Culinary Technology and Service Program, Lampang Education Center, Holds “Inspired by Chef” Project, Sparking Career Enthusiasm Through a Professional Chef’s Real-World Experience

Suan Dusit University’s Culinary Technology and Service Program, based at the Lampang Education Center, ran its “Inspired by Chef” project over two days, July 17–18, 2026, giving students direct access to a working chef’s real-world experience and a fresh spark of enthusiasm for a career in food. Chef Charuk Sriarun, an instructor at the National Culinary Practice Center, School of Culinary Arts, led the sessions.

Day one, July 17, focused on Culinary Technology and Service students. Chef Sriarun walked them through the fundamentals of Chinese cuisine — dough preparation, ingredient selection, and plating — right down to techniques that meet professional culinary standards, giving students a chance to get hands-on and pick up pointers directly from an experienced chef.

Day two shifted gears for high school students, with support from school counselors and participants in the university’s Pre-degree program at the Lampang Education Center, drawn from Debsirin Uttaradit School. Guided by Chef Sriarun and program faculty, students got a taste of workshop-style learning through a hands-on session making dim sum, giving them real exposure to the kind of teaching they’d encounter as culinary students. Feedback throughout both days was strong, with students and teachers alike praising the hands-on format and its role in shaping career direction in culinary technology and service — several students left asking about how to apply for further study at Suan Dusit University’s Lampang Education Center.