In this episode of the Scoolinary podcast, we rev up with an espresso with Intu-On Kornnawong, an environmental scientist from northern Thailand who followed her passion and became a professional chef. Inventive, adaptive, and formally trained, she quickly found and created opportunities for herself up and down the California (U.S.) coast. When she decided to return to her roots, it wasn't enough for her to simply prepare and cook Thai food, as an entrepreneur, she wanted to both elevate it and make it accessible to a broader audience. She explains how she did that and she lays out a compelling argument for why professional training is necessary in restaurants.

The story of immigrant influences on the cusine of the United States is one that never gets old. Intu-On's story takes you on a culinary adventure to see how greatness is made in the kitchen.

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You can get more information about Intu-On's online course about Thai Cuisine at https://www.scoolinary.com/courses/thai-cuisine