We teach culinary methods that professional kitchens depend on. Our programs focus on precision, timing, and understanding what happens when heat meets ingredients. Classes start October 2025.
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Most cooking education focuses on recipes. We focus on methods. Once you understand emulsification, temperature control, and proper seasoning layers, you can approach any dish with confidence.
Building stable emulsions and balancing acidity takes practice. We start with mother sauces and work through modern variations. You'll learn why sauces break and how to fix them mid-service.
Temperature control separates amateur cooking from professional results. We cover pan temperature, carryover cooking, and achieving consistent results under pressure. The difference between 160°C and 180°C matters more than you think.
Seasoning isn't just about salt. We teach building flavors through multiple stages of cooking. Starting February 2026, our extended module covers umami development and fat utilization in depth.
Each session runs three hours. You work at your station with ingredients we provide. Our instructors circulate constantly because timing matters and small adjustments make significant differences.
Classes stay small. We cap enrollment at twelve people so everyone gets direct feedback. You'll repeat techniques until muscle memory takes over and you can execute them without thinking.
Our core program runs sixteen weeks. You can join foundation courses separately or commit to the full sequence. We run two cohorts per year with enrollment opening six months before start dates.
Basic knife skills, stock preparation, and sauce fundamentals. We cover mise en place organization and kitchen safety protocols. This section builds habits that carry through the entire program.
Weeks 1-4Working with fish, poultry, and meat requires understanding muscle structure and connective tissue. You'll practice different cooking methods and learn when to apply each technique based on the cut.
Weeks 5-9Combining techniques into complete dishes while managing timing across multiple components. This section tests everything you've practiced and pushes your organizational skills.
Weeks 10-13Real kitchen pressure with ticket times and coordination requirements. You'll work in teams and experience what service flow feels like when multiple orders need simultaneous plating.
Weeks 14-16