Sweet & Savory Classroom · ChattanoogaImmersive Korean BBQ class making potato pancakes, grilled pork belly, bulgogi and banchan.
Price
$105
per person
Next date
Wed 4 Nov
Length
Hands-on
Where
Chattanooga
45 East Main Street

Korean BBQOur Korean BBQ Class offers an immersive experience where you will learn how to make a delicious and authentic menu of Gamjajeon (potato pancakes), Samgyeopsai (grilled pork belly), Bulgogi beef (marinated beef), Banchan (assorted side dishes) and Pajeori (scallion salad).In this class, you will be introduced to the key ingredients and techniques used in Korean BBQ such as gochujang (Korean chili paste), soy sauce, sesame oil, and garlic. Then you will get to cook it tableside. Our experienced instructor will guide you through each step of the cooking process, from preparing the ingredients to plating and presentation.Whether you are an experienced cook or a beginner, this class is perfect for anyone who wants to learn how to cook authentic Korean BBQ and experience the rich and diverse flavors with a table full of friends.
Korean BBQ is a hands-on class for adults at Sweet & Savory Classroom in Chattanooga. The menu has 5 dishes. It’s open to all levels. It’s for ages 14 and up. It runs once, on Wednesday 4 November. It costs $105 per person.
It has 39 other classes on its calendar right now.
The school’s description comes from its class page on sweetandsavoryclassroom.com, read on October 31. Read the full listing on their site.
From this class’s page on sweetandsavoryclassroom.com, read on October 31. Each one is quoted from that page.
From sweetandsavoryclassroom.com, the school’s own site. These apply to all of Sweet & Savory Classroom’s classes.

The school
Former Biltmore chefs Jeff and Heather Pennypacker teach couples, kids and global menus
Sweet & Savory Classroom is a Christian-run cooking school in the SOHO Building at 45 E. Main Street in Chattanooga. The door is around the back. Married chefs Jeff and Heather Pennypacker run it. Jeff trained at Johnson and Wales and was a chef at the Biltmore Estate for seven years. Heather was pastry chef at Deerpark Restaurant on the Biltmore grounds for over twelve years and has made well over 1,000 wedding cakes.
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