We share our love for the land, its people, and its tantalizing cuisine in My Thai, a cooking class for those who long to create Thai delicacies in the comfort of their own home.
DurationThe Mastery of Thai Cooking
The Dirty Apron Cooking School teaches over 10,000 students each year how to cook in our incredibly fun and educational cooking classes. A favourite amongst locals and visitors alike, students range from as young as 7 years old in the Kids Summer Camp, to 77+, and everyone in between. Instruction focuses on popular regional cuisines as well as basic skills for ingredient-focused cooking.
During the hands-on classes, our experienced and engaging chef instructors walk students through each step required in crafting a complete meal of appetizer, entrée and dessert. After the preparation and plating of each dish is finished, students gather at the communal dining table in the stylish dining room to enjoy their creations alongside a glass of wine, while the staff takes care of the dirty dishes.
Students use only the best tools of the trade thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges. We also provide private cooking classes to large groups.
Contact us to find out how to book your private session.
Thai cuisine is healthy, easy to cook (with a well-stocked pantry), often friendly for those with food sensitivities, and a hit for vegetarians, as well
Mastering the four pillars of taste: salty, spicy, sour, and sweet.
We’ll make appetizers, soup, main course dishes and dessert. Learn the tricks to make your own authentic dishes at home
In addition to various cooking techniques, the instructors also gave advices on how to select high-quality ingredients with nutritional value well as how to beautifully present Thai cuisine to all participants who were members of the Thai Community in Vancouver and nearby cities.
Dive into a hands-on journey of crafting some of Thailand's most beloved dishes and discover essential ingredients that are commonly used in Thai cooking.
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