Welcome to the official website of The Farmer Chefs

ภาษาไทย Thai

Inspirational stories of the top Thai chefs from all over the world. We are committed to providing you with the finest culinary experience. Chef Thuleewan has tirelessly spent numerous hours searching for the top Thai chefs from all over the world and interviewing them. She has created a platform where you can relish the most authentic Thai cuisine crafted by these amazing exceptional chefs. We hope you have a great time browsing our website. If you have any queries or would like to be featured as one of our best chefs, please feel free to contact us. We are eagerly waiting to hear from you.

Thank you for visiting our page.

Chef Thuleewan Boonyaratana.
Author of The Farmer Chefs' Book
Thefarmerchefs@gmail.com



Chef Story

Our Chefs Say!!!





"Our chefs create authentic dishes loved by food enthusiasts worldwide."


- Chef Thuleewan

thuleewan
Chef Thuleewan - Montreal, Canada
I survived the tsunami in 2004. Knowing English was an important factor in my survival. The tragedy was like a beach war zone as people fought for their lives. Working alongside Captan Nikom Royal Border Police, a hero saved many lives while rescuing Phi Phi Island with the help of the Red Cross and other organizations worldwide. The battleship Chakri Naruebet arrived at 3 Phi Phi the next day. Some people survived while some did not survive. As one of the Thai people who can speak English, I have been an interpreter for disaster relief organizations. I had the opportunity to meet Her Royal Highness Princess Maha Chakri Sirindhorn of Thailand, as well as the King and Queen of Sweden, who actively expressed their condolences to the victims. Many other organizations were there to help. Since Phi Phi, Phuket Island, and Krabi are popular tourist destinations, I can help translate from Thai to English for residents who do not speak English.

chef-songwut
Chef Toh Panya Nirongbut - Seatle, USA
Started in 2016, at that time, I was contacted by the owner of a restaurant in North Carolina that aims to work in French cuisine. He plans to open a restaurant in the Thai plus French styles. The Restaurant owner is the one who applied for the visa for me by himself. It took him a month then the Embassy called for an interview while I still working full-time with Vatel. After the visa was approved, then I resigned, from Vatel, and the owner of the Vatel allowed me to stay until the last day and that day until 10 p.m. I was with my students until finished the Gala Dinner Function. Then I came home took a shower and got dressed and flew to the USA at 1 am that day to USA. Regarding my Visa, The visa officer was interviewed and asked me which state I was going to work. Is it a Thai restaurant? I then answered accordingly to the Female Immigrants Officer. Then she just told me to have a safe trip. It surprised me! It is just one question (despite I was preparing loads of answers ). I arrived in America It was December 2016, it’s just so cold.

chef-songwut
Chef Songwut Sumala - China - Australia
“The worth of a person lies within themselves, not in the hands of others.”
“In this life, we all aspire to be financially stable or to have a breath of fresh air.”
“However, every path we take is not always easy, so it is important to be cautious of those who are close to us and those who surround us.”
“No one can wish for our success if we do not put in the effort ourselves. Therefore, it is crucial to ask yourself if you are enjoying your journey in life.” - Chef Songwut Sumala.
When I was abroad, I studied at TAFE Sydney NSW. Australian Tertiary Institute. I studied Commercial Cookery, collecting experience estimates to working in fine-dining restaurants. Bistro. Restaurant. Cafe. As much as possible because I think that if you still work in a Thai restaurant Will not have any experience in addition to paying for your studies.


chef-dom
Chef Dom Udomsak Boonsopon - Phuket, Thailand
Spent 33 years working in the food industry after growing up poor in the countryside. He then began doing construction work at the Ambassador Hotel on Soi Sukhumvit 11, but he had no money to rent a house, so he slept in the camp. (During that time, the Ambassador was building a 26-storey building.) Thao noticed that the staff went to eat in the restaurant, so he joined them and sat down to eat together with them. He was able to get 2 to 3 meals until the cook asked which department he worked in, and he had to admit that he was in construction.

chef-tam2
Chef Tam Pusadee - Phuket, Thailand
More than 20 years ago, even though I didn't say hello, but the bond is still generous. We have a chance to get another opportunity before retiring. Keep fighting. Forget the word retirement first because this is still a lot. Thank you for letting me continue my cooking career. Thank you to the HR team. Every hotel I pass, he will be in my memory forever. I love the HR team very much. Sister took the opportunity to interview, so I asked about the job position. They told me to come to SousChef, we didn't dare to leave the Marriott.

chef-ake
Chef Ake Romchalee - Israel - New Zealand
As for me, I stayed with the Chinese chef. It took a lot of time to adjust because we had to understand the culture differently. But the important thing is that we have to adapt and live together. It is one of the times to have a fun experience in Israel. There are both happiness and suffering. But the important thing is that we don't get discouraged. We will go through it well. Thank you for the experience of one year and the month in Israel that gives many knowledge. Thank you cook Phuthorn who follows the dream. Israel has quite good weather. There will be a little tree because it is a desert. Some days there is a desert storm. Most of the eating culture is mostly eaten as flour and beans.

chef-nice
Chef Nice Tanatpon - Germany
Hello, friends, and Chef Thuleewan, and chefs in the same field. Today I have been given the opportunity to tell various stories and living abroad to travel. But each time, there is always experience, both good and bad things are a test. Some people who come to live abroad. Many people may think that happiness and comfortable to eat. He will see us from the outside. But in fact, no matter where it is, it is or not with us. I went out to find my first foreign experience. Vietnam....

chef-nakon
Chef Nakon - Thailand
When people talk about chefs, they generally think of those who cook food for others. It's an interesting and independent profession, but becoming a professional chef is not easy. Anyone can cook, but not everyone has the ability to do it well. To reach the level of a professional chef, one must undergo rigorous training and work their way up from the bottom. This means starting with tasks such as washing dishes and helping to keep the kitchen clean. Only after mastering these basic duties can one move up to more complex tasks like cooking on the stove.

chef-nattapong
Chef Nattapong - Dubai
The life of a rural child who struggles to find a dream that he wants to have a house with a car with a good family like others, so he decided to work abroad from 2011-2013 in Dubai. At first, welfare was good, working hard 12-16 hours a day, the heaviest thing was to push the staff, there were no employees, working 24 hours until he had the opportunity to meet the former prime minister by accident and made duck noodles for you to taste until it was a story of ten thousand per bowl of ten thousand noodles (the price of food is a tip). Life in the rest is a tip). Life in the Middle East, if you don't struggle enough, there is enough money, the problem is that Thai people are jealous of the salary...

chef-rung3
Chef Rung - Phuket, Thailand
When I was a child, I dreamed of becoming an Italian chef, the Italian chef ha, but when it came to work oh man it was such a hard job… then I had the opportunity to do job training so I went for hospitality training at one of the top Hotel Management schools in Bangkok, and I got a certificate in Food safety handling. Entering 5 stars at Amari started as a helper for several months. Started from being a small restaurant. Currently, SousChef has five stars, I have been working at a few top hotels, and I’m currently working in Phuket. Come and say hello, life is good.
My life is the life of a general farmer boy. From a 17-year-old boy who came to Bangkok, looking for a job and the opportunity to study at the university. I have a brother-in-law and a sister who works in the hotel as a chef. Therefore, the job that I recommend is in the kitchen as a helper.


chef-aun
Chef Ouan Wattana Shinon - Seatle, USA
การเริ่มต้นใหม่ It's not easy. Whether it's starting a new thing, starting a new school or a new workplace, we have to adapt to a new way of life, a new place, and the most complex are the new people we have to know in life. Starting to do something we've never done is the same. We have to start by doing it. Meet the incompetence, mistakes, practice, failure, countless times until we start to be better after that. The more difficult it is to start a new relationship, the more difficult we have to learn habits, and study what they like and don't like. It's a time when you don't know. You have to adjust your understanding often from personal experience.' " Quotes for the heart of "truth" life 5 things 1. No friend will be greater than "Knowledge" 2. No enemy will be greater than "sickness" 3. No love will be greater than "father and mother's love" 4. No power will be greater than the "Law of Karma" 5. No virtue will be greater than "gratitude-giving”

chef-micheal
Chef Michael, Thai Mazaki - Oklahoma,USA
The first job I did at a Thai restaurant in Chinatown, they taught me to stir-fry. I learned about the restaurant system in America. Soon I got married and had a child. In the morning, I took a small child to study. Come back in the afternoon, I went to the house for my wife to see. I went to work. I moved home to rent. In the workplace, walked, and everything was convenient. I came back from work 10-11 pm. I raised my children. Doing homework again. Subjects that I studied hard to write and found information, I had to go to the library and work in a group. I studied for a while. I had the opportunity to share with friends who came together. He graduated from cooking school with a name in this city. Opened in 1970 in the university city between Drexel University and the University of Pennsylvania. That year, the Thai restaurant boomed a lot. Anyone opened and succeeded.

chef-wit
Chef Wit - NewZealand
Hello, I’m Chef Wit, I'm from New Zealand. Once I was invited to be a chef in South Africa. Haha, it sounds like it looks very good. It takes a brutal journey. It takes 26 hours per flight three times before doing the matter. The boss said that it is the capital of the country is Bamako. It looks very good. To get a visa is not difficult, but it is busy with the physical examination. The doctor said that I have to go to this country, for a lot of injections. Hahaha. What do you have to see? Vaccination is the flu. And another thing I can't remember. Wait for two weeks.

chef-sawat1
Chef Sawat Promlee - Thailand
The best thing for cooking seafood, burning, steaming, boiling, grilling, just salt is delicious. Seafood must be fresh enough. There is nothing very complicated. Especially in the old days when they didn't have a variety of various types of sauces. There is only salt and chilli. Fish sauce that they have to eat. For everyday life that may be beautiful, just delicious food. Even though they are bathed with sweat, dirt and mud stains sometimes drip on the rice plate and you must eat. Sometimes do Tom Yum with fresh fish, squeezed lemon, fish, salt and fresh chilli. The ingredients are just galangal, basil, and kaffirleaves.

chef-sombat
Chef Sombat Phanlumpoon - Holland America Line - USA
Hello, I’m a Chef Farmer Chef working in Colombia at JW Marriott to work on the cruise ship Holland America Line. Three years have been traveling around the sea worldwide, including Asia, Europe, America and Alaska, Central and South America, and working with people around the world. Both happiness and problems that are available to be solved in the three years have encountered the Covid 19 incident, work, drinking, and parties in the middle of the sea. Before going home to go home, a cruise ship across the Asian side, moving the cruise ship as play until the end of the contract, starting work on the United States in the United States at Mercer Island USA as ExecutiveChef.

Chef-Kunrisa
Chef Kunrisa Chotiwat - Maldives
I graduated from the food industry but don't think I'll be a chef. From my heart, I like to cook very much because of the food trading family. The work started first place before becoming a chef. Was that my cousin opened a restaurant in Sweden. At that time, the shop lacked a chef. The aunt contacted me because she knew that Wan cooked delicious food which my aunt used to eat. So my aunt advised his son to apply for a visa for the first time I came abroad. At first, my brother made a tourist visa for six months, and then for another year. In Sweden was difficult to apply for a visa. They ask everything, wait for three months, and then it's done. It's like the winter city is very lazy to wake up.

chef-nen
Chef Nen Charlerm Boonpet - Thailand
I was a Commis Cook. I started studying hard by relying on the English-Thai and Thai-English dictionary until I could write and speak and the more I could speak to foreign customers, the more I was braver. I taught a cooking class for the first time when I was a Demi Chef de partie. At first, I trembled a lot, haha, but I passed the test. Then I had an asthma attack. I started to grow with the work. I would always learn to be a big chef in the hotel until I had the opportunity to study with various hotel executives. With foreign chefs with foreign chefs and foreign owners, they teach us all. I'm not ashamed. If we will not be embarrassed. If we say that we are wrong, we have to have to have a very hard homework meeting because we use English as the main communication, we have to listen and communicate.

chef-sor1
Chef Sor Nathawat Wongkow - Ontario, Canada
There was a group of friends who advised me to come to work in Canada, so I contacted the employer. He contacted him. He contacted me to do PR. And then submitted documents to Canada. This is a request for PR, the PR for at least take two years, and the employer help with a visa for me I came to Canada in 2019, and I worked until 2021, and then I got (a permanent right to stay) in Canada. Now I'm going to own a restaurant with foreign friends. I'm about to start a life that I want to dream of as a child. I want to have a restaurant abroad. I want to travel abroad. Because this career is what makes us today.

chef-taii
Chef Taii Nuttaput Phiwluang - Thailand - USA
The position where I stand as a chef is the basic principle, that always comes from my heart. That’s the ingredients. Speaking from when I was little, my parents used to cook for me and we grew our vegetables and raised our chickens. I am not the one thing only one word is money. We are from a farmer’s, we are a very poor upcountry farmer. And now you see I am an executive chef in a top hotel in Bangkok. Our background is that we grew up with rice and sticky rice, and yes we can offer customers rice, or another choice besides bread or pasta. To be honest, the most important thing is that can you speak English. it is another key ingredient in becoming an executive chef like me, we must give ourselves opportunities to learn and study English. You say you don’t have an opportunity but you can give yourself an opportunity because no one will give it to you unless give it to yourself. You want to be able to reach the top and travel the world, but without your communication skills and English skills, it will be impossible. Also, remember that the importance of learning to manage and find your management styles is also very important.

chef-bhutree1
Chef Treebuth Nantana - United Kingdom
Hello, first of all, I would like to thank Chef Thuleewan for giving me a valuable space in the book. The Farmer Chefs, My name is Nantana Ta Sonphan or Treebuthachaya. I was a watershed girl in the original Suphanburi. The family moved to settle down in the current Chainat province. My childhood life was elementary-junior high school at Chainat. Then I came to study in Bangkok until he graduated with a bachelor's degree. I started working as a secretary in a private company in Sukhumvit area. Then there was a thought that she wanted to study for a master's degree in England. Because there were relatives in England. When I thought about it, I began to find more ornamental knowledge, such as cutting hair, learning Thai massage, then requesting an internship as an assistant chef at the Sriphon Seafood Restaurant in Rama 9 area with the kindness of the owner of the shop, Ajarn Joe and Khun Mam. Please issue a slip through the work. In case the future has changed, then at the end of 2001, I came to study in England. But when I saw the tuition price, the mother would not be able to send her to study and have to send her home.

chef-pronphan
Chef Pronphan Phuenthong - Oman
Hello, my name is Pronphan Phuenthong, or Chef Rad. I am from Ubon Ratchathani. My work started with making a restaurant and then entered the foreign labor sales. With a passion for a career, I now come to the Middle East. Oman, Muscat, here makes me very excited about food, culture, and true Arab friends. The obstacle to life here is drinking, and dressing, which I do well. The proudest thing here is the presentation of Thai food, Thai culture, farmer dress, and smiling with the friendship of Thai Isan people. I am happy to be part of the presentation. The work. Let's add another obstacle is that the Arab people will not be allowed to take pictures if they do not allow it. Cultural aspect, The incident that happened to you is the Oman Women's Day event. We collected impressive pictures at the seaside party. The hotel arranged to cultivate the woman who worked. The color was done on Facebook. After 2 days, an Arab girl came to ask to delete the clip because the video was behind her. There are both likes and dislikes. Most of them will like me. Because I'm smiling That doesn't help because Thai people are more beautiful than most, haha think to myself.

chef-kwan
Chef Khwan Khamboonma - Malaysia
I am Khwan Khamboonma. I was born on the 1st of May. 1977 (National Labor Day for Thailand) I used to work abroad, in Malaysia, Singapore, and Japan, but foreign jobs in different countries. There are only very brutal jobs. I spend 10-12 hours working in certain countries. The work is extremely exhausting. I'm not sure why Thai food is becoming so popular. Customers can sit and wait for a very long time to eat Thai food. We have already followed the queue. He only waited for our food because he wanted to eat. I believed I had gone abroad to become rich. The truth is that we will die first. After I had some money, I thought I would go back. So I returned to sell crab fried rice and orange curry with egg, and it turned out to be very good. This is something I am aware of.

chef-kasem
Chef Kasem Varasith - Phuket, Thailand
Hello, my name is Kasem, and I have a lot of friends, family members, and acquaintances. I was raised by my uncle and aunt because my parents were separated. I was also born in the province of Phetchabun, worked as a farmer and picked mushrooms in the forest. I graduated from school at age 12, and my uncle and aunt were sent to study for the ordination at the Sri Mueang Phon Temple. The Fighter's Life Tale from Phetchabun to Khon Kaen Province From here, Three Wat schools were founded. There is no mention of English. It is tender. following high school. Find the line to take in your dream. Some elderly relatives advised me to enrol in the military programme if I wanted a face. I chosse to travel to Pattaya in search of a friend, and I began working at Diana Pattaya.

chef-tangkwa
Chef TangKwa - NZ
Before coming to work in New Zealand, I was a chef in Luang Prabang, Laos for more than a year. It will be a modern Lao style cooking. It is considered the beginning of the opening of the world. We have learned more about food work. Learn about the culture, and the dharma of the countryside of the local people to be changed. In the form of Laos's local food and culture, we are open to accepting new things. Not just a frog in the shell. Understand the word in the shell, right? It will be a type that I am in the same place and think that I am good. It is good, but it is only good in the area. And do not accept new things from various aspects.

chef-ratchapol
Chef Moo Ratchaphon Jirawaropas - Bangkok, Thailand
Hello! My story is about my journey from being a failure in life to finding my passion as a chef. Initially, I thought of it as a way to make money, but as I started doing it, I found that I enjoyed it. It was fun to learn something new. At the start of my chef career, I worked as a staff member in a restaurant located in a famous department store. I started out washing pans and preparing ingredients and eventually worked my way up to cooking on the stove. After two years, I felt like I had a good understanding of what I was doing, and decided to look for a new job with a higher salary. Unfortunately, no one wanted to hire me because I lacked formal culinary training. However, I persisted and eventually landed a job in a restaurant where I was able to use my skills and learn from others. I hope that my story inspires others to pursue their passions, even if it seems difficult at first. I originally pursued a different career path but found myself working on the production line at a tire factory. Despite being new to manual labor, I found myself enjoying the work. However, the more I worked, the more I felt out of place. One day, I arrived late and was approached by an older man who was there to check my tire count.

chef-ratchapol
Chef Boo Nimmarn - Comedy - Bangkok, Thailand
Hello Ajarn, you asked about adjusting the land to make a studio. First of all, I have to tell you first. I have many occupations. Food-related work That is known as a chef Friend is called "Chef Boo”, but the details of the work that many people may not know is I don't work regularly. Almost all of my work is to hire as a JOB BY JOB. Starting from making a recipe for restaurants, hotels, or business groups, both private and government, according to the problem that the employer makes an agreement with me. Train the kitchen staff to work according to the system of the organization that has been placed This is very good. Because I used to be a "military trainer" before. Other work related to food, such as shooting TV programs, this morning, TNN channel, Tasting programs around the world, TRUE channel, six o'clock in the morning, Channel 3, FOODTRAVEL.TV, and in addition to the foreground I also work behind the scenes about food programs. And shooting food products If it is a program, I act as an assistant producer. If the still side, I act as a FOODSTYLIST. Once, I started from being a dishwasher in a restaurant. Every day, I hear that being a chef is difficult. And being a famous chef is almost impossible for a dishwashing child, every time I hear those words I will laugh.

chef-ratchapol
Chef Warin Sanusan - Bangkok, Thailand
Hello, first of all, I would like to thank the teacher for giving you a space to tell the story of the story of the hair. Oh, not the experience of my chef's work. The name that my friends call me is Chef Warin. Most people who are close to me will know what I have finished. Actually, I graduated. I have a name that my friends call another name, Chef Maha. I am quite specialized in Bin (Binthabat). As a country boy, he was too lazy to study, graduated from Pratham, he shaved his head, so he hoped to escape the study. Luang Por Sao Thammapalo said he would accept me as the last disciple. Therefore, he was sent to study (heavier than the old, escape the tiger, face the crocodile). If not ordained, he studied only the ordinary department. When he was ordained, he studied Dharma, both studying, meditation, and both ordinary (the ordinary line is physical chemistry, and biology, like a child outside study). Studying Bali is the origin of the word Maha. Found the end of the Bintabath.

chef-ampron
Chef Fah Amporn Wongsuriya - Bangkok, Thailand
Come to work as a cook since 2006. Before that, I did housework and sold things. Sell spicy mince pork salad mixed with fried rice, our own recipe, deep-fried bananas, and Kanpmjin as well. Wild water is a person who has been a person who has been cooking since childhood. Like to help mom cook with rice. I want to eat anything, I used to go to a food contest about rice. His sponsor is Phanom Rung rice, so he told me to do anything about rice. The big chef gave us what we could do. So we took the rice to the contest. The year that we didn't have a gold medal. I got a gold medal. During the past Covid, I went home with my mother. Take care of the

chef-manot
Chef Chanot Matapap - Chiengmai, Thailand
Hello, we haven't talked for a long time because, since the first book was written, it has disappeared for many years and 10 years. I keep living. Come to see Covid with anything. But there is still a job all the time. But sometimes during the second period during the Covid, I was unemployed because I didn't work and was hired and came to get a special job. Because I came to do it as a chef consultant for almost 10 years, it didn't affect my full-time job. Because with the fact that I work as a concept as a consultant, it always has been a job. Small shop during the pandemic, but I still have enough to have a job. Especially during the first Covid, this first time, I went to help the Munithira of Somdej Phra Thep. Cooking for medical staff.

chef-chaiwarun
Chef Chaiwarun Inwan - Thailand
Hello, first of all, thank you for giving me the space to tell the story of the experience. The life of the Isan chef. My experience of working as a chef The name that friends call the house often calls Pong. Or because you want to be a boxer. I am Chef Chaiwan Inwan, and most of my friends will know what I have finished. Actually, I just graduated from M3. Come, I have a name that my friends call Chef Maxie. I have specialized in traveling far since childhood. With the career of the father who has been doing since childhood is Mr. Hoi, looking to buy cows and buffaloes in the pig houses, in Klai Klai Kiang District, and walking the cows. The buffalo travels home in the fields. I am a rural boy, but I am a diligent person who intends to study, but I don't finish. Because of the poor home position, the father was cheated on the money invested in buying cows, buffaloes, and friends, Mr. Hua Aoi together, thus causing financial status at home.

chef-somchai
Chef Somchai Kanthawang - Ontario, Canada
Actually, I intend to go to Europe because my sister is in Europe, Spain. My sister recommends I work and learn Thai food because if I work abroad, I have to cook Thai food. But my life was refracted at that time, I just wanted to work abroad for a better life for something better. But refracted my life until now I'm in Canada until I got a PR (have the right to live permanently) until I bought a house here. I'm very proud. I'm a Tak province, which comes in the north. It's like another picture of the Tak people who have come to Bangkok. But now here in Canada. With this place, it's the most okay. I have a sister on a recommended basis, I advise that if we go to work abroad, it must seize the Thai military. At that time, my sister in Spain was very much advice and it was hard to work.

chef-peerawat
Chef Peerawat Chonlarat - Thailand
When I was younger, I used to dream that I wanted to be a doctor. Then the life turned to bring himself into the kitchen. By starting from father and sister, opened a restaurant for me. But I didn't have any food knowledge. So I had to be from the chef And I took myself into the chef's hands of the shop itself After doing it for a while,the chef at the shop was drunk. So I didn't leave. When the shop did not have a chef Was the beginning of my first pan. When I turned to look at my father and mother's faces at that time, it made me think immediately that we had to do it. From that day, I closed the shop for 2 weeks.

chef-chaiyut
Chef Chaiyut Wiriyarangsee - Bangkok, Thailand
First of all, thank the teacher who gave me the opportunity to participate in the book. Introduce yourself first. The name is Chaiyut Wiriyarangsee. From the military of the national fence, living in the Department of both the border and the suit for 2 years. Then came to turn after their discharge in the kitchen at the Marriott Sukhumvit Hotel, Soi 2 20 years ago in the Steward position. Before moving to the Queen Sirikit National Convention Center, Khlong Toei area, thanks to Chef Anan Suwanwong and Chef Supot Nalinchutipat, the big chef during that time, who had the opportunity to be an assistant cook during that time, but still did not use full-time staff hahaha, but almost every day. Learned the work, soup, and sauce of Italian kitchen at the Sirikit Convention Center should be 4 years before moving to Beer Garden at Win Suites

chef-mac
Chef Mac Aphithak Withojit - Capetown, Africa
When I was a child, I didn't wear shoes to school to receive awards. Outstanding students in the province. Khon Kaen, a scholarship from Luang Ror 9. Pigtails, I was student president since, Grade 5, Champ Muay Thai amper Chonabot. Rural, ordination, haircut, one Buddhist Lent, got dharma. I've been fighting to death since little, so I don't want to explain much.. Cook to the bone!!!! What does being a chef have to do with it? If food is your passion, if you love cooking and desire to be a chef, stop for a moment, take a deep breath and think again. "What does it mean to be a chef?" The chef's life is definitely not a rose bed. Let us make a list of the pros and cons of being a chef.

chef-noon
Chef Noon Chanchai Boonpiang - Bangkok, Thailand
Hello, my name is Chanchai Boon Pieng, nickname Nun. He is an Amnat Charoen. He is a farmer. He is a poor student who is good at studying. But he was very stubborn when he was a child. He was addicted to friends. He couldn't finish studying because he didn't like sitting in the room for a long time. He didn't like the theory. So he ran away from studying and traveled with friends very often. At home, Uncle, drove two rows to pick up and sent people into the province daily. Some days he lived on the roof so that uncle couldn't see him to escape from studying to travel in the province. Haha.

