Beginner training plan
Your first classOur first lesson focuses on kitchen fundamentals. Students learn knife safety, proper cutting techniques, kitchen organization (mise en place), seasoning, and basic cooking methods. We’ll prepare a simple dish while building confidence and establishing strong culinary habits that will last a lifetime.
Class 2-3Students begin applying foundational techniques to complete recipes. We focus on sautéing, roasting, sauce preparation, flavor development, ingredient selection, and professional workflow. Students learn not just how to follow recipes, but how to understand the “why” behind each technique.
Class 4-10Lessons become increasingly personalized based on the student’s goals. Topics may include French cooking techniques, menu planning, plating, advanced knife skills, stocks and sauces, seafood, meat cookery, vegetarian cuisine, meal preparation, and restaurant-level execution. By this stage, students are developing independence, creativity, and confidence in the kitchen.
Class 11+By lesson 11 and beyond, students move beyond recipes and learn how chefs think. We focus on technique refinement, flavor building, menu creation, plating, efficiency, and culinary problem-solving. Students develop the confidence and discipline used in professional kitchens while pursuing their own culinary goals and style.
What you need to bringComfortable clothing, closed-toe shoes, a notebook, and a willingness to learn. Basic kitchen tools are helpful but not required for most lessons.
