Italy-Thailand dialogue testing

On one side, we have the prophet of the Maritime Alps, Luigi Taglienti. On the other, the ambassador of the most authentic Thai cuisine, namely Chumpol Jangprai. Tomorrow, Thursday 4th July, they will cook together in the former’s “home”, Café Trussardi in Piazza alla Scala 5 in Milan, on the ground floor under the gourmet restaurant Trussardi alla Scala. This event is part of the programme of events organised by Identità Golose which for some time have brought to Milan (and beyond) the cuisine of the greatest Italian and foreign chefs, invited to take part in an exceptional “away game”.

Taglienti and Jangprai will compete while fully respecting their respective gastronomic traditions, with interesting reciprocal influences. This intersection will aim at a new cultural and food integration, beyond the stereotypes of globalization and beyond market rules. It will be a true dialogue between two cultures divided by 11 hours of flight, a confrontation that will be take place while fully respecting the two traditions. These are the recipes: Seared foie gras with lemongrass, mee-krob with sweet tamarind reduction and spicy caramel, Grilled black Atlantic cod with black truffle and tom kha reduction with a puree of spicy pumpkin and basil; Rice with mango, jasmine and lemongrass panna cotta. Cocktail: Royal Mai Thai.

About Chumpol Jangprai
Born in 1973, he very soon begins to acquire experience with the flavours and aromas of his country’s cuisine: at 13 he’s already working in the family restaurant in Bangkok. At 19 he leaves, following his curiosity for distant worlds: he works in Europe, first as an intern at the Blue Elephant in Copenhagen. The same chain then promotes him to executive chef of their Belgian restaurant in Brussels. And in 2000, the ultimate promotion: he becomes corporate chef of Blue Elephant worldwide, a group which, together with the restaurants in Thailand, today has establishments also in London, Malta, Lion, Paris, Dubai, Bahrain and Jakarta.

In 2002 it’s time to go back home: Chumpol opens the prestigious Blue Elephant Cooking School and its restaurant: he’s executive chef but also supervises their Delicatessen brand. He then also becomes the culinary director of the whole Anantara chain of hotels & resorts. In 2003, Saveur magazine awards him as Best Young Chef in Bangkok in Traditional and Innovation Food.

Today Chumpol is a true symbol of Thai cuisine, even media-wise: he’s “Iron Chef” for Thai cuisine and his TV programme “Golden Hand Chef” is extremely popular on national television. His honorary titles are endless: he’s a member of the “Thai government’s National Skill Standard in Thai Cuisine” committee, the organiser of the World association of chef’s society (with some 20 million chefs from over 80 countries), an advisor for the Thai restaurant association and the secretary general of the Thai Chefs association.