chef-khanita
Chef Khanita Krittamanorot - Germany - Thailand
On March 8, 2020, while working in Südtirol, Italy, an individual experienced the announcement of a lockdown due to the COVID-19 Pandemic. All places were closed, which led to the individual being unemployed and confined to a small room for up to three months due to the severity of the epidemic in Italy. The individual waited for Thailand to open its borders so that they could return to their hometown. With the help of the Thai embassy in Italy, I was able to return to Thailand on July 17, 2020. Upon stepping on Thai soil, tears streamed down my face.

chef-sathaphone
Sathaphone Sackdyvong - Ontario, Canada
I'm Sathaphone Sackdyvong, the cook, not the chef. Hello, I'm the youngest son. My family was working hard to survive. There is rarely a main career and family expenses. The income is derived from growing vegetables and planting rice for sale. The income is not commensurate with daily expenses. Then there was one day that I remembered that my father was charged by the creditor to collect debts in front of the house that day. On that day, I saw the creditor charge the father rice’s fertilizer, the father did not have the money and to be told off by the creditor, he sat and cried at the stairs of the house. I saw my father crying, then i was crying myself.

chef-siraphop
Chef Wat Siraphop Sriwong - Ontario, Canada
My name is Siraphop Sriwong, born in Sribunruang District, Nong Bua Lamphu Province. I am a farmer. I would like to thank my parents who see the importance of education. Send me, who is the only one of the generation in the village to continue studying until the end of Ubon Ratchathani University. When I got married, I was in the seller's family. At that time, it was good at that time, but there was no money. So I was looking for a way to find foreign capital. I had relatives who contacted me that he wanted people to work to cut mushrooms in Canada.

chef-samak
Chef Samak Panthai - Thailand
First of all, I would like to thank Ajarn Thuleewan very much for allowing me to post the 2nd book. My name is Samak Panthai (Chef Jeab). I would like to leave it to all my brothers and friends. The life of the farmer's life until today is happy. The food that I am good at is Thai, and Chinese, including all can be done. It is a career that I do not love, my brother, worked in the kitchen in the year 1988. I travel this line until today. Today, I am proud of my chef career. I raise my family comfortably.

chef-mhee
Chef Ratsamee Pakitanang, Phuket, Thailand
My name is Ratsamee Pakitanang. Born in Wapi Pathum District, Maha Sarakham Province, graduated from the 6th grade, which is M.6 at Wapi Pathum School, Maha Sarakham Province, class 32, then did not continue studying because the poor family felt sorry for his parents, so he decided to come down to Phuket by relatives that he worked first and then a single bag with the remaining two hundred from the car fee to find relatives. I couldn't find the fact that there was only 200 baht, unable to stay in the hotel. He had the mercy to stay at the house that he had done again for one night, and in the morning he took him to find it again. Thank you very much. The money, the money didn't take him. He didn't ask anything and drove out first.

chef-bill
Chef Bill Arucha Sukhapanon - Tasmenia, Australia
Hello, teachers and friends. All brothers and sisters. I will share the experience of caution. Traveling to the chef from my own experience To be a lecturer, guidelines, reminders, what to avoid. Things to be careful with this profession. Enter the story. I am a child in the province. And lucky to come to walk the line of becoming Chef in Sydney, Australia. Accidentally, it was necessary to start by washing dishes in a foreign restaurant. And then study Hospitality. Come Abroad with a student visa. I came to try to study to like and to live. I like to work more than study because I get money. Can be responsible for me. Turned into work, but many friends work after school shows that everyone saw the opportunity. So not to watse our time.

chef-keng
Chef Keng Chutichai Singhakraipan - Phuket, Thailand
At home, my mother did business in a small restaurant. The a la carte shop grew up with a restaurant. We couldn't choose to help and then learn to cook. At that time, it was in Phuket all the time, but growing up with us in Phuket. Meeting English tourists is important. Phuket is a tourist city where we meet tourists all the time. English is important for us to learn from most tourists. It makes us think that if we travel abroad, how will it be? So I decided to study cooking to go to work abroad.

chef-akenarong
Chef Ake Narongdach Janthong - Oregon, USA
Hello, Thai brothers and sisters, brothers and colleagues, I am Mr. Narongdej Janthong, which many people call "Chef Ake" because I work as a chef—started as a professional chef in 2003. Currently, this year’s written year is 2023. It is the 20th year of my work. Thank you Ajarn Thuleewan for giving me the opportunity. This has brought this little story scales to be revealed in the book. The teacher is the main force, and the collector Is the founder of this book I hope my stories Will be useful to readers. Followers. If the information that I mentioned by any person Or various methods of working wrong from the principle From the textbook I apologize here from the heart.

chef-kip
Chef Kip Smile - Mandalay, Myanmar
During the COVID-19 period, I have had the opportunity to attend online cooking classes such as Food Production Free Education, and Free Basic Chef Training are shared and taught freely by making Facebook Groups. There is no difficult time, exhaustion, and stress while studying cooking for me as cooking is my passionate vocational career. Happiest time is when creating new dishes and menus, and when the consumer said delicious and loved.

chef-kim
Chef Kim Chaophraya - United Kingdom
Initially announced. I need a lot of Thai chefs to work in England!!! She added Facebook and said, "I'm fine, I miss you." Jae, I'm in Canada. "When will you come back to stay with us?" She said. I saw us posting the history of various chefs. The Farmer Chefs. I commented, "Find the chef, Jae Kim, a little beautiful person." Oh, you, you can buy gold. It's still easier to find than finding a chef. But it's not difficult. Jae, haha. So I said to take the story of the company details. There are many branches throughout England in the north. Find a good chef for me. She said.

pa-sawakit
Chef Sawakit Preeprem - Thailand
Biography of Chef Saowakit Preprem, born December 30, 1950 or 1950. House number 47 Songprapha 5 Intersection 4, Don Mueang District 10210, Thailand. History graduated from the 3rd grade in 1973, he came to work at the American camp. Don Mueang during the Vietnam War. There American soldiers to set up a base in Don Mueang. After three years, withdrew the army back in 1977. I served as a dishwasher and a cook assistant. After that, I came to apply to be a Helper cook at the Rama Tower Hotel. Until being promoted at the end, there was a position of Exec. Sous chef, been here, for a total of 14 years, moved to the Narai Silom Hotel in the Exec. Sous chef position. Two years was moved to Exec. Chef.

chef-somjed
Chef Somjed khuenkhum - Thailand
Chef Somjate Khueankhum graduated from the university. Prof. 5, Methiwutkorn School, Lamphun Province, the year 1972, was ordained until the end of high school. After graduating from Lampang Provincial Teacher College in 1986, I was a hill tribe teacher teaching in the district. Mae Ai, province. Chiang Mai. In 1990, he began to enter the hotel industry. He came from Chiang Rai. He likes to cook a lot, so I applied for a job at the hotel and received service training until I was packed as a regular kitchen, including working at Dusit Island Hotel for 11 years as a super chef and then resigning to find experience both in Thailand and abroad.

chef-bunphot
Chef Phot, Bunphot Phujeewo - Thailand
Hello, my name is Banpot Phujeworn, or in the chef industry, they like to call me Chef Phot. When I was a child, I was a farmer. The house was in the provinces of his hometown in Huai Mek District, Kalasin Province. Farming. The family is very poor. There are 2 brothers. Childhood life is very difficult. I have to wake up at 4 to 5 am to help my parents tkae buffaloes to the middle of the field. To go to school. Some days, I got 50 satang and 2 people and my brother. When we leave school, we have to hurry to help our parents. Farming on Saturday and Sunday, I had to raise buffaloes. Unlike my friends in the school days when I was in the school. There was a trip to visit here. Every house in the past. There was no electricity.

chef-aod


Chef Aod Songwut Monthirakanok - Ethiopia
Hello. First of all, I have to thank you for your interest in my travel story this time. 18 hours. The journey started from Suvarnabhumi, the plane landed in Ethiopia and then took 8 hours to travel. And wait for the exchange of the airplane for about 4 hours. Leaving Ethiopia, continue to travel for another 6 hours. It's up to Lome, Togo. I have time to explore the people of Lome. Look at the city around San. The city is similar to Isaan. But his prosperity is not equal to our house. It's like I went back to the past 30 years ago in our country.

chef-phanuphan
Chef Phanuphan Manthananonth - Thailand
From the basic life of a child to life on the dirt. That stepped into the career of the cook who had to go through obstacles and various things from the insults of those around him. How can the basic cost of life be a chef? Some people ask "There is no other career to do?" Why do you go to the kitchen, it's a job for women. Everyone can do food. But I believe that there is nothing that can be an obstacle to life if we have a clear intention. From the word no, we can always have. Just ask for the intention and clear goals in life. In cooking, attitude is the important thing, not just having skills and ability. Open your mind to accept new submissions to fill and develop yourself. Step out of the framework of the basic word. Low cost of life can always happen. We have a good perspective. Open your mind, and accept every compliment. Do not act as a glass of water will always grow our lives to grow steadily and beautifully.

chef-kanpat
Chef Kanpat Sriwiset(Mae Shee Miao) - Thailand
During this time, I tested my heart. It's not as shaken as before. More is to be alone and the darkness, the sound of the sky, the sound of the rain, it takes about a week to go out to fight life in the outside world. Until the age of 11 came in.1 The teacher asked… What do you like the most? My heart has never met anything else because of society. There is nothing in the countryside to meet. So I told the teacher that I like to cook so much that it's almost a novel… But I don't know where to put it first, there are many events. End of grade. Bachelor's degree in marketing.

chef-kang
Chef Kang Supot Suntaramara - Portland, Oregon, USA
“Don't waste your time living the ways others expected of you... But dare to do what your heart tells you” -Chef Kang Hello to All. At first, I didn't think I would come to work in food industry. I graduated with a nursing assistant since the age of 21 at Thonburi Hospital, I worked in the radiation room, the radiation department for almost 10 years. Then I moved to the cancer center in Lampang. I did it for two years, so I bid for food at the cancer center. It was the beginning of cooking. When I started, I felt like it on Sundays, so I went to study cooking at the vocational training center in Chiang Mai. After that, I started to like it, so I resigned to do it myself and at night I applied for a restaurant for a while.

chef-tonhom
Chef Tanapat Jantakad - Canada
Hello, I'm Chef Tonhom. Today, I would like to ask for a review of the process of preparing for a work permit Canadian visa that I have done.
  • 1. Form IMM1295
  • 2. Form IMM5645E
  • 2.1 This form can be downloaded at the link http://www.canadainternational.gc.ca/.../forms_work... These two must be filled in the documents on the computer only. It is recommended that you check all the information completely. And don't forget to press validate because if the document is wrong, it must be corrected, it costs a hundred times more expensive than the printing fee. We type one wrong information in the field. The staff asked to print it yourself. Or let the staff to print it yourself 144 baht, the staff made 172 baht.

chef-ja
Chef Ja Sangduen Teingtrongpinyo - Bangkok, Thailand
Starting to cook from home, I like to eat out in many famous places. Since childhood, the father has been a Hong Kong, the mother is a Chinese Teochew mixed with Thai, Ayutthaya. And like to eat a lot of food and go to many famous restaurants in Bangkok and outside the suburbs, allowing us to taste a variety of food and make the taste that we have make the difference between the food that is more delicious and delicious. How is it different from growing up at home, doing business, steel factory, connecting the sea ... There are a lot of workers...

chef-x
Chef X Pitakpong Jinakarn - Cannes, France
Hello, all chefs. I would like to introduce my name is Pitakpong Jinakarn (X), my background I was born in the district. Mae Sai Province Chiang Rai. My family has been farming since I remember. I have been farming with my father since I was a child. When I graduated from elementary school, I came to study in other provinces. I studied in many provinces until I graduated from high school. The end of the province. Chiang Mai and I went home to study at the university. Chiang Rai Rajabhat, at that time, I majored in business English, which is my favorite subject.

chef-simon
Chef Simon Anderson - London, United Kingdom
Starting from struggling to get an English passport, now I'm cooking. That's enough, right?" Chaimon posted in Daughter-in-Law UK, we also recommend Chaimon. that you need to find a birth certificate He will specify the name Buddha and the name of the grandfather. English law. If there is a grandfather who is English. Then got a British passport, If you wear a chef's uniform, you accept it. The more you send a picture of a heart, the more you rush to delete it because you're too lazy to reply and delete and block the message. Those who come to flirt, you were born beautiful like this. Hahahaha. Then take a break, Simon. I have a passport and asked, 'I want to work in England. I want to be a chef like you. I think I'm excited..it's the way to go!' Simon: “I can do it. I'm learning to carve flowers from carrots. But it's difficult, too detailed, and my attention span is short.


Let's Get In Touch


Or would like a copy of our book?

Thefarmerchefs@gmail.com
We will get back to you as soon as possible!




Great leaders raise the bar, inspiring others to achieve as much as possible.









More about Thuleewan

Meet Thuleewan, a survivor of the devastating tsunami. Despite the trauma and depression, she faced, Thuleewan's spirit remained unbroken. Driven by a desire to make a difference, she turned her pain into purpose. Every day, she inspires those around her, proving that resilience can lead to extraordinary change. Thuleewan's story reminds us all that even in the darkest times, there is hope and the power to make a lasting impact.


I'm a survivor

Thuleewan Promlee, hailed as a hero for aiding Boxing Day tsunami survivors in Phi Phi, Thailand, shares her story with Sky News ten years later.
thuleewan
Here is its massive bang like you could imagine that if in the fight in the war. There was shooting like a rifle. I hear this noise coming out from my bungalow and I am preparing because I plan to take the ferry back to Phuket at 11 o’clock so I get out immediately to look and I see this huge wave is about half of the coconut tree coming towards me right. Oh and that noise and people screaming and I feel I close my eyes I think I can't do anything I did I am sure I don't know this that's the moment you know what can it be, yeah it came towards me like 10-15 meters tall. It’s come right there so I just felt I remembered this is 10 years pass and before I could not talk about it to anyone because I felt it was too bad and then I was on the tree when I felt a frying is this is why I cannot say to people I feel like I did and I frying I live my body you know I go over the ropes and the fish and with the fence tall event and then to the trees is it just happened just murder I see the second wave. First one but then I don't know I saw another one coming. People next to me just had no clothes on because they were sleeping time for the tourists and the hippies on the island but lucky enough I got my t-shirt and you know and my shorts and I got my shorts on. As you know in my pajamas. I hear them cry at the lady and the man what happened? I meant the noise of what people are suffering from when the first wave comes and he's gone disappear in the waves. Not so much so the second waves hit this time is swallowed them up. I was trying to ask people to help me to take this person to the house place we cannot leave them here on dirt wash is the way up come back, again, in the end, I didn't know what to catch our people for help but this one man told me I was stupid but I should run to the high place he said: “What are you doing here? Save your life.” I said I didn’t know and I said look if you're lying here there are your mom and your brother. He said no but I felt sad for them, he kept saying “Just run just go.” I still carry that picture with me for ten years. There were many people have came to help and told me to take charge, so I took charge I had to choose which one to go first on the chopper. At that moment a pregnant lady and her leg broken with a terrible wound that one chopper I made a decision I thought this pregnant lady looked a little bit better than the other man so I said that man go first. All of our volunteer groups get bigger when people see how people come to help carry people on to the chopper. I did hear after. The Captain came and told me that she could not make it she died I felt bad. She can't make it, the pregnant lady died on the chopper. Youtube, https://www.youtube.com/watch?v=CVs7R4MHFiM


Reflecting on the Boxing Day tsunami | I Was Actually There | ABC iview
thuleewan
The first girl I helped just wanted to pray with me she was dying I grabbed her hand and I prayed with her and that's her last breath and I had to leave her body there because there were a lot of people crying for help. I think the world is already destroyed. The first girl I helped just wanted to pray with me I grabbed her hands and prayed with me I had to leave her body there, there were a lot of people crying for help. That helicopter is a haven, people trying to run into that helicopter and people were so greedy trying to run into that helicopter. The pregnant lady was sitting there very patiently. I got a man who had a broken leg just to go up and I took her for the second one. When the chopper came back and told me that the pregnant lady was dying, she could not make it, i just felt… you know I made a mistake. Youtube, https://www.youtube.com/watch?v=PdvFO9qfQ1w




thuleewan
The Farmer Chef’s project is a project created to help chefs. In order to create a school to teach chefs prepare to work abroad with quality and teach poor children who are disadvantaged. Friends teach stubborn children like us important life lessons. We strive for humility, mercy, and helping others.
I completely understand how you may be feeling, when working as a chef, those who excel at it must let go of their ego and adapt to all kinds of situations. As they say, we must be able to adjust and be flexible, just like a reed tree. We must be both strong and humble, and be able to move with the wind and adapt to all circumstances. No matter how difficult or hostile the environment may be, we must persevere with patience and resilience. Just like the reed tree that endures through tough weather, be it rain, chef or cold, we must remain kind and endure all kinds of people, both good and bad. If we fall ill, we must take care of ourselves and seek healing to begin anew.






thuleewan

Hi, my name is Marie Sumalee. I'm a website admin and web developer. This web project is dedicated to the book of Thuleewan, The Farmer Chefs, Thuleewan and I have dedicated many hours of personal time to build this website to succeed. This project will not be able to succeed without your support. We are looking for sponsors from various places to help our project to tell the world. If anyone is interested in working with us and sponsoring this website project, you can contact us at Thuleewan and the details below at any time to help our project succeed to tell the story to the world. If anyone is interested in working with us and being a sponsor of this website, you can contact Thuleewan and the details below at any time.
Thank you

We value your feedback

Interview with the Chefs from top chefs




Need Chef, Like Chef, Follow Chef



This section contians the inerview stories of top chefs. We hope you have a great time browsing our website. If you have any queries or would like to be featured as one of our top Thai chefs, please feel free to contact us.
We are eagerly waiting to hear from you..
interview


Thank you for visiting our page.


People who are good at it are to let go, reduce the ego, and adapt to every situation. In ancient times, be able to adapt, we have to be flexible and stretch, we have to endure the weather, how bad it is the rain, how cold the chef, we have to be patient, and walk to the meaning. The reed tree is dead or it's a difficult, or mental and physical illness, we must be healed, it's just the beginning.


Interview with Top Chefs

chef chef chef chef
Chef Dom Udomsak Boonsoponon, on Sept 15, 2023. 'The cook then invited him out of the restaurant because he was not eligible to eat there. It was embarrassing, but he just had to accept it. He continued to work in construction in Sukhumvit Soi 11, where there were many foreigners. When the head of the housekeeping department saw him speaking with foreigners, he walked over and asked if he could speak English. He then asked what he wanted to do in the hotel, and he replied that he missed the staff's restaurant and wanted to eat there. He was able to get 3 vegetable curries (only vegetables) without having to buy rice. He worked as a room boy for 2 years and did a good job, so he was promoted to stay late at night for 2 years. He often got sleepy, he became close with the room service staff and would ask for coffee. Whenever he was on a higher floor, he would go down to the room service to ask for more coffee. However, this meant he had to walk through the restaurant and bakery, and the smell was overwhelming. After 2 years, He asked to move to the restaurant so that he wouldn't go hungry. However, when he asked the boss, he wasn't allowed to move (even though he saw the ads sign every day saying looking for chefs).

I worked at Chez Jean la Gruenuille room in Sukhumvit Soi 1 for 5 years when I saw an announcement from Le Meridien looking for a cook to work in Baghdad. During my time there, Le Meridien Ratchaprasong opened and I took the exam with the chef there. Despite the Iraq-Iran war going on at the time, I was determined to get the job and was not afraid of risking my life. Went to the house after getting off the plane. When I finished the room, I went out to the balcony and saw a dog barking. I wondered why the dog here barked like the dogs at my home. It was funny and exciting, but it reminded me of the constant pressure I faced every day. I planned to stay here for a year, then come back for a month. If all goes well, I'll be promoted to CDP on this trip. After the guests left at around 3-4 PM, I walked over to the chef's table. It was a little intimidating to meet the boss for the first time. He laughed alone and showed his teeth, trying to put his legs up on the table. I laughed at myself, remembering scenes from the movie Godfather. Near the end of my contract in 1990, the Gulf War broke out, so I decided not to renew my contract and go back to Thailand. I felt a little sad because the women there were very beautiful.

When I returned to Thailand, I took a trip to Dubai, Allen, and Abu Dhabi. I had doubts about Duang Sompong and their guests. This is where my journey as a Chef began… I had the opportunity to work with many hotels such as Intercontinental, Le Meridien, Banyan Tree, Four Seasons, Centara Grand Krabi, and Radisson Blue Plaza Bangkok. Eventually, I joined Thanyapura, where I transitioned to making healthy food as the Chef and Beverage Director. At first, there were many questions, especially since it was not seen as a male-dominated field. I had to find the properties of various vegetables, meat, fruits, and cooking oils from different plants to create healthy food recipes that were our own, whether plant-based, alkaline, or raw food. These recipes had to be tailored for different regions like Europe, Asia, and India. At the same time, I had to drive revenue and satisfaction. This included catering to regular guests, such as 500 international students at UWC Thanyapura Academy. After retiring from a full-time job to become a farmer, he stepped back behind the scenes in a brutal way. I have been living here for four years now. Recently, I stumbled upon a rubber plantation for sale in the Phang Nga district. I bought it to turn it into a western fig garden. I love the city and enjoy visiting it frequently. While working as a chef at Thanyapura, I read a lot about properties for sale. One thing I noticed is that in Thailand, hardly anyone grows their produce. As a healthy food chef, finding organic ingredients was challenging. I decided to become a certified free gardener to ensure the vegetables I served to my customers were organic. This way, I didn’t have to deal with any questions from customers. My dream was to continue doing this until I turned 60. However, my landlord didn’t allow it and kicked me out. I started gardening when I was 50 years old, and I still have the strength to dig and water the soil. Age is just a number!

Initially, I thought gardening was too big of a task. I purchased around 300 species of plants from all around the world. However, I realized I couldn't tolerate the weather in the south and ended up spending more time in the countryside. Also, I didn't have any prior gardening knowledge, so I ended up spending a lot of money. The idea behind the garden was inspired by our previous profession as chefs. Every chef wants to add a unique touch to the dishes they serve. We decided to grow plants that were not commonly found in the market and would not compete with the local farmers. After five to six years of trial and error, we divided the garden into three phases to ensure its sustainability. The first phase involved growing Western figs, which we supplied to various hotels. The second phase involved growing caviar lime or Kaviare lime. Although we started planting it five years ago, it took around one and a half years for it to bear fruit. Currently, it is starting to yield fruit. Finally, in the third phase, we planted acai berries, which have the highest antioxidant levels in the world and are not commonly grown in Thailand. Our garden is the first in Thailand to grow this plant. When planning for the year, it’s important to consider the different seasons and their impact on product income. In our garden, we cultivate a variety of unique plants that our chef often uses in dishes, including peanut butter fruit, blood oranges, eureka lemons, and avocados. Our garden provides several advantages to our business strategy.

Firstly, it empowers our chef with knowledge and a better understanding of the ingredients. We need to consider two important factors.

Secondly, clarify where our market is. Learning knowing more about transportation options, transportation conditions, and locations.

Thirdly, Price, we must determine the pricing of our products and their value in the market, giving us a competitive advantage that distinguishes us from our competitors. The strength of our products, and no competitors create value-added value. It's organic, free, and good for our health as well. The extension may have made wine from our products or frozen 5. We used to be a service company. Finally, let me tell you that we can learn from mistakes and failures 100 to 1000 times. But don't forget to start a new one time.

(Thuleewan, 2023) says "I remember, the chef invited me to taste the food at Thanyabura Phuket. At that time, which was not far from the house, I was very impressed. The chef prepared the food to taste, full of about 15 things (take my mother to taste it) delicious and beautiful. The food is healthy. The rich women and men, Dubai people came to the weight loss course for 15 days, exercise, they would pay about 350,000 baht per head (buy rice field, can be a brother) haha. The chef took the melon with two vegetables. Wrap it together. There is no lobster. Sell it for 450. It is a plant-based food but seems to be more expensive than any others." (Thuleewan, 2023) says "Amazing Story is a lot of fun to read. It features a gardener who grows organic figs and caviar limes. He is a great role model for aspiring chefs who dream of producing their own fresh ingredients. As you read the book, you can almost imagine sitting and watching his produce while sipping coffee. However, the story takes a strange turn when the chef's wife becomes confused and starts to criticize him, giving him a headache instead of a laugh. Despite this, the chef remains a true farmer at heart, and the book is an enjoyable read that will make you think about the past. The main character, Joylie, is an inspiring figure who has done it all. If you're looking for a good read that will transport you to another world, "Amazing Story" is definitely worth checking out."
Chef Dom Udomsak Boonsopon - Thailand
chef chef chef chef
Chef Treebuth Nantana, on Oct 1, 2023. ‘In case the future has changed, then at the end of 2001, I came to study in England. But when I saw the tuition price, the mother would not be able to send her to study and have to send her home. I decided to work as a waitress in a Thai restaurant in Durham, and asked the shop to help me obtain a work visa. At that time, it was not difficult and you were very kind. After working in front for a while, I met the chef in the kitchen and he needed someone to help with the first job. The head chef saw my potential and asked me to stay in the kitchen for a long time. It was a turning point in my life. I was lucky to have landed in this Thai restaurant, which had an excellent cooking faculty. Each person had an excellent experience at the forefront of Thai cuisine. We were determined to gain knowledge and experience here, which we could use in the future. We were all learning, as it was planned to be a business. During my journey to become a chef, there were many obstacles that tested us, including jealousy, which required a lot of effort to overcome. It sounds like someone is feeling a little tired. However, most of them will pass through it just fine.

