Le Cordon Bleu Dusit Showcases Thai GI Ingredients at IP Fair 2025
Le Cordon Bleu Dusit Culinary School proudly participated as a partner and key contributor to the GI Thailand Success Story at IP Fair 2025, reinforcing its commitment to supporting Thai entrepreneurs and preserving the uniqueness and authenticity of Thai ingredients on the global stage.
Le Cordon Bleu Dusit Culinary School proudly participated as a partner and key contributor to the GI Thailand Success Story at IP Fair 2025, reinforcing its commitment to supporting Thai entrepreneurs and preserving the uniqueness and authenticity of Thai ingredients on the global stage.
As part of this initiative, Le Cordon Bleu Dusit has integrated Geographical Indication (GI) ingredients into its curriculum, ensuring future chefs appreciate and champion the value of Thai products in international gastronomy.
The school was honored to welcome Mr. Jatuporn Buruspat, Minister of Commerce, Thailand, and Mr. Daren Tang, Director General of the World Intellectual Property Organization (WIPO), who joined Le Cordon Bleu Dusit chefs in preparing a special recipe featuring GI ingredients.
“GI: From Local Wisdom to Culinary Art” – A Celebration of Thai Gastronomy
On 21 August 2025, the Ministry of Commerce hosted an exclusive fine dining experience, “GI: From Local Wisdom to Culinary Art”, at North Restaurant, Sukhumvit. The event gathered leading food influencers, award-winning chefs, and culinary experts to experience Northern Thai fine dining menus creatively crafted with Thailand’s GI-certified ingredients.
Highlights included:
* Miang Lao with Lampang rice cracker and turmeric mousse from Surat Thani
* River prawn baked with Nan mountain salt
* Hung Lay curry with Sakon Nakhon Pon Yang Kham beef
These dishes demonstrated how GI products can be elevated into world-class gastronomy while maintaining their authentic Thai identity.
Highlights included:
* Miang Lao with Lampang rice cracker and turmeric mousse from Surat Thani
* River prawn baked with Nan mountain salt
* Hung Lay curry with Sakon Nakhon Pon Yang Kham beef
These dishes demonstrated how GI products can be elevated into world-class gastronomy while maintaining their authentic Thai identity.
Among the distinguished guests were renowned chefs and executives from Le Cordon Bleu Dusit, Thailand’s premier French culinary school and part of the world’s most prestigious culinary network. Their participation showcased the school’s dedication to:
* Celebrating Thai ingredients
* Fostering culinary creativity
* Supporting the Ministry’s vision of globalizing Thai GI products
This collaboration between the government, Michelin-starred restaurants, and international culinary institutions emphasizes the power of culinary partnerships in creating long-term value for Thailand’s agricultural heritage, while inspiring future generations of chefs.
* Celebrating Thai ingredients
* Fostering culinary creativity
* Supporting the Ministry’s vision of globalizing Thai GI products
This collaboration between the government, Michelin-starred restaurants, and international culinary institutions emphasizes the power of culinary partnerships in creating long-term value for Thailand’s agricultural heritage, while inspiring future generations of chefs.