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Learn about home dining from the celebrity favorite 'Esprit Chef' - from appetizers to desserts

Beginner
17 chapters · 11 hours 34 minutes
English · Japanese · Korean|Audio Korean

Western food
13 Class Projects

It takes about 30 minutes to 1 hour hour(s) to complete each project.

  • Scallop dish mixed with fluffy cream

  • Enjoy both tenderloin and sirloin steak with chimichurri sauce

  • Juicy Don Tomahawk steak that is unique from the visuals

  • Cod brandard with savory bechamel cream sauce

  • Chicken riette that gently opens the beginning of the course

  • Melt-in-your-mouth beef tartare and various herb plating

  • Reibecuchen, a German vegan welcome dish that will delight your palate

  • Lobster Thermidor with cheese and rich shellfish sauce

  • Papyot made by wrapping a variety of seafood in paper and grilling it

  • Melanzane lasagna made with aromatic basil, eggplant, and bolognese

  • High quality salad and purée with glazed root vegetables, grains, and leafy vegetables

  • A combination of custard cream and a crispy sugar crust! Crème brulee

  • Full of coffee aroma! Moist Italian authentic dessert tiramisu

Skills You’ll Learn

How to hold a knife, basic knife quality, stir-fry, and basic recipes

Learn basic recipes such as how to choose the right knife for your hands to slicing and sautéing

The key to grilling steak deliciously! Shearing and basing

Searing, basing, and sous vide techniques, which are grilling methods to create a smooth steak

Capture the steak in Huayong! Chimichurri with brown sauce

Commercially available sauces have a deep flavor that cannot be surpassed! How to make homemade chimichurri and apple brown sauce

A poaching method for softly cooking fish

Learn how to cook fish gently and apply it to Brandard cuisine

Biscuit sauce with the rich flavor of crustaceans

How to clean crustaceans and make rich biscuit sauce using crustaceans

Eye-catching plating using edible flowers and herbs

Plating method using various herbs and edible flowers that blend with the flavor of the dish

Five major sauce sauces: bechamel, velouté, and tomato sauce

How to make bechamel, velouté, and tomato sauce, which are the basic sauces of many dishes

Beef yukhoe care and marinade for tartar

How to make marinated tartare with fresh beef for yukhoe

Two ways to season: marinating and seasoning

The difference between marinade and seasoning, which are responsible for the taste and flavor of food, and how to apply it

How to clean various types of seafood

How to prepare seafood such as whitefish and shellfish in a papiyot style

Salad transformation using glaze and puree!

How to make a unique salad by adding 3 elements: grains, root vegetables, and leafy vegetables

The medium bath method and sugar crust to make a soft cream

How to make a creamy texture and how to make a crispy sugar crust

How to organize a variety of dishes into courses

Tips for adjusting the amount and timing of food to consider when organizing a course of various dishes


Do you have no taste for the constant zip-cock lifestyle?

As we spend a lot of time at home these days, there are many people who are tired of cooking for delivery, and who are tired of eating out at restaurants, right? We have prepared it for those people. A relaxing home dining experience that you can enjoy until late at night without any worries. Get started today.





Online classes I couldn't take because I didn't have a seat!

The most popular class in “Esprit Chef” has finally opened in Class 101. It's not just about looking at a recipe and following it, A way to understand the principles of cooking and express the taste you wantWe have prepared an easy and enjoyable way to learn online.



It's Jung Woo-sung, the head chef of 'Esprit Chef'.

I have been running educational programs to train professional chefs for many years, and recently, celebrities, broadcasters, office workers, housewives, students, etc., who enjoy cooking as a hobby, have come to us to learn cooking in a more systematic and in-depth manner. Offline classes, cooking-related broadcasts, and pop-up dining are held so that various people can enjoy cooking.




Why Your Cooking Fails

It's easy to find recipes for cooking on YouTube, blogs, etc., but there are times when you just follow them and they don't taste as good as you think, right? If you cook without understanding the principles or background of each ingredient, the taste is bound to fail. I'll show you the essence of cooking so that you can enjoy cooking in depth and fun.





