Chef learn: Learn Chef — [2022] Best Chef Tutorials

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Online Tutorials

Learn new skills whenever you have time. These online modules support learning at all levels of Chef proficiency.

Learn Chef

I don’t usually like online training, but this training was great and Eric is really good, well-organized, and in control. The way he engaged each participants is amazing, and how he troubleshoot issues.

BlackBerry Limited

Class was excellent, and the Instructor was even better! Robin Beck is the best!


The lab setups are excellent and allow the class to focus on the training objectives. It was a great way to get hands on experience with Compliance in one day.

CVS Health

This was the best training class I’ve taken. It was online using Zoom, it was super easy to share code and collaborate. The instructor kept everything going at a perfect pace and his knowledge and expertise on the topic was evident. 22 years of training in my career and this was hands down the best class I’ve taken. Better than classroom training. Looking forward to more!

CVS Health

This was the best course I’ve ever taken. The instructor was just GREAT!


Just Great!


It was great.

Rakuten Inc.

Robin Beck provided an excellent training: he was very knowledgeable and held a very comprehensive two day training session!


this is a great class, with great content and mentor


Excellent information presented by an experienced practitioner and an excellent presenter.


Even though I’ve been using Chef for three years, I found this class immensely useful; not only did it allow me to examine and compare my current practices to those presented in the training, but I learned several new techniques for using Chef tools.

Texas Comptroller of Public Accounts

I will recommend this class to my organization as one of the more complete solutions to on boarding new Chef users.

The MITRE Corporation

I was sad to have the training end! The personalized attention from the instructor was priceless. Chef made sense and I LOVED it! Every question and problem were solved and explained. Truly craft masters of Chef, take this and be ready to be amazed. I’m applying what I learned the next week after the course. Thank you CHEF!


Learn to Cook Like a Chef | How to Cook Like a Pro Guide

So you’ve decided to learn to cook like a chef. You’ve scheduled more kitchen time, cleaned your stove and hit up the grocery store to grab all the ingredients you’ll need. Good for you! You’re well on your way to learning how to cook like a professional chef.

But now comes the hard part: you actually need to start cooking. The good news is, in the age of the internet, going into the kitchen alone without any baseline for where to begin is no longer necessary. Thankfully, there are plenty of professionals out there who are gracious enough to share their knowledge on how to cook just about anything.

A nearly endless variety of cooking classes, recipe resources and video tutorials are at your fingertips to help you learn to cook like a chef and gain confidence in the kitchen. Get ready to sharpen your skill and knife set with a few great places to learn how to cook like a professional.


Jump to Section

  • Learn How to Cook Like a Chef With Online Cooking Classes
  • Learn How to Cook Like a Chef With In-Person Cooking Classes
  • Learn How to Cook Like a Chef With Recipes
  • Learn How to Cook Like a Chef With Videos
  • Tips and Tricks for Learning How to Cook Like a Restaurant Chef
  • Essential Cooking Equipment
  • More Cooking Classes Near You

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Learn How to Cook Like a Chef With Online Cooking Classes

You can transform your kitchen into a top-tier culinary classroom with a little help from some online cooking classes. If there’s a cuisine you’ve always wanted to learn how to cook like a restaurant chef, or even if you’re just ready to elevate your overall culinary skills to semi-professional calibre, chances are there’s a class that will help you learn to cook like a chef.

The beauty in online cooking classes is that you aren’t limited by your location or skill level. In fact, there are plenty of online cooking classes for beginners that shine a spotlight on cooking 101.

Apart from joining the virtual classrooms of chefs all over the country, you can head abroad, too — consider getting an expert lesson in pasta making from a Rome-based chef, or a masterclass in tapas from a culinary professional living in Madrid. The interactive format is a great way to learn how to become a chef at home. The best part? As your skills improve, you can take more advanced classes and continue learning. 

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Learn How to Cook Like a Chef With In-Person Cooking Classes

Some people just learn how to cook better when they’re getting their hands dirty. If you’re more the hands-on type, you may be better suited to some in-person classes offered in a range of cities across the U.S., including cooking classes in New Orleans, cooking classes in Minneapolis and beyond. Cooking classes are a deep-dive into the world of a professional chef, where you’ll get face-to-face instruction on knife skills, ingredient selection, seasoning ratios and other cooking tips ranging from the basic to the most advanced.

