Christian Supply Chain Buying Group takes pleasure in announcing the
award of the
Food 4Thought - Simplot Culinary Road Trip of Sri Lanka
to the member with
the highest volume of Simplot products to
Bevan Lambert, Foodservice Manager at Sydney Adventist Hospital.
Report from last years CSCBG member receiving the Simplot 2012 Culinary Tour of Thailand.
Chiang
Mai Culinary Study Tour, October 2012
A CSC Buying Group Prize from the Connect12 Trade Show
Day 1 - arrive at
Chiang Mai airport. Really looking forward to the food experience and the
learning. Good View Restaurant for Northern
Thai sausage with a spicy green chunky chilli paste, fried prawns in tamarind,
an exquisite duck and logan fruit red curry soup ……
Day 2 - to the home of
Sompoon Nabnianm, perhaps the best known and respected chef in all of Thailand.
Introduced to clear soup of cucumber with a pork stuffing, a fresh & spicy
banana flower salad, deep fried fish with a red curry sauce, and a to-die-for
spicy eggplant salad. Then the crickets came out, so I ate crickets for the
first time in my life - different, crispy and nice.
Day 3 - travelled to
Baan Hmong Hope where Mr Montree Chaoiwat takes in orphans to raise them in a
Christian faith. He provides about 50 children with an education, food and
scripture classes. They also learn how to cook & I saw some as young as 7, balancing
the flavors using limes, fish sauce, chilli, tamarind and palm sugar, a skill
that some chefs back home don’t get right! I was honored to eat with them &
it was quite an emotional experience for me as these kids have nothing but have
flourished to become happy normal kids. We also did some hot, hard work for the
orphanage and donated a sum of money and some personal belongings.
Day 4 - we rode elephants
& rafts and went zip lining through an exquisite place called Chiang Dao - all
fun but lunch was the highlight! We ate from Pinto boxes which are four small
bowls stacked on top of each other, filled with lovely dishes like BBQ chicken
with a spicy sauce, pork herb salad, green Papaya salad & custard dessert
with coconut induced sticky rice. Later, street food included quail eggs,
octopus kebabs, little coconut and corn pancakes & the freshest fruit
mocktails!
Day 5 - a moving
blessing ceremony from the monks at a local temple. Tasted worms, local
sausages, pigs ear & pork at a market - all local and all different. A
cooking class at Chef Nid’s brand new cooking school - we made a jackfruit
salad, sticky rice, chilli dip & a beautiful steamed fish fillet in a
northern curry in a banana leaf, cooked on the BBQ.
My heartfelt
thanks go to -
CSC
Buying Group for offering such a great prize.
My GM, Mr Dave Tolman,
for offering me the opportunity.
My Catering Manager, Mr
Peter Rumery, for his support.
My kitchen team of
devoted and amazingly committed chefs.
The whole team at Simplot,
headed by Christian.
Matthew Gurney,
Head Chef,
Get your membership in Christian Supply Chain Buying Group here.
