The Nation

This weekend I would like to stray from the norm. Normally, I would be writing about Thai cuisine and give you recipes and in depth background of Thai cuisine but this week in keeping with the Title of my Column “ On the road with McDang” I would like to take you on the road with me. As an advisor’s to the Government’s Committee on Thai Kitchen to the World, I have been involved with formulating ideas and direction on how and what the Government should do to achieve this goal of making Thailand the kitchen of the world. At the same time, the Government wants Thai food to be more recognized around the world.
There are two main aims. One, the Government wants to export more Thai food products both raw materials and value-added products such as pre-mixed sauces etc. Second, The Government wants to see more real Thai restaurants open up all over the world. They stressed the word real because there are many restaurants that claim to serve Thai food but are Chinese or other nationals. In this area many Governmental departments are involved in training and certifying Thai chefs to be sent abroad as well as providing help in getting working permits and giving financial assistance to those that want to start up a Thai restaurant abroad.

Ruth Pretty and Mcdang

Ruth Pretty's kitchen and dinning area

There are many paths that we could take to PR our Thai cuisine but I question some of the ideas put forward in the meetings. We have not considered the idea of networking and building relationships with the true “foodies” people in all the countries that wen want to make an impact.
Let me explain I want to use myself as an example. I have been in the food business in Thailand for over 10 years and it is an accepted fact that I am probably in the for-front of the business. New Zealand saw this and have been inviting me to visit New Zealand not only for it’s tourism aspect but to pick my brains and open my eyes about what old and new food products they have and whether I think there is a market in Thailand. They also gave me the opportunities to meet the true “Foodies” of New Zealand. People like Chef Ruth Pretty who catered parties for all the big Whigs in the world including our Prime Minister when he went to negotiate Free Trade agreement with New Zealand.

I also saw Lauraine Jacobs, the editor to cuisine magazine as well as Michael Lee Richards who organized Savour New Zealand every other year. All these people were wonderful and they cooked for me. I was able to exchange ideas and become more informed about the food industry in New Zealand and in the end I hope I was able to give them insights into the Thai food markets, what would sell and what would not. I visited an olive oil farm called Athena near Christchurch. I was amazed by the production of walnut oil which has been used in French and Western cuisine for hundreds of years. I saw potential in the products of a Company called Convita which not only makes Manuka Honey but health products form the whole process of making honey. I saw markets potential for avocado oil and the future of the cosmetic products from the avocado fruit.

Olives on tree

Giwi fruit on the vine at the Global fresh

I understood more about the growing of kiwi fruit, which was originally not a product of New Zealand but it came from China and it was called Chinese Gooseberry in the olden days. I went to visit a Hotel School at the University of Auckland and saw their cooking school and was treated to lunch cooked by the student. Apart from giving me the opportunity to see, taste and gain more understanding of New Zealand products, I was am able to show my gratitude for their for-sight in see my potential as ambassador or New Zealand food products in Thailand.
In conclusion, I think that our Government should choose path as one of the tools of promoting Thai food. I am more than happy to take these “foodies” around the country and show them what we have to offer and why Thai food is so special and how to cook real Thai food.