The school’s approach to Thai cooking uses tools and techniques unchanged from the traditional methods used for centuries. Students will learn to grind curry paste by hand accompanied by singing cicadas and the greenery of the jungle around. Many of the vegetables and spices used in the class are picked from the wild gardens surrounding the kitchen; various varieties of pepper, chilli, lemongrass, aubergine, basil, galangal, ginger, cinnamon are growing in abundance as well as fruits such as durian, longan, papaya, rambutan, banana and avocado and plenty more.