World-famous chef showcases cuisine at Chiva-Som

In early October as part of a series of chef collaborations, Asia’s premier destination spa Chiva-Som will invite Chef Tanahashi, Japan’s most famous ‘Shojin Ryori’ chef, to showcase his uniquely vegetarian cuisine. During his visit to Chiva-Som, the talented Chef Tanahashi will select the very best of Thailand’s seasonal produce from the luxury health resort’s established suppliers to create his culinary delights of particular relevance to health and wellbeing.

Guests can experience Chef Tanahashi’s dramatic, Shojin Ryori dishes in a series of events taking place between 3 and 11 October 2008. They will have the opportunity to join the chef for cooking classes on 6, 8 and 10 October; partake in the preparation of an intimate 7-course dinner for a small group of seven people on 7 October; and enjoy a 5-course gala dinner on 11 October.

With its own unique cooking style, ‘Shojin Ryori’ cuisine uses vegetables to purify the mind, body and spirit. “‘Shojin Ryori’ is to receive sustenance with gratitude to nature. The ‘shojin’ way of life is about the entire body, not merely to satisfy the appetite,” says Chef Tanahashi. ‘Shojin’ prescribes that meals are made by hand, keeping ingredients as close as possible to their natural state, with no chemical additives. Every morning for two hours Chef Tanahashi grinds sesame in an ashwood pestle; a practice that is not only functional, but acts as a meditative exercise.

Chef Paisarn, executive chef of Chiva-Som explains, “Tanahashi’s preparation of the ingredients by hand, keeping the vegetables as close to their natural form mirrors the principles of Chiva-Som’s spa cuisine. We both concentrate on producing healthy, nutritious and creative dishes to delight the five senses. There is a natural synergy between our cuisines and I am convinced Chiva-Som guests will truly enjoy experiencing Shojin in the resort.”

Chef Tanahashi served as an apprentice at the Gesshinji Temple near Kyoto for three years to train in this form of cuisine. He then introduced ‘Shojin’ to the Japanese public with features in Vogue, a TV series on NHK, his restaurant Gesshinko in Tokyo and his book ‘Shojin’.

For reservations, log on to Chivasom.com.