When it was over, all I could think about was ‘when can I have this again’ Just like the beginning of a class at three trees I’d like to start by introducing myself.
I’m Chris, the head chef of a Michelin starred restaurant called Pentonbridge inn on the border between England and Scotland. I’ve been cooking European food for 22 years. I’m writing this because Hanuman asked me for a testimonial of his course. Homework he called it.
In truth I would have done it anyway, no need for encouragement, simply because in life there are few times where you are compelled to do something without instruction. This is one of those times.
On day one Hanuman asked me “how many Michelin stars do you have?” The answer, one.
His response,
“Ive taught over 40 stars”
I loved him immediately.
It seems redundant, somehow, that I should write a review of the course taught by a man who simply transcends Thai cuisine, respected by Thai chefs who’ve travelled the world, won multiple (1,2 & 3) Michelin stars, returned to Thailand and asked Hanuman, “teach me?”
But, and without giving away his philosophy beforehand, I’ve decided to tell a story. My story. And first I must picture who I want to tell this story to.
It isn’t for chef ice, chef tam, or chef ton. Examples of 1,2 and 3 star Thai chefs who already hold him in high regard. And attended his courses I’m sure.
It’s for people like me. Professional chefs, with many years experience, but in a different discipline.
Of course the classes at three trees are suitable for all people, with varying skill sets, but who share a love of food, Thai food more specifically, and a desire to learn and think differently.
The class literally starts like that.
In the classroom, in Hanuman’s home, looking out over his little slice of paradise. You, 1 or 2 like minded class mates and Hanumans famous blackboard.
The lessons are profound. At first it can seem pseudo-profound or “airy fairy” and may feel affectatious to begin with, lost on a mind so well drilled with European discipline, and matter of fact techniques and recipes.
But within an hour, things start to click. A different way to think, teaching you how to apply the lessons to your own work. Showing you, even if you didn’t realise it, you’ve been doing it for years.
Day two, you get it.
Day three you can utilise it.
There was no day 4 for me (sadly) but I can see a picture where it becomes almost second nature at that point, and you can implement it in your own work, not just for Thai cuisine.
He teaches the link between the brain and the body. The link between flavour and taste. And more importantly how we react and interact with the process. How human evolution has played its role in how we eat, how we taste and therefore how we cook.
I don’t feel I’m giving away his secrets for free, but even if I did, it would not diminish the importance of attending his class in person and learning directly from the master himself.
I want to do justice to what he gave me and what I learned in my all too short of an experience. This testimonial is definitely not short, but to sum it up in a paragraph or two would be an insult. I may have lost your attention by now, but Hanuman never does. He keeps you engaged, riveted even, to the material.
Only then can you enjoy the challenge of the practical. He lets you cook. He lets you make mistakes, make decisions, ultimately you learn. There are no wrong answers. Only different outcomes. It’s beautiful.
In the kitchen you find a peace in the familiarity of cooking (peeling, chopping, pounding, frying) you also learn to find comfort in the fact you know nothing, but on the journey you will come away better, stronger and more confident because of that fact.
Everyone I met on the course has become a friend. (Brian, Libby, Rafael, Kate and Paul) it’s perhaps the best thing about the experience. You will experience the same. We all agreed we would come back for more.
The comparison I found was like the first time I came to Thailand 10 years ago and tried som tham. It was an intense assault on everything you previously understood, unapologetic, in your face, incredible. And when it was over, all i could think about was “when can I have this again”
An amazing experience I wouldn’t change for all the world and one that isn’t diminished just because you have a Michelin star, or 40.
Khob khun krap Hanuman.