From Yoalmot to hobby chefs


  • For those of you who have never held a knife,
  • For those who want to try cooking but don't know what to buy from the ingredients,
  • If you want to learn Kiwang cuisine, those who want to learn systematically and accurately from the basics,
  • Those who have tried to follow the cooking to some extent, but it doesn't stretch well and is difficult to taste,
  • Those who dream of home dining by arranging more dishes with beautiful and cool plating

If any of the above points apply to me, this class would be very helpful. From the process of preparing various ingredients to the cooking process, I will teach you in an easy-to-understand manner, and I will also teach you in detail how to plate nicely like a specialty restaurant, so join me Yosek men and women in YoalmotWhy don't you try becoming one?





It's hard to think of it as a course meal.

If a la carte meal feels like a note that simply conveys what you want to say, then a course meal is the taste I want to convey Think of it like a long letter written in the order of the first greeting, the introduction, the detour, and the end. This class was prepared in the form of learning course meals where you can learn the appeal of various ingredients and recipes together. I'll show you that anyone can become a great home dining course chef at home if they learn and practice!




With know-how unique to 'Esprit Chef'

Step by step from basics to application

Start carefully with me how to hold a sword and how to lay a cutting board How to choose fresh and good ingredients, Know the principles of cooking and how to properly flavor, and The classic plating that matches that tasteI'll let you know everything until now! The curriculum unique to “Chef Esprit”, which has been accumulated while teaching students from all walks of life, men and women, is optimized so that you can understand and apply cooking in the easiest and quickest way possible on your own.


  • < Basic 01 > Learn about the basics of Western cuisine and the characteristics of the dishes that make up each course, and learn what to consider when preparing a course meal where various types of food are prepared.


  • < Basic 02 > Even if you hold the knife properly, cooking becomes much easier. Learn how to use cooking utensils such as knives, cutting boards, and tweezers safely and efficiently, and learn basic skills such as chopping and roasting, so you can cook like a real chef.


  • < Basic 03 > I will show you how to buy fresh ingredients such as beef, pork, and seafood myself, and teach you how to choose the right ingredients, and learn more about the proper care for each ingredient.


  • <Amuse-bouche> As a welcome dish that opens the beginning of cooking, I'll show you how to use a variety of ingredients such as tartare, riette, and leibecuchen to enhance the palate, and use eye-catching edible herbs in cooking!


  • <Disparer > An appetizer that sets the mood of the whole dish before authentic cooking! You'll learn how to cook cool cold appetizers that are perfect for summer and hot appetizers that are perfect for winter using high-quality seafood ingredients such as lobster and scallops!


  • <Middle> I'll show you how to properly taste and enjoy lasagna and papi yacht, which is a middle dish that takes the center of the entire course and shows authentic cooking skills, and poppy yacht, which is grilled by wrapping a variety of seafood in paper.


  • <Salad> Not all salads are the same! Salads made up of fine ingredients and the chef's magic dressing. And even a salad glazed with grilled vegetables and a secret recipe for a smooth puree! We have prepared a variety of compositions using salads!


  • <Main> The main dish is the flower of course meals! You'll learn the characteristics of both steaks through Tomahawk Pork Steak and Beef T-Bone Steak, which are overwhelming from the visuals, and also show you how to properly grill the steak so that it has a “wow” texture when you put it on the table!


  • <Dessert> Finish the meal with a sweet dessert! Learn how to easily make crème brulee and tiramische, authentic desserts representing France and Italy, the two major mountain ranges of course cuisine, at home.





What is the best restaurant

This is the kitchen where everyone is cooking.

If I could be happy with my loved ones with the food I made, I wouldn't have to go through a lot of inconvenience to go to a fancy and famous restaurant anymore, right? Express your own cuisine with all your heart The rewards and fun times I get from watching my loved ones enjoy my foodPlease feel it.

Class Kit · Coaching Session

Required for the class

Here is an introduction to the kit.