Thai chefs living in England are proud of their careers and love to showcase their Thai roots through their culinary skills. This group of Thai chefs in England was created with the intention of supporting and helping each other. They are not just a group of chefs, but also Thai people living in England who offer each other assistance whenever required. They usually meet at Thai temples or Thai festivals in the central areas. Even when living abroad, the kindness of Thai people is still apparent. As for the climate of England, there are many seasons in one day. It will rain, sunny, cold, and strong windy. You will have to prepare for help all the time. Umbrellas, sweaters, sunglasses, something like this. The advantage I like is that the public health system is complete, good money, and people are equal. Disadvantages. There are more homeless people. Look at pity. Another thing is that I travel to walk by train. Some days, they protest against the railway tracks, then fix something on the track and stay on the train for several hours. From Pestan to the bus to Lake District because of the train. As for London, it's just a subway. So I walk to work, exercise, and enjoy it. By the Thames every day, at night, I pass Soho, Piccadilly, and a lot of people pass Waterloo to the house (maybe I miss London, but I like Canada more. Next month, I can ask for the right to stay permanently. In 2 years, automatically, Canada is still a big place to stay in London) will walk from Southwark -Warren Street. The first half of the sun is out 20 minutes later rain and rain. The weather can be quite unpredictable, much like the ever-changing British mindset. But I find myself still missing England quite a bit. Tribute to the brutal experience, is it haha. The first time was moved to the Newcastle city branch. Oh, I met a teenage boy to steal the elephant that he showed in front of our shop. Our friend with love for the boss, ran, to get the elephant back. The brothers who he had before him laughed a lot of pity because she ran so far that she could take the elephant back. But she said that later, don't do it. You will hurt to save the wooden elephant haha.

Brothers and sisters, the second brutal I was robbed. After finishing work around midnight, I cycled home to rest. On the way, a friend who had just received holiday money worth about 3 thousand pounds for her and her husband was walking with me. Suddenly, a teenager who looked around 16-17 years old approached us and demanded that we give him our bike and the backpack we were carrying, which contained the money. We handed over the bike but held onto the bag tightly because of the money inside. The thief tried to snatch the bag from us, but suddenly a group of villagers came to our rescue when they heard our cries for help. They managed to apprehend the thief and called the police. We stayed there until early morning. It was a scary and dangerous experience, but we were grateful for the help we received from the locals.

(Thuleewan, 2023) says “Oh my God!! The area is really scary. Good luck, never met, found, but the robbers, Bitcoin robbed the stock investment. Finally, it disappeared. The broker said Bitcoin, fell, can't be withdrawn, but a little bit of experience. And the game cabinet thieves suck money. Slot wheels are on every corner of the pedestrian street. Be very careful. Don't be very lazy. Meet some Thai chefs. Some old Thai people are stuck. Visa is missing. The spot is expired. Can't go home. Poor work. Many chefs are addicted to alcohol. Because the pubs and drunk people are in every corner. The British people are addicted to a lot of alcohol. Alchoholic Heha Party throughout the time. (Look, it's fun. There are all forms) But different people are different people have to be strong. Amazing Story.."
Chef Treebuth Nantana - United Kingdom
chef chef chef chef
Chef Tam Pusadee, on Sept 9, 2023. 'Finally, we agreed to have a lot of work to challenge. International students, international athletes, children allergic to various foods, 77 children, 77 nations at the International School, allowing us to cook a variety of food, and learn a variety of food around the world. The income is good. The rest are our workers who have to be taken to offer talent and here has given a lot of opportunities and sent children until the bachelor's degree in the aviation business. At that time, Suan Dusit was very famous here for 10 years. The position has been up to CDP Kitchen Bank. We went into the age of the refraction again. This was promoted to Thanyapura. This one was thanks to the sister who knew Chef Dom Udomsak, who used to be our work at Mariot as well. The chef came to sit in charge of the FB department. The sister took the opportunity to interview the chef. Ask the job vacancies that told me to come down. Finally, we did not leave Mariot. Finally, we have a lot of work to challenge. International students, international athletes, and children are allergic to various foods. Children in 77 countries have an international school, allowing us to cook a variety of food around the world. Big Boss is from Germany until the end of the year 62. The Covid began to come. Mr. Yai began to expand our shares. We returned. He sent the western chef to check on Jimmy. Take care of clean food, healthy food, no meat. We can learn with the chef.

After a while, when it came to the dead end that had to offer organizational help together, draw a raffle, we said that we didn't have to draw a lottery. We asked to use the right to receive a total of 6 months of the last salary. I intend to open a small restaurant called Krua Siri, the name of the grandchild, the name of the grandchild, opened 3 months. The leaders of the team Chef Thani and Chef Chonlasit, called to attend the event at the Crowne Plaza Lumpini Park during that time was 100% Covid. Found the event in front of the face of Chula Hospital. There were both homeless people and sick people sleeping on the overpass. Can I survive? This is a life in Bangkok. 1 full year, full of seminars, wedding seminars, fun, tired, but I'm proud to be one of the teams with chefs who have worked together since JW Marriott. Mai Khao Phuket is both leaders and The age is 53. I can tell that the Director of HR at Khao Plaza does not give the name of Khun May. Give it a chance. The chef is very diligent. Fight with the same age. It is the words, Director HR.

Khun May also said that if you can't come back, we are always welcome and decide to come because we won’t come back to the family again. Come back this time, change the new owner. It's a Thai, a warm family. And then have been here for 1 year, there is a big opportunity again. Return to the position of Chef. There is an HR. One person told us to reduce the position of the chef. Since being in the hotel industry, met HR well. Take care after we leave the work. And still, take care of the advice as a consultant. This must give a good HR credit. At first, it seems to go back to the big house. But we understand with the age, he doesn't want to bear with near retirement. Wherever he is difficult. He wants us to come. We come. And came and came in the Mission Hill Golf Club. Even though you are decisive, with your personality, you are a billionaire with ten billion lands and the most beautiful golf course. How can you do you do? Are you rich? I always like to talk to my subordinates. I'm not a frog. I'm not a frog. I haven't found a translation yet. I'm free to go to you. I'm free to go but know that we’re like us. We've never chosen a subordinate. I have to bring myself to adapt to him until I can live with him and have another opportunity. At first, I thought I thought I would like to retire myself and still have a bright light again. This is thanks to the husband's acquaintance whom I have known one of hr for more than 20 years ago. Even though I didn't say hello, there is still a chance to fight again before retirement. Forget retirement.'

Thuleewan “Strong Woman, Chef Pusadee, has been a chef for 30 years. The history is very good. Come to the hotel line in Thailand. But she still has a new dream which is to travel, and work in the city outside Thailand.”
Chef Tam Pusadee Varasith - Phuket, Thailand
chef chef chef chef
Chef Nice Thanapon, on Sept 1, 2023. 'Working in the north of Vietnam, the weather is cool, but not cold. The weather is very good. There is a good nature on the farm. Tea (I will say that the coffee and tea of Vietnam is very good.) With the nature that the hotel does not order the buffalo that is CP. Do it yourself. All there, kill the cow, duck, duck, chicken, and pork by buying from the market or the house. I'm so happy that Koreans are very interested in Thai food and like more customers. Until we have expanded to 5 more branches within 3 years and every day, there are media and magazines to shoot Thai food programs in Korea until it is known as Kongju and we have returned to Thailand. The contract is not back again. But still thinking and talking to the boss as well as having the opportunity to meet a chef who contacted me to cook in Germany is the internal work of the Great Consulate General Franklin and the Embassy in Thailand in Germany. The cooking event in Germany will welcome the country and the royal family of all the royal family that has come to be honoured for the work of many people who have used to be very delicate. Must pay attention and meticulous in every work. Because it is a job that makes westerner know about Thai food.’
Chef Nice Thanapon- Germany
chef chef chef chef
Chef Nattapong, on Sept 19, 2023. 'As for the employer took advantage of the same. Obviously, He did not renew the contract for a month until he had to complain to the Dubai Labour Department and coordinate help from the Thai Consulate in Dubai. And in 2016, I had the opportunity to enter Europe for the first time in Belgium. Obviously, I was deceived by employers and friends who know how to work alone. There is no one to help like us doing anything. Belgian boss, I said that if the boss thinks that cooking Thai food is easy to find a new person. Importantly, foreigners do not know the real Thai food. Even if some people do not know at all, I decided to resign. In 2017, I returned to Germany. This is what I want to tell you to work with the ancient outsider. That is jealous of everything, both family work, and personal matters, until I'm sorry, I didn't come to work to teach cooking. That is good, good, make me look. Let’s leave the promise, the employer, it will burn out of the area, causing a history of overstay for 8 days, but don't want to book anyone back to Thailand.

It is considered another pride of Thai people in foreign countries who have the opportunity to cook for the Thai Ambassador, both past and present, including the Governor of Tourism of Thailand. This country is a lazy guest. Plus, stupid and smart, the boss is in his early 30 years. The experience is not there. Recently, I kept quiet, did not quarrel, and did not create more problems. Waiting for the end of the contract and finding the opportunity to travel to another country. Jordan is a tourist destination that is the main income of the country and is known as one of the 7 wonders of the world that is very beautiful. It is very beautiful to travel. I will update the picture to see. Life in different countries is different countries. There are problems everywhere because of race, religion and traditional culture. I am in many countries because I am not proud. I am not interested in other people's affairs. Interested in other people's work, finish working back to the restroom.

Finally, thank you very much to the teacher for being selected in the last 50 people. PS. Applying for a visa in the Middle East, every country is lucky that the employer has done it for the European part to do it. Oh, the best of the German Embassy and Switzerland. That is, he doesn't recommend any information, we have to find it ourselves. Every time the submission of documents will be charged every time. They are not limited, but I don't recommend what to do to do to pass. Hilarious things in the Middle East, local people in every country will ask me the same question as if they are prepared. Do you have an electric train in Thailand? Do you have an electric train like us? I'm in my heart, I'm in the part of the world, don't have to come home, right? I'm in the world?' 
Chef Nattapong - Jordan
chef chef chef chef
Chef Ouan Wattana, on Sept 12, 2023. 'I used to ask myself: If you can choose, what kind of boss do you want to work with? I can answer that: 1 . I want to work with a boss who is fair because I like justice 2. I want to work with a visionary boss because he is far-sighted 3. Want to work with the boss at the door, the room is open all the time. Because it means being ready to consult and listen to the opinions of employees 4. I want to work with a boss who encourages his subordinates to progress because he is positive, has a good heart, sees his subordinates as a child or younger brother, not looking like a master and a servant 5. Want to work with a boss who sees the importance of employees Because everyone wants others to accept Not looking at the employee as an element That does not exist, not interested because it is considered to have money Can find anyone to work 6. I want to work that I am good at and like because I think I can work well and have work 7. Have a suitable income for your ability. Who has 7 things? I think what kind of merit have you made? So lucky. I would like not to say that the old food restaurant because the end is not beautiful because it is not as you think of working in many restaurants in many states. Let's just say, good restaurants, good colleagues, good bosses. Thai Ruder Restaurant, Connecticut. It is a cold state with a cold atmosphere, suitable for people who like cold weather and play snow. Chef position, Thai restaurant, Madame Mam, Texas, serving position, the state, the weather is like Thailand, so it is a very liveable city, the city is not too hot, not too cold. Starting a new one with anything. The first three months will always be difficult, but when it passes, everything will be easier.'
Chef Ouan Wattana Shinon - USA
chef chef chef chef
Chef-Thuleewan Boonyarattana, on Sept 11, 2023. 'This made me something valuable to the Red Cross and other leading organizations during that time. After the Tsunami, the restaurant was destroyed and the real estate was poisoned by politics. The project failed, leading to a long-term depression. One day, after King Rama 9 passed away, I had a dream where he instructed me to write a letter urging the French to address global warming. I woke up in the middle of the night, crying due to the sadness of death, and decided to write a book. Seven years ago, a farmer’s heart stopped due to depression. It's not long, but for Thuleewan, I used to have memory loss after the Tsunami. The memory fades for seven years because the head was accidentally hit by the rocks, in the forehead got nine stitches… One day, I went to visit my younger sister in Australia and saw a very beautiful sunset, cold, the snow was falling, so I asked my sister to go out to sit outside, and watch the moon alone ... The moon floats so close to us, so I pray to God that the memory is back ... It's hard to remember everything. Because of the memory deterioration period, the former states can't remember the present ... When I went back to Thailand, I found the ancient Volsvegen car, and after came back from shopping, I drove back home and about to bring all my stuff from shopping, will be taken out of the car .., there is a strong wind, the car’s skirt came down hit the back of my neck vigorously, passed out for hours, I woke up, forced to carry things into the house to sit and hold my back neck, looked not swollen, so I shook my head, blinked, felt all the memory gradually came back until I remembered everything, like a former nation that was lost in the dimension, entering the memory, and the present and the past. There was another younger boy same case as me and still hopping, so soon, God did a miracle.

Upated on Oct 28, 2023) When I was a child, I lived in the northeast, Thung Kula, and along the Mekong River, Amper Phon Phisai (when I was a child, named Dtim, when she went to study abroad, friends told me it sounded like the name of the man, a girl who was in England, so she changed her name to Pim. She really said that you are beautiful, and kind, and should be called Tim, sounded like a man. As for foreign friends like to call Kimmy (I can take it all). I like to go anywhere with my father because my father has 4 daughters, so we have to be like a friend of my father's son up the hill and down the creek. I followed him everywhere when I was a child. My dad wanted to teach us to be like a man, to be strong as a man. (I don't have a son and I’m without a friend, he’s the most courageous, so he took us anywhere as a friend). Finally, my father got a son. So we had to leave the father to study and travel the world. Grandma will come to visit. Grandma is Mrs. Thongdee Boonyarat moved from Laos. At time of King Rama 5, she had to leave Lao to the French to settle in Thung Kula, Roi Et, Mahasarakham (the best jasmine rice field in the world), then I had to go to Koh Samui, Surat Thani, 15 years old, went to school when I was a good student in science-math, I didn't finish Year 9 because I went to scold Teacher Chomyong, remember your name to this day that you didn't teach students. You went to the classroom to tell students to copy homework and then you sat in and did your knitting. I didn't study, resigned, and didn't like the school system. This teacher doesn't have qualifications. But if you are still alive, read on this, I apologize. But I like Teacher Kachin, a volunteer teacher, who is Canadian. I remembered every day to recite 10 words a day. The teacher always listens before entering the classroom. I resigned from the school. Go down south to my father’s Kafee’s plantation at Chumphon. The first time I took the train to see my father alone. when I was only 13 years old and 14. Father told me not to talk to any strangers. I brought up the book. If the strangers came to invite her to talk. She will be deceived to be sold as a prostitute. So I kept busy reading my book on the train, I looked to the left nor to the right. As for the mother, she cuts all our hair so short so that we can look like a man. Would not be beautiful when I traveled to see him, my father was not like me on the farm. Kaffee plantation at Chumphon because of fear of danger close to the Burmese border. So Father went to Uncle, and Uncle took me to Koh Samui. When I went to Samui there was no school. Late because in other provinces, there were no schools. In the end helped the uncle work, at restaurants and resorts. At Lamai Beach, Koh Samui, the guests are European, American, Canadian, and most backpackers.

Welcome to Thailand in 1987, Thailand opened the country, and many tourists came to Thailand. Add Carabao, sings Welcome to Thailand. I used to serve the trophy from the Swedish customers. They said that you are the Best Service Attendant, at only 15 years old. I never have to register the order. All customers receive food according to the queue. And all the right on time. There is no computer. Customers say that she is very good. They gave her the champion position. The child that the customer was awarded was so proud. But just never lost. When I was a child, I liked the most, when the customer would go back to their country and send the chocolate. (But thank you for making me rotten tooth to this day haha). I like to receive the English books sent from abroad. There was a rich man from Canada, two husbands, and a wife who had rented a resort next to the beach of the uncle’s resort for a long time. They love us like a child. They volunteered to be an English teacher. Personally, until the husband and wife are very in love with us because we are good children, smart, cute. They think we are orphans, have no parents, and have to work, but I was a naughty child (I got sent there to work for probation ha.)

In Koh Samui, I didn’t go to school anywhere, basically homeschooled. When I go to study, I scold the teacher. I have to study by myself. There are no books. There is no library. In the past, I would travel to Surat every week by boat. By taking a ferry to buy things to sell and buy foreign newspapers for foreign customers. I would always be the first to read the newspaper. That was the only book that I read at the age of 14-15. Read foreign newspapers because there are no other books to read on Koh Samui. Another neighbor’s uncle, Naib would go up from the island to buy books and pencils. Because he saw that I was good, liked to read, and liked to write. When he passed away, I lost a friend. I continued to work to help the uncle’s resort. As for the foreign couple, they asked the uncle to ask us to be adopted. He told him that he was a millionaire, had a hotel next to the lake, had a private plane, no children, and they wanted to take us to be their children. When my father came to visit, he said he would not let his children go live with others. Again, there was a good lawyer from America, and he said that I was a good kid, smart, and he would like me a daughter, to study as a lawyer like him, the attorney general, my father did not agree with them to adopt me and I didn't go.

As for the mother, she would cut my hair like a boy, forbid me to have long hair, so she would not be beautiful, so boys, be hard to afraid of love, and come to flirt. But my dream when I was a child was to travel, travel, and work around the world (and now I can do it by myself) at the age of 16, friends, seniors, and interns from Surat Thani College, looked down on us because they were jealous. We speak English, work well, and customers like us. when the father and mother came from Chumphon to pick up me, my big sister Tam Pusadee, and my little sister, Marie Sumalee from Koh Samui. We took a long train ride from Surat Thani to Khon Kaen. It was really fun and then took the car to Sarakham, Thung Kula, Ban Yai Thuat, and Grandma Thongdee Boonyaratana.

At that time, I was 17 years old. I started to have long hair. When we got to Grandma Thuat's house, she had a tradition. Noppamas contest at home. The villagers sent us to enter the contest. We got 1st place. Everyone told us to be beautiful, but I think not. We are never lucky to win because there are a lot of relatives. They help each other to buy a lot of balloons on the stage lol. (I like balloons. Wherever the event If decorated with balloons, I will go.) When I went to the red carpet event in the Austrian Palace, Vienna, in 2000, I took the balloons that he tied to the chair to play. Take it out to the sky. In the middle of the snow and then prayed to look at the moon) After getting off the stage, the morning later, the children of the Jiggo, the car repair boys were a big bullie. We don't like it. In Koh Samui, no one dares to tease us like this. We point out the face to scold it. Bug Kenjitod (Mom said now dead because he drinks too much alcohol.) At that time, it was challenging for me. Make an appointment in front of our house. No one from his gang came with him. He came alone. The dog is drunk. Bring a knife to fight with us girls. According to the challenge, the villagers, the elderly, and the old man come out to rescue. Don’t, because you are a girl and you don't have a knife they said. But I will fight it with my bare hands, but we only wear converse on our feet. It's just hard to teach his bad mouth a lesson. Bang may come to tease beautiful people ha. I haven't fought yet. The villagers forbid it. Call the village headman to take him away.

Back to Samui, it was rascal, I sneaked out to travel to a nightclub with my friends. It's hard to know. How is Flamingo, Lamai Beach? How is it? Uncle took a jeep to find us. "Five girls go home immediately!!"" Uncle called to lap in the morning. Fighting with the uncle banged my fist on the table, I felt bad, but it was hard to see. The uncle told me not to go out to walk because of that bar. There are only foreigners and prostitutes. Do you do you do it? And what will uncle tell your father? If you are taken away we are not difficult, so I don’t want to be a burden anymore. One day I didn’t want to listen to the insults, so I made a decision to go to Bangkok to continue studying. At that time, there were not many high school institutions. Collage girls are still jealous, insulting again, beautiful face, be careful to be hit. Go sell yourself as a prostitute, go to Bangkok) Oh! I was so angry at her, a student of Surat Thani College. Insult that we are not educated. Thanks to that, I was strong, and I pushed myself through, so I studied for a Master’s from the University of England.

When I lived in Bangkok, I lived in a female dormitory, with Three sisters, I have never been to the movies, walked in the mall, spoon a motorcycle, or studied like a prayer, most of the time on Saturday and Sunday, my younger sister and I went to do activities with Missionary, help the poor people, and sick people in the hospital, we don't go to the disco night club, and hardly to go the cinema. Got married. Graduated from Ramkhamhang University. Before going to study in England, I worked as a secretary for the foreign affairs department of Dr.Amnuay W. Noble Holding Group, Soi Thonglor, Mr.Mummary, is a person who took me job, goes up the elevator to meet him. He said he has never met Thai people, speaks English clearly, tells Noble Holding Company, lacks a foreign secretary, 22 years old, the salary is more than the secretary of other departments, 25000, the first-month salary, Ericsson, price is 37,000. After that, he was approached and moved into the palace because of the university. A consultant who just graduated from America came to train when finished the project. His Royal Higness C invited me to be a personal secretary, the Chao family thought of Her Royal Highness D, the mother of His Royal Higness C, love and worry about me. Taught me how to write letters to the palace and teach English, and French. I think of you. In the afternoon, you will be invited to drink tea. Aunt M peels rambutan to eat and your favorite cheesecake. You stay at the Dinsor Palace and move to Wang Plai Noen in Khlong Toei. The j ob is that there is a project to build a real estate company, but we have opened the first pub in Thailand. At the entrance of Soi Thonglor, we are one of the 7 partners. The last name of the shareholders is famous. Chumphon, Isranggoon Ayudhya, Boonnak, Ophanont, but we are inferior, Boonyarat, a rural child.

Life moved on. Goodbye boys. Broke up and divorced. Unfaithful. Saw a handsome man, but the rich man was a joke, hahaha. At that time, I was in the position of Director, 23 years old, open, less than a year, encountered a crisis. Before there was a villain, could you open the door to the office to scold us? Khun Ying and son love us, don’t they? Everyone loves us. She is very jealous of us. Slam the door in my face. When it fell in the evening, around five o'clock in the evening, we were in Sukhumvit 38. I walked home after going to collect money at the pub. Being hit by a motorcycle. Bring the villain to the head, they told me to get out of the palace. Otherwise, I will not live again. And pulled the necklace that the son of Khun Ying, who is our boss. They only took the necklace and pendant, which was a gift from whom I love and respect like a brother. Someone hired people to punch the necklace and threatened me, I was frightened. I decided to escape to England for my Master's degree at the prestigious Surrey University. During our time in England, I enjoyed world-class food and drinks and had a wonderful experience. After completing my degree, I returned to Thailand at the age of 27, feeling like a seasoned veteran. With my capital of 2 million baht, I opened three food shops in front of Patong Beach and another shop in Kamala. I am dedicated to my work and applying all that I learned during my studies.

I used to be carefree and focused on building my own business and brand, Treekala Cafe, in front of Patong Beach. I was making between 300,000 to 500,000 baht per day without borrowing from a bank. I was respected by the main people, adults, and men in Phuket. They called me 'brother' because of my hard work, determination, and confidence. I was proud of what I had achieved at such a young age of 27, even though I had only been in business for two years. However, I realized that I was becoming narcissistic and arrogant due to my financial success. God wanted me to be humble, so I learned to accept and make peace with myself. Unfortunately, the COVID-19 pandemic hit and my business suffered greatly. My income dropped from 300,000 to 500,000 baht per day to only 8,000 baht per day. But I have let go of all the negativity and continue to work hard to rebuild my business. We have decided to sell a shop located in front of Patong Beach for only two million baht. This shop has enchanted a foreign oil well millionaire who was captivated by the stunning view of Patong Beach. With the money from the sale, we bought a piece of land on Sea View Hill, where we built an Ayothaya 20 years ago. Unfortunately, our business was hit by a Tsunami, and the beachfront collapsed. I became a hero good Samaritan to help people. But did not accept that it was a miracle that God helped us, but go on to blame God for doing it? Let the devil come to hurt our business? A tsunami? Confused, life is depressed, PTSD. Later, trying to build a house project, a villa on the hill to sell to foreigners, many million baht per unit, then came to poison, politics, and the military seized power. After the King passed, I was depressed and very discouraged.

Despite being inspired to write the book "The Farmer Chefs, Volume 1" in 2017, I was discouraged and felt depressed when I had to stop making books and print only two hundred copies, as per the order. Consequently, I started working as a chef on a yacht, traveling around the world, and cooking for the wealthy. I don't drink, travel, or date anyone. I'm introverted, but my culinary knowledge and skills have helped me survive. Foreigners appreciate my abilities, and I believe God has been my guide through all of these experiences. The Farmer Chef’s project is a project created to help chefs. In order to create a school to teach chefs prepare to work abroad with quality and teach poor children who are disadvantaged.'
Chef Thuleewan Boonyarattana - Montreal, Canada
chef chef chef chef
chef Sawat Promlee, updated on Sept 15, 2023. "It's delicious. Sometimes find wild vegetables, and add herb into your cooking, nearby mining, no electricity, Charcoal that they used for cooking and a giant copper pan as big as people can go down to sleep, big enough to feed a thousand of workers. The fragrant rice is more than anything." -Chef Sawat
(Chef Thuleewan B, 2023) 'It was a long long but, beautiful, while driving together, my father took me to Thung Kula, Mahasarakam from Phuket. The distance is still long. Now, he is happy to retire. 73 years old, and he returned to live in Thung Kula. Since he was afraid of the storm at Chumphon. At that time, Father’s coffee plantation was ruined and destroyed. There is no good grade. Come to Phuket, it's only great for the children. This is the life of my father. Seventy years ago, in 1945, Japan promised an armistice during the Second World War. My grandmother once shared her experience of living during that time. She mentioned having to carry her mother and give birth while seeking refuge in a shelter upon hearing the sound of the alarm. I was curious about what life was like in those days, and so I asked her more questions. According to my grandmother, Thailand had no roads, no electricity, and no rice mill to crack the rice husk. They had to pound the rice with a handmade mortar made by drilling holes in a tree and use a wooden woven rice basket. To bring the rice floating up in the air, they relied on the rice shell that floated up to the sky, which emitted a shimmering light, shining like a firefly. At night, they would see those little angels shining on them.

