DIP and Le Cordon Bleu Dusit Promote Thai GI Ingredients
The Department of Intellectual Property and Le Cordon Bleu Dusit partner to integrate Thai GI ingredients into culinary programmes and IP x Venture Rise Thailand 2026.
The Department of Intellectual Property, led by Director-General Mrs Oramon Sapthaweetham, held discussions with Ms Sasirin Songsurang, Director of Marketing and Business Development at Le Cordon Bleu Dusit, to continue their collaboration in promoting Thailand's Geographical Indication (GI) products. This will be achieved by incorporating these ingredients into the institute's teaching programmes and joint activities, aiming to add value to local identity products and expand commercial opportunities for Thai entrepreneurs in international markets. This collaboration is under the policy guidelines of the Ministry of Commerce, overseen by Deputy Prime Minister and Minister of Commerce Mrs Suphajee Suthumpun.
Expanding GI Ingredients to New Institute Programmes
Currently, Le Cordon Bleu Dusit incorporates Thai GI ingredients into its Plant-based cuisine and Professional Thai cuisine programmes. The institute plans to expand this to additional programmes, including French cuisine, The Art of Bakery, and French Pastry, allowing students to learn how to select Thai ingredients and convey the stories of their origins through culinary dishes.
Furthermore, the institute plans to include Thai GI ingredients in the curricula of its overseas branches, such as those in Malaysia, Singapore, Hong Kong, and Taiwan. This aims to build awareness among international students, chefs, and food industry professionals, serving as a channel to develop Thai GI ingredients into new menus and product formats in the future.
GI Ingredient Showcase at IP x Venture Rise Thailand 2026
The Department of Intellectual Property organised the GI Experience zone at the IP x Venture Rise Thailand 2026 event at Impact Exhibition Hall 8, Muang Thong Thani. The zone featured exhibitions and sales of GI products and processed goods, alongside a Cooking Demonstration by chefs from Le Cordon Bleu Dusit. At the opening ceremony on 27 August 2026, Ms Banjongjitt Angsusingh, Advisor to the Minister of Commerce, cooked alongside a chef and Mr Jeremy Laurent, Joint Venture Manager of the institute. They selected prominent GI ingredients such as Ban Phaeo aromatic coconuts, Mae Hong Son tiger stripe peanuts, Phuket pineapples, and Photharam salted radishes to create dishes based on a Plant-based cuisine concept.
| Item | Details |
|---|---|
| Event | IP x Venture Rise Thailand 2026, GI Experience Zone |
| Venue | Impact Exhibition Hall 8, Muang Thong Thani |
| Event Duration | Until 29 August 2026 |
| Opening Ceremony | 27 August 2026 |
| GI Ingredients Used in Demonstration | Ban Phaeo aromatic coconuts (Samut Sakhon), Mae Hong Son tiger stripe peanuts, Phuket pineapples, Photharam salted radishes (Ratchaburi) |
Plans for the Next Phase of Collaboration
The two organisations are also preparing to expand their collaboration in other formats, such as hosting an afternoon tea reception for foreign ambassadors to Thailand using menus featuring GI ingredients. Other plans include producing a book compiling the GI ingredients used in the institute's programmes to mark its 20th anniversary in Thailand, as well as GI product promotional activities by renowned alumni, panel discussions, and alternative cooking demonstrations linked to the concept of sustainability.
Ms Sasirin stated that the institute recognises the potential of Thai GI ingredients in terms of variety, quality, and the stories that reflect local identities. The institute is therefore ready to adapt the unique characteristics of each ingredient to suit the food formats of each programme, building awareness of Thai GI products alongside culinary education.