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| Dharma Food is based in Shoreditch. It was set up by Atiporn Kwanjai Jones whose food philosophy is to use seasonal and sustainable ingredients to create delicious food. Since Dharma Food is small we can be extremely flexible. We write several menus for clients to choose from and discuss what is the best option. Dharma's seasonal focused philosophy means we are able to get the best out of ingredients while keeping the production cost low. Sustainability is also our culinary priority I would like to think we encourage compassionate eating.
How did it come about? Following a month of work experience at the famous St. John restaurant in Farringdon, Atiporn took the chef's advice to take an introduction course at Leiths School of Food and Wine to learn the basics and went to work wherever she thought she could learn something new. To name a few places, she's spent time at the long established L’Escargot in Soho learning about the basics of pastry, worked for Terrence Conran learning about rustic French food as well as for the celebrated Roka restaurant learning how to roll maki. She has also spent time doing work experience at the renowned Nham restaurant learning how a curry paste can be flat.
While visiting Thailand, Atiporn decided to leave the restaurant she was working with and began formulating ‘Dharma’ on her return. Apart from Dharma she also gives Thai cookery lessons at a cookery school in London. She fundamentally believes one can always learn more, food is always evolving, and ingredients can always be tested. She's decided in 2009 to take another course at Le Cordon Bleu to update her culinary knowledge in a creative environment so that she can offer new dishes to her clients.
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