In 1960, 15 years after the 2nd World War, my father graduated from the 4th grade education to be basic in reading and writing. Now my father is an adult. A 15-year-old man, a young man with a tattoo and searching for the metal charm, hanging the monk,’s neck Luang Pu Waen, Luang Pu Fan, Luang Pu Fang, Luang Pu Thuat, no knife can cut you. That, with the magic subject that the young man At that time, he had to study with him. Yes, I had to go out to explore the world and find a job in the year. After travelling on a muddy and gravel road, covering a distance of 1500 km by trucks, songtaew, old buses, and trains, my father and his friends arrived at the mining port of Phuket. The group consisted of seven young farmers, and my father was their leader. They named him "Bak Shieng Mieng" meaning "smart man". Father had to make many decisions, especially as a leader and a team leader. He informed all his friends that he would take care of washing the dishes himself while they went to work and were in charge of digging in a tin mine in Phuket.

The long poem song is a version of Nong Lae that the father sang to explain that some young people have to go out to fish and come back with lots of fish. The sea is full of waves and the sound of waves crashes against the coast. The sound of the boat echoes throughout the sea. Some people dig for minerals in the sound that never quiet down or sleep until evening or early morning. With the singing of the birds and the melody of sweet sounds, the father wakes up to the sound of the narrow beach and the sound of fish swimming in the sea. The ocean and its beauty are like that of the yellow rice fields. The sun of the field and the sun of the rice are a wonder to behold.'
Chef Sawat Promlee - Thailand
chef chef chef chef
Chef Ake Romchalee, on Aug 19, 2023. 'When I went to work in Israel, applying for a visa was very difficult. There were many steps. When we got a contract, we had to go for a health check and a criminal history check first. Once we got the health results and criminal history, we could call the embassy to make an appointment. To bring the employment contract to sign. Once we sign the employment contract, the employment contract will be sent back to the employer. It took about three weeks to send it back to us. It took me a while to complete the documents because there was Covid during that time. It took about 8 months to complete the documents. Then I started traveling to work in Israel. The atmosphere in Israel is both cold and hot in the zone where I live. It's a city in Israel. It's a bustling city. The people there like to have fun and have fun. As for the work, it's quite hard. The work I do is in the stir-fry department, where I'll be frying all day, hardly getting a break. Work is about eleven to two hours a day.

Because the sales were very good, some days were close to fourteen hours, but it was worth it because the wages were reasonably good, but the accommodation was shared with co-workers, and I stayed with a Chinese chef, and it took time to adjust. Fair enough, because we have to understand different cultures, but the important thing is that we have to adapt and be able to live together. It was one of those times where I had an experience in Israel that was fun, with both happiness and some sorrow. Time is important, we should not be discouraged.

And we will get through it well. Thank you to the experience of one year and four months in Israel that has given us many things of knowledge. Thank you aketiddin, the provincial cook, who followed our dreams. The weather in Israel is quite good. There are few trees because it is a desert. Some days there are desert storms. The culture that eats most of it is loti flour and nuts. Most Israelis spend a lot of time with their families. There are quite a lot of holidays because the government places great emphasis on being with family. Personally, I like the beach because the people there like to gather and do a lot of fun activities. I thank you very much for giving me the opportunity to have my profile recorded. I'm very happy. Thank you Teacher Chef. When it's finished, I'll reserve one book.'
Chef Ake Romchalee - Isreal - New Zealand
chef chef chef chef
Chef Wit-NZ, on Sept 20, 2023. 'Got the visa and he is happy to fly from Suvarnabhumi. Go to the capital of Kenya, Rabi Airport. Wait for three hours to connect to the plane. And then continue to the last country for 26 hours to be happy… The memory of Bamako, God… What country is this in the airport? There is only sandy soil that is not cleaned. The clothes of the staff are extremely backward. It takes about half an hour to get to work. The two sides of the road have cow dung and animals. The boss said that this is the capital. Bamako, the country has heard of Mali. Until the fifth place in the world is ruled by the military near the country of Gambier. Being behind Thailand is not less than 50 years, Haha, but when I arrived at the office, it was very luxurious. It is an embassy restaurant. The diplomats or senior executives of the country go to eat or international leaders sit and eat or meet new friends, black. Hahaha. Everyone is very satisfied. It's a little bit more fun. The first three days have good news. At work, the boss said that there were robbers and arrested employees and senior executives as hostages in the hotel, which is next to the shop where we work haha oh shit. This time, they shoot each other like in the movie in this country. Please reserve the name of the shop because it belongs to the Mali embassy.

Next round, I will continue to France and New Zealand. It looks like a joke, but it's true that I found my life on a summary trip. Let's listen to you. Back in France. There are a few months left with my own work. I have to find a new job in order to continue travelling to another country. Under a lot of pressure. Before going to do work, each time we have to work, we have to pass or not, but it has passed. Contact the new boss in New Zealand. The boss said that I accepted you to work as a Thai chef. We are happy. I still didn't go back to Thailand. I got a job. I got a New Zealand job. I'm glad to fly back from France to walk into the country and have completed the physical examination. Brothers and sisters, I went to the police station to get a police certificate. It took a lawyer to walk about it. It took several months in Thailand for the visa to pass. On the most shocking day, the lawyer came to say that your visa was rejected. What should I do? The money paid every baht and thought in my heart that I had to find a job in Thailand first. The lawyer said that he checked the old work. You can't find it.

How I find it. Some places are closed. Finally, I told you to search the work history at the social security. I still didn't pass again. So I'm going to translate all the letters into English. It was a joke. This work has been done. Hahaha. The boss said that your visa has passed. I was so happy. Finally, the boss said that the Thai Airways tickets were very expensive. What are you waiting for!! So I leave the rest of what i built for a little while. It's time to fly. Fly to start work. With Thai restaurants in New Zealand, the role in the work, we have to leave everything we do. What is the taste of the food that has been done? What is it? We came to think in our hearts about how many days will last. We started to get money. If you want money, you have to follow him. How to do it? Come to meet the younger brother to work for everything. If not, he would not, he would not be able to be the same. Please allow me to mention the name. Chef Joe Preecha. Fortunately, I got a permanent work visa. Thank you to the boss of the second shop that made the matter. The boss is kind to help with everything in the matter. Thank you very much from Chef Wit-Newzealand. When it comes to working in New Zealand, wait for the next episode..’
Chef Wit - New Zealand
chef chef chef chef
Chef Nakon, on Sept 9, 2023. 'I recall a time when I used to cook rice by putting it in a pan and sifting it. I practised this technique for a long time, starting from when I was a teenager, as I washed the dishes and cut the vegetables. I would cut them once, twice, and even three times, until I was finally given an opportunity to take hold of a cooking pan. Whenever we received compliments from our customers, it was a great source of inspiration for me. What is most important in cooking is paying attention to every detail. Happiness is derived from enjoying what you are doing. We must continue to maintain high standards and cleanliness in everything we do. All the skills and techniques I learned were acquired through real-life experiences. They have enabled me to compete with all forms of time and pressure. Every award I have received serves as a reminder for me to keep learning and improving. Similarly, every dish that I cook is prepared with special attention, adding value by presenting it in unique and delicious ways.

When it comes to managing and caring for a team in the workplace, it's important to consider everyone's perspectives and principles of work. Each person has their own way of thinking and approaching tasks, so it's crucial not to leave them to work alone. To ensure happy and successful work, it's essential to train team members in the principles of thinking and planning and help them understand how to produce good results. Even in simple work, it's important to clarify what is expected from each team member and what they hope to accomplish. If they are successful, that's great. But if not, it's important to report the problem and seek a solution together. If a team member refuses to listen despite efforts to address the issue, it's important to assess the situation and determine who is responsible for the outcome. When it comes to managing and caring for a team in the workplace, it's important to consider everyone's perspectives and principles of work. Each person has their own way of thinking and approaching tasks, so it's crucial not to leave them to work alone. To ensure happy and successful work, it's essential to train team members in the principles of thinking and planning, and help them understand how to produce good results. Working as a team can't please anyone. It's better to stick to this principle of accuracy. But if you don't like the reaction, it often happens immediately. Let the work fall off or briefly like this. Finally, the iron rule will be raised as an issue. The mistake is a warning, the first time, the second time, and the third time you are out. I don't know. I try not to do that often. Sometimes, I just left everything and walked home stubbornly. Being a chef is not easy, and every kitchen warrior faces different challenges such as the physical pain from cuts and burns, the strain from lifting heavy and hot pans, and the soreness from standing for long hours. However, we are passionate about cooking and willing to endure the hardships that come with this profession. Success doesn't happen overnight; it takes time, hard work, and dedication. As you progress, you'll learn to appreciate and understand the art of cooking, and eventually, you'll reach the highest level of achievement.'
Chef Nakon Uppanom - Thailand
chef chef chef chef
Chef Rung Promlee, on Sept 20, 2023. 'Because I will work safely and stably with my brothers and sisters. It was a good team. From the same village With the same background. But being a chef is not easy, many obstacles in life will lead us to combine with the Temptation of Civilisation, the city of Siwilai. All that makes us see everyone from customers in the hotel and luxury customers.The Millionaires, and we cook luxury food for them, which is different from poor peasant children like us. The first step I have taken is to be an assistant. I didn't realise that it was the best position for me at that time. But with free food and uniforms, even when I worked a little long, I saw all the luxurious Western food. But for the farmers, we don't like it. Eat greasy. We will like Isarn food or very spicy local food that we are familiar with. The first chef. My idol is the chef. He saw the work skills. My work was as an Italian chef. We worked at the Atrium Hotel, in Bangkok together. I was enthusiastic and liked to learn pasta. In my early days, thank you to this Italian chef. That he really inspired me. He told me that he came from the beautiful city of Tuscany in Italy and the people there ate pasta as the main food, not rice like us. The chef said that I cooked pasta well and I dreamed that one day would be a great Western Italian chef.

Life can be challenging at times and our aspirations may not always come to fruition. Relationships can be unpredictable and sometimes things happen that we may consider to be karma. It has taken me a long time to figure out how to talk about myself. I didn’t finish college and became a dad during my studies. I worked hard to provide for my family, but life is unpredictable. Even though we may have predictable dreams, they may not always come true. I worked in the hospitality industry for many years before pursuing my passion for opening a beautiful fish and hobby shop called Beauty Fish Hlongerome in Phuket. Business was good until karma intervened and things changed yet again. I was forced to return to working in a hotel and unfortunately, some bad people took over my shop and my family. I lost everything - my shop, my dreams, and my family.

Fortunately, I still have a brother-in-law and sister working in the hotel line, so I went back to JW Marriott Phuket and worked for many years in one position. I want to do something to make it better and know that in the hotel, you must not be afraid to jump into different organisations and learn if you don't move you will always be in one place, you think you are happy with the position. After that, I moved to another five-star hotel and then Marriott saw my ability to offer a better position and brought me back again. It made me realise that my work was about one thing, to become better than where I was. After all the problems, it was with age and experience. Now I have achieved the first step of my goal, Sous Chef of Western Cusine in Western Five Star Villa Resort. At my young age under 40.

Personal history Born in the land of the Naga and went to a mother who loves to carry the old back to the original house, Maha Sarakham, born, then returned to the city of Naga [Nong Khai], when I was a 3-year-old, must move to another city, Dino land, the land of the miracle Is a child in the jungle [Dong Mun] and any practice living in the forest in the way that today is not found. Is a memory that recognizes the difficulty. When starting elementary school, the family had to move to Chumphon, the coffee plantation, and still live in the forest. The storm, the Gay storm in that year, was a cruel natural disaster, but we survived. At that time, the family saw the fierceness of nature. So, our family moved home again to Maha Sarakham, the land that is complete and there is considered the most magnificent. The chef is a farmer. Truly, according to the specs that the book admin is looking for, let's go to be a chef. In fact, during the teenager That his friends studied in high school, I began to enter the industry. Because I want to make money. But everything must have an episode, not only cooking or called the cook is a child to be a dishwashing child. Before considering an experience that allows us to train friends from the dishwasher like us. Will know that it is very worthwhile and it is truly the basis of this career Want to tell modern children. About the experience of buying each other to do it yourself When entering the industry In those days, It sparked the story that the farmer must be a big chef. That is the inspiration for us to fight and overcome various obstacles. And finally day we are proud, which is proud that he wears the first set of chef’s uniform in the first service at the hotel.

In the pride of one of the life of cooking for Apimahart, Russia on the luxury super yacht and serving the most magnificent. Do not ask for the name. It is an experience that is considered the most and a great. Where to do And the description is not easy, just want to give friends, brothers and sisters, chefs, farmers. If there is a chance, I used to be Executive Sous Chef at Splash Water Park / Executive Sous Chef at The Beach Front Rawai, and Executive Chef Amata Patong. Currently, Executive Chef at Mission Hills Phuket, and finally, what I want to say is the luxury food that is made. The experience you can’t buy must be done by yourself When entering the industry in those days. It sparked the glitter for life. The story is that we have to be a big chef. That is the inspiration for us to continue and overcome various obstacles. And finally, to the day that we are proud to wear the first cook uniform in the first set at Amari Atrium Hotel to this day, I have to thank you. All the chefs who are effective, knowledgeable and give opportunities that make us come today. Different foods such as Thailand, China, Europe, Middle East, including Japan, come from experience and learning to be truly thankful.

As a supervisor, I have the responsibility of taking care of my subordinates. I am in charge of a large number of employees who work together under the school system. I try my best to motivate them and ensure their well-being. In addition to that, I also have a loving family consisting of two adorable daughters and a son who inspires me to work harder. I believe that while passion and dreams are important, it is the wisdom and ability to solve problems that truly make us brave and strong.'
“The right thing is that nothing in this world is always the way we want and dream. But everything happens for the reason that makes us a better person, even if it is a difficult time to overcome obstacles. But we will not be too late to let our dreams come true. Open the opportunity to just break free and forgive yourself is peace in the heart and best of all in the rules of happiness”- Chef Rung, 2023)
Chef Rung Promlee - Phuket, Thailand
chef chef chef chef
Chef Michael Wansawang, on Sept 15, 2023. 'After graduating from Wat Bowonniwet School, I attended Ramkhamhaeng University Faculty of Law for three months with my university classmates. At the end, I was invited to gain experience in Saudi Arabia. I decided to drop out of university for a year, which ended up being three years. When my contract expired, I started working at Saudia Catering in Jeddah, Saudi Arabia, where I gained a lot of experience in cooking and sending various dishes to airlines. After four years, I decided to follow my dream and pursue a bachelor’s degree in America. I moved to Philadelphia, Pennsylvania, to stay with friends who had come before me. I had to study English as a second language before taking the entrance exam. I was amazed by the new life and society in America, and although I lived in a small apartment in the city center, I was happy to take the train to the university. Above the shop, there is an apartment and many offices, accommodating students and workers alike. Day and night, people enjoy the delicious food and the store has won the Best of Philly award every year. If the teenager behind the shop is confident in himself, there is a chance to expand the business to the city of Lancaster, a famous tourist destination known for its Amish community that has lived there for hundreds of years. Despite the modern world, they live a simple life without electricity, wearing unique clothing, growing vegetables and corn, working in agriculture, and using horses and wagons for transportation. They even sell their products by placing them in front of their houses with the price written on them. People park their cars to buy the goods and leave the payment in a designated spot.

After that, the search for the 3rd shop in the suburbs, the rich people, and Thai shops are open in a row. Almost every city on this road. We are one of them. Sell the pizza shop to continue the shop. The business is good. Move the house to be near the shop. Unexpected events on Songkran Day, special Songkran Day, the event will stop. My wife drove to pick up the son at a friend's house. The car crashed in front of the shop, standing in front of the shop, with the sound of the wife calling, we ran to support the 5-year-old son, sitting stunned, shocked, the wife had to be sent to the hospital.

Life and business are smooth. Someone wants to come to make a shop because the time goes anywhere, money goes up, and life is better. Buying a house as a source of people have money, a good school, and the atmosphere, then decided to travel back to Thailand, go to Chiang Mai, Lampang, Ban Tawai, buy carvings, bowls, Sangkhalok, grade 2, send by boat to New York, then the truck to deliver to the warehouse. The immigration staff will come to check, and send 20 crates. A lot of elephants are various carvings, utensils, bowls, as well as embroidered fabrics, and mental paintings. There is no place to take it to the back of the house, take the cover. While waiting for the shop is not finished. The township sent a letter to move because it would make the community look bad, dirty, dirty, and too high. They sent a letter to inform us about cutting the grass within 7 days. if not we will have to pay fines. Finally, the finished restaurant is decorated in Thai wooden houses, decorated with carvings, looks beautiful, and won many awards.

Expand the shop, open in another city. It's just a noodle shop, well decorated. Before allowing it, you have to go to the township meeting. Villagers and directors have to approve. We have to propose a plan and introduce ourselves what to do, and what to sell. It takes a long time and explain. Many questions have to be answered. Everything goes well, and sells well. There are many customers because the shop focuses on children. Parents can bring them in. There is a tram park in front of the shop, easy to run back into the city. The problem is that the Thai restaurant that is open close to each other. Please don't sell Thai food as well. because we can, sell by avoiding the same name, such as not using Pad Thai, we use Pad Chanthabun. Some foods do not use rice. But served with noodles instead. Then look for another shop to make a pizza shop to do it. Go to talk to the city of town ... Tell him not to change anything. Because it's an old shop He allowed When he came to check, he was shocked because of the wooden wall. Raise the floor, he solved the problem of having to have to coat the fire again. The stonework. The old colour must be peeled again. Apply the fire. A few times before passing the lesson again. Selling well because it is a lot of corporation workers from the Au pair then came to work with us in the evening after their day work. The host is kind. Many couples will meet customers and get married.

They jump from the boat.. Upon arriving in Florida, people traveling from Thailand usually take a stopover before proceeding to their destination. There is a boat that is available for people to board, but there is no visa required for entry. Some people just get off the boat and hop on the train with no belongings, while others are picked up by someone. During winter, warm clothing like sweaters should be purchased for work. We conduct systematic teaching and provide good income, around a hundred thousand dollars per month. We even apply for a visa for our chefs. Previously, an employer could certify someone without a visa, but it is no longer allowed. Before arriving at our current location, we had to pass through seven water districts and had restaurant experience. We have many recipes that we can adjust perfectly for every shop. We had to look for old shops that were no longer selling. We have just opened a beautiful shop that serves Isan cuisine and received good feedback, so we decided to open another one across the side from Philly in New Jersey.

Isan food mixed with French cuisine sells well, however, there is a shortage of staff due to the younger sisters, who comes from Au Pair, running away after men. The restaurant is located near the Atlantic City casino. Some students who come with work and travel visas are also addicted to men. Although the business sells well, it is not profitable. It is necessary to stop and let the partner run the business instead. Recently, the younger partner died and it was discovered that he lost everything due to the poor state of the business.

Thinking of continuing to make a shop in this city, it will be difficult to open because we are open everywhere. Open to selling will to be a competitor with a partner So have to take another step back Moved to the military city of Lawton Oklahoma. In this city, I remember when working at Saudia Catering, big news, the bombing of the state office building. Most children died. Because the ground floor is a daycare for the staff working in that building open a Thai food shop There are soldiers from all over the world to practice their training here, including Thai soldiers. Visit to greet, and eat, but only a short time, it's a big military camp. There is a shop and a variety of food. There is a casino. This state allows profit to help the Indigenous Indians.The white men have invaded and limited the border of the Indians in the past. Indigenous people will receive many privileges for help. Americans use this as a redemption. That has been done since the era of building a city.

Decided to sell the shop to open an international noodle shop Including Thai food from then on, it will be two years. The events that occur affect the family life upside down. Most trying, suffering, and discouraging period, but we must be very patient.

One day at 11:30 pm Just got off work, came home, stopped by to see the youngest son's room, was away, heard the knock on the door, and found 3 male and female police officers. They handed over our son's license. Ask us what is related. When we get the answer, we have something to let you know. Now your son has a car accident. We are waiting for a small plane to send him to the bigger hospital in downtown, in Oklahoma, have not enough tools here. At that time, I couldn’t believe my ears. How did it happen? Heart thrummings, deaf.., two people staring at each other. He gave me the doctor’s number, for the ICU room to wait for 40 minutes. Then call. When the police left, I realized that there was Apple find my iPhone connected to my son’s phone. I just bought a car for him for 2 months at the end of high school. He got a license when he was 16 years old. He stole the car. Tomorrow will be his 19th birthday. His dream is to be an Air Force doctor. He practices with seniors. He practices running in the mountains every morning. He says that next time, his children will go to be a soldier. He will raise his parents himself. He doesn't work hard because he knows that his parents don't have much time for him. He only worked all the time from childhood to adulthood. He wants to have time with his family. This year, he doesn't take gifts. He doesn't ask for money to go to the military camp. Celebrate with his seniors. In just a few minutes, it will be his birthday. The doctor called to explain a lot. I don’t know a bit. I understand that there are two things: 1, let him go 2, if he will be a sleeping prince forever.

Because the brain has been severely affected, answer without hesitation that he did not go to the hospital, it takes 1 hour and 40 minutes to go through the procedure because, during Covid, the child is in bed, swollen, has a rubber band. The body is wrapped in a cold set, does not feel the throat, breathes, trembling, pity the child to hold his hand. There is a response signal, squeezes his hand, telling him that the parents are here and not to be afraid to be next to go anywhere. Many doctors come to talk and explain a lot. I have to ask for an interpreter. I'm afraid that he will miss communication because my heart is broken. Confirm the first answer. No matter what happens let him continue to live. The next morning, we went to the scene of the accident. They moved the car. There were only scratches on the wheels and the white spray paint that the police had made a plan. The drunk person who hit and ran the police caught, drive beyond the speed of 120. So I thought of the time when my grandmother used to call Kwan and tell the child to go home. They came to tell him not to go anywhere. The wind gusts hit before entering the house. I felt it. In the morning, I woke up, I had to go to the hospital. When I arrived, I parked and took the elevator to the ICU room. The wind hit until it was cold. I didn't go anywhere. Returning to the body, I sympathized with the child. His mother didn't dare to come. Hold hands with him, keep talking, let him know and feel. I believe that he knows but can't do anything. Before going back, he said that you don't have to follow me, don't have to travel, stay here, wait for Dad all the time for almost a month, have to travel from five o'clock in the city, drive from the city, go back for 4 hours to 8 o'clock in the morning, talk back to 9 o'clock in time to open the shop at 11 o'clock, work, teary eyes, miss and pity the child. The more you see the staff at the shop at the same age, their heart trumbling. At this time, the child will come back from school to eat. Come to help cut vegetables, cut chicken, cut meat, and go home. Now, it's quiet, can't hear the child go home, go to his room, look at the bed, look around, quiet, run away, each person is quiet, go to each corner, don't talk, can't eat. It's dark, the brain is not thinking.

One day, while working in front of the stove, I heard the sound of the child saying hi, every time I go to the shop, I hear this word all the time. Go home, park the car, enter the house, and look at the tree. It blooms white, affecting the moonlight, confused as to why the flowers are lost in the winter season. Winter is unlikely to bloom. In the morning, the flowers withered into brown. When opening the door, the son opened his eyes for the first time, but could not see. The nurse said that the first time he left the ICU, moved to the children’s hospital. Receiving treatment for the brain takes patience and time. It's important to maintain hope throughout the process. The body will gradually start responding to the treatment, and with time, things will get better. Physical therapy is necessary to aid in the recovery process, along with learning to breathe without machines. As the patient heals, their vision will improve. With patience and persistence, they can expect to stay in the hospital for almost a year to receive the best possible care. It is important to sleep in order to receive basic treatment. One must prepare everything, including creating a way for a wheelchair, bed, hospital, food, and stomach. Additionally, the person is unable to speak or eat through their mouth. There is a machine to lift down to the bed. During this time, it is very difficult and heavy. Must hire a nurse all day from 10 to 10 after work, the shop must stop. When taking the child to see the doctor The shop began to open for some time, close for some time, big news, news stations, news. News channel stations and people come to cheer, both words of consolation, donating utensils, as well as money. All the time that happened I didn’t see the condition of the car until the insurance company saw and signed the car out because they would pay for the car. I can see the condition of the car. I'm shocked at how he survived. The body has no wounds, bruises, no brain injuries, no blood. Very shocked, spending only one hospital, less than a month, seven hundred thousand dollars in insurance, and most of the insurance, pay, we have to pay the difference. The child hospital pays fifty thousand per month, but insurance refuses to pay and does not cover according to the policy. There is a social worker to help. Must apply for the government to help. There is another problem because the child has never worked. No income, social security refused, not eligible. But there is still a chance because the child is 18 years old, he does not have to be with his parents. So they took him out of the insurance of his parents. The DHS government agency came to help the son. Medicare helps the hospital expenses as well as food, diapers, nursing expenses, and medicines, some of which have to be issued by themselves. Pay for the caretaker when moving home $ 8000 per month. When receiving help from the state, it pays less.

