Young hospitality students in Bhutan are expanding their culinary horizons through a Thai cooking workshop that combines professional training with an introduction to one of Asia’s most internationally recognised cuisines.
Held at the Royal Institute for Tourism and Hospitality (RIT) in Thimphu, the workshop gave students an opportunity to work with authentic Thai flavours and cooking techniques under the guidance of a Thai chef. Beyond the kitchen, the programme also highlighted how knowledge of international cuisines can strengthen career prospects in Bhutan’s evolving tourism and hospitality industry.
For many of the participating students, the experience offered a chance to venture beyond the dishes and techniques they encounter during their regular training.
Rinchen Chogyel Letho, a student at RIT, said the workshop had encouraged him to consider developing greater expertise in Thai cuisine.
“I think it is a very good opportunity for us students to pursue our further studies in these international cuisines,” he said. “I really like Thai cuisine, and I think I would like to pursue more of Thai cuisine. So, in the future, if I ever get an opportunity to learn more about Thai cuisine and work in a Thai restaurant.”
Another student, Bishnu Maya Dungana, described such exposure as both rare and valuable for young people preparing to enter the hospitality sector.
“This kind of opportunity is very rare and special. It holds a lot of meaning and is very beneficial,” she said. “It is very encouraging and inspiring. This kind of program will not only help inspire and motivate us but also lead to a better future.”
With international visitors bringing increasingly diverse expectations to hotels and restaurants, familiarity with global cuisines can give young hospitality professionals a broader range of skills. Training with chefs familiar with the cuisine firsthand can also help students understand the ingredients, methods and balance of flavours that distinguish authentic dishes.
Kinga Thinley, Assistant Lecturer at RIT, said the presence of a Thai chef added an important dimension to the students’ learning experience.
“Although we may teach Thai cuisine here, I think with a Thai chef here, he adds the authenticity and the flavours of Thai, so it’s a great opportunity for my students and for RIT as well,” he said.
The workshop also served as a form of cultural exchange between Thailand and Bhutan, using food as a way to introduce students to Thai traditions while equipping them with practical skills.
Thailand’s Ambassador Thitiporn Chirasawadi said the initiative was intended to give students knowledge and experience that could support their future careers.
“For this workshop, we wish that the students will learn new skills to prepare the Thai dish, Thai authentic taste,” the Ambassador said. “Nowadays, a lot of people around the world enjoy Thai food. So, I wish that this workshop can prepare them with some skills, some knowledge and experience for their future career.”
Thai cuisine’s popularity across international tourism markets makes such training particularly relevant for students hoping to work in hotels, restaurants and other hospitality establishments, whether in Bhutan or abroad.
For the participants in Thimphu, the workshop therefore went beyond mastering a handful of new recipes. It offered a glimpse into the wider possibilities of a profession where culinary skills can cross borders, connect cultures and create new career pathways.
As Bhutan continues to develop its tourism and hospitality sector, exposure to international culinary traditions could help prepare a new generation of professionals to cater to a diverse global clientele while broadening their own opportunities in the industry.
