Culinary Immersion: Recreating Regional Cuisine
Andy Ricker, Chef and Owner, Pok Pok
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Introduction
4:08 -
Project Assignment
3:48 -
Background
3:35 -
Historical Cultural Context
9:08 -
Ingredients
10:13 -
Cooking Techniques
5:47 -
Consumption
6:07 -
Conclusion
1:12 -
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0:25
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About This Class
Learn Pok Pok chef Andy Ricker’s process for faithfully recreating Northern Thai cuisine, and then apply his insight to a favorite cuisine of your own. In this 45-minute class, Andy goes over the importance of the historical and cultural context of dishes, finding native ingredients, utilizing endemic tools and techniques, and even considering the proper means of consumption. As Andy says, this is less of a cooking class and more of an exercise to look deeper into the food that we eat.
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Level
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Andy Ricker spent his formative years, as many budding chefs do, as a teenage dishwasher, in his case at a small Vermont restaurant. Unlike many chefs, Ricker also spent years backpacking across the globe, working at a number of restaurants in New Zealand, Australia, Thailand, and Europe, including Le Manoir Aux Quatre Saisons. Those international horizons, combined with a pivotal introduction to Thai cuisine by an old friend who moved to the country's northern region, inspired Ricker to brin...