The daily life has changed. Both work at the shop and have to take care of the child, tired and have to be patient. While the child can't help himself, he doesn't know what happened. Just tell him that he's sick. Don't let everyone talk about accidents. He's happy. He's happy. The brain starts to come back. Change the channel you like, watch cartoons, watch cooking channels, watch jokes, laugh, and understand both Thai, English, and Isan. Write your own name. Communicate from the machine, spell words, and start doing physical therapy. Must learn to swallow the tongue to give the mouth, a strong jaw. Develop a satisfactory. Forced wheelchair to communicate when you need anything, feel hurt, cry, sad, or not like anger will always tell. Gradually overdoing, don't break, fall, and get back up, don't rush, encourage, take care of him. I've been sleeping on the sofa all the time since moving home. I've never been back in the bedroom. I'm worried, worried. My child turns over. I'm in a hurry to see. I can't hear my child breathing, I jump to see if I'm breathing. I've never cried in front of my child. I only talk about making him laugh. Let him be happy. When he gets good things, my mind recovers quickly because he's young. And he prepares to be in the Air Force. His body was strong before the incident, with food medicine, and good care. Makes me see better development. He must go back to the school for people with disabilities. The school will take care of physical therapy, teaching reading, writing, and starting a new start. Good that his brain comes back, still remembers words, sometimes switching letters, but we can understand. Start entering the gym. There are trainers to take care of him. At the same time, starting to think, my parents began to have symptoms of illness, and depression, and it gradually came in. There are many sicknesses. The mood began to change. People around you will notice. Decided to sell the shop Take yourself first for the child. What happened? It will be difficult. Restaurant work is more than two years. Will stop for a while But can't stop People used to work But reduce work The project will start soon, Mazuki Boba sells Thai tea.'

(Thuleewan, 2023) ‘Follow the development of little brother. It is considered much better. I would like to ask God to do a miracle. The younger brother is healed. It's a lot of miracles about the younger brother, the mother has to think positively. I went through depression. I know what it is. Love, hope that can be. I believe that only God will be able to help us. We can overcome obstacles and God will have a reward of goodness. Reward with patience and our faith, faith, love, and hope will take us through.’
Chef Michael Wansawang Raethong - Oklahoma, USA
chef chef chef chef
(Chef Sean Songwut Sumala, on Sept 10, 2023) 'Then stand as a Thai chef, exchange 1 bottle of beer and daily wages of 65 dollars per time because it does not pay tax. Then i turned myself into working at the French cafe. Bistro, Italian style in Australia.

To meet the needs of life that seems to be good but not perfect because I don't want to lie to myself as a chef, but it's just a person who stands and prepares things to avoid immigration because they do not understand the purpose of all people are there to make money. Anything is asked to do will do. The bedroom is shared. Shoes not less than 10 pairs and have to sneak, walk, and do not make noises because of high privacy.

7 months with dedicated time there, living with people with low attitudes, believing in stories of superstition, crazy lottery, worshipping Saimu, playing things, playing with photos, blackmail, secretly sending you to find lice for us until I said Go tell boss that you don't want this person, every day you secretly taking their photos, there is online policy law available online for you to see.

During the COVID crisis, I was unable to pay my staff so I decided to open a cafe. The cafe did well for a certain period of time but faced stiff competition from online businesses that were able to offer lower prices. In addition, we had to deal with the monthly burden of expenses. Unfortunately, I had to close the cafe and go back to being a staff member again. Although I received good feedback and had good sales and promotions, I encountered a bad attitude from some older people who were resistant to change and insisted on only selling without offering any commissions. I also became tired of local politics, which were driven by jealousy and a desire for higher salaries, and started to want us to leave.

‘Left Pattaya. During the “vacuum period” in Pattaya, I worked everywhere to earn some money. It was a time of both gains and losses, where everyone learned from each other. I lost love and had creditors to deal with, while also experiencing the consequences of karma. Unexpectedly, a ray of light shone in, and I received a job offer. Despite the chaotic way in which the elderly person ran things, I was able to secure the job by discovering the truth later on. Although there were various challenges, I tried not to be distracted and focused on my work from morning until late at night for almost three months. Due to budget and manpower constraints, there was no room for slacking off. Although my wages were paid, they were way too low. The elderly person’s smile appeared to be belittling as if they were always on the lookout for desperate workers to exploit.

The place is luxurious and magnificent, built with a few restrictions. It can accommodate up to 450 guests with only 6 staff members, including a dishwasher. Some staff members show up while some don’t, leaving you to do everything yourself, from serving to filling your own plate in front of the house. Outsiders are allowed to come and eat, and there is no check on the room. You can eat as much as you want, put food on your plate, and even press coffee. You have to do everything, including serving and cooking and scooping food together. It may seem sympathetic, but it’s actually driven by thirst, hunger, and selfishness. You can’t go to the canteen for food because the food there is the same as what you prepared. After COVID-19, you have to handle everything, from food to staff, morning to lunch, and compete with time, both for customers and 120 employees. Chase the work from the top Chef. Celebrate old fashion GM brought to promote, but what an idiot. Finally, you became a goat. Not pass the promotion, because the staff make a complaint. Immediately you have to run because you didn’t like the way of noblemen and servants.

Back to Bangkok again, feeling positive, accepting work again, and going to politics as usual. In conclusion, Thai people have the ability but work together if they are not the same group or stand alone, not your people. but it's difficult to prepare to shop because many are people pleasers. They prepare for us just to embarrass us at the table. Said he was a bad chef, made excuses, didn’t like change, and smoked frequently. Pork and chickens were lumped up together and smoked, resulting in stinky hands. The environment was dirty and it seemed like they didn’t wash their hands. Ready to sip cottage water, new fashion, Thai chefs with free cannabis policy.

So I asked to leave calmly, tired of being tired of the image that I meet every day. Go to work at business districts in the middle of the city, good income, work with Myanmar, diligent, hard work, but stay too long, know too much, spoiled, the same thing, the same excuse, carry food home, delicious. I worked with Myanmar and was diligent and hardworking, but he stayed for too long. He knew too much and became spoiled by the same routine and made excuses. He used to carry food home.

After giving it more thought, travelling to China appears to be a challenging task with a complex document process and strict standards to meet. However, once I’m seated, the expected short duration of the flight should make my legs more comfortable. Moreover, the temperature decreases by 1 degree each day, and there may be a delay in receiving the necessary substance. That’s all.

That concludes the news. In summary, it’s time to start looking for a new job. Our company has many holiday procedures. Additionally, if you’ve been in contact with the number for two years, there is a tax deduction available. The stairs require some effort, so think twice before going up and down.'

“I am having fun on my journey. How about you?” -Chef Songwut Sumala “Amazing !!!! Super brutal, it's funny, real.” - Chef Thuleewan
Chef Sean Songwut Sumala - China - Australia
chef chef chef chef
Chef Sombat, on Sept 15, 2023. 'Anyone interested in traveling to America can come to eat Thai food. See each other. Has opened the shop as a cafe and Chef Table style shop during the return to the vacation from the boat for 3-4 months. But because of working on the cruise ship for more than 3 years, so tried to find a job on the shore. See if you want to retire with being an employee for 7-8 years from now. Received a job interview from America as Executive Chef or Head Chef at Mercer Island America. Is a Thai restaurant, the plan will open in February. So the owner of the restaurant that is currently doing everything. Because I came with a tourist visa until now, everything has been fine. Because I want to find money to pay for the bank, land a total of 22 rai. The remaining halfway will run out of debt. Collect a lump sum of capital back to manage the restaurant itself. In November Ban Nak Prasit, opened for service and welcome tourists.’
Chef Sombat Phanlumpoon - Holland America Line USA
chef chef chef chef
Chef Kunrisa Chotiwat, on Sept 20, 2023. ' I was asked whether I liked it there. The tranquillity is what I appreciate the most. The food is made from a recipe my brother came up with, and it’s fantastic. I didn’t waste any time, and I learned a lot during my stay. However, my contract eventually ended, and I don’t intend to extend it. Please let my brother know that it gets chilly here. I want to go back to Thailand.

But that’s not the end of it. My brother told me that my cousin is planning to open a restaurant in Malaysia soon. Are you interested? That’s when things got serious. I decided to team up with my sister and open a restaurant on Kinabalu Island, Sabah, Malaysia. It was easy to obtain a visa, thanks to the long-term contract I had signed for seven years. Although there was both happiness and suffering during the journey, it was worth it. We had plenty of customers, and I was exhausted from cooking stir-fried dishes all day. Nonetheless, my staff, who were both Filipinos and Malaysians, were happy with their work. The chef had to learn the Malaysian language to communicate with the team in the kitchen since he couldn’t speak English. In the beginning, it was tough for them to communicate, but after two years, we started to speak Malay fluently. I worked hard to learn the language, and it paid off in the end. Speaking and laughing, can't scold us behind our backs because we all know it all.

It is important that all workers put in effort and not just play on their phones. Those who continuously choose to be lazy will be asked to leave as they have already been warned multiple times. It can be challenging to manage different types of subordinates and I face this problem every day. However, I mainly appreciate and support those who work hard while there is also a small group that chooses a lazy approach to managing their subordinates. It is difficult to earn their respect and love this way. If a supervisor works well, we respect and admire them. It is important to talk to them, ask questions, and communicate without being emotional. If a supervisor makes a mistake, we should ask them why it happened instead of just criticizing them. We should not use abusive language or curse at them as it is unprofessional and disrespectful. Also, we have to remember that the supervisor has to manage a team, and it is not easy to please everyone. I faced a similar problem when I worked in Malaysia as a restaurant owner. It was challenging to find temporary workers without a visa, and it was risky to hire them without proper documentation. A friend of mine called me to work in the Maldives. The work would be busier and require a higher level of graduation. Obtaining every necessary license was not easy. Life in the Maldives is very fast-paced, and we must be subservient to our superiors. I applied for a Thai sous chef position, and it took me about two months to obtain a visa since my friend works there. Fortunately, her husband is a general manager, which made the process easier. When I arrived in the Maldives, I was happy to find work at a Thai restaurant located on an island resort. I started as a breakfast maker and was happy to take care of everything myself. However, I didn’t like that we had to cook according to their methods. We had to use what we had, and this caused issues with the chef. We often argued about the use of kitchen items, especially when working with Indian and Sri Lankan chefs. There was a lot of jealousy and worry. I couldn’t even borrow anything at first since I didn’t know their attitudes. It was to the point where we were fighting.

Sometimes he didn't show any kindness. At first, I felt very discouraged. The workers didn't understand until one day we had to sit down and talk. Because she wants to go back to Thailand alone. She said that the food here is food from their home. It's not delicious. Because if the workers left, the chef would not have anyone to help. So I have to talk to the staff. The chef shows up in the meeting for the first time. In conclusion, it is to tell the subordinates to have a new intention to fight together because everyone has a lot of homework. At least, there are many burdens. Convincing until the subordinates stay for two years. Finally, the younger brother resigned. The chef retired to work at a new resort. Done the chef.

So we are familiar with this place. Later, during that time was during COVID-19. I don't want to tell you about waiting for my new job. Almost a year to finish the story. Then to did a lot of documents Finally, I came. But this resort I can tell you that it's in heat. It's fierce. He saw us as a woman. He didn't accept me in the kitchen. They will tease me about everything. But I’m not afraid of them because I’m ready and here to work. The work that the chef gave me to do. I can do everything. Because I have passed the heat and cold. They had never seen a woman stir-fried Chinese pan. The lotus leaves. Very big. The person in the kitchen was shocked. And the boss was crazy. Used us like we were a man. At first, I was both tired and discouraged. But will try to endure Because the money is strong. I have lost weight from 65 kilograms down to 55. The work is very hard. The chef resigned as a play. Each person came to change the menu. Taste the food is like that each chef came to show off their ability. The meeting was crazy, people came from every nation. Adjusting each head will hurt.

If you're not good, don't stay in the Maldives. I would like to remind you. Thai people come to stay and cry to go back. As for the chefs who can live, because they are not afraid of anything. Even people fight until they accept us now. The gangsters come and gone. People here have to be like this with it. Otherwise, they can't stay. There is no place to travel. Stick to the island for a week to cross the island to visit the big city. Another thing, the doctor here, didn’t check the patient, they didn't check you anything. I'm confused. Better I bring some medicine from your home. The workplace is far. There was no bicycle. I walked through the dark every day, walking alone. They all had bicycles. Before I got a bicycle, I waited for someone to resign. I'm really fighting my life here. But in the end, I got used to it. At first, i was in tears. I was tired from work. I had to be tired of walking back to my room every day for almost a year. But there is pride in being a chef. Because of the love of cooking. Therefore can withstand the pressure. Must really thank yourself. Love this career very much.'
Chef Kunrisa Chotiwat - Maldives
chef chef chef chef
Chef Kasem, on Sept 21, 2023. ' A Swiss Western restaurant named Papa Cafe. Cross the road. English is even softer, but I came to the language and knowledge of European food here. At the beginning of the 80s’ and 90s teenagers. The beginning of family life is not successful. Life will continue. There are seniors from Pattaya together call to come down to work at Samui Laguna. The team. Except for me, I didn't join the team here because my salary base is high. There is no position for me at that time. But come to the chef who is the holiday at that time. During the Koh Samui boom, we were very green. We are very green. Skinny, wearing a white T-shirt, jeans, Levi jeans, converse shoes, the personality is a logo. Hahaha. I don't like the girl. The beginning of meeting for the first time here. I came to the old boss. Must walk through the chef’s room.

It is a part of the Swiss restaurant named Laguna Fondue, the same owner as Samui Laguna Hotel. The right hand that you will take with you must be me. It is the team from Pattaya down to Koh Samui back to Bangkok. The same team as Suthee, my friend is the manager. Where to go as a team And here, my chef got your left hand back to help the team. By meeting Bangen, now, I don't like each other. People don't like each other. Can I work? The left-hand and the right-hand chef. But came to work together, understanding, adjusting the attitude to work together The beginning of love, I was born here. We go for a long time. It's like a legend of love. It's a long time to cross. But back before. But back then, I came in from the age of 13 years to practice here.

Thank you to the hotel chef team. Very much for giving the rest of the opportunity for him to tell himself. He is in this book as well. Will tell the life of the hotel staff in Bangkok at that time, teenagers 80, and 90, life, working for a lot of money, drunk, after work, not going home, going home to socialize, eating, until the bright that he called the Bangkok group, never sleep, open 24 hours, bright, the whole city. There is no left, give a lot, a lot, change the line. Go to take care of the coffee shop around Siam that is bad, make it better than the hotel, and get money as a frame. We live in Bangkok. In the first era, life was refracted to Phuket. My girlfriend, a foreign student graduated from England. Master's degree came back to open a restaurant business. I want my brothers and sisters to help. I got a job at the Sheraton Hotel in Laguna. My cousin is there. The hotel work in Phuket started at Sheraton. Pi Moo is a strong woman. It's always my sister in my heart.

I have been ordained in a hotel in Phuket in many places. I rarely interfere with my boyfriend's I have been ordained in a hotel in Phuket in many places. I rarely interfere with my boyfriend's boyfriend's business. Each place has passed the event, whether it's Banyan Tree, Millennium, Twin Town, Parma, or all the Thai people who have passed the work. But Mana Thai has the highest position. Executive Sous just like that, the fighter. The school measured the diligence into the Millennium. Then entered and jumped to the Anantara group. This way is long. 10 years, taking care of the pub for Mr. High-Nikki closely In the Marriott group, I heard only the name, but I came to slap the shoulder. Madam, you are here. Be a kind island. There are some cars. There will be a family price. Children have studied until the end of the aviation business of Suan Dusit. Currently, I continue to work. Super Font position at Renaissance. And there is a chance to grow in the next region, wave goodbye to Mr. High-Nikki, he went to the Karon, the Ozo hotel with Chef Somsak. It can last for a long time, but if there is anywhere near the house, I want to go back here. We are distracted again. The boyfriend is Eksu at the Splash Jungle. See? This time, he has progressed more than me. Then came back to work together. And then stuck in the Covid here. Life must continue. Struggling or can't be still. But my wife has the opportunity to return to work in Bangkok. I followed my wife to Bangkok as if I couldn't run at the hotel, I couldn't run it, I chose people to do it. I went up to do it daily in Bangkok. Many people who have experienced cooking strate canteen at the Centre Point, Asoke and 25 G, high-class restaurants, luxury cars, luxury watches, and watches are here. During this Covid is very difficult. Anyone who survives can't stop. The debt still can't stop. Debt is still a lot of money. Currently, I'm bored in the forest. I'm bored of raising elephants in the city. I'm tired of luxury life. Choose a simple life near the house. Go to help raise grandchildren for my daughter to school. Life is simple, but it's enough to receive enough wages. By listening to the high-class guests from 5-star hotels throughout the kingdom. Come to raise elephants at the Santualry, some days I meet Hollywood stars. Life is very fun. Thank you.'
Chef Kasem - Phuket, Thailand
chef chef chef chef
Chef Nen Charlerm Boonpet, on Sept 25, 2023. ‘First of all, thank you again Chef Thuleewan who did not forget me. Chef, the heart of the farmer's child from book 1 to book 2, the period of waiting for a long time. Thank you for seeing something in the chef like me. I was a Commis Cook. I started studying hard by relying on the English-Thai and Thai-English dictionary until I could write and speak and the more I could speak to foreign customers, the more I was braver. I taught a cooking class for the first time when I was a Demi Chef de partie. At first, I trembled a lot, haha, but I passed the test. Then I had an asthma attack. I started to grow with the work. I would always learn to be a big chef in the hotel until I had the opportunity to study with various hotel executives. With foreign chefs with foreign chefs and foreign owners, they teach us all. I'm not ashamed. If we will not be embarrassed. If we say that we are wrong, we have to have to have a very hard homework meeting because we use English as the main communication, we have to listen and communicate.

If you are an executive, you have to speak and communicate in English to a certain level. I have grown up because of hard work, patience, and discipline in learning. The more you work at a higher level, the language is more important. Until I could be a food judge of the Thai Chef Association, certified by the World Chef Association. This is the most important English. It leads us to everyone. The world in the current era we must learn to practice English. I have this day because I pay attention to the important. May my small story just inspire the next generation to have the strength to pass on to the children, and to be determined. Study knowledge If you think of being an executive, you have to practice a lot of languages. (Chef Thuleewan, 2023) Trying to encourage you and support you to try to learn the language, you have self-improvement to prove to us so that we can have you again in our book Volume 2. We have never been too old to study, You are an amazing chef!’
Chef (Nen)Charlerm Boonpet - Thailand
chef chef chef chef
Chef Khwan Khamboonma, on Sept 28, 2023. ‘I know that I will no longer go abroad. Then I have been selling for a while and selling well most of all the time. I thought that I would be rich. Pushing through COVID-19 was very scary. It made me down in time. The market that I was selling. There were no customers. Causing me to be at my worst. But one day it will be better. Soon I would go back to sell again.’
Chef Khwan Khamboonma - Malaysia
chef chef chef chef
Chef Sor Nathawat Wongkow, on Sept 25, 2023. ‘When I first came to the chef's work, where did I start? My answer, since the year 1997, I just graduated from high school. Go to be kitchen hand wash the dishes, and collect vegetables around Soi Rung Ban Nika, starting from being a staff. Come up to be a general manager at a Chinese restaurant. After that, I went abroad, but before going out of Thailand I worked at the Peninsula Hotel. Then became a commission chef, and the Party chef moved from hotel to hotel, I thought I was good. So I moved to the oriental side of the Chinese restaurant in Bangkok. I stayed in Bangkok for four years, and the salary was a lot, but at the end of the month, I thought I wanted to work abroad.

Where did you start? A friend asked to go to work in South Korea. We started to start doing documents. This time, the documents are very difficult. Must have social security at work. Must be stamped by the Department of Labor, the Department of Labor, Consular, the embassy will send to the embassy in South Korea, South Korea let us in about eight months pass.

End of 2014, flew to Korea. The first day I arrived in Korea, was the most exciting day. We went abroad for the first time. Is the work at a Korean shop very tough? Yes, it was brutal. I work from 9 a.m. to 4 p.m. and then until 10 p.m., I didn't get to rest, I just took a meal break. That was it. People lined up for everything, so I waited to eat, was so so tired, and after work, I had to walk home on top of that. There was no shuttle bus. I was not as comfortable as I dreamed of working in Korea. You think you will be happy but it turns out so difficult. In Korea, when I arrived here, the boss took good care of us. The employer took good care of me. He let me stay for free, with no water, electricity, house, or convenient house expenses, but there was no shuttle bus to work. We have to walk or hire a car, but everything is free. Eat at restaurants, and eat the food at the shop, but the work was a little tiring, 7 to 8 years ago, The salary of 1,800,000 Won was a lot of money for our house at that time. I've been doing it for two years, so Korea is over. Now, in my dream, when I was a child, I wanted to go to work. I used to watch dramas, right? I used to watch dramas in the past, I saw sheep, saw beautiful mountains, but before I dreamed of going to New Zealand. So I applied for a visa for one month. I don't need to use an agency group, I don't need anything, but there is a brother who suggested that you said that you passed the job from the Oriental. He gave it. There is no Department of Labor certificate, and there is nothing to do, but pass the work, which is for a month. I was very excited.

After I got a visa to work in New Zealand, I flew to New Zealand, but where I went didn't match the visa. I went to the South Island for work for two months. The employer said I couldn't do your visa, you are not a South Islander. I lost my job for two months. I didn't have income. Back home my family have to spend a lot of money. I didn't work for two months, very bad. New Zealand doesn't let me work secretly. Tell yourself, I don't work. I have to stay back at home only. It's good to have a little money to spend, but it's difficult for Thailand. This time, it was difficult for two months, then I got a visa to work for three years, they told me to work anywhere, but I worked for three or four months, and there was another problem. What's the problem? Because I want my wife to work with me, even though the shop owner refused, he said that you must have a PR before you can get your wife and children here. But this time I didn't believe it, and I secretly wanted to bring my wife for a month. This time, the shop owner was not happy and we were still impatient. Man, I was in my 30s. When the wife could go and work on the southern island for about three months, the shop owner was not happy. So we found a new job for another four or five months. The new shop owner has no problems, I don't know. Tell me my visa in the southern island, can't work on the northern island again. The first time I came, I got so tired, so I returned to Thailand. So I went back to Thailand. I went to escape the rain at the Dhara Dhevi Hotel Chiang Mai as a Chinese food chef. When I live in Thailand, I am a Chinese food line.
Chef Sor Nathawat Wongkow - Ontario, Canada
chef chef chef chef
Chef Ratchaphon, on October 4, 2023. ‘This interaction proved to be a turning point for me. I asked him how long he had been working there, and he replied that it had been over 30 years. This caused me to reflect on my future and where I saw myself in the next 10 years. After some contemplation, I realized that my true passion lay in cooking, and decided to pursue that path instead. In the morning, I resigned. I packed my clothes in the south to find the first experience. It was difficult to work with the team because I had never really worked with a kitchen system. I was insulted by the face. But I didn't mind running to play with him in every kitchen. Okay, use me. What will you me? Do I suppose to know what the menus are the ingredients are? I think that I have developed a lot. I did and studied more until I became the head of the kitchen leader at a resort on Koh Tao, but I still don't call myself a Chef. I think I'm not good enough. When I had a family, I moved back to spend almost four years reviewing my life on the island. Moved to work in Chonburi. I have the opportunity to take care of many good restaurants and many good opportunities from many good people. I have worked with good chefs.’

Starting to fight the first racetrack, I went in trial and error until brothers and friends came to give advice. Until getting enough prizes And had the opportunity from adults to go to the cooking competition in Taiwan and hold the gold medal back in Thailand ....Life has taught me the value of truth since the outbreak of COVID-19. Initially, I used to work in a small hotel near the ghost gate. However, due to the pandemic, I lost my job and had to look for a new one. I found employment in Chonburi, but unfortunately, I had to agree to a 50% salary cut to help the company stay afloat. After a while, So I put my clown puppet head down..the business had to close down again, and my income decreased drastically. I had to sell my red car to make ends meet. I then started cooking and selling crispy pork from home. It started with just two ripe mangoes, and though I was initially embarrassed, I realized that it was not a bad idea. At least, it brought some money into the household. I have come to understand that people all over the world are going through similar struggles.

I decided to become a merchant and started selling fruits from two mangoes on the street. I continued to sell imported fruits when the quota was better. At work, I remained hopeful, waiting for the sky to clear again. However, due to the second wave of the pandemic, I was asked to close my shop. But this time, I had a fruit panel which made things easier for me. I decided to start selling grilled wraps or Chonburi language again and it was just as difficult as the first time. I didn't have a profile to promote my products. So, I set up a fruit stall and divided my sale into two places to attract more customers.

