2026 Cohort — Limited to 6 Seats

Learn Korean
Culinary Craft
in South Korea
— and earn your Certificate

A hands-on 3-day immersion into Korean fermentation, aging, and cooking — guided personally by Chef Lee Tak in Yangsan, South Korea.

No experience required. Just curiosity and a love for real food.

✓ Small group (max 6)

✓ Hands-on every day

✓ Taught by Chef Lee Tak

✓ Certificate included

Reserve My Spot → See What You'll Learn

The Craft

What You'll Master

01. Breakdown & Craft

From whole to nothing wasted.

Master the art of breaking down whole salmon and chicken — understanding muscle structure, aging potential, and zero-waste utilization from the first cut to the final dish. Including Korean-style skewering and charcoal grilling technique.

02. Fermentation & Aging

Time is the ingredient.

Learn the science behind Korean fermentation — salmon aging through salt-curing (Shiojime), kelp-pressing (Kombujime), and Scandinavian dry-cure (Gravlax), each reinterpreted through a Korean lens. Master Ganjang-based preservation and the craft of Yeoneojang and Saeujang.

03. The Korean Table

Roots, season, and tradition.

Explore the foundation of Korean culinary tradition — seasonal namul, kimchi, and banchan through a plant-based lens. Fermentation as a daily practice, not a trend.

Logic Practitioner

Chef Lee Tak

From military kitchen to culinary craft.

Two years cooking for the Korean military. Then professional kitchens in Seoul. Then three restaurants of his own. His focus: salmon, chicken, and the fermentation logic he grew up watching his mother practice.

01. The Military Foundation: Discipline, consistency, no waste.

02. The Restaurant Years: Salmon, chicken, fermentation — across three self-run kitchens.

03. The Local Legacy: His mother's kitchen. Seasonal vegetables, kimchi, banchan the traditional way.

Certification Tracks

Complete any track and receive your Certificate of Korean Culinary Mastery

Korean Culinary Intensive

3 DAYS

Breakdown · Aging · Zero-Waste Mastery

🎓 Certificate of Korean Culinary Mastery

Reserve My Spot →

Korean Vegan Table