Have a favorite food you’ve always wondered how to cook? Interested in trying some diet-specific dishes that are paleo, vegan or gluten-free? This is your ticket, with in-person, chef-led classes that cater to all tastes, preferences and dietary needs.  

If you want to learn to cook like a chef, there’s arguably no better way than in the classroom of a professional. Explore cooking classes in NYC, cooking classes in Chicago and more. Browse all cooking classes near you to find your favorite.

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Learn How to Cook Like a Chef With Recipes

If you’ve already got the basics of cooking 101 down, perusing recipes can be a great way to learn to cook like a chef. You’ll get inspiration for new flavor pairings, introduce yourself to dishes you’ve never tried before and gain a better understanding of how to get more flavor, texture and general gustatory pleasure out of the ingredients that you already have on hand. 

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Recipes can be found in every corner of the internet, covering any skill level, dietary need or cuisine type. Pick one that strikes your fancy, and try to recreate it as closely as possible. What did you like about it? What would you change? If you’re someone who lerns better with a teacher at the lead, you can always roll up your sleeves for some cooking classes in Columbus, cooking classes in Charleston, cooking classes in Napa and more.

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Learn How to Cook Like a Chef With Videos

When you’re learning how to become a self-taught chef, the internet offers no shortage of informative videos on everything from nailing your knife cuts to selecting the right herbs. Below are a few helpful videos to help you learn to cook like a chef.

1. How to Sear a Steak

Simple and to the point, this video on how to sear a steak will give you a quick breakdown of letting your meat come to room temperature, searing it off in a hot skillet and forming a beautiful steakhouse-worthy crust. For written instructions on how to cook the perfect steak, check out the accompanying blog post.


How to Cook the Perfect Rice

Don’t worry — famous hothead Gordon Ramsay can’t yell at you if you’re just watching a video, but his culinary know-how is valuable in your quest to learn to cook like a chef. Here, the Hell’s Kitchen chef walks you through the steps of making basmati rice. The process outlined in this video also applies to cooking regular rice, though you can season it however you want.

3. How to Cut an Onion

Knowing how to cut an onion is a fundamental skill in the kitchen, and one of the first you should tackle as you learn to cook like a chef. This simple tutorial breaks it down into just a few simple steps. Let the structure of the onion help you dismantle it. You’ll end up with beautifully regular pieces, and you can adjust the method to create smaller ones.


How to Make Homemade Tortillas

Dazzle your friends, infuriate your enemies and make impressive tacos with homemade tortillas. This staple is so ubiquitous in stores that it’s probably a mystery to you how they’re even made. Take some time to learn the cooking basics of the tortilla, and see just how easily you could be making these at home (seriously, the ingredients you need are already in your kitchen). What’s more, you’ll now have the ability to whip up fresh ones anywhere, any time.

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5. How to Break Down a Chicken

If you really want to learn to cook like a chef, dividing a whole chicken into delicious, edible parts is equally requisite, impressive and economical. Should you watch this video from Tasty and teach yourself how to do it, you will save yourself from spending tons buying each part of the chicken separately. Plus, it’ll force you to start cooking all those chicken pieces you’re making — AKA, even more practice!

6. How to Make Vinaigrette Dressings

Once you have the foundation down for how to make vinaigrette dressings, you can start experimenting with different oils, vinegars and mix-ins to add a vibrant pop of flavor to your salads and marinades.

7. How to Bake Fish

Knowing how to bake fish is a great culinary skill to have under your belt, and it’s easier than you might think. This tutorial focuses on the en papillote (in parchment) method, where your fish of choice is sealed with butter, herbs and citrus into a parchment paper parcel and baked to perfection. In your mission to learn to cook like a chef, this simple yet beautiful preparation will wow everyone at the dinner table.

Tips and Tricks for Learning How to Cook Like a Restaurant Chef

You’ve probably observed at some point that food cooked in an excellent restaurant just tastes different from food made at home by a hobbyist cook, even one with years of experience under their belt. 

