Event 11 - Culinary Master Class “Asia”:
WGS LV CMC III - 01: Songchai Puckdee from the Carnival World Buffet, Rio Hotel & Casino explains the main ingredients of Thai Cuisine
WGS LV CMC III - 02: Songchai Puckdee preparing his minced chicken Salad
WGS LV CMC III - 03: Larb Kai Minced Chicken Salad created by Songchai Puckdee from the Carnival World Buffet, Rio Hotel & Casino
WGS LV CMC III - 04: Josef Flesch, Master Chef from Munich, Germany is admiring Songchai’s Minced Chicken Salad
WGS LV CMC III - 05: Yum Neua Spicy Thai Beef Salad created by Songchai Puckdee from the Carnival World Buffet, Rio Hotel & Casino
WGS LV CMC III - 06: John de Canha, Johannesburg - South Africa; Gerfried Schipper, Sao Paolo - Brazil and other attendees examining Songchai’s Beef Salad
WGS LV CMC III - 07: Tom Yum Kung Sour and Spicy Shrimp Soup created by Songchai Puckdee from the Carnival World Buffet, Rio Hotel & Casino
WGS LV CMC III - 08: A Medley of 3 Thai dishes created by Songchai Puckdee from the Carnival World Buffet, Rio Hotel & Casino
WGS LV CMC III - 09: Chef James Fan from the Shanghai Noon Restaurant in Las Vegas
WGS LV CMC III - 10: Chef James Fan explains the main ingredients for his dishes
WGS LV CMC III - 11: A Northern Chinese style Shrimp Toast created by Chef James Fan
