Grandmas Home Cooking School

Those who know me know I love food, those who really know me know I love Thai food. There is something intoxicating about how the flavors all stand out on their own but create this beautiful harmony on your palate. So naturally when i was in Chiang Mai I had to take a cooking class to truly learn the ins and outs of Thai cooking.

I actually know Rachel, the founder of Grandma's Home Cooking School. We used to work together at Six Flags when about 12 years ago. Thankfully social media is a great tool to keep people all over the world close by. She reached out after seeing a photo I posted on the ‘gram about a lantern festival I was at and a year later I found myself on a flight to Thailand.

This was my first international cooking class and I loved it. I may be adding on a local cuisine class to every trip! I opted for the full day class because everything on the menu looked delicious and I promised friends a family back home a thai food party when I returned home.

We started the morning by going to a local market to pick up some ingredients, while there Chef Joyza taught us about all the different types of rice (who knew there were so many kinds!) and fruits and vegetables we would be using that day. We had a chance to wander the market which is where I met the goodest boy ever, all he wanted to do was hold my hand and be pet. I was smitten.

After wandering around the market for a little bit we hopped back in the car and headed to the farm. I was not sure what to expect when driving through the village but when we pulled up to the gate and went inside it was like we pulled into this beautiful sanctuary. There were several outdoor cooking pavilions, a pond with a gazebo, beautifully maintained gardens and the perfect hammock and swing under a tree in the center of it all. I was speechless at how lovely it all looked. We made our way to the pavilion and picked out our menu for the day. When you sign up for a class you know what you could make for the day but you have options for several categories, like which curry, soup, or proteins you want. Since I do not like shrimp I choose chicken as my protein but you could mix and match if you would like.

My Menu:

Appetizer: Spring rolls (Poh Piah Tod) & papaya salad (Som Tam)

Soup: Hot and Sour soup (Tom Yam)

Stir Fry: Pad Thai

Curry: Panang Curry

Dessert: Mango & sticky rice (Khao Niao Mamuang)

Drink: Thai Lemon Tea (Cha Ma Nao)

Once you’ve picked out your menu you get to take a tour around the farm to learn and pick some fresh vegetables that you get to use in your cooking. Jozya teaches you about what they grow and how it is utilized in thai cooking. They also have a chicken coop and you get to feed the chickens and collect the eggs before heading back to the pavilion to start cooking.

Chef Joyza gives a background on the dish before starting the cooking process. Everyone in the group works on their meals at the same time. I lucked out and only had one other person signed up for my class (perks of going in the off season) so we pretty much had a private lesson. She walked us through each dish with ease and answered all questions we had. 

You make two dishes and then enjoy them at the outdoor table. It is a lot of food so make sure you come hungry. My favorite dish was of course the most complicated, panang curry. It is my go to takeout meal and what I was most looking forward to learning, it also happened to be the hardest meal we made so it is still on my regular order from my local thai restaurant. I have not made it at home yet, but one day I will get a mortar and pestle and attempt it on my own.  

I had such an amazing time and learned so many new skills! When you find yourself in Thailand book yourself a class at Grandma's Home Cooking School. If you try this recipe I would love to hear about it, comment below or tag us on Instagram. 

Can't wait to see your dishes!