Online Class: The Art of the Dessert Tasting Menu


From 10 am to 1:00 pm EST- $240

Tuesday, October 13th: 10 am- 1:00 pm EST

Online Class: The Art of the Dessert Tasting Menu

Experience the creation of a dessert tasting menu through the eyes of Eunji Lee, executive pastry chef of the two Michelin-starred restaurant, Jungsik in NYC. Chef Lee uses her French pastry training to churn out seasonal dessert menus with unexpected flavors and a fresh aesthetic. In this class, she will demonstrate two signature recipes – her famous Baby Banana and Yuzu Bonbon. She will also explain where she finds inspiration and how she builds a menu of complimentary desserts with unique flavor pairings. Drawing from her high-end restaurant experience and her love of Korean flavors, Chef Lee will teach you her techniques to achieve texturally balanced, imaginative desserts that are both classic and modern.

The cost to enroll includes a digital class recipe book, an apron, and a chocolate gift box, as well as access to an online forum to share ideas and discuss the content from the class, before, during, and after it has ended. Students need to register at least 4 business days before the class to receive the chocolate on time. Each student will receive a diploma to certify completion of the course. All classes will be conducted via Microsoft Teams. 


  • Explore Chef Lee's approach to advanced techniques, including ganache, mousses, and decoration.
  • Learn the art of building a successful tasting menu with an emphasis on balance, seasonality, texture and Asian-inspired flavor pairings.
  • Discuss Chef Lee's experience adapting upscale dessert creations for takeout.


Eunji Lee knew she wanted to study pastry arts after seeing a television show about the life of a pastry chef in her native Busan, South Korea. She began making cookies and cakes in her parents kitchen, and loved it. After convincing her mom and dad of her chosen career path, she moved to France in 2006 to begin classical training at the Institut National de la Boulangerie Pâtisserie in Rouen. During this time, she also worked for a year in the bakery Au Pain de Mon Grand-Père in Strasbourg, Alsace. Upon completing her pasty studies, Lee followed up with another degree, studying pastry at École Grégoire-Ferrandi in Paris. She spent her first three years after graduation at Michelin-starred, French- Asian restaurant Ze Kitchen Galerie, working for Chef William Ledeuil. Wanting to focus on pastry, she then landed at five-star hotel Le Meurice in Paris, working with Pastry Chef Cedric Grolet at the hotel’s three Michelin-star restaurant of Alain Ducasse for four years. After spending a decade in France, Lee decided it was time for a change and a new challenge, so she moved to New York to work at Korean fine dining restaurant, Jungsik in 2016. Her five-course dessert tasting menu features Korean flavors with French techniques. Eater has called the restaurant “the most elegant Korean restaurant in America,” and Lee’s menu was featured in The New York Times in 2017. She also was the first non-European finalist in French competition show, “Qui sera le prochain grand pâtissier?” In 2019, she earned the title of Rising Star NY and her “Baby Banana” dessert became Insta-famous.

If you are based outside the U.S. we are offering a 10% discount as we are only able to ship aprons and gift boxes within North America. Please email to enroll. If you are a Cercle V member and want to benefit from your 30% discount, please email to enroll. A recording will be available to those who cannot attend the live session for up to one month after the date of the class at a rate of $160. To order a recording of the class please email


Online Class Cancellation Policy:
As this is an online class, we apologize that we are unable to issue a refund for the class. If you miss the class, we will send you a recorded video of the course and you will be able to ask questions by e-mail to our Chef.