Tea and Food Pairing *In-Person* *NEW*

Join Ploy, a certified tea master to explore the history, processing techniques, and culture of different artisan teas with food. In the first half of the class, we’ll prepare apple, brie, and honey crostini, spinach feta phyllo tartlets, focaccia with roasted chicken, caramelized onion, and cashew pesto, and chocolate pudding. In the second half of the class, while learning about steeping techniques, we will taste various artisan teas with delicious food to experience and appreciate the culture and craftsmanship. Instructor: Ploy Khunisorn

Sections

Instructor

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 has been teaching cooking classes at Cambridge Center for Adult Education since 2014. Having traveled to over 30 countries, she has enjoyed and learned to cook varieties of cuisine around the world. In her 9+ years of teaching experience, Ploy has taught over 6,000 students to cook and bake Asian cuisines. She received a Certificate in Plant-Based Patisserie from Le Cordon Bleu. She is also a certified tea master. She is currently a graduate student in the Master of Gastronomy program at Boston University.

Check out her food passion on Instagram: @ployskitchen.

Website: ployskitchen.com