CHUDAREE DEBHAKAM (CHEF TAM)
I want to interpret the history of Wang Na through the lens of a young chef. Throughout history, Thai food culture has changed due to influences from China, the U.S. and Europe. Royal Thai cuisine is diverse and intricate. And an old recipe book for me is like a history book, giving me snippets of insight into our heritage and traditions as other art forms do.
For this exhibition, I will be re-creating an old recipe for visitors to take home.
Additionally, in order to explore the different layers of time and sense of vibrancy within the space, I will host a Chef’s Table which will take place during the period in which the exhibition is on show.