9:41
[Lesson 30] The Sense of Cooking
공격수셰프 Striker chef
5:30
[Lesson 29] Food Ingredient Management
15:57
[Lesson 28] Material Purchasing and Curation
6:33
[Lesson 27] Tamago Sando
8:25
[Lesson 26] Chirashi Sushi
7:53
[Lesson 25] Sukiyaki
5:17
[Lesson 24] Karaage
4:33
[Lesson 23] Ochazuke
9:23
[Lesson22] Tendon
7:10
[Lesson21] Sabayon
7:19
[Lesson 20] Escargot
13:02
[Lesson 19] Classic Cassoulet
10:36
[Lesson 18] Classic Potato Gratin
9:28
[Lesson 17] Classic Beef Bourguignon
9:52
[Lesson 16] Classic Ratatouille
10:31
[Lesson 15] Cleaning and Storing Kitchen Utensils
12:24
[Lesson 14] How to Store Food
11:43
[Lesson 13] Cleaning, Washing Dishes
21:12
[Lesson 12] Hygiene and Safety
9:53
[Lesson 11] Panna Cotta & Balsamic Syrup
7:36
[Lesson 10] Amatriciana
8:18
[Lesson9] Caponata
12:12
[Lesson 8] Ossobuco & Risotto Milanese
16:34
[Lesson7] Bolognese
8:02
[Lesson 6] Cacio e Pepe
13:52
[Lesson 5] Classic Carbonara
26:31
[Lesson 4] Knife Techniques and Postures
21:37
[Lesson3] 도마의 용도 및 특징
23:23
[Lesson 2] Uses and Features of Frying Pans
25:51
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