He believes strongly in using the highest quality seasonal produce purchased from small local producers. Based in Fiji, chef Chung can’t keep away from the sea and the delicious bounty it provides. Judith Coulston-Geissman will also be conducting a food as medicine nutrition class, and will join Anchalee for the wellness cuisine cooking class. The four-day event will culminate on March 25 with a gala finale brunch buffet that will take place at Bangkok Trading Post from 11.30am. Last year in Chiang Mai, the event raised Bt236,000 which was donated to the Warm Heart Charity.

Source: The Nation Bangkok February 18, 2018 05:37 UTC