I wanted to enroll in cooking course in Bangkok so I did a search. I took a cooking course at restaurant, and then a private course. I first enrolled in a class at Blue Elephant Royal Thai Cuisine. The cooking class involved a trip to a Thai market, and then back to for our cooking class.

Approximately 14 to 16 people were enrolled in this class which made it challenging to listen to our chef explain different vegetables at the Thai market. Our master chef instructor was a wonderful humorous person who made our class entertaining and interesting. They give you an ingredient page but we did not necessarily follow the steps on the page. When we prepared the food the instructor, I think, was taking a quick break, and we had assistant Thai chefs helping us. Unfortunately, they could not speak much English, so when I asked them to remind me what "this vegetable" was called they could only answer, "Yes" and "No".

The price they list is something like 2800+++ which means you pay much more than 2800 so it is little bit misleading. Nevertheless, I will say this is a first-rate cooking class.

I next took a private class with Angsana Andersson who is near the On Nut BTS (http://www.thaihomecooking.com/). I can only say - Exceptional! Plus she is very upfront of her fee of 2500 baht which is quite worth it!

Angsana is very conversational and easy-going, and most importantly - she is exceptionally knowledgable and talented in cooking. I picked out the 3 dishes I wanted to cook which were listed on her website. You don't have to pick the dishes listed on her website, but can tell her any dish you like to cook. I was able to ask questions about the methods we were using. For example, I was grounding some of the ingredients, and she informed me I could put them in the food processor first and then grind them by hand to get the spices activated.

I was able to work at my own pace, and I could stop Angsana any time to ask questions. When I was at Blue Elephant the Master Chef was quite friendly, and welcomed questions during theory class. However, most of questions cropped up when we were cooking, and the only individual I could ask was the student next to me who understood English.

I recommend Angsana unequivocally. She is Thai, and speaks fluent English, and she knows many many recipe secrets that have handed down from her family generations.