In this class we’ll explore some of the classic soups and salads of Asian cuisines, from Thai to Indian to Vietnamese. While we’ve officially entered the spring (and soon to be summer) seasons, you may think soups should be taken off your kitchen menu repertoire, but we’ll show you that they can be a light, healthy and comforting option any time of year, most especially when they utilize the fresh ingredients currently in abundance at local farmers markets. It’s no secret that the rates of cancer and other diseases more common to the West are lower in Asia, and one theory is that this is directly due to diet, so why not learn these Asian staples? We’ll begin in India with an Indian Mulligatawny. While the literal translation is “pepper water,” the variations and health benefits of this curry-based soup are endless, making this a centuries-long staple in Indian cuisine. Next, we’ll discover the subtlety of using a coconut milk base in the savory Tom Ka Gai soup of Thailand that also incorporates fresh spices and lemongrass for the zest we all crave in spring! We’ll move on from there to Vietnamese Salad Rolls with Fresh Sweet Chili Sauce, followed by a Southeast Asian Shredded Chicken and Cabbage Salad, both refreshing accompaniments to any warm dish. Whether you’ve traveled to Asia and want to expand your Asian culinary skills of a particular region or don’t know a thing about Asian cuisine, this class will give you the knowledge to continue on with your culinary adventures!
Recipes: Indian Mulligatawny, Tom Ka Gai Soup (Thai Coconut and Lemongrass Soup), Vietnamese Salad Rolls and Fresh Sweet Chili Sauce, Southeast Asian Shredded Chicken and Cabbage Salad
Class Type: Series, Part of the World Cuisines Series
Class Notes: Learn to incorporate fresh seasonal ingredients into your dishes!
Carl Raymond’s culinary passions began years ago combining his New England roots with interests in world cuisine. After spending a year living and studying in France, he returned to the United States and continued his studies in language and culture. He has studied at the French Culinary Institute and graduated with highest honors in the professional culinary arts program at New York’s Institute of Culinary Education. Through extensive travel in Europe, notably France and Italy, Carl refined his passion and has deepened his knowledge of regional cooking of southern France, Provence, Burgundy, Italy and Greece. He has studied Italian cuisine with such luminaries as Guiliano Bugialli, Anna Teresa Callen and Giuliano Hazan. As a specialist in international cuisine, his culinary passions have led him to studies in Indian and Southeast Asian cooking, most notably as a private student of Chef Julie Sahni. Additional studies have included coursework in food journalism with Alan Richman at the French Culinary Institute and food styling with Delores Custer.
Carl spent nearly 20 years in the media and book publishing world specializing in marketing and PR. He developed the US based culinary publishing program for DK Publishing and launched projects with such culinary luminaries as Masaharu Morimoto and Nick Malgieri as well as developing a publishing partnership with the Culinary Institute of America.
Since 2008, Carl has been a lead culinary instructor at Astor Center in New York City (“the ultimate culinary cultural experience.” – SAVEUR) and was profiled twice in summer 2011 in TIME OUT NEW YORK. He has taught over 200 individual classes in over 45 subjects focusing on fundamental techniques as well as translating world cuisines for passionate home cooks. In addition, he has taught at Whole Foods Bowery Culinary Center, Rustico Cooking Studio and at Williams-Sonoma. He is a Chef Ambassador for Roland Foods and was recently a featured chef with the WINGS charity in Chicago at their fundraiser, TASTE TAKES FLIGHT.
Carl lives in New York City and continues to follow his culinary interests around the world. He is fluent in French and Italian and is work on further book and media projects. Contact Carl