Personally, I went out to sell at the flea market. It's not as easy as I thought. Some people welcomed us, but the operating results were not as good as they should. So many people walk about, but they try to stop me from selling. First, I didn't want to come every day. One week for two or three days was enough, but I was cheeky. Until the work was open, so I stopped selling. (Today, the owner of the market is the one who called me to ask me to go back to sell, what a joke.) Covid attacked around the third round, in some provinces in Chonburi. Top Three closed again. This time, I came back to be a merchant again. Selling a Krapro fish dish. Because of my big heart, playing big, and hoping to be rich, I am selling Durian (re-reminding newbies, if you don't understand don’t risk.) I think I've studied well. I sell it at the beginning of the season for twelve thousand bahts per day. I see the money and get my heart to move forward. I go to the source myself. I was cheated with young Durain. I met some people who lost their jobs so let's get it to cut down the price. (Who is thinking of making durian in the middle of the water, I don't recommend it. I took it to the pickup truck at Khao Din, Rayong, 500 Kilograms, and drove back to the house for about 110 kilos, the weight was only 480 kilos left. Who will play a good calculation?) In conclusion, the cost of studying to peel durian for more than a hundred thousand is ruined!!! Again, until the sky opened, the restaurant was open again, and I was able to return to work in the hospitality system again. The status is better. The fruit shop can continue today. I have two fruit panels. Personally, I still do the work that I like. Every day, I am my own boss and also an Executive Chef who works happily and enjoys what I do. My time may not be much about food. But I think it may be a small idea for people who are discouraged… I always believe that "Success has never betrayed the effort the try.” Finally, "I have to thank the friends who take care of asking and encouraging and passing on good things. I can't have today without these people ...
  • Thank you to the family, father, mother, brother, sister, wife, daughter,
  • Chef Golf, Weerachet Saenhan,
  • Chef Amnat Makma
  • hef A Phusit Boonsit
  • Chef Yuki Theerapop Kewpitak
  • and the chef friends that I didn't mention. Thank you again Chef Thuleewan.'
Chef Moo Ratchaphon Jirawaropas - Thailand
chef chef chef chef
Chef Warin Sanusan, on Oct 13, 2023. 'Because Luang Pho has already done a lot of work, doing a personal business, making a factory, and falling down with the business for a hard business, so there is a chance to come to heal as a cook in the kitchen by giving me the opportunity to give me a chance at that time (Chef Kobkit Charoen Kalp), which I don't have the opportunity to prove myself from that day and the risky events in the work. My generation is called the Khmer version. Is the burning version of the embassy. I worked in Cambodia during that time. If told for a long, there is a chance to tell one word. And I have accumulated a lot of work experience and molded me as Chef Warin another name that friends Call each other Is the chef today. My motto is a distance, ten thousand, the first step. Finally, I would like to encourage the children who are hesitant to travel. “I recommend that Sai Nak Bin Oh no, I mean Sai Krua Kitchen is the best line, not better than other lines. Focus on income. To be a little tired, but guaranteed, not disappointed.” - Chef Warin

Thuleewan saying 'Oh, it's so concave. I saw this big father monk, Lao prod but Tung Na, but the Lao Isan language is very concave.' You dance to your wheels every morning, every morning, with the leaves, rice trees, rice trees, and pendants, I am just concerned. I just think of the big father. The symptoms are worrying. After seeing the beautiful rice field, decided to say that it's better to invite to dance in the Thai chef. The heart of the farmer. The brothers and sisters. See the beautiful bread. See the brothers and sisters. Ajarn Thuleewan “Ma Sang wa means it's true. Chef's career is great, Mr. Maha Oh Oh, Chef Warin. Amazing Story (Not just a Cook, but it's a Sook means Happy, excellent and well done! Yes ).'
Chef Warin Sanusan - Thailand
chef chef chef chef
Chef Boo Nimmarn, on Oct, 14, 2023. 'Hello Ajarn, you asked about adjusting the land to make a studio. First of all, I have to tell you first. I have many occupations. Food-related work That is known as a chef Friend is called "Chef Boo”, but the details of the work that many people may not know is I don't work regularly. Almost all of my work is to hire as a JOB BY JOB. Starting from making a recipe for restaurants, hotels, or business groups, both private and government, according to the problem that the employer makes an agreement with me. Train the kitchen staff to work according to the system of the organization that has been placed This is very good. Because I used to be a "military trainer" before.  Other work related to food, such as shooting TV programs, this morning, TNN channel, Tasting programs around the world, TRUE channel, six o'clock in the morning, Channel 3, FOODTRAVEL.TV, and in addition to the foreground I also work behind the scenes about food programs. And shooting food products If it is a program, I act as an assistant producer. If the still side, I act as a FOODSTYLIST. And all of the above that has been told, therefore, has made me have another career that is "special teacher". The direct meaning is "teacher" with special experience in addition to the textbook. This career, allows me to communicate with the students of food that learning to cook does not always have a chef or cook. There are still many careers that you can choose to do. Using the knowledge of food skills that the students study and the career "Specialist teacher" also makes me pass on encouragement to the children. If anyone thinks that studying the chef is tiring, it is difficult to listen to your story first.

Once, I started from being a dishwasher in a restaurant. Every day, I hear that being a chef is difficult. And being a famous chef is almost impossible for a dishwashing child, every time I hear those words I will laugh. And said, "The chefs wait to watch one day. I'm going to be famous. One day, you will see me on TV." Words from children washing dishes that look boasting. Often make the chefs laugh non-stop and all the children look at me today!!! There is almost no TV channel in this country that is not recorded in my resume. When I work at a certain point Food production is my new goal I gather with senior chef friends. Has founded the company "Eat Well” to work in the media, especially and I spend more than 70% of my time. In the study of cameras, photography, VDO shooting, using computers, making online marketing, and VDO editing, there is only one thing that I will not do at all. That is "printing" I hate typing and writing books as much as possible hahahah, so the whole story may take a long time to send to the teacher. Now my company is in the beginning. Personally, I like and enjoy working. The teacher asked me about adjusting the land to make a studio. Actually, it's not. I buy, mortgage, and sell land, houses, and condos. In case any friends are interested, you can say hello to me. If you read this line, I want to say that my daily life story will be quite chaotic to the most. Due to the problems of each day, each job is not the same. It's not the same as working as a chef in a restaurant or hotel. My life seems to have to start over and go out all the time. Every time I go to an event or set the set up I spend most of my life in the van, moving the mattress almost every day, sometimes going to the forest, sometimes going up to cook in the mountains, and traveling to cook in almost every place for many years. Others who look in may see that my life is fun. But for me, it's exciting every minute, and work under pressure I will feel comfortable when everything is done. And I have returned to sit and sip beer with the team. Accommodation in that place on that day of duty. I feel when traveling to meet other chefs who work in a restaurant or hotel, I think that they have created food. In the place where they are happy and familiar.

During the past Covid, many people have had work problems. Which I am one of them But the impact for me may not be as much as others Because I work in many aspects Impact on work, finance I think this is common. I told a good story that I received during the Covid. The good thing is that I found myself that I was so happy when I was at home. When the government was open to travel, I went to the condo by the Cha-am beach. In the condo where I live, There are a total of 470 rooms, but it's unbelievable. During the Covid, there was my room. The neighbors stayed in less than 7 rooms. This is a clear paradise. Like almost the whole building is mine. I have used every corner in my condo. Practice photography, practice VDO, open YouTube, and practice using editing programs wherever I want. I am very happy when sitting to eat. Then the staff in the restaurant let me sit separately at the table with my girlfriend. Even though we travel together, happy "Can eat without having to listen to the sound of the fan complaining" 555 Once, I was sitting on a quiet beach. Suddenly there was a loud phone. At the end of the line is a chef friend. Ask for help.

The story is that many monks who are infected with COVID-19 have been moved to treatment at a Dharma practice in the Prathum Thani area. So I want a chef who can make a food menu that focuses on cleanliness. And have medicinal properties The chef team is responsible for making 2 meals per day for 80 monks for a period of 14 consecutive days. When done, there will be a staff of the SAO agency to pick up in the quarantine building. I and my friends have a meeting to plan and set up the kitchen at a small cafe in the middle of the field. About 2 kilometers away from the quarantine building the unexpected happened. On the first day of work When the staff Responsible for delivering food, did not dare to come. The driver didn't deliver the food, only came with the PPE shirt, can you guess??? Who has to deliver food in the quarantine building? That's right. Every day after I finish cooking I have to wear a PPE dress and bring food to the car. Drive into the quarantine building area. And I do this 2 times a day for a period of 14 days. I can tell that Wearing a PPE dress is much hotter than wearing a lot of chef's clothes. 14 days will not be a fraction of that of the doctor. As the nurse did when I accepted this job I was considered the top risk. My only difficulty is that I can't go home, go to my father and mother, I can't go back to Cha-am. My friends stopped contacting me for a long time. Many people ask me why I'm not afraid. Actually, I can't imagine why I did it. Just feel that if you can help anything I want to help. As for the question of being afraid ??? I want my friends to go back and read the above. 'I used to be a military trainer'.........continued

Ajarn Thuleewan 'Chef Boo promises to be a funny chef of The Farmer Chef .. When the chef sent the story, I thought in my heart, oh, I slept, slept, complained, thought that he wrote a thesis, but read it and thought. It will be funny because the person and the writing of Chef Boo will be the opposite of the real one. Chef Boo is a scholar. And don't forget that the chef used to be a military trainer. Don't just look at the surface. Waiting to listen, but the Covid is a hell of fun. From the situation that people at that time were afraid of death, the chef was still laughing, so he was very good at coping.' 
Chef Boo Nimmarn - Comedy - Bangkok, Thailand
chef chef chef chef
Chef Chanot Matapap, on Oct 14, 2023. 'Hello, we only talked for a short time because, since the book was done, it has disappeared for 10 years. I continue to live. But there is still a job all the time. But sometimes during the second period during the Covid, I was unemployed because I didn't work and was hired. And then came to get a special job Because I came to do it as a consultant for almost 10 years, so it didn't affect the full-time job. Because with me, I worked as a career as a consultant, I always had a job. I had a big shop during the covid, but I still have a job. And even during the first Covid, I went to help the first time, I went to help Princess Maha Chakri Sirindhorn. Cook for medical staff. ‘When I went to do it for medical staff until the Covid started in the first round. I went to pick up work in many places. In Chiang Rai as well as in Phichit, I also did it with Dr. Somnuk Siri Phanthong. As a medical teacher who made about marijuana, I became a chef who made marijuana before unlocking the first legal. I cooked and made desserts. Many things were sent to Central at that time during the Covid.

It started to be serious and I went to work at a hotel in Myanmar. During that time, I was able to stay in Myanmar for almost a year and then I got Covid back. I came back to Thailand to stay for a while. And when I recovered, I went to work in Laos. I went to Vientiane. I went to the PDR. Laos went to do it. Please open a restaurant by yourself and make a concept at the PDR. Laos Vientiane, near the Chai Gate, is done until it's complete. I came back to get a job in Singapore. I can do it in Singapore for a while. When it's a consultant, we didn't do it for a long time because the Covid is strong. He didn't dare to hire those who just wanted us to be regular because sometimes he said the profile is too good. I don't dare to hire anything. During COVID-19 again, I went to Udon to work in Udon. I opened the restaurant myself.

During the Covid at that time, it was open for only one day. The government ordered the announcement not to sit in the restaurant, then closed down and went to do it to Udon. I was tired. Come to pick up the job. Get a little job. Because everyone in Thailand during the Covid is difficult It's difficult for everyone. We understand, but we are still lucky that we still have a job all the time. Still cooking, selling at home, grilling ducks, making desserts, making rice, selling, and selling back to the municipality and the SAO. And the villagers can make a living during the COVID because everyone is difficult. Many people are difficult. But still lucky enough to survive and support yourself. Until the latest page, here I went to do it in Africa, South Africa. Safari went to do it with Chef Michelin. Three stars and then went to do it at the hotel palace of the Sultan of Saudi Arabia. And then come back now, it's still working as usual. Now it's accepted as a concept. Now back in Thailand. At this time, I'm going to open a shop in Lampang Province. I have a friend who is going to make a hotel in Sukhothai. I want to make a Shabu shop. Let me go to set up the system. And there is a shop in China. Now in China, there are five branches, and in Hong Kong. Three branches and there are fans. That is about to open, but I can't tell. The Faux Chai system is in the middle of being launched. It has about 100 branches in China.

I would like to encourage all the Farmers Chefs team who have come to read your book and have a joint interest in writing a record. Fight, make the food that we love, and make it with our heart, love, and what we like. Everything will be good. There will be something good. Answer back to ourselves. Anyway, please follow me on Facebook, normally, I open a new Facebook. I focus on making reviews. I made a review on TikTok. There are more than 100,000 followers on TikTok. Father, the top of the review of the viewers is 1,000,000. Please follow. Review at Facebook and TikTok according to my name.

Thank you, Chef Thuleewan, who still misses each other and still contact me back to do it in Fifty Chefs. The Farmer Chef will be a whole book and then comes the second book. Hope that my story is not all told. I will follow the rest from Ajarn Thuleewan. Or maybe make the third book, we will come to do a good activity with Ajarn Thuleewan. The first book, the second book is to take the money to build a chef school. It is a very good activity. I hope that all the brothers and sisters who have read the book buy this book. Can come to receive any merit as a teacher, conveying cooking, and giving ideas to the next generation of children back to the cooking school. Teach the chef to prepare before going to work abroad. Thank you very much and see you.’ Thuleewan "Amen and Amen, I wish you the chef's wishes to be effective as soon as possible. May God, and all the sacred things open the way. Everything is smooth. Don't have any obstacles. And I wish all chefs who record and all readers, all ages, happiness, prosperity, and good health with everyone.'
Chef Chanot Matapap - Thailand
chef chef chef chef
Chef Amporn Wongsuriya, on October 12, 2023. 'When cooking, it's fun that there are a lot of guests. We will have fun talking to guests. Because we are not good at Japanese write down the noodle seasoning Do not ask more than that. Hahaha. Look at the face and tell you that you are ugly. Some days are very tiring, but fun. Good colleagues will be very fun. But if any day meet a colleague Will be a little tight But we don't pay attention Take the customer to the guest first. If the hotel has a Star Party, we go up to sing a song. Because he gave 10 people, we can push the 1st place. How is fun? Fun, but get the prize money as well. We are easy to talk with friends and customers. The seminar customers for a month Call us all Mom. Hahaha. I don't know if the sweet mouth is eating our noodles. But when returning, leave the prize. It's another cute. Free time from work is relaxing with friends. Because it is a way to sell our things Can be hilarious, and relax your brain with friends. And then recommend good things to friends Before entering the event, if you are free, send things if there is an order. Sometimes a friend at work orders my food. Work without thinking too much so you can relax. Love what you do. That is happiness. This is the working life of me.

Thuleewan "Today, I'm going to post. Dad is out of the hospital. Auntie wrote more. How is it better to sell fun? Another paragraph." Thank you very much. Thank you very much. I'm happy with the father. It's amazing. Selling online. The money is fun to meet new society. The icon has only rich people. He has an online school. But now come to work, so I didn't go to study. Thuleewan. "Maes, the rich people are funny. What does he think? When going to work, how do you feel compared to the kitchen work?" The rich man stayed up late, but he said anything to be all money. He will talk about the project to travel here outside Switzerland, and France, but his boss likes to make merit, he likes to be funny too. He didn't talk about hundreds of thousands of money, only talking about a million, 100 million billion, the best rich man. The boss liked to tell stories when he was a child. He was poor, and his mother did construction work. His father left since 3 years old. The boss likes to tell jokes to be true. And then came to teach us Like encouraging him not to insult himself, everyone Can still be the mother of the team, he was a funny person. But very rich as well. Found him on the first day, and he received a reward from him. 5,000 baht. Very happy to receive the award, he asked who was the first. I said that the nose test was the first Covid. He called out to talk. So I got a prize of 5,000 baht. Thuleewan 'Great! This is the Auntie of the book The Farmer Chefs we are not just a chef, right?'
Chef Amporn Wongsuriya - Thailand
chef chef chef chef
Chef Chaiwalan Inwa, on Oct 17, 2023. 'So I decided to stop studying, but I would like to bow to my parents to travel to Bangkok to divide the work. The first time in my life the age of 17 years to work with water at an ice factory in Taling Chan, Bangkok Can only be a long distance because it is still not something that I want to do So I asked to go to to find a job in the new southern line in that Song. Saw the sign on the recruitment announcement of the service staff And the dishwashing staff decided to apply for a job Luckily on the side of this Isan child is a job So I would like to work both at the same time. In the morning, it will be a child to be a child. In the evening, it will be a child. I did this to see the shop owner until I saw diligence. Because I intend to help the kitchen. So I like to help the chef in the kitchen without knowing.

In the journey of becoming a chef, the first step is to enter the kitchen. One needs to grill everything that comes their way, push themselves to work hard, and start learning different kitchen skills. This involves working in various kitchens until one becomes proficient. During this period, one may work in 2-3 other places, including the food industry in the palace located in Soi Silom. This provides an opportunity to learn about palace food and gain knowledge in this area. This period is filled with joy, as one can rise above insults from those around them through their own efforts. After gaining experience, one may have the opportunity to work abroad. One may become a head chef at the young age of 25 and consider themselves successful by making their own way in life. Working in 2-3 different countries, returning to Thailand, and working as a chef in hotels, allows one to experience both life and novelty and make new friends. The new chef's lifestyle is exciting, and one may have the chance to join various Chef Associations in Thailand. This is a great way to network and expand one's knowledge of the culinary arts.'
Chef Chaiwalan Inwa - Thailand
chef chef chef chef
Chef Somchai Kanthawang, on Oct 18, 2023. 'After that, I struggled to go to Spain. First of all, I intend to do it. Take enough professional licenses. The rest is experience. And find a way to do everything and want knowledge about Thai food then study professional training at Mae Rim District for three months to work. After that, how do you come to work abroad? For the work of having little experience Before getting this Go out to find a job in Bangkok, Chiang Mai, and cook Thai food all the time. I went to the Thai kitchen all the time. Be a wealthy assistant, whatever it is, take it all before that because of preparation. Because I have a project that will go to Europe with my sister. The first shop that went to in Thailand Since the first time I worked at the Holiday Inn Hotel, Chiang Mai, the steward position is very good. There will be a merit to being a steward, is a steward, not an airline steward. Before becoming a chef, everyone will pass there. It's good. Make a holiday inn for many years. Moved to the Thai kitchen, and Chinese kitchen for three months and then returned to the Thai kitchen.

In conclusion, since professional training, I have to try to find more accumulated experiences until eight years. Until the final result, I had the opportunity to come to Canada. Before I came here. It has always stopped in my mind. We have to go to work abroad. Because I want to go to work abroad. At that time, I knew that I had to stay permanently. And when applying for a visa At first, I did not pass the document, I did not complete 5 years of experience. And so I had to submit at least 5 years or more. Because everything was okay, at that time, it was only about five years of experience. Because the original filed only three years. But when I filed through the five years of experience because the documents passed the work was already available. But not submitted. At that time, the only person in Canada, now 12 years ago, it is a lesson. This place is very cold. Have you ever been discouraged? There are some at first, but we come to work. We have to fight and be patient. When the family has children and grandchildren, we can live here. I would like to ask for thoughts and encouragement from those who intend to work abroad. What do I have to do? I have a motto in myself, which is to be diligent, and patient and try to think about when trying to come. It's eight years of trying, it's considered great. Now we have to hold on to that thing. It's like it's like it's destiny. And I’m a destiny because of the intention.'

Thuleewan ' Oh, Pen Ka-Woo, the northern language, Chef Somchai is a person in Tak Province. Chao Ben Kam, Lala, Lala, all the time, but the definition is very good, diligent, patient, and patient. The destiny is the destiny. Intended to set up by himself, Chef Somchai is happy, in Canada, has a child, has a grandchild, is permanently here in Canada, just a house, and has a 1-year-old son. Staying for a long time. It is another 20 years. Can go to cook the Farmer Chef students and go to sweep the school field. In the future, that in the future, ask the farmer's prayer, the farmer's heart chef is born for good results to everyone.'
Chef Somchai Kanthawang - Ontario, Canada
chef chef chef chef
Chef Peerawat Chonlarat, on Oct 18, 2023. ‘When I was younger I used to dream that I wanted to be a doctor. Then the life turned to bring himself into the kitchen. By started from my father and sister to open a restaurant. But I didn't have food knowledge at all So I had to be from the chef I took myself into the chef's own shop. After doing it for a while The chef at the shop was drunk. So I didn't leave. When the shop did not have a chef Was the beginning of my first pan… When I turned to look at my father and mother's faces at that time, it made me think immediately that we had to do it. From that day, I closed the shop for 2 weeks. During the shop is closed, all the raw materials that are in the evening. I decided to cook according to the menu at the shop. Let the people next to the house taste every day until the cabinet. Until thinking that we should be able to do it Then I opened the shop again and this time I was a chef at the shop itself. Then I was able to know that we have this talent. There was a liking. So decided Father and the house resigned from the shop itself. To apply to a hotel for the idea that I must be a chef for a day After starting to enter the hotel industry like Jing, I had the opportunity to move the position until finally got the Executive Chef at the age of 30 years. Then beginning began to enjoy cooking even more.

Find a challenge for yourself until you decide to start a cooking competition. And in the first list of entering the competition, I was able to grab the 2nd place in the first competition in life. Then began to enter the competition all along. And won many awards Then had the opportunity to be a food lecturer At the Ministry of Commerce, Trang Province a special teacher for Suan Dusit College, And became a chef for the Singha Roam Project a project that helps teach the general villagers to cook and take the knowledge to continue to the future Today, I have been in the food industry for almost 20 years. Love and heart every time I wear a white chef’s uniform. Make delicious food for customers to eat and be happy every time we see people happy with our food. Currently, the Executive Chef is at the Flora Creek Chiang Mai.

Thuleewan 'The time has passed for many years. I'm glad that I survived the Covid and have made this book again and I'm glad to see everyone. Update the success of my own success and progress. Everyone has two of our chefs’ books, so I'm very happy to write about the chef who has chosen to book 2 again. God bless you.'
Chef Peerawat Chonlarat, - Thailand
chef chef chef chef
Chef Chaiyut Wiriyarangsi , on Oct 20, 2023. 'First of all, thank the teacher who gave me the opportunity to participate in the book. Introduce yourself first. The name is Chaiyut Wiriyarangsee. From the military of the national fence, living in the Department of both the border and the suit for 2 years. Then came to turn after his discharge in the kitchen at the Marriott Sukhumvit Hotel, Soi 2 20 years ago in the Steward position. Before moving to the Queen Sirikit National Convention Center, Khlong Toei area, thanks to Chef Anan Suwanwong and Chef Supot Nalinchutipat, the big chef during that time, who had the opportunity to be an assistant cook during that time, but still did not use full-time staff 555, but almost every day. Learned the work, soup, and sauce of the Italian kitchen at the Sirikit Convention Center should be 4 years before moving to the Beer Garden at Win Suites on Soi Sukhumvit 20 with Chef Somsak Rarongkham.

And I was working as a staff there. Out of winter, My work caught the boss’s eyes, so I was moved to the coffee shop. It's fun. Teacher. Learned every kitchen, Thai, Chinese, and Japanese. Morning work, late night, banquet Take all the pictures to learn. Then moved to Evergreen Laurel Hotel near Sathorn. It should be a little year. I don't remember before life began to travel up to Samui, Phang Nga, Phuket. Before coming to Sous Chef at the Hotel D Resort by The Sea, Jomtien. That's the life of being a chef. I travel again. Moved to Hua Hin before going to help you. TV Pool. Open a resort at Pak Chong. It's fun to open a new job. Do everything to help every department, carry, scraping, all forms. It was fun. It was raining. I think of the red soil. Not different from the motocross racetrack, but after that, the journey started again, this round, Go Inter accepted a Thai restaurant named Lemon Grass at UAE. For one, just wanted to know what the city outside of Thailand. Grand Opening, Lemon Glass Shop, Algure Branch, 1 year in Dubai, before the boss went to open another branch in Abu Dhabi, the F1 racetrack there.

It's fun. I learned a lot of things. Including getting another daughter, haha. After that, I had the opportunity to open a shop in Kuwait and Macau to Armenia. Most of the time are outside of Thai cooking thai but live in Thailand cooking Western food. Living abroad for a total of 8 years will be saturated. I refused a visa to go to China, Germany, Israel, and the Netherlands. I'm addicted to my daughter lately. But can get a job in Thailand anywhere near my daughter or easy to travel to go to work. Recently, I was an Executive Chef at Movenpick Chiang Mai and Furama Chiang Mai. Good city, nice city, Chiang Mai, nice subordinates, good habits, still addicted, but that's it. Everything is for sure. Now I'm in Pattaya. No need to take a plane to see my daughter every month. Can drive a motorcycle there hahaha, Chonburi is very close. Experience in the past 20 years, it's worth it. Learn to make new friends or subordinates, both Thai and abroad. Today, Indian subordinates still want to go back to Dubai. Want to work with him. He said. The story throughout life is both good and bad. Finally, I will keep good stories to teach the children. Good things will tell the children to stop making decisions. Because everything in this world is not always the best and there is not always bad. Thank you teacher for giving you and opportunities.'

Thuleewan "Great, I wonder if it's God. Why choose a chef? Because it's difficult to look at the soldiers as a chef. The salary will be better. "Thank you. The military life when my era and this era are very different. But in the end, we are green blood. Thuleewan "What is the green blood? Chef? What color is the chef?" 'These people will love their brothers and sisters. Thuleewan ''Yes, there used to be a friend of the military. When training, we will love each other. Help everything." Thuleewan "is that we have to have discipline, which Pim likes very much. Because sometimes people who do nothing without discipline will make mistakes repeatedly. Every day, Pim uses military rules to work and cover up the subordinates. Enhance our leadership. Most of Pim's are men. When we reach him, he will criticize us. Because of goodness alone, it's not going to do everyone. "Yes, it's the cheapest ... Excellent. Thuleewan "Farang, he will tease you that You're the Slaves Drivers. It means brutal, funny, but straight, it means a person covering the slave like a joke, sarcastic, funny.”
Chef Chaiyut Wiriyarangsi - Thailand
chef chef chef chef
Chef Mac Aphithak Withojit, on Oct 24, 2023. 'When I was a child, I didn't wear shoes to school to receive awards. Outstanding students in the province. Khon Kaen, a scholarship from King Rama 9. Pigtails, I was student president since, Grade 5, Champ Muay Thai amper Chonabot. Rural, ordination, haircut, one Buddhist Lent, got dharma. I've been fighting to death since little, so I don't want to explain much..

