Looking back, shes thankful she didnt give much thought to production value. We do a lot of seafood feasts for gathering such as big whole fish, grilled barbecued prawns or like crab steamed crab. Derek Lucci. He suggested I started a cooking show on YouTube, and "maybe one day someone will discover your videos and then put you on TV." Coconut Jelly A made-up dish she created for her Hot Thai Kitchen YouTube Channel that went viral. From a young age, she would linger by the stove, taking in the sight of snowy white coconut. By supporting creators you love on Patreon, you're becoming an active participant in their creative process. On our show we've been interested in exploring the relationship between food and identityfood is often something that people take pride in as a signifier of where they come from, or alternatively, something they might feel some sense of shame around based on negative stereotypes or experiences. Seeing Thai restaurants on the street feels like I'm not quite alone, because I know there are Thai people behind those places. So whenever I go to Thailand and we have a New Year's something-or-other with my family, it's often at a seafood restaurant. . And then I kind of caught myselfI thought, "It's because you expect Thai food to be cheap, because that's kind of the way it's always been.". document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. They also highlight the cultural background of each dish; from steaming bowls of tom kha gai to crispy coconut corn fritters, Chongchitnant weaves stories from her own life and childhood into each video. :Chrome\/26\.0\.1410\.63 Safari\/537\.31|WordfenceTestMonBot)/.test(navigator.userAgent)){ return; } With each video completed, the next one became easier and she found herself having lots to say. This soup is usually mildly spiced, but you can break up the chilies to release more heat. Cooking shows hosted by Jamie Oliver and Nigella Lawson offered her a dream: to one day be the host of her own cooking show. Recipes on HotThaiKitchen.com . For more than 12 years, Pailin Chongchitnant has hosted the YouTube cooking show Hot Thai Kitchen. It's huge. I love writing the inspiring success stories of people so as to inspire you and help you become successful in life. I called her up to dish (pun intended) about the most common misconceptions about Thai cuisine, how food and identity intertwine, and what it means to make your own rules in the culinary world. 2 Comments. So when you look at it that way, it's not anything difficult. Eddie helped Pailin as a cameraman for a year. After living for a few years in the United States, as Pailin got permanent residency in Canada, she moved back to Vancouver, Canada. Later, Pailin secured the job of a chef in a Thai restaurant group and helped them open a new restaurant in the San Francisco Bay Area. The next step was deciding what the show would be about. Most people come to Thai food thinking that it's complex and complicated. 136K followers. Next thing you know I had a few "subscribers," and I didn't even know what they were at the time! With over 180,000 YouTube subscribers, many of them are learning Thai cuisine for the first time and that's a responsibility she takes to heart. But I think what that actually means is that it's unfamiliar. Article content. The heat is on - Bangkok Post And there should be some really refined things so that if people really want to experience the deluxe version, they know that it's out there and it exists. But once I started to have a big audience, I felt a lot of pressure to make it as authentic as possible because I thought, I am the ambassador of Thai food. /* Slickstream Engagement Suite Embedder */ After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. That kind of bothered me after a while, because the only thing that they know about Thailand or Thai people is that it automatically goes to Thai food. Pailin (Pai) Chongchitnant (@pailin.chong) - Instagram You know, tradition is something we don't really do. Her brother has Skype sessions with Pai and her camera operator to give them quick tutorials on their newest piece of equipment or advice on which new gadget to buy. } Pailin (Pai) Chongchitnant Sharing my journey as a working mama of baby Kaan. I tried to look hard at her videos but couldnt read the name on the handle of the saucepan. Imoved toSan Francisco to attend culinary school to further my skills atLe Cordon Bleu, and continued to work in the restaurant industry. sm.type = 'module'; for (var i = 0; i < evts.length; i++) { Yes, you can easily cancel or upgrade your pledge at any time. Her philosophy is simple: The recipe should always get them where it needs to be.. Cooking shows hosted by Jamie Oliver and Nigella Lawson offered her a dream: to one day be the host of her own cooking show. She is 84 years old and was last seen getting into a yellow taxi at 6am on the morning of Oct 12. Her latest book, Sabai, is filled with 100 . Use chicken drumettes instead of chicken thighs and cook them, in water and salt as per the instructions, along with some of the aromatics you normally use for stock. Although there were other students from Thailand in her school, they were much older so she didnt have many friends to speak Thai with. PS. Remove from the heat and stir in 2 Tbsp of the lime juice. In the beginning, I didn't really think much of it. Add the oyster mushrooms. window.wfLogHumanRan = true; addEvent(evts[i], logHuman); . So having food to go back to is sort of grounding. