Gusta Cooking Studio

What does a stabilizer actually do?

Why does one gelato stay silky while another turns icy? Why do two recipes with the same ingredients produce completely different textures?

This new class explores the fundamentals of gelato through the lens of technical ingredients. We’ll break down how stabilizers, emulsifiers, sugars, and fats work together, and how understanding them helps you make better decisions when developing or refining recipes.

Because great gelato starts with knowing why.

🍨 Introduction to Gelato & Technical Ingredients

🔸 4-hour hands-on class
🔸 All ingredients and materials included
🔸 Students are welcome to bring their own ice cream maker to better understand how to achieve consistent results at home

A magpie carries good news — 까치, a motif that shows up in Korean folk imagery and gift-giving for generations. At Happy Happy Cake, that story becomes shortbread: handmade magpies alongside pine-form green cookies and a set of travel cakes, each finished differently and read as part of one composition. The tin closes, then gets wrapped again in a magpie-print bojagi, tied by hand, the way a gift is meant to be opened rather than simply unpackaged.

We will build this piece with Chef Kim Minjung of 해피해피케이크 in her Gangnam studio, learning about proportion, shape, coating, texture, and how cultural motifs get translated into technique without losing its reference.

This masterclass is one part of the Gusta Cooking Studio x Congmom_cake🇰🇷/정하연 Seoul Culinary Study Tour this October: 10 days of learning built around Korea’s top chefs, kitchens, and craft.

🇰🇷 Seoul Culinary Study Tour
October 10-19, 2026

✈️Only 4 spots left.
🔗Link in Gusta Cooking Studio bio to reserve your spot.

The secret isn’t simply taking it out of the oven early.

A molten centre is all about balance. The outside needs to set at just the right moment while the centre stays perfectly fluid. Along the way, there are a series of small decisions that most recipes never explain.

Discover the technique behind it in our upcoming classes.

🔗 Link in bio to [Book A Class]

A refined English afternoon tea, reimagined through Chef Michael Kwan’s modern pastry style.

In this one-day masterclass, you will explore Chef Michael’s contemporary interpretation of English afternoon tea, featuring elegant tea-time pastries with refined flavour pairings, precise ex*****on, and polished presentation.

You will learn to make:

• Earl Grey yuzu cake
• Pistachio and raspberry cake
• Walnut and carrot cake
• ⁠British scones
• ⁠Strawberry jam

Session 1: September 21 (Mon), 2026, 10am–6pm (2 spots left)
Session 2: September 26 (Sat), 2026, 10am–6pm

Early bird pricing is available only until July 6, EST.

Seats are limited.
🔗 Book through the link in bio today.