Uploaded August 2026 | Updated September 2026, 2 weeks ago
If you live in Thailand, you definitely know Kris Srepoomseth as a legendary TV host who dominated prime-time television for decades. But after disappearing from the spotlight for over 5 years, he has completely transformed himself into the dedicated artisan chef behind PARAMETER, one of the most viral and talked-about gelato shops in town right now.
In our 72th episode, we focus entirely on his unbelievable dedication to the craft of gelato. You won't believe the level of commitment he pours into his new life:
He has fully dedicated himself to the art of gelato, becoming a true artisan craftsman who obsesses over perfecting every single batch.
He is unapologetically confident in his product, putting everything on the line to prove his gelato is the absolute best.
Just how far does his obsession with creating the perfect gelato go?
Watch his full story and uncover the mastermind behind PARAMETER! On Time to Talk EP.72
—-------------------------------------
"กฤษณ์ ศรีภูมิเศรษฐ์" อดีตพิธีกรคิวทองที่โด่งดังสุดๆ แต่วันนี้หลังจากหายหน้าจากวงการไปกว่า 5 ปี เขาได้พลิกบทบาทครั้งใหญ่ กลายมาเป็นเชฟผู้ทุ่มเทให้กับ PARAMETER ร้านเจลาโต้อาร์ทิซานที่เป็นกระแสที่สุดในตอนนี้! 🇹🇭🍦
ในคลิปสัมภาษณ์สุดเอ็กซ์คลูซีฟนี้ เราจะพาไปเจาะลึกถึงความคลั่งไคล้และทุ่มเทสุดตัวของเขากับเส้นทางสายใหม่:
ทำไมเขาถึงยอมทุ่มเททำเจลาโต้ด้วยตัวเองทุกขั้นตอน โดยไม่รับเงินเดือนแม้ร้านจะคิวยาวเหยียด!
ความหลงใหลในศิลปะการทำเจลาโต้ที่ต้องสมบูรณ์แบบ
ความมั่นใจเกินร้อยที่กล้าท้าให้ทุกคนได้มาพิสูจน์รสชาติด้วยตัวเอง
แล้วความทุ่มเทและความหลงใหลของเขาจะไปสุดที่ตรงไหน?
[00:22] Introduction: Kris Srepoomseth's transition from a legendary mass media TV host to a dedicated gelato craftsman at his viral shop, Parameter.
[01:26] The host arrives at the bustling Parameter Gelato shop in Bangkok to experience it firsthand.
[01:50] Kris explains his daily routine, hands-on approach, and morning quality control (QC) process to ensure the gelato meets his standards.
[03:45] The Tasting and QC: Kris explains the importance of temperature (serving in -30 degree chilled cups) and demonstrates the "ultra-smooth" texture of the gelato that shouldn't fight against the spoon or the tongue.
[05:48] Behind the scenes of the famous Pistachio gelato: The 31-day process of roasting, aging, and turning the nuts into paste.
[08:08] Sourcing the world's best ingredients: How Kris went all the way to Bronte in Sicily, Italy to find the highest-quality pistachios recommended by a Michelin-starred chef.
[10:44] The story behind the name "Parameter": It represents the constant adjustments of variables (milk, sugar, nuts) to achieve the perfect recipe.
[12:35] Addressing the drama and reviews: Kris explains why some people might think it's too sweet—gelato needs to be eaten at exactly -6 degrees Celsius for the aroma and flavor to be perfect, which is why he provides heavily chilled cups and spoons.
[14:40] Justifying the price and his 5-year journey of researching and tasting gelato all over the world to ensure his product competes with the best in Italy.
[16:17] Kris invites everyone to try his ultra-smooth gelato and experience the difference in texture for themselves.
[17:20] Kris’s final message on the most important thing in life: Health (with a funny disclaimer about his gelato not being for health-conscious people or diabetics).
