PROTEIN COOKING CLASS
Protein Cooking Class
It started with one member's question: how should I eat protein?
Many members were getting their protein only from chicken breast or protein powder. So we learn, with cooking experts, dishes you can make again at home with everyday ingredients. It was PAFGYM's first lifestyle program built around something other than exercise.
How a class runs
- On a Saturday morning, we set the training floor with tables and flowers to welcome our guests.
- A co-founder opens with a welcome, and the cooking expert demonstrates, starting with how to choose ingredients.
- Members take notes and photos as they follow along, and taste each dish together.
- We finish with a group photo, and everyone goes home with the recipes.
Classes so far
First: November 2022, PAFGYM Pilates Apgujeong. Brand consultant and caterer Yume Nozomi broke down a whole salmon by cut and showed five dishes, including salmon rice bowls, mini gimbap and salmon soboro onigiri. She shared storage and packaging tips and even where to buy ingredients, and members were busy taking notes.
Second: June 2023, Seocho. Ahead of summer, we learned juices made with apple, carrot, kale and beet, and a cacao pudding and brownie made without dairy, flour or an oven, with Kyungmini, founder of Energy Kitchen. After learning to use a blender, members made and tasted them themselves.
Third: March 2024, Hannam. With food researcher Maria Jung, we made five protein dishes, including beet and kabocha hummus, a Cobb salad with yogurt dressing, scallops with orange sauce and tofu-noodle pasta. Ten members cooked together for an hour and a half, and a room that started out a little shy soon filled with conversation.
Fourth: July 2025, Mitbord by Edition Denmark in Seongsu-dong. For the first time we left the studio and met at a Danish restaurant. On the theme of blood sugar, we learned a tomato-cucumber salad, an open sandwich with carrot râpée and a cauliflower steak, and the Kakao Healthcare 'PASTA' team helped members put on continuous glucose monitors. The chef's talk, a quiz and recipe leaflets for each dish rounded it out, across two sessions at 11 a.m. and 1 p.m.
