Teach participants to cook restaurant-quality dishes, master complex culinary techniques and food presentation, and develop a sense of taste and aesthetics in cooking.
Duration
- 10 weeks (2–3 classes per week, 2.5 hours each);
- A total of 50–60 hours of practice.
Who is it for?
- Amateurs who want to cook like professional chefs;
- Those who already have basic and advanced cooking skills;
- People interested in haute cuisine and the art of gastronomy.
Course program
Fundamentals of haute cuisine
- Principles of professional kitchen operations;
- Modern cooking techniques;
- Workplace organization, mise en place.
Advanced cooking techniques
- Sous-vide, confit, dehydration;
- Frying, roasting, caramelization, reduction;
- Complex sauces and emulsions.
Working with premium ingredients
- Seafood, game, rare vegetables and fruits;
- Combining unusual flavors;
- Use of spices, herbs, and aromatic oils.
The art of presentation and serving
- Balance of colors, shapes, textures;
- Minimalism vs. spectacular decor;
- Creating a gastronomic experience on a plate.
Signature dishes and menus
- Creating a menu of 3–5 dishes;
- Signature interpretation of classic recipes;
- Controlling the timing and sequence of serving.
Final master class
- Preparing a full dinner under the guidance of the chef;
- Individual feedback and analysis of mistakes;
- Certificate of successful completion of the course.
Format
- In-person classes in a professional kitchen;
- Online option with video recordings, homework assignments, and instructor support;
- Opportunity for individual consultations.
Outcome
- Mastery of professional culinary techniques;
- Ability to prepare restaurant-quality dishes at home;
- Skill in aesthetically pleasing food presentation;
- Certificate of course completion.
Course cost
- Standard in-person course: $900 for 10 weeks
- Online with video recordings and chef support: $450
- Premium (live master classes + individual support): $1,300