There were 7 of us on the course, which takes place in the house of Yui who runs the cookery courses. I was picked up from my hotel at 9.15am and dropped back around 5.30pm.
During the day we cooked Pad Thai, chicken green curry, chicken with cashew nuts, Tom Yang Kung soup, spring rolls and sticky rice with mango. We also had a short trip to the market to see the various types of herbs, vegetables and other ingredients used in Thai cooking. I resisted the temptation to buy anything -- no matter how much more Thai cooking I do in the future, am I really going to need a load of palm sugar, preserved tamarind or dried crushed chilies? (These are some of the things my course mates bought.)
Of all the dishes we cooked I think I liked my Pad Thai the best, although they were all pretty good. The added bonus was that after each dish there was no washing up to do -- all our stuff was cleaned up by Yui's helper.
My course mates were a diverse bunch -- a young Slovenia couple, a French couple who live in London and a couple of girls in their late 20's from Boston (one had been teaching English in Thailand for the last year). The Americans conformed to type by being a bit loud and asking the most obvious questions.
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