaxed atmosphere and are 100 per cent hands-on learning whether you are looking for an alternative way to spend your Stag or Hen Do, are a gourmet looking to improve your repertoire or simply keen to learn the delicate and exotic art of fruit and vegetable carving.
The school is open seven days a week by appointment and all dishes are taken home at the end of the class to be enjoyed with friends and family.
For more information and to take advantage of the class discount please call Ru on 0131 664 3036 or visit www.kruathai.co.uk for more information.
Ru Yuenboon Herd – BA (Hons) IHM, HND. Cul. Dip. HTM, Dip. BA. Thai culinary artist was born in Chiangmai, northern Thailand. Educated at Wattano Thai Payap Ladies School in Chiangmai where she learnt all of her basic skills in cookery, fruit and vegetable carving and other facets of classical Thai culture.
Ru gained a Diploma in Hotel Management and a Diploma in Business Administration from Ratchamangkala University in Thailand. She also trained in professional cookery – Higher National Diploma (HND) in Culinary Arts with Management at Edinburgh Telford College and BA (Hons-2.1) International Hospitality Management at Queen Margaret University in Edinburgh.
She has worked in various four- and five-star hotels such as the Amari Rincome Hotel, Chiang Inn Hotel, the Hilton and the Sheraton in Thailand and the UK.
Ru married a Scottish architect in 1986 and has one son. Her first employment in Britain was as part-time tutor of Thai language at the Centre of Continuing Education Department, University of Edinburgh (1986-1994). At the same time Ru ran a very successful wholesale business importing Thai handicrafts (1987-1997). But, as her first love was cooking, she also worked as a chef at Scotland’s first Thai restaurant, Buntom’s Thai Restaurant (1987-1997) where she gained extensive experience in the real world of restaurant and commercial catering.
Combining her business and cookery skills, Ru then opened her own highly popular and successful Krua Thai Cookery School (1997).
Ru has studied at several colleges in Edinburgh including Queen Margaret University School of Business and Enterprise where she won the ‘Sir Alex Fletcher prize’ for ‘the best business plan for small business entrepreneurship’ while studying for her honours degree.
Her academic supervisor has used her business plan as a good teaching platform for new students on the course.
Ru has been invited by various organisations to explain to diverse audiences the philosophy behind her successful small business and to recount her experiences as a specialist chef to various European executive chiefs.
Her creative ideas for running a small business have also attracted the attention of final year international students in the business and enterprise sector to help them complete their assignments and dissertations.
Ru has also worked as a business mentor for many small business enterprises both in Thailand and Scotland.
Her special interest subject is effective quality management and service delivery resulting in internal and external customer retention.
Ru has a very hectic life style and is no stranger to meeting urgent deadlines for private sector contracts.
She has been involved in the Adult Learning Programme run by the City of Edinburgh Council and has presented one-day courses, ‘Thai cookery with a chef’, for several years in various schools in Edinburgh.
Ru has also been asked by various agencies to teach Thai to business people and to act as a freelance translator and interpreter to various organisations. The work normally involves police, court work, health care, local government and the private sector around Scotland.
The Krua Thai Cookery School | 19 Liberton Brae | Edinburgh | EH16 6AQ | Scotland | UK Tel / Fax: +44(0)131 664 3036 | Email: firstname.lastname@example.org | Website: www.kruathai.co.uk
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