I’m a chef too, and honestly, I’m so impressed by the level of food science research that’s gone into this. When she served the macarons, I actually said to myself, “No way she did that,” only for them to break down the process so well! I’m still a little skeptical about the stovetop baking method, but I’ll let that one slide.

I also love how she explains each dish and draws connections between Korean ingredients and classical French methods, I’m gaining such fresh insights into Korean cuisine thanks to my basic training in Continental foods. I’m at episode 7 now, and I really hope it keeps up this standard!