Here are some tips and tricks from the professionals for anyone who wants to learn to cook like a chef and create food that has that je ne sais quois quality about it:

  • Dried herbs aren’t «bad» compared to fresh —Just know when to use both in the cooking process for optimal flavor. Dried herbs work well in dishes with longer cooking processes, as heat and moisture brings out their flavors. This means dried herbs can be added early unlike fresh herbs, whose charms come out when added toward the end. Use both types if you really want to get the most flavor and aroma into your dish. For cold foods, though, fresh is almost always best.
  • Don’t fear butter  — Nearly every chef you’ll meet (with the exception of vegan or non-dairy masters) uses butter in generous quanitities for its high smoke point and the rich flavor it imparts to anything cooked in it.  

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  • Don’t fear MSG, either (yes, really) — MSG (monosodium glutamate) has been been unjustly villified to the point of infamy over the last fifty or so years (this course blog from Cornell University concisely explains why). In truth, MSG occurs naturally in a number of foods including certain cheeses, meats, tomatoes, mushrooms and seaweed. Though the stigma against MSG is lifting, it’s still fair to say that many chefs or restaurants in the West avoid the ingredient for its lingering reputation. If you’re cooking a meat or savory dish at home, however, and feel that your dish is lacking something indefinable, a pinch of MSG could be what you’re looking for to make the savory flavors pop. 
  • Embrace high heat when needed — If your culinary comfort zone on the burner dial is around a medium but you want your vegetables crisp, your steaks seared and your soups or sauces thick, it’s time to be brave and use high heat. Heat is a tool, and as with any culinary tool, the key is knowing when and how to employ it to achieve your desire effect. For the utmost tenderness in a roast, for instance, low heat is preferable. For a deep, brown crust, high heat is the ticket as the outside will cook much faster than the inside.
  • Never underestimate the power of presentation — The eyes may not have a direct physiological influence on the taste buds, but presenting your food in an attractive manner can certainly impact how eager your guests are to eat it and how much pleasure they take in the entire experience. When learning how to cook like a chef, learn to see like one, too. Search for ingredients with complementary colors. Put finished dishes in serving bowls rather than spooning out from the cookware they were prepared in. Experiment with different arrangements to find the presentation for a particular dish that makes you and everyone at the table salivate the most. 

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Essential Cooking Equipment

If your goal is to teach yourself how to cook like a chef, you’ll need the tools of the trade. Here are some essential items that belong in every chef’s kitchen.  

1. Chef’s Knives

Professional chef’s knives are the ultimate kitchen tool. Cutting, slicing, mincing and dicing are a pleasure when you’re working with a high quality chef’s knife. A good knife is a vital tool in any kitchen, but it’s especially important for someone learning to cook like a professional. If you’re on a budget, you can even find some of the best chef’s knives under $100.

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2. Casserole, Baking and Gratin Dishes

Having a diverse range of casserole and baking dishes in your kitchen prepares you for nearly any main, side or dessert you can dream up. Professional chefs keep a variety of the best casserole dishes on hand for easy cooking, serving, storing and, perhaps best of all, quick clean-up.

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3. Mixing Bowls

With a variety of different-sized mixing bowls ready at your fingertips, you’ll be all set to mix, prep and serve like a professional chef. A stainless steel mixing bowl like the Harold Import Co. Mixing Bowl 2 Qt. is unparalleled in terms of culinary utility, while a colorful piece like the Mason Cash S30 8.25″ Mixing Bowl in Green can double as a delightful serving dish.

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4. Cookware Sets

If your goal is to teach yourself how to cook like a chef, it may be time to upgrade your collection of cookware. Chef-grade cookware sets include top-quality saucepans, sauté pans, skillets and more types of pans for ultimate culinary performance and endless cooking capabilities.

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The best way to learn to cook like a chef? Just start cooking. Really, it’s that simple. And with countless educational resources at your fingertips, including online cooking classes, in-person cooking classes, recipes and video tutorials, you’re sure to pick up some new skills to elevate your culinary game. 

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Career guide: where to study to be a chef

Career guide: where to study to be a chef

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The chefs of the best restaurants in the world are almost as famous as rock stars. They build a menu and a team, the public comes to them, they get the respect of colleagues and good salaries. Blog Jowi figured out how to break into the world league from scratch.

In the West, such a person is called executive chef, head chef or just chef. The closest thing to this concept is our executive director, but in the restaurant business. He is responsible for all the work of the kitchen and the popularity of the institution as a whole. It is not for nothing that eminent chefs are brought in from abroad, and the public pours on them.

