Making Tub Kim Krop with Chef Priyal 'Dulce De Mirchi'
April 2023
Chef Priyal ‘Dulce de Mirchi’ demonstrated the process of making Tub Kim Krop, a traditional Thai dessert integral to her childhood spent in Bangkok. Using natural dyes, casting and layering participants created their own assemblage of this traditional dessert, learnt how to make a frozen yoghurt, infuse pandan milk and plated their desserts on their own chosen vessels. Kevin Jones led the cohort to explore the tensions of guilt and delight when it comes to sugar consumption. The participants reflected on their earliest memories of losing their full right to enjoy their favourite foods.
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About Chef Priyal'Dulce de Mirchi'
Chef Priyal's culinary creations are plant-based and vegetarian, inspired by her childhood memories in Thailand, Hong Kong, and her Indian roots. As a representation and exploration of her third-culture existence, her dishes are a mélange of diverse cultures and flavour profiles. Her objective as a chef is to make plant-based food experiences more stimulating, breaking the misconception of the same being dull and uninteresting. Priyal earned her BBA in Strategic Design Management from Parsons, New York. She later received her full Chef's training from The Natural Gourmet Institute in New York, with a specialization in plant-based cooking. Priyal had the privilege of training in some of the best restaurants in the US, including Jean George's ABC restaurants and the vegan Japanese Michelin star Kajitsu. She curates private dining experiences, supper clubs, cooking classes and menu development under her brand Dulce de Mirchi.