It’s a golden era for Thai celebrity chefs who serve up their renowned creations in signature restaurants as well as market their own food lines and instructional products here and abroad. Duangporn Choktippattana talks to several about their recipes for success
“It’s best to consume produce in its least-processed stage as the heat destroys the enzymes, making the food dead.”
“New York is intense and competition-driven. I didn’t think I’d become successful.”
 “When I have a new recipe, I don’t keep it to myself. I share it with my audience, walking them through it step-by-step.”
“There’s nothing formal about my class. I like to make my students feel like they’re preparing a meal at home because that’s how I started, testing my recipes on family and friends.”
 “I did research for months to create healthy recipes that are not deep-fried and do not use dairy products.” “The job of a chef is not easy; it’s hard and sweaty. And it’s an art that is not treated with enough respect in Thailand.”
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