Cooking and Baking With Fresh Herbs

Herb are the secret ingredients to enhance flavors, add fragrance and texture, and artistically plate your dishes. We’ll review how to buy, use, store, and preserve fresh herbs, as well as how to use them separately or in combinations. We’ll make fennel salad with herb almond vinaigrette, carrot soup with herb and spices, herb roasted chicken with roasted vegetables, mash potatoes with herb-infused cream, focaccia with two-way pesto spread, and apple crisp with lavender crumbles. Instructor: Ploy Khunisorn



Start Date

October 25, 2019









Friday, 6-9pm. Oct. 25

Instructors: Ploy Khunisorn


Ploy Khunisorn

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 do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen