Gluten-Free Cooking

Stop spending a fortune in the gluten-free aisle at the grocery store! Entrees, side dishes, snacks and baked goods—you name it, we’ll cover it. In addition to cooking some yummy gluten free dishes, we’ll talk about resources, options, what labels say (and don’t say) and recipe substitutions. This class will be fun, informative, and delicious! Summer Menu: cranberry salad, minestrone soup, pan grilled chicken with green sauce, braised vegetables, cheese bread, and banana fig crisp. Instructor: Ploy Khunisorn

Sections

GLUF-SU19.01

Start Date

August 9, 2019

Time

6:00pm

Location

CCAE

Cost

$85.00

Availability

9

Friday, 6-9pm. Aug. 9
Summer Menu: cranberry salad, minestrone soup, pan grilled chicken with green sauce, braised vegetables, cheese bread, and banana fig crisp

Instructors: Ploy Khunisorn

Instructor

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

Website: ployskitchen.com