The Innovative Design Cooking Club of Mahidol University International College (MUIC) held an innovative cooking workshop entitled, “Flavors of the Flame: Innovating Creative Cuisine” with the theme “Jeh,” a festival significant to the majority of Thai people for a long time, at Tonklar Facai Restaurant, MUIC Salaya campus on October 17, 2024.

During this activity, the 12 students and 5 staff members who participated learned how to apply “tempeh,” a nutritious vegan ingredient, to various dishes. Additionally, a representative from Oat Benedict, a plant-based company, delivered a brief talk about oat ingredients as future staples in the food industry, complemented by hands-on experiences in creating several beverage menus.

The workshop embraced the concept of “From Farm to Fork,” aiming to support products directly sourced from farmers while researching quality protein alternatives to meat. A guest speaker from Tonklar Facai guided participants in designing their own BBQ dishes, with tempeh as the main ingredient. Students selected from a variety of vegetables, learning to create personalized BBQ meals that were both nutritious and sustainable.

The workshop emphasized using nearly ripe vegetables that would otherwise go to waste, adhering to the Healthy Eating Plate principles to ensure a balance of all five nutrient groups. Participants also gained insights into food preservation techniques to extend shelf life and explored ways to minimize food waste, integrating sustainable practices into everyday cooking for future trends.

This activity provided MUIC students with opportunities to enhance their creativity, innovative thinking, cognitive skills, and knowledge while raising awareness about the importance of sustainable cooking practices and selecting versatile ingredients.