1. All-in-one kit

I've collected the main spices to use in the class. I've prepared a kit so you can buy 8 kinds of spices you can't easily find at the supermarket at once! It consists of only a small amount required for the class.

  1. Oregano hole 20g
  2. Basil hole 20g
  3. Clove hole 45g
  4. Rosemary Whole 20g
  5. Black pepper hole 55g
  6. 30g peperoncino
  7. Fennel hole 60 g
  8. 4 grams of bay leaves



Able to improve quality

We will introduce additional components.



You can buy the kits you need for the class at a reasonable price and configuration.

  1. Knives used by chefs
  2. Multi-purpose cookware set
  3. Saffron, the ultimate spice
  4. A set of tweezers useful for roasting and plating



1. knives

It's a global knife picked by Chef Esprit himself. This knife stands out for its excellent cutting power and integrated modern design. I'll show you how to use this knife in the video.

  • Model name: G-2
  • Size/Weight: Total length: 33 cm/Blade length: 20 cm/Weight: 172 g
  • Manufacturer/Importer: Yoshikin/ Japan
  • Material: Cromova18 SS


2. cooking tool set

Chef Esprit has tried a variety of products and recommended them by himself.

Torch - creme brulee, I'll often use it as a finishing touch when grilling steaks.

Stick thermometer - This is a stick thermometer that determines how much a steak is cooked. I need to use a thermometer with a pointed tip so that the steak doesn't get out of shape.

  • Product name: Chef Star cooking torch
  • Size/Weight: 174*40*79 mm/167g
  • Components: Torch main unit, holder (gas not included)
  • Place of origin: Korea
  • Gas consumption: 140 g/h (1600 kcal/h)
  • Product name: portable pocket thermometer
  • Size: 150*20*12mm
  • Probe length: about 75mm
  • Battery Size: 1.5V button cell, LR44
  • Measurement range: -50℃ to 150℃



3. Saffron

You can buy saffron, a spice more precious than gold, as an additional component that gives dishes a golden color. Use it when serving dishes containing precious saffron to someone who loves it, or when you want to make a special dish.

  • Food type: Natural spices (dried products)
  • Producer: Negin Saffron (Negin Saffron)
  • Manufacturer/ Importer: Negin Saffron/ Iran
  • Dosage: 0.5g
  • Ingredients name and content: 100% saffron



4. tweezers set

Straight tweezers are useful for grilling steaks or nicely rolling pasta noodles for plating.

Small-sized tweezers are used for fine plating such as hubs. It is a set product for both A and B types.

  • Product name: tweezers set
  • Size: Type A length 30.5 cm/ Type B length 13.5 cm
  • Material: stainless




🚚 This is a shipping guide.

  • Depending on the availability of inventory, kit components may be shipped in place of other similar products.
  • For inquiries about product defects or incorrect delivery, please contact the Class 101 Customer Service Center.

Curriculum

Creator

Esprit CHEF

Esprit CHEF

I'm Jung Woo-sung, an Esprit chef with all my heart.

For a long time, we have been conducting cooking classes to train national representatives and professional chefs for international culinary competitions, cooking classes for the general public, start-up consulting, menu development, and pop-up dining.





I think cooking is also a communication tool.

If I just follow someone else's cooking, I can't put my thoughts into my own dishes. If I understand the culture, background, and principles contained within a dish, I can unravel that dish in my own way, and cooking becomes even more fun as I make it suitable for the person I want to serve.





To a table with a story

Invite your loved ones!

We have prepared this class with the hope that more people will properly understand and enjoy cooking, and furthermore, use it as a tool to share their hearts with their loved ones. Express your own cuisine with all your heart and feel the rewards and fun times you get from watching your loved ones enjoy your food deliciously.

esprit.chef

esprit.chef

chef.woosung

chef.woosung

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Notes on Copyright Protection

  • All videos and materials included in the class are protected intellectual property under relevant laws.
  • You may face legal action if you copy, distribute, transmit, modify or edit the videos or materials included in the class without permission.
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