Q Please introduce yourself.

A Hello, my name is Park Jun-woo. I was greeted by Master Chef Korea in 2012, and recently I have mainly been cooking desserts and European style dishes.

Q What led you to start cooking?

A I have a lot of pleasant memories because I started cooking as a hobby rather than a job. I think after coming home from work, I went to the kitchen feeling like I was on vacation. I started off with fun dishes, but I thought there might be a lot of people like me, and I wanted to share my recipes.

Q What are some moments where you feel joy in cooking?

A I can't help but feel good when I share my food with nice people. However, my personal favorite moment is the process of coming across new ingredients and creating new combinations. Cooking isn't about taking tests. Try something different from a commercially available recipe book or a stereotypical recipe you might teach at school. A new material came out, and this person used this method, and I would like to try using it like this, but what are the results? I hope this class will give you a new sense of curiosity about the same ingredients and foods.

Q What made you prepare for the class?

A I'm not familiar with the internet, online culture, YouTube, etc. I wanted to greet many people with recipes through class 101, so I prepared it.

Q What kind of dishes did you prepare for the class?

A I developed a menu for two courses (full meal, main meal, and dessert) and included them as a class. It's basically a French base, and I also tried putting interesting ingredients in the middle. The first course is a light concept dish that is perfect for spring or summer, and the second course consists of a more weighty dish suitable for fall or winter. We also prepared 4 à la carte recipes for honbap that you can easily cook at home using leftover ingredients from the 2 courses. Not only does it include European-style recipes, but I also added a little bit about plating and liquor pairings to try a new approach.

Q What are the key points of the recipe?

A I'm going to show you about 10 recipes, I paid attention to that configuration. There are 3 to 4 recipes that make up a plate, and you don't need to put all of those recipes on one plate. Among them, we have prepared it so that you can easily follow the ones you like.

Q Is there anyone who would like to recommend the class?

A Apparently, the platform is easy to access, so I think there are people of various levels. With that in mind, I developed recipes from quite a variety of perspectives. Because I developed the recipe by focusing on how to use ingredients and how to match multiple ingredients rather than the technical part A recipe that everyone can enjoy following regardless of personal cooking skillsI think so.

Q What kind of dishes are covered in the class?

A For the first course, I prepared a full meal with a Mediterranean feel. I grilled fish steak and served it with a salad made with fennel and tomato. It's a dish consisting of a cold salad and a warm sea bream steak, and spring horseradish is fried to add a crunchy texture. I'll teach you every step of the way, from fish dishes that can be difficult, to basic cooking tips so that you can take this opportunity to try them out.

A I used pork shoulder loin for the main meal. I made preparations to create an Italian feel. I used tomato and watermelon for dessert, but I thought about a dessert that would be fun for eaters using similar shapes and colors of tomatoes and watermelons. Make your own desserts with beautiful plating, such as oven-baked shoulder loin using anchovies and polenta, or flower beds, and enjoy them with your loved ones.

A Once you've finished the first course, you'll definitely have a bunch of ingredients left in the cupboard. I'll also use leftover polenta to make a pound cake made with lemon and yogurt, and a boiled potato salad with anchovies and fennel. Follow along lightly on your day off.

A For the second course, I prepared a crab cake for the first course meal, and a Korean beef sirloin steak for the main course. Crab cake is a dish made with crab meat and potatoes and baked like a crispy bedbug cake. It goes really well with a sour herb salad. For Korean beef sirloin steak, I'm going to use thick meat that is tasty. If you take this opportunity to learn how to properly cook a steak, you'll have a lot of work to do on a special day.

A For the final dessert, I prepared a Foreigne cake. It's a cake called Forenoir that contains dark chocolate and marinated cherries. I'm going to take the classic Forrenue-Noir style and use pistachios and candied kumquat to flavor it. You think of sweet and sour flesh and the sweet taste of chocolate cake, right? On a laid-back weekend afternoon, put on some calm music and follow along step by step.

A, too, would have left a lot of ingredients. I'm going to make a simple finger food that is eaten on toasted bread with stir-fried leftover mushrooms and wine sauce, and a soup made by stir-frying endives and carrots. If you make it yourself, it will definitely taste great.

We will also introduce alcohol that you can accompany while preparing course A. If you go to a restaurant, there is a culture called wine pairing, where you add a glass of wine to each meal on the course. However, even if the sommelier explains it well, it feels a bit difficult from a drinking standpoint. More simple than difficult pairings, home-made dishes and what you can get at the supermarket I wanted to try it with Belgian beer or French wine, so I prepared one glass at a time. Many wine experts and food experts explain the pairing between wine and food, but in the end, I think it's bound to change according to the eater's taste. I think the real pairing is to eat your favorite drink with your favorite food.

Q What is a good dish for Park Jun-woo?

A It's probably fun after all. I think the purpose of cooking is to give pleasure to both the maker and the eater of the cooking process and the results of cooking.

Q What's the last thing you want to say?

A I organized the chapters by preparing ingredients and recipes that I think would be quite interesting. However, I don't want it to be a coercive recipe that must be followed. For example, I showed 4 components of a very simple dish in the full meal, but you don't have to follow all 4 of them. If two of these catches your eye, you'll be very happy if you practice and use those two to make your own recipe. We've introduced a wide variety of dishes, from meal dishes to desserts, but we have a long time of a year. Savor slowly and don't limit your cooking.