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Making Thanksgiving side dishes, appetizers, and desserts ahead of time gives you the time to enjoy making great recipes one at a time. We’ll make green bean casserole, double baked potato casserole, butternut squash soup, orange ginger cranberry sauce, bacon apple stuffing, and apple cobbler. We’ll serve the sides with roasted chicken and pan gravy cooked from scratch. We’ll talk about what can be frozen or made a week ahead and how to manage the kitchen to prepare this coming Thanksgiving dinner. Instructor: Ploy Khunisorn
Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.
Chef out her food passion on Instagram: @ployskitchen