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. When Pai was 12 years old, her family sent her to New Zealand to work on her English. I'm here to demystify Thai cuisine and help you cook great Thai food at home. Fried Egg Salad Simple home Thai cooking at its finest. Pai had been taught how to cook French food and exposed to Western food during her time in North America, but she kept coming back to Thai food. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to As someone who is often introducing Thai cooking to people for the first time, do you feel pressure to make your recipes feel more quote un-quote "authentic," or rather, to cater to a Western audience? After receiving two degrees from the University of British Columbia in Nutritional Sciences and Home Economics Education, she graduated from Le Cordon Bleu College of Culinary Arts in San Francisco. .wpb_animate_when_almost_visible { opacity: 1; } We don't even use the oveneverything happens on the stovetop, more or less quickly. I really like what Pailin is doing for Thai food and living her dreams to present it to the world.!! Cooking up food and identity in Pailin Chongchitnant's "Hot Thai f.parentNode.insertBefore(sn, f); During studying in high school, as she was attracted to cooking shows, she wanted to grow up to have a cooking show. The Thai people are just so eager and willing to help other people, especially people who are foreigners, that they see are unfamiliar with the place. How to Order (or Cook) Thai Food for a Balanced Meal - Serious Eats Hi Claude During that time, she met Rod of Fishing with Rod YouTube channel and was impressed on learning that he was earning a full-time income with his YouTube channel. Pailin Chongchitnant's Fresh Rolls Recipe with Spicy Garlic Dip - The Kit After high school I headed for the University of British Columbia in Vancouver, Canada to study nutritional sciences (only because it was the only food-related major available). "mobile&":""}site=${t}&url=${encodeURIComponent(location.href.split("#")[0])}`);let{t:s,d:l}=await i.l(c);if(l){if(l.bestBy{if(location.search.indexOf("no-slick")>=0){return}let o;const a=()=>(performance||Date).now();const i=window.$slickBoot={rt:e,_es:a(),ev:"2.0.0",l:async(e,t)=>{try{let i=0;if(!o&&"caches"in self){o=await caches.open("slickstream-code")}if(o){let n=await o.match(e);if(!n){i=a();await o.add(e);n=await o.match(e);if(n&&!n.ok){n=undefined;o.delete(e)}}if(n){return{t:i,d:t?await n.blob():await n.json()}}}}catch(e){console.log(e)}return{}}};const n=e=>new Request(e,{cache:"no-store"});const c=n(`${e}/d/page-boot-data?${innerWidth<=600? My family and I have loved eating at Thai restaurants since I was a kid, but for most of my life, I always thought of Thai cuisine as outside of my scope for cooking at home, and maybe subconsciously relegated it to being a "takeout food" because it felt so complex. It's just another sauce. Hot Thai Kitchen." They have a son named Kaan. Dotdash is among the largest and fastest growing publishers online, and has won over 50 awards in the last year alone, including Digiday's 2020 Publisher of the Year. Growing up in the south of Thailand, she scribbled recipes and notes on a pad of paper while learning to cook on television from Nigella Lawson, Jamie Oliver, Rick Stein and Michael Smith. But despite reveling in a new world of Western cooking, Chongchitnant missed being immersed in Thai food. You humble and admit some ingredients skipped in the beginning, but still save us and shows It is not too late to mention and to add it in the cooking. Demystifying Thai cuisine and more on YouTube. Getting back to this idea of Thai and Chinese food often being seen as take-out food, rather than fine dining you interviewed a chef at a Thai restaurant in Vancouver, and he also touched on this idea, and how their restaurant aims to challenge that. But then interestingly, when I talk to people and they ask me, "Where are you from?" He said, No one will put you on TV, so just do it yourself and put it on YouTube. This was back in 2009. At 12, she moved to Wellington, New Zealand to learn English and here, her passion for cooking exploded as she discovered exotic foods like muffins, mashed potatoes and lamingtons. As a young girl she dreamt of hosting her own cooking show. On our show we've been interested in exploring the relationship between food and identityfood is often something that