The host was awesome. I was the only one present fo the 11 am tour and class, and gratned I am Korean American, but even I felt like I learned more about the subtle skills involved with this end of Korean cooking. I'm mostly good at cooking Korean entrees, so it was nice to get a more guided experience through banchan (side dish) cooking.
The tour through the market was pleasant. The host and I had a very good discussion about what to notice in ingredient selection, the seasonality of certain items, and general big ideas that govern a lot of Korea cooking.
The class itself was very guided. I'm personally a very well trained home cook, so I was initially annoyed that a lot of the prep work was done for me, but that also means for novice cooks, you'll be in good hands. But again, the host and I had a very awesome discussion about techniques and elements of Korean cooking throughout the class.
I really recommend this to especially novice cooks and people interested in a very unique aspect of Korean cuisine and gastronomy. For more experienced cooks, just come in expecting a little more hand holding than you're used to, but realize there's space to be more esoteric with what you're looking to get out of this.
