關於本課程
Who This Course Is For 1. Home cooks who want to improve their everyday cooking. 2. People who value good food and well-being and want to rely less on artificial seasonings. 3. Culinary professionals interested in fermentation who want to explore its creative possibilities. French Elegance Meets KOJI Magic Could refined French cooking with the magic of koji really be this simple? For the first time, Chef Michelle Chang (張怡), recognized as one of France’s top 500 female chefs, shares the signature recipes she developed at her restaurant in France, La 5ème Saveur. Drawing on years of hands-on experience, Michelle has created a course in fermentation cuisine that brings together science, tradition, and innovation. She’ll show you how to use fermentation to begin breaking down ingredients before they reach the pan. Enzymes can help tenderize ingredients and develop their natural umami, while the techniques you learn will help you keep meat juicy. You don’t need advanced knife skills or perfect heat control. By learning Michelle’s koji-based approach to natural seasoning, even a beginner can create refined, flavorful Fusion dishes. Course Information - Expected start date: June 30, 2027 - Estimated duration: 5–6 hours - Expected content: 6 chapters, 44 lessons - Access guaranteed by contract: 5 years, with unlimited viewing