#Parameter
#ParameterGelato
#KrisSrepoomseth
#UltraSmooth
#Foodie
#TimetoTalkwithPipoauh
#TheNationThailand
If you live in Thailand, you definitely know Kris Srepoomseth as a legendary TV host who dominated prime-time television for decades. But after disappearing from the spotlight for over 5 years, he has completely transformed himself into the dedicated artisan chef behind PARAMETER, one of the most viral and talked-about gelato shops in town right now.
In our 72th episode, we focus entirely on his unbelievable dedication to the craft of gelato. You won't believe the level of commitment he pours into his new life:
He has fully dedicated himself to the art of gelato, becoming a true artisan craftsman who obsesses over perfecting every single batch.
He is unapologetically confident in his product, putting everything on the line to prove his gelato is the absolute best.
Just how far does his obsession with creating the perfect gelato go?
Watch his full story and uncover the mastermind behind PARAMETER! On Time to Talk EP.72
—-------------------------------------
"กฤษณ์ ศรีภูมิเศรษฐ์" อดีตพิธีกรคิวทองที่โด่งดังสุดๆ แต่วันนี้หลังจากหายหน้าจากวงการไปกว่า 5 ปี เขาได้พลิกบทบาทครั้งใหญ่ กลายมาเป็นเชฟผู้ทุ่มเทให้กับ PARAMETER ร้านเจลาโต้อาร์ทิซานที่เป็นกระแสที่สุดในตอนนี้! 🇹🇭🍦
ในคลิปสัมภาษณ์สุดเอ็กซ์คลูซีฟนี้ เราจะพาไปเจาะลึกถึงความคลั่งไคล้และทุ่มเทสุดตัวของเขากับเส้นทางสายใหม่:
ทำไมเขาถึงยอมทุ่มเททำเจลาโต้ด้วยตัวเองทุกขั้นตอน โดยไม่รับเงินเดือนแม้ร้านจะคิวยาวเหยียด!
ความหลงใหลในศิลปะการทำเจลาโต้ที่ต้องสมบูรณ์แบบ
ความมั่นใจเกินร้อยที่กล้าท้าให้ทุกคนได้มาพิสูจน์รสชาติด้วยตัวเอง
แล้วความทุ่มเทและความหลงใหลของเขาจะไปสุดที่ตรงไหน?
[00:22] Introduction: Kris Srepoomseth's transition from a legendary mass media TV host to a dedicated gelato craftsman at his viral shop, Parameter.
[01:26] The host arrives at the bustling Parameter Gelato shop in Bangkok to experience it firsthand.
[01:50] Kris explains his daily routine, hands-on approach, and morning quality control (QC) process to ensure the gelato meets his standards.
[03:45] The Tasting and QC: Kris explains the importance of temperature (serving in -30 degree chilled cups) and demonstrates the "ultra-smooth" texture of the gelato that shouldn't fight against the spoon or the tongue.
[05:48] Behind the scenes of the famous Pistachio gelato: The 31-day process of roasting, aging, and turning the nuts into paste.
[08:08] Sourcing the world's best ingredients: How Kris went all the way to Bronte in Sicily, Italy to find the highest-quality pistachios recommended by a Michelin-starred chef.
[10:44] The story behind the name "Parameter": It represents the constant adjustments of variables (milk, sugar, nuts) to achieve the perfect recipe.
[12:35] Addressing the drama and reviews: Kris explains why some people might think it's too sweet—gelato needs to be eaten at exactly -6 degrees Celsius for the aroma and flavor to be perfect, which is why he provides heavily chilled cups and spoons.
[14:40] Justifying the price and his 5-year journey of researching and tasting gelato all over the world to ensure his product competes with the best in Italy.
[16:17] Kris invites everyone to try his ultra-smooth gelato and experience the difference in texture for themselves.
[17:20] Kris’s final message on the most important thing in life: Health (with a funny disclaimer about his gelato not being for health-conscious people or diabetics).
#Parameter
#ParameterGelato
#KrisSrepoomseth
#UltraSmooth
#Foodie
#TimetoTalkwithPipoauh
#TheNationThailand
