It's not just about mastering recipes but also cultivating a deep passion for the art of cooking.
Chef Purida Theeraphong embarked on her culinary journey as a chef at a Thai restaurant in Bondi Beach, following her graduation from TAFE Australia. After honing her skills across various establishments in Australia, she returned to Thailand, bringing with her a wealth of experience in team management and resilience from her involvement in the pre-opening phases of numerous hotels. Prior to re-entering the kitchen as an executive chef at the Michelin Bib Gourmand-awarded restaurant 'KEAAMI' in Beijing, China, Chef Purida contributed her expertise as a Corporate Chef for the esteemed Royal Thai Osha Group. Her journey has now led her to a prestigious role at Mövenpick BDMS Wellness Resort.
What's the proudest moment in your career?
Reaching the point where I became an executive chef in a five-star hotel stands as a profound achievement, symbolizing both personal triumph and a breakthrough in an industry rife with its unique challenges. My journey to this prestigious position required overcoming obstacles, navigating barriers, and consistently pushing my limits to excel in the dynamic world of culinary arts. Dedication, hard work, and a genuine passion for the culinary arts played pivotal roles in propelling me to this significant milestone.
My experience, rooted in over a decade of learning and working in Australia (since 1997), profoundly influenced my approach as I assumed my initial role as an executive sous chef in a hotel in Thailand. After eight months of unwavering dedication, I was humbled to be promoted to the esteemed position of executive chef, ushering in new responsibilities and challenges. It's crucial to emphasize that being an executive chef extends beyond the realm of cooking; it encompasses effective management of the kitchen staff, overseeing the broader organizational concept, and leading a cohesive team.
More than a personal achievement, this milestone represents progress and signifies an open door for increased diversity within the culinary industry. It serves as a testament to the potential for individuals to not only thrive but excel in the dynamic and ever-evolving world of culinary arts.
What's your long-term goal for BDMS Wellness Bangkok Resort dining experience?
Our vision for the dining experience at BDMS Wellness Bangkok Resort is to create a space where food isn't just a meal; it's a journey that nourishes our customers' souls. Our long-term goal is to ensure that every bite matters, not only in terms of taste but also in contributing to our customers' overall well-being.
Imagine a culinary adventure centered around the idea of 'living to 100.' We aren't simply focused on crafting delicious dishes; our emphasis is on using natural ingredients and maintaining healthy cooking methods. We aim to bring our customers flavors that not only make their taste buds dance but also leave them feeling good from the inside out. Our desire is for customers to relish the goodness of locally sourced, seasonal ingredients. It's not just about what's on the plate; it's about celebrating the unique tastes of the region.
Our goal is to make BDMS Wellness Bangkok Resort a place where dining is an experience – a fusion of mouthwatering flavors, wholesome ingredients, and a commitment to a healthier, happier lifestyle. We aspire to ensure that every meal at our place becomes a small step towards a longer, more vibrant life for our customers.
What's one dish you would recommend someone to try and why?
I highly recommend our "Buddha Bowl" – a mindful culinary experience that captures the essence of conscious eating. This vegetarian delight, served in a single high-rimmed plate, offers small portions of various cold foods, creating a satisfying and wholesome meal. Aptly named "Weight Without Losing Your Mind," it celebrates diverse flavors and nutritional benefits, making it an ideal choice for those seeking a mindful and holistic dining experience.
How do you keep up with cooking trends or technique? How do you stay competitive?
I've adopted a mindset of continuous learning since the day I stepped into the culinary world. Even now, with years of experience, I remain committed to learning new things. I make sure to stay informed about cooking trends and techniques by keeping up with the latest information. I'm part of industry associations where I attend events, take part in training sessions, and join online communities. It's not just about staying informed; it's also a chance to connect with others in the field. This way, we stay ahead of the competition, ensuring that our culinary offerings are fresh, innovative, and exactly what our patrons are looking for.
What advice would you give someone who wants to become a chef in hotels?
For anyone aspiring to become a chef in hotels or restaurants, my advice would be to approach the journey with diligence, patience, and a continuous commitment to improving your knowledge. The culinary world is ever-evolving; hence, staying abreast of new techniques, ingredients, and trends is crucial. It's not just about mastering recipes but also cultivating a deep passion for the art of cooking.
"Loving what you do" is more than a cliché; it's the driving force behind enduring the long hours, demanding environments, and the hard work put into growing your skills. Take everything as a learning opportunity, whether it's from mentors, colleagues, or even mistakes in the kitchen. Embrace challenges as opportunities to grow and refine your skills.
In the culinary realm, success comes not only from technical expertise but also from a genuine passion that fuels creativity and dedication. In terms of the role of a chef, whether in restaurants or hotels, the goal is to serve the highest quality food for customers and ensure they thoroughly enjoy their dining experience.
So, my advice is simple: Stay dedicated, be patient, keep learning, and, most importantly, nurture a love for the craft. It's this love that will sustain you through the demanding yet immensely rewarding journey of becoming a chef in the dynamic world of culinary arts.
Visit Chef Purida here