The position requires high-class cooking skills and professionalism in management and management. Let’s figure out how a beginner in cooking can gain skills, connections and experience.

Budget start

If you seriously decide to become a cook, you should get a secondary education. Young people who enter after the ninth grade study for three years and during this time they receive a third, sometimes fourth, cook category. The highest rank is the fifth. The first vocational education in Russia and most countries of the post-Soviet space can still be obtained free of charge. In colleges and technical schools take to study up to 30 years.

With their crust, you can go to work in a restaurant as an apprentice and start with cleaning vegetables, preparing food and working in the back room.


The fourth category and above is received only with work experience. The transition time from the third to the fourth usually depends on the decision of the authorities. When they trust to cook cold appetizers, then the category will be raised.

To climb the fifth step, you still need to learn. Or graduate from a technical school, or take refresher courses. The fifth category gives the right to work in a hot shop and look closely at new professional horizons.

The next step is to lead some of the directions of a large restaurant production or become an assistant to the chef. All these people are called beautiful French words. You can specialize in meat, a meat chef is called a rotisser. On fish (poissonnier), soups (potage), vegetables and side dishes (entremetier or legumier). You can become a gravy — the master of sauces in a restaurant kitchen. Or stay true to cold appetizers, but at a new level: come up with a menu, be responsible for quality and manage assistants. The salad special is called gardmanje. Baking and confectionery is usually the responsibility of people with a confectioner’s crust.

Sous-chefs work under the supervision of the chef. This path is for those who are more interested in developing production management skills and leadership skills, rather than improving in cooking.

As in any profession, the number of specializations is impressive. To reach the level of a leading professional, you need the specialty of a chef-technologist and high-level practice. Preferably international.

Grill chef or griller: cooks food over an open fire

Where to study in Russia

There are culinary colleges and technical schools in all regions. Look for places where learning is built into practice. The correct educational process for a chef is when, from the second year of study, theory and practice in a real kitchen become equal. Such educational institutions can be recognized by the high competition for admission.

For example, the Tsaritsyno College of Hotel and Restaurant Workers has a good reputation among culinary educational institutions. There is a competition of 3-4 people per place.

The next step in a traditional career is higher education. It is possible in absentia, in parallel with work. The Plekhanov Institute, the Commercial Academy in Moscow and universities in the regions will help to get the specialty «engineer-technologist». And then — development through culinary schools and internships with the best masters that you can get to.

A less traditional career model: do without schools altogether. That’s also possible. The first step is to get a job in a restaurant without credits and experience and go all the way up the rank ladder and choose your specialization.

This is an option for those who do not want to spend money and time studying. Many restaurateurs give preference not to professionals, but to housewives who cook deliciously, although they have not heard anything about the recipe book. Of course, it’s good for a career to constantly “cook” in the profession and earn certificates from courses, short-term schools and master classes.

In Paris, the culinary capital of the world, aspiring chefs are hired by prestigious restaurants and work there for free to learn. This practice is widespread all over the world and opens up wide career opportunities for everyone, including our graduate compatriots.

Entering the global arena

Once you’ve made it to the level of a good subject specialist, able to lead a small team, you can stop.

And you can move on: get international experience, study the culinary traditions of one or more countries, work in the best restaurants around the world.

To gain international experience and make a name for yourself in the restaurant business, you need to be on a team with the best in the business. If there are no connections and no opportunities to catch, culinary schools will help out. Students of the right schools get their chance: the best teachers and internships in the same status institutions and in the most famous teams.

In Russia and the CIS, this business is in its infancy. We have schools for professionals, but they do not provide an integrated approach to learning and are designed for short-term professional development. But what about management, leadership, personnel management?

International culinary schools

Classical culinary school is taught in Europe. These are France, Italy, Spain, there are schools with a good reputation in London. The cuisines of these countries are the base to which you can add the study of any cuisine in the world.

An important point: to study abroad you need to know at least English. Better yet, the language of the country of study. Therefore, you need to decide on the geography of your specialization in advance. To learn or pull up the language to a conversational level.