people take pride in as a signifier of where they come from, or alternatively, something they might feel some sense of shame around based on negative stereotypes or experiences. } var evts = 'contextmenu dblclick drag dragend dragenter dragleave dragover dragstart drop keydown keypress keyup mousedown mousemove mouseout mouseover mouseup mousewheel scroll'.split(' '); var f = d.getElementsByTagName(t)[0]; When Pai finished filming her first video, she realized she wasnt done yet. Canada's Tastemakers: Pailin Chongchitnant - Hot Thai Kitchen Cooking it at home, you don't have to make those specific dishesyou can have the freedom and the flexibility to put your own spin on it. Chef and YouTube host Pailin Chongchitnant. It also puts the people making the food at a higher level too, because if you think of the food as being something cheap, you kind of group the people cooking them in that light as wellthat they're all just immigrants doing cheap labor work back there. Again, action is required. She has been featured in many major publications such as The New York Times, Serious Eats and Bon Appetit. (Don't go looking, that video is private now because it's too embarrassing, sorry!). Hot Thai Kitchen Everyone meet Craig. There's something about picking apart meat in crab shells, it's more of an activity there's action involved in this eating rather than just just putting the food in your mouth. Pailin Chongchitnant - RIS PAILIN CHONGCHITNANT was born and raised in Thailand. It's just another sauce. It takes a lot of effort to research and produce content. As an Amazon Associate I earn from qualifying purchases. Probably not. Initially Pai posted one video every month but she kept coming back to it. It shouldn't bethere should be a whole range. Pailin Chongchitnant grew up cooking with her family in Southern Thailand. So having food to go back to is sort of grounding. Theres something so comforting and satisfying about itits smooth, clean, and subtle . Chongchitnant's recipes (of which there are hundreds, free to access online) aim to offer a deeper understanding of the steps and the ingredients that make Thai cuisine so distinct. She moved to Vancouver to attend the University of British Columbia and obtained a Bachelor's degree in Nutritional Sciences. I do go out to dine sometimes, but its nice to cook at home and to know what is going in for sure. Early access to recipes - Start cooking without having to wait for the video! The Thai people are just so eager and willing to help other people, especially people who are foreigners, that they see are unfamiliar with the place. Coconut Pudding Cap A classic street food in Thailand that you simply dont see anywhere in North America. You are subscribing to the FBC Food Lovers Newsletter. I posted my first video showing people how to make what I thought was the most famous Thai dish: tom yum goong. My Patreon members get to watch videos early with no ads or sponsor messages, plus you get regular bonus videos sharing extra tips and tidbits. Pailin Chongchitnant grew up in southern Thailand and is a professionally trained chef. Taste and adjust the seasoning with more fish sauce and/or lime juice if needed. PAILIN CHONGCHITNANT was born and raised in Thailand. So as it turned out I didn't need to be on TV to have a "real" cooking show. Well, I am very interrsted in Asian food being a home cook and I have to say she explains the recipies in a quite acurate way, u can tell shes technical. But there really is so much more and there really is a lot more freedom when it comes to cooking. For more than 12 years, Pailin Chongchitnant has hosted the YouTube cooking show Hot Thai Kitchen. It's just so pervasive, this idea that Thai food or Asian food in general should be cheap food. After high school she moved to Vancouver for university, studying at UBC. After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. It's still a very small venture, but over the years a couple people joined the team. But authentic is different. Find out more on my Patreon Page here! So to approach Thai food, the best way is to start by approaching ingredients, because once you're looking at an ingredient and familiarizing yourself with it, you realize it's just another herb. But there really is so much more and there really is a lot more freedom when it comes to cooking. function gtag(){window.dataLayer.push(arguments);} While studying in high school, cable TV became available in Thailand and thanks to this, Pailin was able to watch overseas cooking shows. (Remember this was over 20 years ago). Here's my story. But despite reveling in a new world of Western cooking, Chongchitnant missed being immersed in Thai food. sn.noModule = true; (My personal favorite is her recipe for instant pot massaman curry; the freshly toasted warm spices and rich curry is more soul-nourishing and flavorful than any bowl I've had at a restaurant).
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