This tour can be organized for private groups
This journey will take you through the culinary landscape of Bhutan. You will learn about food production and preparation and its important role in different domains of society. You will get insights into the role of food for everyday hospitality in local homes, for feasting and festivals in communities as well as its importance in religious rituals and to appease evil spirits. You will be accompanied by Kinley Wangmo, a trained chef whose life passion is the art of cooking.
Additionally to an English speaking local guide, this tour will be accompanied by Kinley Wangmo, a young Bhutanese chef. Kinley was born in a remote village in Mongar, Bhutan. However, she spent the majority of her young life in Thimphu. Kinley completed a Bachelor of Hotel Management in India and more recently a Diploma in Hospitality Management from the Institute for Tourism and hotel Management (ITH) at Klessheim, Salzburg in Austria.
From an early age Kinley had the responsibility to cook for her entire family. During that time her passion for food awakened. Kinley considers cooking an art as well as a science. Apart from enjoying the collecting and preparation of traditional recipes she loves to constantly experiment, create and invent new dishes. Kinley decided to become a chef not only because she is fascinated with food, she also thinks that the flavours and textures of any cuisine appeal to our senses in a way that is unique. With such tremendous passion, Kinley first worked as an assistant chef at UMA in Paro. Later she was head chef at Baan Thai restaurant in Thimphu. Kinley’s future plans are to share her knowledge especially with her fellow Bhutanese in the remote East.
This tour can be organised for private groups at any time
This tour is tailored to people who are interested in rural livelihoods, food production, cooking and eating. You will get a broad idea of the role of food in different domains of Bhutanese life from everyday hospitality to the spiritual realm. Activities will entail interactions with local people in their homes, cooking classes and meeting with interesting people related to food and food production. People should not mind the occasional simple but clean homestay whilst in the villages.
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