Cook to the bone!!!! What does being a chef have to do with it? If food is your passion, if you love cooking and desire to be a chef, stop for a moment, take a deep breath and think again. "What does it mean to be a chef?" The chef's life is definitely not a rose bed. Let us make a list of the pros and cons of being a chef. To become a chef, certain qualities are necessary;


  • Passion for food and cooking: This is important, if you have that, half the fight will win, long hours on your feet will not mean much when you are behind the stove for your best creative moments.
  • Dedication and tenacity: The culinary association takes years of training and experience, you will have to start at the bottom and find your way to the top, there are no shortcuts, so don't choose this path as a career if you don't have the stubbornness to work for a long time.
  • Interpersonal skills and leadership The chef's job is not only cooking but also managing the kitchen. He or she must be a team player and have the skills to lead and inspire their team so that they can consistently produce quality food.
  • Calm and balanced mood: Some famous chefs are well known for their bad mood and the disrespectful language they use, but today this kind of behavior is unacceptable. Successful chefs must maintain a calm mood in the external context of the professional kitchen.
  • Ability to multitask: Leaders must be able to work more than one job at a time. Managing multiple chefs at the same time is part of every chef's job.
  • Immediate decision-making: A very important skill of a competent leader is the ability to make immediate decisions. In a professional kitchen where the speed of work is accelerated, there is no time to waste. Decision-making must be the right decision. Clarity of thought and judgment are the main characteristics of the leader.
  • Discipline: This means doing everything that affects the body, mind, and spirit with the aim of achieving the highest ideals. A disciplined person is punctual, measured, and responsible. Her nature to fulfill her obligations and commitments is unchanged. She tries to fully fulfill her professional work and activities.
Now the disadvantages of being a chef. Get ready to withstand discomfort, pain, burns, and bruises. Chef's life is difficult. For many hours on your feet, a sharp knife that will cut you hot oil splashes that will make you blister. It is part of the whole job. "Have to be patient" is the chef's motto! Be prepared to work harder when the rest of the team is out. There is no weekend or vacation for the chef, so naturally, the social life of the chef is minimal. As a boss, you will find yourself interacting with your colleagues alone.'
Chef Mac Aphithak Withojit - Capetown Africa
chef chef chef chef
Chef Noon Chanchai Boonpiang, on Oct 28, 2023. ' Growing up, my father was someone who loved to cook. I used to enjoy watching him make Larb and assisting him in the kitchen. I have been cooking for my grandmother and family since I was just six years old. Over time, I learned to prepare various dishes such as chili paste, papaya salad, and different kinds of soups. I always received compliments for the delicious meals I cooked. When I was in school, I became the chef of the cooking group, and I would cook meals for everyone when we went camping in the forest or in a liquor circle. I also have fond memories of taking a live chicken to prepare for cooking during a scout camp when I was in grade 5. The teacher came to eat with us, and it was a great experience. At the age of 16, I started working in Bangkok as a Japanese cook. After four years, I was promoted to head chef before returning to become a soldier. I was then chosen to work as a cavalry guard and was asked by the commander to stay along Thailand's border.

During his time stationed in Chiang Rai, he was awarded the Outstanding Forces Award and served as a Sergeant. Although the Colonel wants him to continue his studies and help the battalion, he dislikes the regulations. After being discharged, he returned to working as a hotel chef. He started working at a 5-star hotel on Racha Island in Phuket Province but was only there for ten days before the Tsunami hit. Despite the setback, he was promoted due to his hard work and dedication to the guests during his 4 years on the island. He eventually left to gain more experience on the Phuket side, driven by a desire to prove himself against a chef who claimed to be a big name in the industry at the age of 32.

In my opinion, I had to be a younger chef than others around me. Therefore, I spent a lot of time studying and researching food. I worked for 16 hours some days because I lacked prior experience. I had to study harder than my friends and change jobs frequently, seeking knowledge from various places. It took me over two years to accumulate enough knowledge and experience to become a head chef. I achieved this goal at the age of 29 and have been working non-stop ever since. He resigned from his position as a head chef at the age of 38 to open his own restaurant. Unfortunately, his restaurant had to close down just four months after its opening due to the COVID-19 pandemic. He then returned to his former job as a hotel chef. Currently, he holds various important positions including President of the Southern Chef Association Phuket Province, Vice President of the Phuket Chef Association's Academic Department, President of the Academic Department Federation of Thailand, and Resident Manager at Chaokoh Corporation Group Phe Phe Island.'
Chef Noon Chanchai Boonpiang - Phuket, Thailand
chef chef chef chef
Chef Khanita Krittamanorot, on Oct 29, 2023. 'They were detained for another 14 days before being able to return to Surat Thani. When they arrived home, it took almost three months to heal their mind and connect with nature. Finally, the individual decided to apply for a job in Thailand and embarked on a journey alone to Phang Nga province for this purpose. They eventually secured a job in a hotel in Khao Lak. Adapting to life in Thailand is crucial. Phang Nga Province is a stunning and serene valley that offers a creative and beautiful environment. Starting work here brings a sense of joy and fulfillment. Working in the kitchen requires great patience, but the work environment and colleagues from various regions add color to life in a unique way.'

"Being a chef is more than just cooking. It requires leadership maturity, the ability to handle both heavy and light workloads, and the ability to handle pressure and solve specific situations. At any point in time, when a problem arises, you must be fully engaged in your work every day, walking into the kitchen and cooking every dish from the heart. It's important to pay attention to the raw materials used in cooking.” - Chef Khanita, 2023

Thuleewan, "This strong female chef has the opportunity to live abroad in Germany, but she is just satisfied with living in Thailand. She has the ability to cook German food well. In Volume 1. She learned to cook German food from her German mother-in-law until she was good, which she liked. Western Food in Thailand sold Western food at tourist attractions in southern Thailand until she developed herself as a Thai chef. One of the best European foods in Thailand. Before, she started a western restaurant in Krabi, Rai Ray. Now, thank you for texting the teacher. Because I didn't contact you at all, for nearly 7 years. She refused to be just a housewife. Western wives, remember Germany, and Italy, about this time, and she refused to stay. She pushed herself. Now, she is a chef who cooks Western food at the hotel near Khao Lak. It is admirable and should be recorded as an example of Thai people.”
Chef Khanita Krittamanorot - Germany - Thailand
chef chef chef chef
Sathaphone Sakdeewong, on Nov 1, 2023. ' At that time, there was only I lived with my parents. The sisters all got married. I was still studying in high school. In the beginning, my education level was only in high school. The reason why I didn't graduate was that there was no money to pay for the semester, so I decided to leave school. I came to the farm and grew vegetables to help my parents. I didn't leave school for a long time. An unexpected event and no one wanted it to happen was that my father died. My father was the pillar of our family. After that, I was with only two mothers. At that time, I was only 15 years old. My mother was about 60 to 61 years old at that time, which my mother was old and we couldn't farm as usual. I was a general work contractor from house to house.

There was a time when the seniors came back from Thailand. There was a persuasive for me to work in Thailand. I agreed to go. After that, I walked the passport. When I got my passport and then traveled alone during that time, I was only 16 years old to take the train from Nong Khai to Laksi in Bangkok. I still don't know where to and what. When I went down to Laksi, friends came to pick me up at Pak Kret, Nonthaburi, it was a restaurant named Kap Kao Kap Pla for the first day. Cut 200 to 300 kilograms of prawns. Then I had the opportunity to learn in the kitchen was to learn to cook Thai, whether it was ancient Thai, or Thai, during the eight months that I worked in the kitchen. I learned from each chef. The work of each chef is not the same. The technique of cooking techniques will be different, so I have collected to learn when I went out to each party, each branch, I went to be an assistant to walk. Line Buffet on the cruise in Chao Phraya.

After a while, I went back to the central kitchen, which translated the food distribution to each branch. Sometimes I went out to work according to the branch each day. After about two years. I worked in this shop from the beginning of 2007 - 2009, a total of 5 years. After that, some people knew people to work at the resort Pattaya. That is the resort. I worked as a Demi Chef. Learned European Thai food. Working with the new chef. I got new knowledge. Get a lot of new experiences. When in the resort, there will be a part that is a party for food. I will be mostly going to cook in a kitchen as a party cook. During the time I work at the resort, I had the opportunity to organize a plan and menu to help the chef. After a while, the chef left my boat. It is the main person in the kitchen. Waiting for the new chef to come in. I had the opportunity to take care of the kitchen instead and order raw materials in the kitchen and learned that we have guests. How much should we should order? We deal with the stock, which is an experience that I have done by myself. After that, I stayed for two years. I have been at the resort since 2009. Then I returned to work in Laos at the Novotel Vientiane Hotel. Working here. I was a kitchen assistant. Chinese food is another experience that I learned. Chinese food and soon I resigned to work in Thailand again during that time between 2011-2012. I worked in Nong Khai at Panlaan Resort and came to live with Thai chefs from Singapore. Learn Thai and European food with the chef. And learned to manage breakfast each day and I lived for about eight months. I went back to the ordination to honor my mother's sacrifice. At home, after staying the house for about five to six months, doing gardening.

At the beginning of 2014, I went to work in Bangkok again, Ladprao 71 at a restaurant. During that time, I was assigned to cook and stay at the coffee bar. It is another opportunity for me to learn how to make drinks. Of France, Doi Chang, I can do it for about seven to eight months. I moved to the Chiang Mai branch. I was commissioned to be a full chef, ordering raw materials, and management in the kitchen. Then work here is a two-shift job. Then I went to work at the hotel. The chef. The party, take care of breakfast, help the chef at the hotel. After that, the chef at the hotel recommended I enter the Northern Chef Club. Then I had the opportunity to learn. I went to various meetings and seminars in cooking, using raw materials, storage, and cooking competitions at that time, I gained experience from the club. At the end of 2010, and 2016, I resigned and returned to work in Laos at Landmark Hotel. I stayed for eight to nine months. In my work, I received the second cook position, which according to the agreement, was not as expected. I went to apply for a job at Plaza Vientiane and then I got a job at Plaza Vientiane and then resigned according to the goal at Plaza Vientiane. I worked in the Vientiane. I got the position, of party Chef in the Bankgate Kitchen. I worked at the Crowne Plaza Hotel from 2018 to 2019.

Then I moved to the company. Is a new department store, I can do about five to six months when there is a Covid. The Covid crisis has come in and closed. During the time that the company was closed, it was a period that I owed a large debt of money, I was unemployed. For about two to three months Have opened a shop for pork knuckle rice and boat noodles at home, it has sold quite well, but can't collect money to pay bank debt because during that time I have to pay debts each month. I decided to apply for a job and get a job at the same Lao restaurant. During my regular work, I did a supplementary career. In the morning, I made sticky rice, and grilled pork sold in front of the house each day before going to work. When I was able to spend each day, there would be a period when my boyfriend and I were reduced because of Covid and the salary was not enough to pay. I had to pay debt and then the kids needed milk. There were months that my wife and I didn't have a baht. Children wanted to eat snacks. I and my wife had to sleep crying because there was no money to buy food. Then I worked there for a full year and I stopped because of Covid. After about a month, I went to apply for a job at Kasemrad Hospital and got a job at Kasemrad. I worked there for a year in 2023.

The documents for Canada have informed me that the documents have passed a permit, and I have resigned and prepared to travel to Canada. The documents that I have been working on in Canada, I started. At the beginning of the story in 2019, I became infected with COVID-19, and I think it will not be able to come in 2023. The lawyer contacted me that my documents had passed. I have resigned from the job at Kaset, preparing to travel to Canada. I started traveling from Laos to Canada on April 27, 2023. I arrived at the airport in Canada. The boss picked me up at the airport and then sent me to the big chef's house. When I came in the rainy season, in the morning, the chef took me to make my documents and took me to learn the work in each branch of the company. After about a week, I moved to the branch at Cambridge. Back to two other Thai chefs. During the first week, I was alone, I couldn't sleep. I couldn't sleep anywhere well, but in the room and wanted to go home. I was like this for about two to three months until my wife came over then was better. And then working my kitchen or chef came to each country, each region. This caused me to see that cooking can be done by anyone, but can't be eaten by anyone, made me know that food can be eaten in three ways, one way through the eyes, two noses, and three in our mouths. Why do I say this? Eating eyes, eating eyes is seeing the beauty of the food on the plate. Two, the nose is the smell of the food on that plate. Three, flavors of food through the mouth. I believe that every chef cooks comes with love and love to do and has a purpose for each person. I am not a chef am just a cook. '
Sathaphone Sackdyvong - Cambridge, Canada
chef chef chef chef
Chef Wat Siraphop Sriwong, on Nov 3, 2023. 'Therefore decided to go to work on a farm in Canada in 2006, which is probably the first and only model that has gone to work in Canada through the Department of Labor, but when the contract is complete, no one wants to go back to Thailand. I have to find a new employer to renew the contract. I am lucky to have an employer who owns a Thai restaurant in London, Ontario to help renew the contract. That is the beginning of entering my cooking. Foreign restaurant work is not easy, especially for people who have never had experience before. Therefore, 5 friends who came together, went back to work on the mushroom farm. I am alone. I practiced to learn until I became a chef of the shop. Can be done for two years, about to submit a PR request, thinking about home and family, so I changed my mind, asking the employer to return to Thailand to trade as before.

Until the COVID-19 crisis, I consulted with my wife that I would like to return to work in Canada again and received the opportunity from Vanh Bah Kalong, the owner of My-Thai Group to help sponsor me and my family to attend the team in December 2022. On this return to Canada, I received new experiences from My-Thai Group, especially learning to work together with many talented chefs. One of them is Chef Thuleewan, which has both knowledge and fun.

I like this quote: “Cooking is no right or wrong, but delicious or not delicious." Seeing customers come to thank you and see that your food is very delicious. That is the encouragement and driving force that makes me have to learn and develop my skills. Ready to aim for the dream of having a Thai restaurant business in Canada, Siraphop Sriwong will be the cook.'
Chef Siraphop Sriwong - Ontario, Canada
chef chef chef chef
Chef Bill Arucha, at Nov 7, 2023. 'I did it until I was addicted to deciding to extend the visa for a while. Study with work. Saw the money to use this dollar It makes us diligent like this. Well, good life abroad for four years. I also had the opportunity to move up until I understood the work system. And received the opportunity to try to manage the kitchen order, prepare raw materials, arrange workers, cook food, control the taste of food, see and health. To meet the standard according to the state’s law, overseeing sales can be called a chef. I don't know, but I went to study and got the certificate. Or the state card. To get the standard and be widely accepted many kitchens, such as hot kitchens, Thai shops, open kitchens, and large canteens must have a professional standard.

During your professional journey, if you want to achieve a certain level of success like me. That is, enough income to pay for your spending money, eating, drinking, traveling without being careful, thinking that the body is not too old, still fresh, what kind of use? I will tell you how to work eight hours a day, work, finish, travel, eat, drink, night till dawn, and continue to work. Do this for three years. Do it often every time there is an opportunity. Many friends, a lot of society until the day that the body is ruined badly, down, almost collapsed. And finally collapsed. The money was taken out to fix yourself. Friends are apart because we can't do the same activities as often. Anyone who walks this line should be very careful about their health. Because the line in the kitchen must be long, the work of the delegates must deal with the mood of customers and colleagues. The body must move all the time, always on the move, and eat quickly. Caution in the field of the chef is the wrist, shoulder, and backbone L4L5, such as the herniated disc and heel foot. You should be careful. Before you begin knowing these important skills, take them seriously you will do well in this career.

Using equipments in the kitchen should be studied from manual handling, attending training, or learning from your peers, studying this line of work with well-experienced people. Do not know how to use it. It may cause you to be an unexpected danger called disabled immediately. Should focus on your wrist, such as choosing to use the type of knife, knife, pan, or anything that is used with your wrist. Will help save your wrist. Your shoulder should find a technique to use. Such as lifting the frying pan Such as swiping with the edge of the stove. Do not practice lifting and then swiping the edge of the stove. Will help you not to sink and will make your shoulder get stuck. Your back and backbones should strictly follow safety guidelines, such as lifting things to the right posture. Do not force heavy things alone, bending quickly, thinking that you can do this caution. Should find more information from Google The correct lifting posture Because of injury precautions, strong capital, and back safety are the heart of Making a chef’s career If long, work every day.

According to the statistics, 95 percent of missed health, back injury, when missed, and the symptoms will dismantle the nest like broken glass. I also missed this. Foot support, and heel, should find a safe foot that is used in the kitchen. Do not use any feet And support the foot as well And do not slide, such as clear and feel comfortable feet Because it must be used a long day. Chef, when you working hard, you should rejuvenate yourself, take the time to go massage, stay fit, rest enough, find your work-life balance, and Don't drink too much. Because this is the chef's power without knowing the money. Must know how to collect good ration. Find knowledge from the new generation, by looking for additional work exchange views. Keep learning. Always find time to go on holiday. And you will be able to stay longer and happy in this line for a longtime.'
Chef Bill Arucha Sukhapanon - Tasmania, Australia
chef chef chef chef
Chef Toh Panya Nirongbut, updated, On Nov 9, 2023. 'Let's continue to work I told myself. The restaurant owners wanted the ideal project to come out in this style. By then he taking us to taste French food that is most famous in the state of North Carolina and then said that we wanted food like this. Can the you chef do it? I said it was a copy idea but I saw that This food is well accepted by the local people. Let's create the idea and make it. At the end of the day, I can copy almost all of them, hahaha! The Mixture of our food. We managed to open the Restaurant for the first day. The sales are landslides. The owner was blushing after the Restaurant had opened. Then a friend in South Carolina said that there was a lack of workers to help out. So I flew to help them out. That was the beginning of American-style Thai food. Did you know that in Thailand, I have been cooking Italian and French food all my life? When I came to America, I had to learn to cook Thai food all over again. Then I was staying with friends in a small Restaurant. Everything has to be done by myself from washing dishes to the head chef role. This is the true brutality. Maybe I'm discouraged sometimes by what I'm doing here. Living in Thailand is fine be I should return? But no, my next goal is to bring my children and wife to live and study here with me. At the same time, I proceeded and bring all 3 of them here with me. Easy visa process for my family. They just said to the Immigration Officer that they would like to come to live with the father here in the USA. Then their Visa was all approved.

The Immigration Officer didn't ask many questions at all. After they entered the USA. I arranged and provided a School according to their age and criteria. It was all right after working and helping a friend's Restaurant for over a year. Then I moved the state to Oregon. Living in America of course, there important you have some background in the English language, such as having to contact the School, Hospital other government officers. Sometimes I don’t understand, then I use Google Translate and put it together hahaha poor me! Also, first of all, you must get a Driver’s License because there are not many bus services here like in Thailand. To get a Driving license, there will be a written test and a driving test. The writing test is not daunting. The driving test is also brutal because I can't hear some words in their American accent. The language I have heard French people use to speak to me is unlikely for me. But enough to come across an American accent. Dumb, blind me! I just guessing at the beginning just lets you know. How I dealt with it, my brothers and sisters. The southern accent with that kind of thing, where are you guys so rushing, and why speaking so fast? Man, I couldn’t understand to be honest. For the Driving Test, it took 3 times before I passed it. Here is nice though People do greet each other well. Even I don't know, there's still a hello and a smile. For my kids at school. The teachers respect parents and students here. Sometimes when I arrived at School Teacher came and opened the Car door to welcome and pick up the Students by themself. Any movements of Students and behavior Teachers will be reported to parents via mail and message. Teachers will always communicate with parents. Solve and avoid Student’s problems or skip the class. Very hospitable people here in the State of California.

But when moving the state to Oregon Things that have never been seen have appeared. That's people living on the side of the road. Set up camp and sleep comfortably. Inquire back and forth, it means that they are Homeless. At first, I was surprised, but after living there, I got used to it. I stay my way and you stay your way. But one day, we parked the car in the parking lot with permission to park, we thought it was safe. Shocked us! Where have these people smashed my car window to find things in the car? And all things are scattered. What they got was just a pack of water. Some clothes and some documents. I then went to ask the owner of the parking lots at the building. He is not responsible for damaged items. He provides solely Parking space. Unfortunately, these people cannot be caught either. Well done! what a hell like this. Since then we have changed our perspective of these Homeless people. Tell me who's there don’t touch others. In this case, they have crossed the line!!

Food is not starving, almost available everywhere. Anything that Thailand has here can be grown. Some items are imported. The weather is very good, cold for 8 months, extremely hot for 3-4 months. There is Snow almost all year. The beautiful natural forests are in this State, the people are hospitable. Except for the Homeless, It's very messy. Life can be planned for people who pay full taxes. You will have retirement money after 62. (But the tax is secretly expensive) Currently, my situation is being upgraded from the E2 non-immigrant visa. It is for a permanent visa Green card, which the matter is being processed, and should not be long. The Applicant If the main one (Me) gets a Green Card follower (my family ) will also qualify. This means that the children and wives will also receive the Green Card automatically by following the father. which is very good for these conditions. But the cost of lawyers and the cost of litigation are expensive. Around 7-8 hundred thousand Thai baht. In health checking, the qualifications are dragging the ground as well, whether the qualifications will pass the Ministry of Labor's criteria, there, dragging out the job history from the beginning to the present. Some of which have been worked it’s already closed. My personal history was thoroughly cleaned. After what has ended, they also asked how many wives and children you have. (The secret is leaked this time ) they ask all relatives’ stories, what is the name of the parents, where were they born, is there a birth certificate? Much more you have to look for documents. Make sure you get hold of Sheriffs and civil registration agencies well. It's not enough. The health check disease has to be examined by the doctor prescribed by the ministry. Can't check with a general practitioner. After the examination, that doctor will summarize the form and send it to the ministry himself. Not a bet but let’s wish. My life continues to win with blessings and luck. Will I pass? Oh, all kinds of worries. It's enough. Hahaha, It’s my Life!'

Thuleewan “ That was very good. Giving ideas or knowledge to others is a merit that is greater than giving money…This is the policy of The Farmer Chef, a chef with the heart of farmers because these giving will always be in their hearts…but giving money (which we are also not rich, if give it will disappeared), but the knowledge will be in his/her heart forever” God bless Chef Toh. I’m sure your Green Card will be approved! Cheer!!!
Chef Toh Panya Nirongbut - Seatle, USA
chef chef chef chef
Chef Keng Chutichai Singhakraipan, On Nov 10, 2023. 'Since I went out to study food, it took almost three years to come to Canada because after studying, I went to work abroad, it was not the country we dreamed of, but Uganda, Africa, immediately graduated and tried to apply for a job and get a job. They say that if you don't work, you won't get to travel, so that's traveling with me as to work. Why deny the opportunity? At that time, many people were worried, including people at home, who did not agree, but I said that I wanted to find experience and prepare to go to Uganda. Alone, you can do a work visa over there, but it's a one-year contract in the short term, so I decided to do it. It was fun to work in South Africa. But it's really dangerous. It's the east side here, which is a city for tourists. And quite a lot because most tourists from all over the world will travel to see the gorilla there, so there are many tourists. The variety of food that's where it's going to be more, so there are Thai restaurants there.

I came to Canada as the owner of the shop, since move back from Uganda, then to Phuket, working at Blue Elephant Phuket for 2 years. Arrived in Canada in 2014 and then was already a Citizen (Canadian) and worked in Canada. Now I have the opportunity to follow my dream. I want to have a shop and have a shop with my brother and friends. As for coming to work abroad, English is very important. At first, I prepared for the language exam to apply for a job to go to Australia. I scored the score they wanted, but the restaurant has not contacted me while waiting to contact. There is a friend who works in Canada and says that they need a worker. After that, I prepared paper work for Cananada, so I came to Canada.

Thuleewan “It's worth thinking that chef said because of the heat in Thailand. So I want to come to Canada, we think so. Similar. We want to see beautiful snow. The snow here is really beautiful."
Chef Keng Chutichai Singhakraipan - Ontario, Canada
chef chef chef chef
Chef Ratsamee Pakitanang, On Nov 12, 2023. 'Worked at the first job at the Patong Hotel as a steward. Eight months later, the chef saw that I was interested and diligent, so he was promoted as a helper. Soon, the younger brother at the five-star Le Meridien Hotel of Phuket pulled me to work. Start at the Butcher position. It is a hotel that does not have Thai language at all in the function. Must ask the brothers and the boss all the time. Always carry the study and write to remember that when studying English, as well as working, must meet real life.

Have met many foreign chefs, and you have learned until the position is moving. Work every day, but after work, come to practice learning according to various kitchens until almost every expertise. The hotel sees the diligence. Learning can be promoted by the chef and the Thai chef is Chef Prateep. But now he is gone. Went to work at many affiliated hotels such as Singapore + Malaysia + Indonesia + Japan + India And was the representative of Phuket to participate in the Asian Food Championship in Pattaya, the number one silver medal And went to compete in Bangkok again finally, the subject was out of Le Meridian to find a real chef experience in many hotels until now come to make a restaurant with a very good head chef. Capri Restaurant & Bar Kata & Karon Phuket Anyone who has the opportunity to pass this way, please visite us. Our restaurant is very welcome. Here, I would like to thank all parents + teachers for giving mercy, teaching and taking care until I have passed the monsoon of life. Thank you very much.'
Chef Mee Ratsamee Pakitanang - Phuket, Thailand
chef chef chef chef
Chef Ake Narongdach, On Nov 14, 2023. 'At present, I have a duty in the company according to the position is Executive Chef Bai Tong Family. The company that I currently work for is a Thai restaurant business in America. There are 14 branches named Bai Tong Thai restaurant and 1 Thai supermarket named "Mekong". Currently, the company I work for has more than 650 employees, which is a kitchen department with 180 people. We produce food for Americans and the world to taste more than 50,000 dishes per day. The food we cook is Thai. Everyone tries to imagine a Thai restaurant. Selling about $10,000 per day is three hundred and fifty thousand baht. Each day must be well planned. A good team is good. We can only feel the veteran, decisiveness that comes with pressure. If weak and inexperience, you must develop. Learn quickly and set clear goals. Carry the courage to interview with the owner of the company and cross the water, cross the sea, come with a work visa, fly to America, and work as head at Noi Thai Cuisine, Bend, Oregon, 2015 from Thailand with confidence. Even though there are some, but believe in the career Believe in my goals, And believe in the goals of the company Together with me, I was lucky to meet a good boss. Good teammates, make me through every problem that I can go through every problem and every time I fall. I will run quickly. Even if there are some abrasions and some stings, all can always pass. May everyone go in the way that you are good at. Open your heart, accept, and learn to develop yourself. Being a chef as a chef, in addition to bringing Thai food and Thai wisdom, the introduction to joining the team is a small thing that I am proud of.

