Cajun and Creole Cooking

Description

Discover the soulful flavors of Louisiana in this hands-on class. You will learn how to make shrimp and corn bisque, chicken and sausage gumbo, New Orleans-style BBQ shrimp, served with white rice. We’ll finish the class with banana foster.

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to earn a Master of Liberal Arts in Sustainability at Harvard University and a Master of Education at Cambridge College. She started teaching cooking classes since 2014.