Designed by the award-winning Bensley Design Studios in Bangkok, the traditional "Lanna Thai"-style cooking facility that is home to the Chiang Mai Regent Cooking School captures the spirit of northern architecture and traditional design. The facility is set amidst extensively landscaped gardens with towering bamboo, teak and banyan trees, with a cascading waterfall nearby. An imposing stone staircase leads to the demonstration, dining and retail pavilions which complement the resort's design.

Inspired by the ancient Lanna kingdom renowned for its refinement and artistry, the six-day culinary programme offered by The Regent Chiang Mai Cooking School is presented in an interactive environment that celebrates the art of northern Thai cuisine and its treasured traditions and exotic cultures. The course consists of six modules that have been created exclusively by the Resort's culinary team. Each day from Monday to Sunday, The Cooking School takes participants on a culinary adventure.

Beyond the many tantalising aspects featured in the lectures, the programme has been carefully designed to offer insight into the country's rich culinary heritage and the art of Thai cuisine.

For example, formal classes are supplemented by on and off property excursions which include a tour of the resort's own demonstration herbs and spice garden with an array of essential ingredients such as lemon grass, ginger, galangal, turmeric and chilli being grown, a walk through the terraced paddies, an orientation on the Khantoke dinner set featuring the "Khantoke"- a low, circular wooden food tray traditionally used throughout the colourful northern countryside, and an introduction to the history of celadon and traditional Thai kitchen utensils.


By the end of the sixth day, not only will participants have learnt about the unique blends of the finest indigenous herbs and spices featured in the preparation of some of the most popular Thai dishes known worldwide, they will be taking away with them a few of the ancient culinary secrets dating back to the 16^th century Siamese kingdom during the Ayutthaya period, and a memorable culinary experience. Experienced cooks and beginners alike will delight in the discovery of Thai cuisine and the culture from which it evolved.

The courses are conducted every Monday to Saturday from 09.00 - 14.00. Although the key focus is centred on Northern Thai cuisine, some more popular dishes will also be featured in the classes.

Daily lecture/activity themes include:
Traditional Thai Kitchen set-up and utensils
Noodles
Herbs and Spice Garden Tour
Rice and Exploration of Resort Rice Paddies
Curries
Khantoke Dinner Set up/Entertaining Thai style
Organic Farm Tour at Resort

Every session begins with a traditional Thai spirit house blessing. Optional activities include escorted excursions to the local market plus a tropical fruit and vegetable carving class.

Cooking classes follow the morning activities. Four or more tantalising dishes are taught each day. Each class may accommodate eight participants but specially designed programmes can be arranged for larger groups of up to 16 students. To ensure personal attention, classes contain no more than 16 persons. Customised group programmes can be organised in the afternoon.

WEEKLY PROGRAMME AT A GLANCE

Monday:	Spicy Salads
Tuesday:	Traditional Soups & Noodles
Wednesday:	Savoury rice and Sweet desserts
Thursday:	The Secret of Thai Curries
Friday:	Thai Appetisers
Saturday:	Tasty Vegetarian

DAILY SCHEDULE

RATES
Daily Cooking Class: US$85++ per person
6-Day Rate: US$435++ per person
Optional Market Trip: US$35++ per person
Optional Fruit and Vegetable Carving Class: US$20++ per person*
(*Minimum of 8 persons)

Rates are subject to government tax
Class schedule is subject to changes

COOKING SCHOOL AMENITIES AND FACILITIES
The air-conditioned Demonstration Pavilion sports rich timber floors, a high buttressed ceiling, rustic hammered hoods, weathered chandeliers, overhead fans and huge sliding doors. There is a large cooking area for the chef and eight individual stations suitable for one or two persons, and a large teak working table and chairs for participants.

The open-air Dining Pavilion offers spectacular views of tree-lined mountains, beautifully landscaped gardens and waterfall.

The Retail Pavilion features a selection of cutlery, table settings, traditional Thai utensils, Celadon dinnerware, cookbooks, condiments, and an exclusive line of Cooking School products.

The free-standing Demonstration, Dining and Retail Pavilions are anchored by sturdy, carved teak columns and topped with wooden triangular shingled roofs.

THE LANNA CULINARY PACKAGE
The Lanna Culinary Package includes a six-day intensive course created exclusively by the Resort's culinary team. Guests are offered the opportunity to participate in six interactive modules which form the basis of an exciting, interactive culinary curriculum presented by The Regent Chiang Mai's new Cooking School.

The Lanna Culinary Package includes: 7-nights accommodation in a luxurious Garden View Pavilion Suite with private round-trip airport transfers Six Northern-Thai-style cooking class modules Local market excursions A fruit and vegetable carving lesson Full American Breakfast daily at Sala Mae Rim restaurant 2-hour Herbal Aromatic Retreat per person at the luxurious Lanna Spa 1 romantic Thai set dinner in the guest suite's open-air Sala (food only) Exotic local fresh fruit and newspaper daily Complimentary use of the tennis and health club's two floodlit tennis courts, sauna, whirlpool, 20-metre pool, rice paddy plunge pool and mountain bikes 5 daily complementary shuttle services to the centre of the city/nigh market RATES From now to September 30, 2003 US$ 2,175 (single) US$ 2,875 (double)

FOR RESERVATIONS AND INFORMATION
E-mail: reservations.chiangmai@fourseasons.com
Tel: 66-(0)-5329-8181
Fax: 66-(0)-5329-8189
Web site: www.fourseasons.com