 Good morning everyone! Hi everyone! Today we are at the Russcherskernhaus. I was so wrong. I'm going to be learning how to cook some Thai food with chef. Today we're going to make some Thai food. So traditional German food? Yeah. Then we'll get to taste whatever we make. Are you useless with cooking? Very. Are you ready? Yes. Let's go to the briefing room. Let's go to the briefing room. Let me take you to the briefing room. Should I sit? Yes, please. Before you go in... April. An apron. Oh, you're that kind of slim. The road can go around. Here we go. Music. Here we go. What? Nothing. There. Yes. Ah! There you go. The chef's hat. Attention, attention. It's still there. Very excited to begin. Let's go. Welcome to my world. This is ready-made Thai sauce. What blood type is this? Binsprout. Oh, my favorite. Prawns. Vrilla prawns. So they live in plastic naturally, right? And so you just took them out of the natural habitat just now. Well, they're a couple because they seem very... Yeah, I think so. Maybe they get married already. Yeah, right? So this is the boy? The boy and that is the girl. This is Ricky and this is Shelley. Okay. This is the essence of the Thai, let's see. Yeah. Rice noodle, fried tofu, salted pickle. And carrots. Yeah. Oranges. Oranges. This is a dried shrimp. And this is chai. That's it. Okay. That finishes the cooking class. You didn't get to taste much, but... You need to lay your hands on what we do. Here we go. Cut it like that. Here we go. You see the flesh? Now your hand and you turn. So here. Cut from the neck down to the body. Yeah, that way. Like that? Yeah. Yes. Oh, perfect. And the fact that it's like this means it's fresh. What about the boy one? That's for you to do. You didn't do it. Okay. No, my fault if you didn't do it. I start. Yeah. So like that? Yeah. Then you shall press it a little bit. When do I stop? When it says stop? Perfect. Yeah. We start with the oil. You can add the shallot. You can add some garlic as well. If I want to add 10 million baht, can I? The power to use is medium low. One for you and one for me. Yes. Yeah. So do I just lay it away like that? Yeah. I think now your turn. Simmer a little bit until the prawns cook. How do you know the prawn is cooked when it tells you? I got cut chili and chives. See, the color is changing. Flip it over. You can use two. Two chopsticks. One when it almost cooked in. Then? Then what? Chives. Yes, sorry. One spoon. Adding inside. This is one TBSP. Yeah, one TBSP. Put inside. Right, so one TBSP inside here. Yeah. One TBSP in here. See the color with the prawns. It's mean, it's almost done. We set it on the side for the beginning. We start with the noodles. With the noodles. This noodles inside. Add noodles inside. Now stir. I don't like this one. You like what you're seeing? We add the bean sprouts. Can I do some? I'm not doing anything. One pinch, like that? No, more than a pinch. Too much. Ha, quick, quick, quick, quick. Quick, quick, quick, before it burns. Yeah, and stir. And one pinch of dry shrimp. Yeah, it's almost done. Quick, quick, quick. Put the egg into the pan. Then scramble. Scramble the egg and flip that way. Whap. Whap. The sound is what's making the good cooking, right? Charles, quick. What Charles, quick? Now we're going to lay it out. Me, me, me, me, me. Watch. Eep, eep. And now decoration, honey. And now decoration, honey. Look. Well, I mean, I did what I could. Yeah, we're trying my best. I know it doesn't work. You know it doesn't work. You're not even unwrapping it. Naughty boy. Here we go. Roast shallot. Shallots. And this is peanut. And you just put it on top? Sprinkle. Make it like a salt blake. Salt blake. Like that? Yeah, drop it like that. Like that? Yeah. You know why I told you to cut? Because it's dead. So that it stands better. Charles, I need your finger. OK, stay. Cute. Yeah, we made it. Cute. The most amazing pad thai with shrimp prawns. I cannot let you eating burning pad thai, tada. You loom. I will offer this to customers in the hotel. It looks pretty good. You just want to get paid, you think? You just want to get paid. Charles, I want to taste your own food. Let me know what you think. I really want to find out if it's if sheffing is something I could do as a career. I'm proud of you. Do you like the texture? A little bit hard, but I like it. A little bit hard, but I like it. Perfect. Can I try myself? Yeah. I have. Look. Oh, everyone can try. Hey, hey, boys. All right, let me try. I made this. Yeah. Wow. The burning one. Yeah. And become really good. Yeah. Tada. Tada, the pad thai. Yes, pad thai. Try. Eh. The noodles texture is a bit hard. It's like al dente, but flavor is there, balanced. Not bad. OK. Not bad. Can I try the prawns? I can see their asses. Is that OK? So how I like to do it is I like to break the head off from the body. And now, if you know, if you cooked it right, there's some cream inside. For me, this is the prize position. For some people, it's not. Oh, you. Ooh. Mm. That's the best part of the shrimp. You did it to me last night. You do. Oh, you can use this one. Yeah, interesting. Tastes like cheese. Cheese of the sea. Yeah, cheese of the sea. Sea cheese. Yeah. Say cheese, Tada. No. Wow. I'll tell you. Do you want to try a bite of the... Come try this stuff. Yeah. What do you think? What do you think, Jesus? So sticky. Is that a compliment? Yeah. Congratulations. Thank you. You passed the first lesson. I passed the first lesson. There's another one? What are we cooking if we do another one? We have a Thai dessert on the backside. Already prepared. But we can just pretend that I made it. Excuse me, excuse me. So unfortunately, we ran out of battery, but while we ran out of battery, we just made this amazing dessert. Just look at this. Stick your eyes with what? With the egg custard. What is it that I made? Should I just try it like that? And hot sugar? Yeah, whole thing. Oh, wow. I'm very good at cooking. Can you shout, Alexis? Yes, that's me. Here we go. Finally, he become a chef. So officially, yeah. Officially graduated. Thank you very much for the cooking class today. We appreciate it. It's been fun. Let's do more later.