Rajamangala University of Technology Phra Nakhon (RMUTP) congratulates Mr. Sirawit Thongpli, a fourth-year student in the Food and Nutrition program, for winning a bronze medal in the Asian Curry Challenge. Mr. Pattaek Khongmun, a fourth-year student in the Food and Nutrition program, also received a bronze medal in the Main Course Challenge, while Ms. Natthaporn Chaimongkol, a second-year student in the Applied Home Economics program, Faculty of Home Economics Technology, won a bronze medal in the Fruits and Vegetable Live Challenge Competition (Individual). These achievements were part of the 10th Thailand Ultimate Chef Challenge (TUCC) or “THAIFEX – Anuga Asia 2024,” organized by the Thailand Chefs Association, held from May 28 to June 1, 2024, at IMPACT Muang Thong Thani. The competition featured over 700 chefs from around the world participating in various categories.
Mr. Sirawit Thongpli, a student in the Food and Nutrition program, shared that this cooking competition provided a valuable platform to showcase his culinary skills and creativity. For the Asian Curry Challenge, participants were required to prepare curries from two different Asian countries. He chose to make Thai curry and Indian curry, each with its unique taste and characteristics. The Thai curry he prepared was based on an ancient recipe that is now difficult to find, focusing on highlighting the traditional flavors. For the Indian curry, he emphasized the use of distinctive spices, making only slight adjustments to the taste. The preparation for this competition took a considerable amount of time due to the time constraints during the contest and the need for intense concentration. Acquiring various techniques during his studies significantly enhanced his cooking skills. Additionally, he received valuable advice from faculty members in the Food and Nutrition program, Faculty of Home Economics Technology at Rajamangala University of Technology Phra Nakhon, who are experts in Thai cuisine. They provided guidance on flavors and technique adjustments. He is satisfied with the competition results and sees them as motivation to further develop his culinary skills in the future.
Ms. Natthaphorn Chaimongkol stated that the fresh fruit and vegetable carving competition is the most challenging event she has ever participated in, as it is a national-level competition. This required extensive preparation before entering the competition, including designing patterns, practicing carving, and planning the display to showcase the work. The standout feature of the carved patterns lies in their intricate details and the incorporation of new designs, which require dedication, skill, and experience. During the competition, numerous challenges arise, such as limited time and the preservation of fruits and vegetables after carving. Therefore, the knowledge gained in the classroom and the experience shared between senior students significantly enhance their skills.
