May 4, 2023 – Office of Academic Service, Faculty of Agriculture, Khon Kaen Agricultural Technology and Innovation Center, Khon Kaen Fishery Office, and Khok Samran Municipality, joined in the project for enhancing circular economy by adding values to raw materials found in Kang Lawa. The event took place at the Park Restaurant, Faculty of Agriculture, Khon Kaen University. Dr. Pongpan Sattatip, a lecturer of the Department of Tourism and Service Innovation Management, Faculty of Business Administration and Accountancy, Khon Kaen University led the training with Dr. Teerawee Ditsayachaipong, Public Relation Director of the Thailand Chef Association (Chef Jaguar, who won the 3rd Season of Thailand Top Chef), and Ajarn Adisorn Akkabut, Head Chef of Sai and Lake View Restaurant.
Mrs. Sukontha Wichai, Permanent Secretary of Khon Samran Sub-district Municipality revealed, “Kang Lawa has been promoted as a tourism spot because of the abundance of fresh water animals including prawns, shells, crabs and fish, especially goby and river prawns – the two queens of Kang Lawa. However, people still lack knowledge and skills in cooking. The event today was meant to train participants to cook various dishes from the raw materials of Kang Lawa with an aim towards circular economy of the locality and increase of household incomes.”
Dr. Teerawee Ditsayachaipong said, “Gastronomy Tourism takes into account these four issues: 1) safe raw materials, their sources, farming and fishery; 2) dishes, with interesting presentations; 3) creative presentation, dish decoration, music, and attires; and 4) sustainability, social participation, sustainable consumption and management of garbage.”
Dr. Pongpan Sattatip talked about meal service: “Meals are divided into 3 parts: 1) breakfast – egg dishes, American breakfast, cereals; 2) main meals; and 3) drinks – smoothies, cocktail, mocktail. Services must include all of these to meet customers’ satisfaction.” After this, Chef Jaguar and Chef Tan trained participants to make smoothies and coffee for selling. In the afternoon, trainees cooked different dishes from the raw materials brought from the locality, including: barbecued river prawns, tomyam kung, prawn with tamarind, steamed goby with lime, fried rice, fried lai bua (lotus stem), phat kaprao (basil), and goby porridge.
Mrs. Panya Pilatho, who represented the trainees made a thankful speech. “Thank you the trainers, Office of Academic Service, Faculty of Agriculture of Khon Kaen University, Khon Kaen Agricultural Technology and Innovation Center, Khon Kaen Fishery Office, and Khok Samran Municipality. Today we received knowledge about cooking that we can go back to make for our guests. We will also be able to make more income from a new job.”
News: Chalee Prom-i