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Chef Orawan Piyapaisanskul Thai Masterchef at Neungroi, Radisson Blu Plaza Delhi Airport

Thursday, May 10, 2018, 14:01 Hrs  [IST]

Chef Orawan Piyapaisanskul is a Thai Master Chef with over 35 years of experience as a professional chef. In her long career as a chef, Chef Orawan worked with some of the reputed brands in the world. Before joining Radisson Blu Plaza Hotel New Delhi as the Master Chef for their signature Neung Roi restaurant, she had worked as a specialty Chef in Thailand, for brands like Star Cruises, Marriott Hotels & Resorts, The Dome, Eastin Grand Sathorn Hotel, etc. She also had her stint with DLF Restaurant in Delhi.

A graduate in Food Sanitation Bangkok Thailand, Chef Orawan also holds her ServSafe Manager Training Programme from the US. At Neung Roi, she will be responsible for overall kitchen functioning and further elevating the classic Thai experience at the restaurant. A Chef who learnt her basics of cooking and interest for it from her mother, Chef Orawan relies on fresh ingredients and delivering the food with balanced flavours.

Q What is your approach to Thai cooking and how would it add value to the diners at Neung Roi at Radisson Blu Plaza New Delhi?
My approach is very simple and straight when it comes to cooking. Right ingredients, freshness, authentic cooking style, and focus on flavours. I would describe my style as using traditional flavours, ingredients and cooking with the best techniques and tools. I love to cook with fresh ingredients and believe in delivering the food with balance of flavours.

Neung Roi has its reputation in the market for authentic Thai food. With my experience and sincere approach to Thai cuisine, I would raise it to the next level. New dishes from regions of Thailand are the ones to look out for.

QHow would you define authentic Thai food and its core aspects? How do you make sure it appeals to different tastes without missing the core?
Thai cuisine is a singular cuisine that is easily distinguished even from its nearest neighbours. Throughout Thailand’s long history, the resilience of the culture has allowed it to accept the unfamiliar without the fear of compromise. The incorporation of chilli in to the cuisine is a perfect example.

Thai Cuisine is so balanced and full of flavours. The cuisine is popular and appreciated worldwide. Cooking honestly with flavours intact and keeping the authenticity alive should appeal to all.

QWhat is one Thai dish that is your Masterpiece and should not be missed while dining at Neung Roi?
Pla Rad Prik – Deep fried Seabass with chilli Sauce is one of my Signature dishes.

Q How do you connect Indian palate with Thai cuisines?
Thai food is influenced by Indian food. Many ingredients are common. However, there is an emphasis on the balance of sweet, salty, sour, and spicy flavours that Indian food does not generally have. From what I have seen, Thai cuisine has more noodle dishes than Indian cuisine, but Indian cuisine has wider variety of breads than Thai cuisine. Over the course of history, many foreign influences have been incorporated into Thai cuisine to create the unique Thai taste.

QIn your opinion, how important is it for chefs to work in different geographies to hone their culinary skills?
Travelling and learning new things inspire me. I enjoy going to fresh markets all over the world to see the regional and seasonal ingredients and what the local people eat. I remember going to markets in Australia and just loving all of the fresh produce and products there. Similarly every country has something to offer and learn. It definitely widens up one’s knowledge & innovativeness.

QConsidering hotel kitchens are male dominated, how easy or difficult it has been to find your space and grow up in your career as a Master chef?
In Thai culture, women work and enjoy cooking. Cooking requires more passion and pure heart and I think women are more honest and sincere when it comes to cooking. Its never been difficult for me to work in kitchens with men and in-fact found no difference at all.

QWho is your guide/mentor/inspiration in your professional life?
My Mother has been my inspiration always. She was a Chef too and I grew up seeing her cooking in kitchen. So right from my early years, I knew one thing, that I would also become a Chef.

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