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Korean Job Discussion Forums
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asianpeterson
Joined: 01 Jul 2008
Location: Gyeonggi-do, Gwangju-si, South Korea
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 Posted: Wed Jul 02, 2008 3:37 pm Post subject: Cullinary/cooking classes in Korea |
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| I live about 40 minutes from Seoul, so a little bit of traveling is no big deal. I looked on here for a topic like this (not ridiculously hard admittedly), but I was wondering if anyone knows of cullinary or cooking classes in or around Seoul? I don't want something too ridiculous, but I want something to occupy myself. I have been doing Taekwondo and Karate for 17 years, so it's not like I really need a ton of help there. I could find a school, but they're all for kids, and at this point practicing on my own is my best bet. |
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Vancouver
Joined: 12 Dec 2006
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| Posted: Wed Jul 02, 2008 4:01 pm Post subject: |
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| look up "Le Cordon Bleu". Its a full time culinary school, but there's a chance they might offer some short classes. Aside from that, i don't know of any english languaged instructed culinary courses |
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Kikomom
Joined: 24 Jun 2008
Location: them thar hills--Penna, USA--Zippy is my kid, the teacher in ROK. You can call me Kiko
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| Posted: Wed Jul 02, 2008 4:17 pm Post subject: |
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Ain't no better way to feed yourself, learn it from a pro. Just make sure you enjoy the results--like how it tastes, otherwise it'll be a big waste of time. Or you might learn how to chop properly, for me that alone would be worth it. And how to keep the messes under control--DISHES.
We were in New Orleans a few years back and one of the 'touristy' things to do was to take a Cajun cooking class. It was fun. Beignets and mudbug something or other... Gumbo? 
Cooking is worth Ten Talents, ya know:
"Your talent to cook, may be only one,
But worth TEN TALENTS at set of sun."
-Don Carlos Chamness, Use Your Talent |
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asianpeterson
Joined: 01 Jul 2008
Location: Gyeonggi-do, Gwangju-si, South Korea
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| Posted: Wed Jul 02, 2008 4:27 pm Post subject: |
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| Yeah, I'm pretty handy in the kitchen already. So, it's more of a learn new dishes thing. I can make American and Neo-American (fancy junk that looks cool) fairly well. Country cooking is my forte, just because I grew up in the sticks in Wisconsin eating venison, fresh shot turkey, and bear meat a lot. I also picked up a few Asian cooking tricks, mainly scallion pancake, hoddeok, kimchi stew, and various styles of fried rice. As well as the all too easy Chinese stir fry and baked dishes. I want to get into a little bit more complicated and sophisticated stuff though. Maybe I would have to be a real student for that. hmmm |
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