Can I still be trusted with a wok? A Chiang Mai cooking class at 55+
Before: van rides, markets and Team Natty
Thai cooking classes are practically a rite of passage for travelers in northern Thailand, so of course we signed up. As I scanned the group, I wondered if I’d be the oldest person in the room—or the one most likely to set something on fire. With a hot pink apron tied around me and an intimidating knife in hand, I was ready to find out what Thai cooking was really all about.
Before the class officially started, we spent an hour bouncing around in a minivan after being picked up at our hotel. At 7:30 AM, might I add, which I felt was rather early. Our group of ten included people from several countries, and remarkably, we were the only Dutch participants. Normally, you can’t go anywhere without hearing the dulcet (….) tones of fellow Dutch travelers, so this was quite the experience.
In the van with us was chef and teacher Natty, who declared us all to be on “team Natty.” I wasn’t feeling competitive about cooking, but I didn’t mind joining in the team-yell—because why not?
Natty then took us to a local market, showing us produce I didn’t even know existed. We wandered the stalls, smelling fragrant herbs and spices, wondering what on earth those bright pink fruits were, and of course we treated ourselves to fresh passion fruit smoothies. I have never met a passion fruit smoothie (or a passion fruit anything, for that matter) I didn’t like.
Back in the van, we told Natty what we would like to cook once we arrived, pointing at pictures. With that settled, we headed into the countryside, winding our way toward the cooking farm.
During: gardens, dogs, and actual cooking
At the farm, we were greeted by two friendly children and an even friendlier dog, and shown around the garden. We smelled more herbs, tasted edible flowers, learned that as westerners we really (really!) shouldn’t ask for spicy food in any Thai restaurant and posed with oversized hats.
Then it was time for the main event: the cooking. Natty showed us to our workstations and supplied us with ingredients to cut, chop, crush and grate. What we didn’t get to cut: the chicken, if we had chosen to cook anything chicken-related. Probably for hygienic reasons but I didn’t ask. After all the chopping and crushing was done, we were introduced to the wonders of the wok and set to work. With Natty firing instructions at us and somehow always being exactly where someone needed help. Great teaching! We stir-fried vegetables, rolled our own spring-rolls, stir-fried more vegetables, with chicken this time, and were increasingly hot while doing it. There were fans that spread a mist of water, but still: we were standing close to a wok, in the middle of the day, in the tropics.
When the first round of stir-frying was done came the first reward: lunch. Our food was plated, together with rice and the earlier-prepared spring-rolls and we even got some of those lovely edible flowers. At least, I think they were edible. I ate them, anyway. Over lunch, we finally got around to chatting with all the others in our group. I was in fact the oldest in the group, but nobody held it against me.
After lunch, it was time for us to make our own curry pastes. Armed with mortar and pestle the job this time was grinding all kinds of fragrant spicy herbs. We made four different types of curry paste and then got to use them for the next round behind the wok: a curry and soup. This took us another hour or so. After that, it was time to sit back down at the table for a second round of tasty food.
After: eating more food and the “replicate it at home” fantasy
I have to be honest: I couldn’t finish the second round of food. Firstly, because it was just too much. We’d booked a half-day tour and eating what felt like lunch and dinner before two o’clock is not something I’m used to. Secondly, I’d been adventurous and opted for the spicy (ish) variation of the soup, which I came to regret. Pro tip: if it’s really too spicy, try adding some lime juice and coconut milk. And eat rice. Drinking water doesn’t help if your mouth is on fire. I could see Natty thinking “don’t say I didn’t warn you”, but she didn’t say anything and just brought more rice.
After lunch, Natty told us we’d receive a code that we could use to download all the recipes, and the photos that had been taken that day. We did indeed receive the code the same day. The recipes are great, the photos are fun, and Natty’s unspoken “I warned you” still echoes whenever I reach for the chili at home. Full, happy, and newly educated about the many uses of rice, we boarded the minivan for the drive back to Chiang Mai.
Want to know more about this cooking class? Check this out.
No, not at all. If you know which end of the knife to hold and can follow instructions, you’ll be absolutely fine. Some ingredients are pre-cut, everything is measured out for you, and once the cooking starts, the instructions are so clear it all feels very easy—until you try it at home, that is. If anything, this class might be less exciting for accomplished chefs, as there’s not much room for improvisation.
We did the half-day class, and for me that was more than enough. You still visit the market, tour the garden, make at least five dishes, and eat all of them. Our daughter took a full-day class at the same farm some time ago and said the main difference was making a few extra dishes. One of those was the much-talked-about mango sticky rice, which, according to her, mostly involved watching the teacher make it. So my verdict: go for the half-day.
Yes, it’s hot. This is Thailand, everywhere is hot except where there’s air conditioning. Between the tropical heat and the sizzling woks, you’ll definitely work up a sweat. That said, the fans helped, and I was never really uncomfortable, so it’s nothing to worry about. Unlimited water is provided, and if you wear lightweight clothing and stay hydrated, you’ll be absolutely fine. Apart from the time spent in the garden, you won’t be in direct sunlight.
Well, maybe not a full dinner. We did this class on Marc’s birthday, so I’d booked a riverside restaurant for that evening. If I remember correctly, we only ordered starters and a cocktail. A light meal—or just some snacks—should easily get you through the rest of the day.
Yes—provided you can find the ingredients. Where we live in the Netherlands, large supermarkets stock most of what you need, and if not, there’s always the toko. I didn’t have any trouble sourcing ingredients, but the world is a big place, so I can’t guarantee it will be the same everywhere. That said, the recipes themselves are completely doable.
Yes. There’s no hiking, hardly any steps, and the garden paths are even. If you can get in and out of a minivan, you’ll have no problem enjoying the class.
We did this cooking class as part of our two-week trip to Thailand. Want to know what else we did? You can find it in the itinerary.
Want to find out more about this cooking class? We went to Smile Organic Cooking Farm.