In America, I have contributed to pushing more than 45 chefs and families to work here. As of today, 8 people who are in the process of applying for a visa to work. These are a bunch of trust from the previous generation that came to create the legend of Thai food can be called paving the way. But some people who have different goals, are scattered. I, in addition to cooking, learned and did by myself to build a shop. I built a new Thai restaurant. Build a Thai kitchen Create a Thai food truck. In the past, at least 6 out of 14 branches in the company where I work today. Starting from choosing a location, setting up the kitchen, and determining the number of people, sales, sales, menu, container, uniform, and chef equipment to match the concept at the shop. Request a license, water, gas, gas, cleanliness, and various safety under the country's standards of the United States.'
Chef Ake Narongdach Janthong - Oregon, USA
chef chef chef chef
Chef Kip Smile Daw Bo Bo Hlaing, updated, On Nov 16, 2023. 'My Story; The art of cooking will be learned continuously as long as you get a chance and will be shared with younger passionately. The Perception of Chef: Cooking is not a difficult technique to learn. The attitude of the chef towards his creation is much more important. During my stay in Phuket Town, in 2014 I worked at The Blue Marine Resort and SPA-Thai Kitchen as Commis 2 (Training Class). In 2015 at CDI Chef Daniel Isberg Co.Ltd Phuket, as a cook - Home Kitchen Bar and Bed, Phuket as a Head Chef. In 2016 at Cocoon Bistro Phuket, Patong Beach, as a Head Chef. Then, I had opportunity to learn and study Thai food kitchen and Cooking Classical Dishes (Master Class). In August 2018 - I came back to Yangon, Myanmar from Phuket. I worked as a Thai Food-Fusion Food-Kitchen Training and Consultant in restaurants such as - Sartawpwe Sea-food Restaurant, -Sport Bar Yangon, -Sport Bar Mandalay at Yangon. 2019- Participation in the workshop on cost control functions (Master Class) Kitchen course control/ Kitchen cost calculations kitchen purchasing order/kitchen statistics were studied which was taught by the American Hospitality Institute of Myanmar'
Chef Kip Smile Daw Bo Bo Hlaing - Mandalay, Myanmar
chef chef chef chef
Chef Kim Kaewkraitkhot, On Nov 19, 2023. 'Let's say that I'm going to get the information on the website. She replied that it was great. It was that I love you very much. I was grateful. I didn't leave my mother. I returned to Sukhothai, my hometown to take care of my mother. I saw my mother in the hospital. I sympathized because she didn't have time. There are 1500 staff. There are 100 shops, and 5 giants in England. I am a Head Chef at Chaopraya Glasgow, the most luxurious and largest shop in Europe. Thuleewan says "I came to be one of the Head Chef at ChaoBaby for a while. Before I moved to London and moved to Canada." It is that I want a good chef. Anyone who is in England, please say hello. Those who are in Thailand or abroad must have a minimum of 5 years of experience. There is a minimum IELST of 4.5 to be able to get a visa to work.

Thai Leisure Group UK. We are proud to be leaders in Thai hospitality throughout the UK featuring Chaophraya Thai Restaurant, Thaikhun, Yee Rah & ChaoBaby. Khun Kim Chaophraya Group Family owned since 2004 Our business was founded in 2004 by partners in life and in business, Khun Kim and Martin. Kim, the real inspiration and beating heart of our restaurants, grew up in rural Khiri Mat, a village in the Sukhothai province of Thailand where her love for cooking stemmed from cooking with her mum. Thaikhun. Kim Kaewkraitkhot.
Credit info: Chaophraya UK'
Chef Kim Kaewkraitkhot - United Kingdom
chef chef chef chef
Chef Pa Sawakit, President of Thai Chef Association Thailand, On Nov 22, 2023. 'A total of 11 years and went to Sheraton Grand Sukhumvit for 3 years. When the chef came out, he was promoted to the first Thai person in the group. For a total of 7 years, I went to Regent Cha-Am. For another 4 years, I moved to Samui, another three hotels, and returned to Panyapiwat, as an advisor to the Faculty of Food Business Management of CP Group and a special teacher in all types of food at Pim Foods Academy. And was the first founder of the Thai Chefs Association and now changed to the Thai Chefs Association and also the first president. Currently, Am the president of the Federation of Chefs of Thailand. And is an examiner of the examination officer of TPQI (Institute of Qualifications as well) and is also a judge of food competitions throughout Thailand and internationally. And is also a special teacher in food according to vocational and various universities as well.'
Chef Pa Sawakit - Thailand
chef chef chef chef
Chef Somjed khuenkhum, On Nov 23, 2023. ' After returning from overseas, he worked in Cha-am, Hua Hin for another 3 years, and then returned to Chiang Rai to apply for the position of chief chef for 3 years and then came out to do personal business. By opening a restaurant named Barry Dishes until now and received as a food teacher And is a consultant of various restaurants across the country as a lecturer in various communities of TAT. After that, he came to the first volunteer, the name of the chef, in the royal kitchen of Princess Ubonrat Kathin, Phichit Province for the first time. After that, the chefs gathered to join the volunteer event at Sanam Luang. Go to the royal ceremony of King Rama 9 on behalf of the Miracle of Life Foundation until the Miracle Foundation Offline invites you to join the Volunteer Chef Kitchen Miracle of Life Foundation. After that, he worked with the Social Work Council of Thailand under royal patronage. Until now and has issued a help unit for People affected by various disasters. Until being selected, he asked to be a chef, in the project Lang Prathai Praratchatan until now, the food that is made will be European, Italian, and local food. Because the chef is northern.'
Chef Somjed khuenkhum - Thailand
chef chef chef chef
Chef Phot Bunphot, On Nov 25, 2023. ' There will be a period of my parents had to separate from each other. During that time, I was just 12 years old. My mother entered Bangkok and my father was a military officer. Stationed in Lopburi. At that time, my brother was 15 years old and went to work in Bangkok. As for me, I had to study from grade 1 to grade 3. I had to wash the dishes for three baht per day for three years. Then I decided to escape to Bangkok to find a job. During that time, I didn't know where I was not looking for about one month until I met me. So I went to be a dishwashing child at MBK, 4th floor, named Cafe Chino Restaurant. That was the beginning of cooking for the first time in my life. The first time, I introduced that there was a career that gave us money and, the ability to set a selling price. 1 career, a doctor, 2 a general technician career, 3 careers, so I chose a chef. I started to eat in 1994 until now. When I was 2 years old. The big aunt who was the head of the kitchen, said that there was nothing to teach, so he let me go to the Suan Thong restaurant at Soi Sukhumvit 12. When he went to the chef named Father Yai Fat, he taught the work. Thai restaurant. Stay with him for 1 year. He advised me to go to the restaurant. Sukhumvit Soi 31, Soi Sawasdee, Silom Village Restaurant Is a big restaurant In those days Began to know a lot of food many things Like ** Chinese soldiers Is a papaya salad kitchen.

There was boredom in the capital, so I wanted to go to the provinces. The first place to go to the provinces is the sports development golf course. In Chonburi is a 2,500 rai golf course. I went to the Thai and Chinese kitchen. In those days, I was in the position of Demi Chef, I worked in Chonburi for about 2 and a half years. Chef Somyot saw the ability. Chef Somyot let me go to Kanchanaburi. In the position of Chef The Party At Evergreen Golf Course, Kanchanaburi Province Since then, I only went to the provinces, I went to Golden Ratchaburi Hotel, Phoenix Hotel, Hua Hin Hotel, Plaza Hotel, Springfield, Springfield, Cha-am. Many places until I harvested more than 22 years of experience. Will come in 25 years, began to find a job. The first country I stepped out of was China, Shenzhen for 1 year, then asked to return to the country. Then went to Myanmar and then to Singapore. But most of the Asian zones and go to a big hotel, there will be a canary in Kasemkit. Centara Government Center Hotel Another affiliated hotel in Koh Chang, there will be Eva Deva Ramayana and the space for about 1 year, went to help work in Ghana for another 1 year and then returned to work in Poipet Cambodia for another 4 years. The boss in America followed when I went to compete in the Thai Iron Chef program. He liked to present my food and he had secretly gone to eat me that I didn't know. He liked it so he contacted me to work in America. In the United States. My ability to cook is my strength in Chinese food, Thai food, and European food. Japanese food, Japanese food, sushi. My history still has many more. In life it is difficult to succeed until today, it takes almost 30 years, but the cooking career must love to be successful. Thank you.'
Chef Bunphot Phujeewon - Thailand
chef chef chef chef
Chef Aod Songwut Monthirakanok, On Nov 25, 2023. 'The next day, visit the capital. There are many large shops. There are many things for sale like in Makro. The local people here have many races, Europeans, both Chinese and Thai people. Around the capital, there is a beautiful sea and can sit and see the view of the sea. Lom. Many people bring local trade to peddling like sitting in Pattaya. Patong. There are restaurants by the sea to choose from in the city. Most of the languages that are local and French, which listen to the words are very similar. It will take a period of time to study the language and culture of the villagers here 26% are Christians. 16% are Muslims, and the rest worship ghosts like the Cameroon people. As for the money, their money is weak compare to the money in Thailand at 1-17 times. I would use this opportunity before taking myself on the right day and time to find Thai work here. And spread Thai food to the Togo and foreigners here to know and admire Thai food that our house is good in terms of taste that the world appreciates.'

Thuleewan “Awesome chef, you study culture, learn the language. It is a life experience. It is a knowledge to tell the children. Listen to the old man. The Farmer Chefs record, Volume 3 will be done for the next 10 years and Volume 4 will be done when we are 70.”
Chef Songwut Monthirakanok - Ethiopia
chef chef chef chef
Chef Kanpat Sriwiset (Mae Shee Miao), On Nov 25, 2023. 'Worked in marketing, selling interior work, and various furniture until he encountered a crisis. Pity friends. Don't come out to make a food garden that separates Meng Jai. Meet a partner who is a dear friend ... Jeng!! Life, suffering, suffering. I don't have any money with me. But never told or told the house to know until I met a very good friend who survived. I could study a short-term course at Dusit Thani and start a career. Cook from a salary of only 4500 baht. Life is like dying (just this money)Haha. It's a lot. But trying to get into the atmosphere The chef is not right. Hahaha. Life is really the best. You can keep the next book. Miao intends that. Will work in the city outside again. I want to be with a good chef. I want to be near you because I love and care about this girl very much. It's bound like a close relative, but the USA is difficult to travel.'
Chef Kanpat Sriwiset - Thailand
chef chef chef chef
Chef Phanuphan Manthananonth, On Nov 27, 2023. 'Looking back at the basics of food learning since childhood "It is learning the cooking life from the family that likes to cook. Have participated since learning to pound various curry peppers until cooking "But what is basic has been brought into a career to support yourself until today Have had the opportunity to work abroad in many places Whether it is a Thai restaurant or hotel. But in the work of many children who have worked together often complain "Where will the chef be brutal? "Working the word brothers and sisters Will not Everyone will have to work to achieve the goal as much as possible. Many subordinates were scolded until they stood crying. Some people walked out of the kitchen peacefully. Until today, they admit that "The real life in the work that is currently exceeds expectations. "The life of a child raising cows from a small family has reached the highest point of workers in the kitchen line. There is a chance to sit in the position of kitchen executive. Is a consultant for restaurants and special teachers according to the university.' “Nothing can’t be impossible if we are determined. Don't use the word not ready or low cost of life as an obstacle for yourself. Nature has given everything in humans to be equal. One brain and two hands that will lead us to the goal."

Thuleewan “Ancient said that the distance to prove the horse, time, prove that person is true in terms of the body and mind, but ask about the life of the chef. There is more than that. Because the way we walk, it is not comfortable like the horse running time is the same. It proves the skill of the chef. The chef must develop himself all the time. We will take the cup that does only the Commis position that fried fried eggs per day, thousands of bubbles that make the original position for many 10 years until the age. Come to compare with the new generation of children who have the opportunity to learn and eggs. Travel to travel to work a lot of experience. With people who are in the position But at the original place for a long time, it is not be a horse. Must develop yourself. Practice in learning to be good, don't be a horse that is still, cold, cold, go home, drink, sleep, tomorrow.” Before being invited to record, all chefs will be equally good at it, not the same ability, but everyone can push themselves from a child to wash the bottom of the kitchen, the house outside the farm until he is a chef who is good, has a background, has little education and has high patience. The Farmer Chef, is from two hands, consciousness and brain, plus love, patience, cooking until swallowing, becoming love, food and is proud of cooking. People who cook and never take pictures of their own food at all, are people who do not love food, happy and happy with the heart of all farmers. And thank you for sacrificing time to sit and write a good story. If today, may not see the value, see the results, but the author believes that The Farmer Chef books, both books 1 and 2 will be an immortal novel that are useful for all general reader.”
Chef Phanuphan Manthananonth - Thailand
chef chef chef chef
Chef Kang Supot, Oregon, USA, On Dec 3, 2023. 'There was a Thai kitchen project to the world kitchen project. I opened for applications, so I went to apply at Kasetsart University, Bang Khen, so I met my employer to see my job, so I applied to work with him in Singapore. Working abroad is not easy. But washing, cutting vegetables, preparing things, throwing garbage, washing dishes, working 12 hours a day, some shops have a break, some shops do not have a brake, standing for a long time. The body must be ready and must have a lot of effort. Don't think that coming to foreign countries, get a lot of money and comfortable. I have been in Singapore for about 10 years. I moved to work in Taiwan for a while. There was a Covid epidemic. So I returned to Thailand. So I opened my own shop for about 2 years. Get a job in America and moved to America .. Come to America, the food will be different from the Asian side in America at the shop where I work, focusing on a single dish, not authentic Thai. At first, I came to make a bit of a bit of a conflict because the food is very distorted... It's been several months before I adjust it correctly.. I would like to leave it to my friends to work abroad and maintain good health because here the medical expenses are expensive, even though there is health insurance.. And in English, you have to try to read the bill to understand because his bill is in English... I have something like this. I wish all my friends good luck and good health.’
Chef Kang Supot Suntaramara - Portland, Oregon, USA
chef chef chef chef
Chef Tonhom Tanapat, On Dec 7, 2023.
  • 3. Certificate of conduct This must be requested by the Royal Thai Police by yourself. Must prepare the documents for the request as follows.
  • 3.1 Application form for a certificate of conduct can be loaded as follows: http://www.pcscenter.sb.police.go.th/# We originally typed this form in a PDF, bust when we got to the officer, I had to rewrite it.
  • 3.2 Unexpired passport
  • 3.3 ID card
  • 3.4 house registration
  • 3.5 proof of name-family name (if any)
  • 3.6 marriage certificate (if any)
  • 3.7 military evidence (men)
  • 3.8 Evidence that you have qualifications or a work history that matches the position you received in Canada (Job Offer)
  • 3.9 A copy of the Labour Market Impact Assessment (LMIA) along with employment documents from the employer (Job Offer) or other documents confirming
  • Employment from the employer (In case of exemption, no need to ask for LMIA documents) before entering the Royal Police, the card must be exchanged. The officer will give the shirt sign and tell the way. When you come, you will find the document inspector at the 1st point. The staff is kind, talk well. When you are complete, go to the second point. There is a document to fill in. The original name-surname, shape, skin color, blame, blame, then wait to take a picture. Smile, shoot beautifully. After that, then come out to pump the fingerprint. There is a sink and soap zone. The pump is ten inches, go to the payment desk. The fee is 100 baht. The officer will ask if you will pick up or send it by yourself (add 50 baht). If sending, you have to continue with all the documents that are held since the first point. Go to the last table. Write down the name and address you want to send to
  • 4. Only 3 photos as specified. http://www.cic.gc.ca/.../info.../applications/photospecs.asp We went to the store and told him that he took a photo for a Canadian visa. The big shop will know.
  • 5. The cashier's check ordered to pay 4,650 baht. This one must be checked continuously because it changes all the time. You can call to check before buying. (The rate will go up and down according to the world market) Buy first so you don't have to waste time.
  • 6. Acceptance letter from Canada
  • 7. Passport
  • 8. Transcript
  • 9. IElTS test sheet must be 5
  • 10. After we go through the steps above, he will send us an email to do biometrics
  • 11. When we have finished making biometrics, wait about a week or two and they will send an email to us for a physical examination. There will be a list of hospitals that allow us to check. After the examination, the hospital will send it to the embassy itself. (Recommended to call the queue first)
  • 12. Waiting for an email from the embassy to request a passport. When we submit, we will have to choose to take it by ourselves. Or send it to the post office to the house, there will be a separate cost. As for me, send it to your house. Hope this article will be useful for friends. More or less If I write any mistake Sorry to come here.
  • ** Before leaving today, I want to leave the new generation.
  • - unity
  • - selfless, generous, generous, generous
  • - patience, tolerance
  • - time acquaintance, know what should or should not
  • - humility, don't oppress you, we don't know the origin of others!
  • - diligence, always learning new things
  • - wit, attitude, knowledge, change, every situation
  • - Finally, "sincerity" to human friends, if we have this, we can work anywhere in the world.
Chef Tanapat Jantakad - Canada
chef chef chef chef
Chef Ja Sangduen, On Dec 19, 2023. ‘I have to cook for the workers to eat about 29 people. My mother is the cook. The mother is a very delicious cook because the grandmother is the cook in the palace. So it makes me know a variety of Thai food, whether it is a variety of various stir-fried soups, including the food that not many people outside. Can be done. When growing up, the worker who is a housewife helps the mother out so helps the mother instead. Saw how to do it every day until you can do it yourself ... When my father's friend comes to eat at home, he will say that finding a delicious house is like going to a restaurant… When I grew up, I went to university, I liked to ask about various places, whether it was around Pathum, Ayutthaya, Ang Thong, Chaiyaphum, or a variety of food with the name of each province. Therefore, the taste is adapted to the menu that we want to do ... Until the end, I married my boyfriend… At home, my boyfriend made a hotel, a restaurant… When I had my first child, my boyfriend's father asked me to help me at the store. Because I don't want to go to work outside... Later, open a restaurant by yourself and gradually create your typical food, so we just know that we can make a variety of food... It will change that we like to cook stir-fried food for employees to eat by themselves until they like to think of food that they like to make, including food that I want to make... This is the origin of the creation of a new menu and then modified until it is a taste and is a menu at this current shop .... Including like to do about the bakery as well, whether it is a Japanese cake, cheesecake, cake, Taiwan cake or even various cream, I like to do it. Including various Thai desserts and made well until the customer said why not open a more dessert shop ...... After that, many programs invite you to leave the program, such as Khun Toi's Kitchen, 5 menus, and then Chef Mum, Chef Ken, and the tongue is addicted to the pro. Etc... It is a popular food list on Channel 3 and Channel 7, which we can convey the taste of the house and make people able to... It's delicious to learn and can follow at home… The pride of cooking since the beginning of cooking itself has set a resolution that we will do good things, whether it is for employees to eat or for customers to eat, is the same standard and is the origin of the Golden Bell Shop at Sapan Kway.’
Chef Sangduen Teingtrongpinyo - Bangkok, Thailand
chef chef chef chef
Chef X Pitakpong, On Dec 20, 2023. ‘At that time, the family didn't have much money, but I struggled to study. And this is the beginning of entering the kitchen I had to find a job along with studying because I don't have money to spend during school. I don't want to disturb my parents. Therefore applied for a job at a restaurant near the study place to be a kitchen assistant But I did everything in the kitchen and outside the kitchen at that time, and the salary was very small. But I had to do it because there was no choice. Can do it for 3 months, but the big chef resigned. So I came to the stove. Despite having little experience I have the intention to practice and learn quickly. During the 3 months of my internship with the chef, I was scolded for all kinds of things. But I still fight in a good way. Maybe it may be teaching us patience to do it for about 1 year. I moved to work in the city of Chiang Rai. Is a restaurant and a pub, working hard until there is no time to study. And the money is not enough to pay for the semester So I took a break to study first to find money to support myself and my family. Until the lack of study for a long time, out of the student condition I intend to work in the kitchen only. Practice in the kitchen for another 3 years until I think that I have to develop myself further. So I kept the clothes to take the bus to the province. Chiang Mai is looking for a hotel job which I think should be another step that will take to another advanced level in the chef. Work in the hotel from 3-5 stars for almost 10 years until starting to be discouraged in terms of income. In the Thai hotel still stuck to the position Causing exploitation and pressure, oppressing, I worked in the hotel until the age of 32

So I went to find a job abroad. The first country I went to, Beijing, China, came to China, and the cold weather was very cold. After a while, I got used to it. I got used to it. It was hard work, the weather, and the Chinese people. We know what the habit was. But I went through it for 2 years, I went back to Thailand to stay and apply for a job abroad. Because it was already in the wind. I didn't want to stay in Thailand. Because the salary was low at that time, I thought like that. And I went to 7 other countries in Asia and the Middle East. The last country in Asia to go to work in the kitchen is Singapore. I returned to Thailand and came back at the beginning of 2019. Covid-19 came back. I didn't go anywhere. I was stuck in Chiang Mai for about 2 years. After Covid started to found a job in May 2022 with 3 other friends, who are different. Come to Paris, stay for 2 nights, and continue to go to Liel, which is where the first job is. The work is good. But the employer is inexperienced and doesn't pay attention to the shop, so I was closed. In a few months, I have to find a job. They are separated to work elsewhere. I came down to Paris again. The second shop found an employer taking advantage. The cost of the work time is too much. I'm very patient. I still have to say goodbye and come to the city of Taki Yong. In the south, the small city is very quiet. I feel lonely immediately. Because I'm alone. Here, in the kitchen, I work alone, wash dishes, and prepare myself. Sometimes I go to buy the market again. Keep the kitchen. Which is heavy. If there is kitchen work elsewhere, I think that one day, which is a holiday, I must go to Cannes Which is the first time, I met at the Cannes Film Festival. Cannes looks lively. Many tourists from abroad come to almost all over the world who come to meet many famous stars from around the world.

I'm starting to fall in love with Cannes. I've been walking for a long time. I'm hungry. I'm going to find a Thai restaurant. Until I found the top Thai restaurant in Cannes name TukTuk. I arrived and ordered food. The Thai shop owner was very hospitable. I came to talk to. People introduced themselves. Until I talked about my life and work. I left me to the Thai shop. Exchange the number and line to contact me. I'm doing. If there is a vacant position in the kitchen, you can call me. After that, I went back to Taki-yong to work. In about 3 weeks, the shopkeeper called to say that. When will you come to work with you? I can say yes, but I asked for the time to leave the office. 1 month and a month. In 2023, I traveled to Cannes in full to work in the kitchen, of authentic Thai food. I have 2 Filipino friends. I'm the only Thai in the kitchen. The owner of the shop trusts me. From what I told you about what has passed, so I let myself control the kitchen. To this day, it's a very fast time, even if I'm new, but I'm working to the fullest. As far as I've been screened from experience. The whole life of working in the kitchen at home and abroad. The shop owner is kind. It allows me to express new food ideas and management of the system in the kitchen. Cleanliness in the kitchen to meet international kitchen standards. Cannes is not small and not big, but it's beautiful. The city is the sea. The city is a curve along the sea. The weather is not very cold and not too hot. The city to the season. I like to walk and sit and play during the holidays. In the summer, I swim in the sea every day. Until almost have fish and jellyfish as friends. It can relieve the loneliness. But I still go. Until the right time and I don't know which country to go to at the time.’
Chef X Pitakpong Jinakarn - Cannes, France
chef chef chef chef
Chef Simon, on June 7, 2024. ‘Hello, my name is Simon Anderson. I am half Thai-English. I was born in Saudi Arabia. and grew up in Thailand living with my mother and half-siblings From the time I was born until I grew up, I never once cared about flying to work abroad. Because I thought that wherever I was, it would be the same. My mother and grandmother were also local food vendors. In general, I had the opportunity to study. And my mother liked to help me pick things up in the store, which made me have a passion for cooking. Friends after school time They would come to support the shop regularly, but every time they came, it was always a waste because each person was special. How do you get the word "friend"? And I had the opportunity to help my aunt open a semi-restaurant at night. I also helped in the kitchen and bar. Until I had a family and we parted ways, I had to find a better job because I had one child to take care of. I have a problem with getting a passport. Because my father left me when I was a child. The embassy asks for documents. Many things about my father disheartened me. So I gave up hope of doing it. But then I was able to get a passport successfully because I had seniors from the Facebook group named "UK Daughters-in-Law" help with plane tickets. Find work at a restaurant in London And it made me come to stay at The Secret Thai Garden. Now it's been 3 years. There are all kinds of impressions, discouragement, fun, and sadness. When I first arrived, I missed home, I missed my children. Standing at work and crying, it was only good that the owner of the shop was kind. Younger co-workers also help teach and tell everyone how to live together like a family of brothers and sisters. At present everything is very good. Now the owner of the shop trusts me to be a part of taking care of his business. Various food recipes, sauces, and stir-fry sauces can now all be made. Helping the shop owner manage the business fully is tiring. Working with other people has more responsibilities and more responsibilities. Met many people with many emotions. Normally I am an impatient person. But this country has made us a lot calmer. But it's fun. It's a job I like. Whether it's in the kitchen or the storefront, I never give up.’
Chef Simon Anderson - London, United Kingdom




Our Favorite Authentic Thai Dishes

Special Recipe

This slide show contains all of the amazing dishes created by chef Thuleewan and our chefs in The Farmer Chefs.

m