Anyone, who feels that eating raw fish in Japanese dish (sushi) is hard, will definitely change his/her mind once having met Chef King (Ratchapol Taninchotikorn). The big piece of raw fish in front of you served in well dressing topped with succulent, tender and delectable sauce which can melt once touching your tongue. You will suddenly fall in love with all the restaurant’s dishes.

Many people more or less have heard the reputation of this cooking school where several owners of delicious food and bakery shops had earned their expertise from. It can be said that the certificate from this school represents a guarantee to the holder of his/her professional and savory dishes. Today, DIN team has an opportunity to talk with Executive Master Chef and Technical Director of Le Cordon Bleu Dusit Culinary School, Chef Fabrice Danniel, who kindly grants his
valuable time for an interview and leads the team to tour this interesting famed cooking school.

This is Maxican menu, easy cooking with Liometopum’s eggs. Liometopum is a giant red ant with dangerous poison, be found at Maguey’s root. Escamoles is prepared by mix Liometopum’s eggs with cheese then eat with fresh fruits. With the delicious savour, creamy and sticky, likes a cottage cheese. Mostly, people take it in Taco style with Guacamole.

Design requires a highly creative thinking power whether large scale design like buildings, interior decorations, gardening, or even fashion, face, and hair designing. All mentioned above are done through the thinking process to make a good looking.

When we walked past in front of a restaurant we always found several dishes to show at the window. Every time we passed, they were still fresh as the same. The food models are just eye-catching food but cannot eat. They made from resin and air dry clay, look realistic and beautiful.