Cajun and Creole Cooking *In-Person* *NEW*

Discover the soulful flavors of Louisiana in this hands-on class. Louisiana’s cultural history and local ingredients come together to create its bold, spicy, and unique cuisine, defined by Creole and Cajun traditions that blend French, Spanish, African, and Native American influences. 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. 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