ANDY NILAESANAEOH

Beef bourgignon and coq au vin may seem like a long way from the salty, spicy, sweet and sour flavours of Thailand but both have inspired Thai cookery student Andy Nilasanaeoh to fuse culinary styles after studying at the New Zealand School of Food and Wine this year. 

Initially drawn to New Zealand for its natural beauty, Andy's first trip here was to study Engish about three years ago. 

Now nearing the competition of two years of culinary study at the New Zealand School of Food and Wine (NZSFW) in Auckland, Andy reflects on his journey from the Level 3 Certificate in Cookery through to Levels 4 and 5, building both his technical expertise and confidence in the kitchen. 

"I liked the look of New Zealand's mountains and sea and the natural environment, which drew me to this country the first time so I was keen to come back again to learn more."

The only difference being that Andy's second chapter in the country has been to immerse himself in professional cookery, which led him to the New Zealand School of Food and Wine (NZSFW) in Auckland. Gaining a deeper understanding food is one of the highlights of his culinary studies. Andy enjoys all facets of cooking but is most fascinated by the science and precision. Learning techniques from experienced chefs, such as creating foams, gels and sauces, has expanded his creativity and given him skills he plans to use in his career. 

Andy's Favourite Cuisine

French cuisine has been his favourite while studying, especially beef bourguignon. "I like the deep flavours of the sauce and the tenderness of the meat - it's perfect!" He is also drawn the rich complex flavours coq au vin and roasted foods. Andy enjoys blending French culinary foundations with Asian influences to fuse both traditions. A memorable example is fish served with seaweed butter sauce and stir-fried vegetables with mirin and sake, bringing a Japenese flavour twist to traditional French food.

This fustion approach is how Andy sees his future in cooking when he returns home to Thailand. His long-term goal is to work in hospitality, potentially in a hotel environment, where he can develop dishes that combine protein-based foods, such as steak, with vibrant Asian flavours, interweaving both with techniques he has learnt at NZSFW. 

Andy's take on life and study in New Zealand

Living in Auckland has been integral to his learning. Andy initially found New Zealand's climate hard to adjust to, but he now enjoys the city, the Auckland Museum and living near to the NZSFW, which adds to a sense of ease to each day.

For other international students considering New Zealand, Andy's advice is pragmatic: "Step outside your comfort zone by talking to a wide range of people. Don't only stick with friends from your own country," he says. "Make new friends so that you can practise learning a new language and then you can make the most of your learning."