Accomplished chef and culinary educator with over 15 years of experience in fine dining and teaching. Specializing in French, Italian, and modern fusion cuisines, I have a proven track record of leading kitchens, developing innovative menus, and mentoring aspiring chefs. My teaching approach combines hands-on techniques with a deep understanding of culinary theory, ensuring students gain both practical skills and creative confidence. Passionate about food and education, I am dedicated to inspiring the next generation of culinary professionals.
"Cooking is an art, but teaching others to cook transforms that art into a legacy"
In this course, you’ll master the art of cooking a variety of dishes, from classic comfort foods to gourmet meals. You’ll learn essential techniques like knife skills, sautéing, and baking, as well as how to balance flavors and present your dishes beautifully. Whether you’re a beginner or looking to refine your skills, this course will equip you with the knowledge and confidence to create delicious meals for any occasion
2-Week Cooking Course Plan
Week 1: Foundations of Cooking
- Day 1: Introduction to the Kitchen
- Overview of essential kitchen tools and equipment
- Basic knife skills and safety
- Introduction to ingredients and pantry staples
- Day 2: Mastering Basic Techniques
- Sautéing, boiling, and roasting
- Cooking perfect rice, pasta, and vegetables
- Simple seasoning and flavor combinations
- Day 3: Classic Comfort Foods
- Preparing homemade soups and stews
- Crafting the perfect grilled cheese and sandwich variations
- Making mashed potatoes and other sides
- Day 4: Exploring Proteins
- Cooking chicken, beef, and fish
- Understanding cooking temperatures and timing
- Creating marinades and simple sauces
- Day 5: Baking Basics
- Introduction to baking bread and pastries
- Techniques for cookies, muffins, and cakes
- Understanding baking ingredients and measurements
- Day 6: Pasta and Sauces
- Making fresh pasta from scratch
- Crafting classic sauces like marinara, Alfredo, and pesto
- Pairing pasta shapes with the right sauces
- Day 7: Weekend Challenge
- Plan and prepare a complete meal using the skills learned so far
- Focus on timing, presentation, and balancing flavors
Week 2: Advanced Techniques and Global Cuisine
- Day 8: Advanced Knife Skills and Presentation
- Precision cutting and garnishing techniques
- Plating for visual appeal
- Understanding portion control
- Day 9: French Cuisine
- Preparing classic dishes like Coq au Vin and Ratatouille
- Techniques for making crepes and soufflés
- Introduction to French sauces and reductions
- Day 10: Italian Cuisine
- Crafting risotto, polenta, and gnocchi
- Preparing authentic pizza from scratch
- Exploring regional Italian dishes
- Day 11: Asian Cuisine
- Stir-frying, steaming, and tempura techniques
- Making sushi, dumplings, and ramen
- Exploring flavors and spices in Asian cooking
- Day 12: Desserts and Pastries
- Creating tarts, éclairs, and custards
- Advanced baking techniques for pies and cakes
- Introduction to chocolate work and tempering
- Day 13: Fusion Cooking
- Combining flavors and techniques from different cuisines
- Experimenting with unique ingredient pairings
- Creating signature dishes
- Day 14: Final Project
- Plan and prepare a three-course meal showcasing the skills learned
- Focus on creativity, presentation, and flavor balance
- Group feedback and discussion on each dish
This intensive 2-week course will leave you with a well-rounded culinary skill set, ready to tackle any recipe with confidence.