To figure out where to put your feet, think:

  • Which cuisine inspires you the most?
  • Which cities do you associate with great gastronomy?
  • Are you interested in achieving professionalism in a particular direction, for example, becoming a Vietnamese cuisine guru and learning Asian fusion?

Globalization is doing its job. Chefs from different cultures exchange experience, recipes and ideas. Your weight as a chef will grow if you understand several culinary traditions at once.

International culinary academies give more than a chef’s diploma. They give you access to regional cuisine, the best restaurants, working with celebrity chefs and practical knowledge of international culinary.


Thus, American study programs develop a network of international partnerships and send their students to gain experience in work-study programs, where they combine work and study. They give their students the opportunity to travel and study cuisine in places around the world, and then also get a diploma of higher culinary education (Culinary Arts Degree). And this is the main advantage of studying in the States.

Among the top culinary schools in the United States are: French Culinary Institute in New York and California Culinary Academy in San Francisco.


Thinking about France, England and Italy is associated with rich culinary heritage and noble traditions. European students learn to cook like they did three hundred years ago, they know the classic recipes of «haute cuisine», which are poorly affected by modern trends and innovations.

The gold standard for chef training is a French culinary tradition. In Paris, it is supported by the most famous international blue ribbon culinary academy, Le Cordon Bleu.

Blue Ribbon

When we talk about European culinary traditions, we first of all talk about Le Cordon Bleu schools. This is one of the most important culinary schools in the world, originally from France. Here they teach and promote the principles of classical French cooking.

Le Cordon Bleu schools are now open in 35 countries. 18 schools in the US, several in Asia, New Zealand and three in Europe. Together they produce 20 thousand people a year. Although not all students become professionals, some study simply to be able to cook great.

Important: branches in Paris, London and Ottawa are managed by the school itself. Establishments in other cities are open on a franchise basis, that is, they simply buy a brand and work on their own.

Types of Culinary Schools in Europe:

Schools of Commercial Hospitality and Restaurant Management

Train professionals with international diplomas and qualifications that will be appreciated in restaurants around the world. Training programs develop students’ skills in cooking and presentation of food, introduce them to à la carte gastronomy, pastry business, and kitchen management. They study from one semester to two or three years, practice a lot, train with eminent chefs.

What is important for future chefs, in Europe a lot of attention is paid to the development of communication and management skills, leadership qualities, and the ability to work in a team. As part of the training, you can take a course in management and business management. This experience will lead to new career heights.

For example: BHMS Hospitality School in Switzerland.

Commercial culinary arts schools that provide diplomas of higher education

Also give international diplomas of chef, sous chef, pastry chef, sommelier and open doors to popular restaurants in their countries. They teach international culinary standards and specialize in local cuisine. There are no programs for restaurant managers.

For example: Academy of Chefs in Terni, Italy; Swiss Institute of Culinary Arts; Manchester City University.

Small private culinary schools

Accept amateur chefs and professional chefs. The popularity is based on learning the intricacies of local cooking. To become a master of Catalan cuisine, of course, you need to go to Barcelona. And in Bologna they teach the same Mediterranean classics, but in the Italian version. And so on.

Examples of such schools are: Cook and Taste in Barcelona, ​​International Cooking School in Bologna, Cooking ala Turka in Istanbul.


Canadian metropolitan areas are by definition multicultural. The local cuisine is based on the traditions of the North Indians and a mixture of gastronomic habits of Canadians who arrived from all over the world. French fusion and the traditions of English gastronomy form the Canadian colonial heritage. For example, there is a lot of love for Yorkshire pudding and venison jerky according to ancient recipes from Indian tribes. The geography of the country with harsh climatic conditions has added wild poultry meat and a love of smoked meats to the diet of Canadians. Professionals of the Canadian culinary school know very well how to cook venison, fern or pucin — french fries with cheese slices and sauce.

Derek Bendig is in charge of running a ranch kitchen in beautiful Canadian forests. Guests are fed there with a deep understanding of the delights of traditional Canadian cuisine: local berries and mushrooms go with a bang.

What tricks did Canadian chefs learn from American colleagues, and vice versa? By studying culinary arts in Canada, you will be in the perfect place to understand these intricacies and learn the secrets of the two Americas. Le Cordon Bleu schools are also open in Canada. In addition to them, there are also independent institutions. Choose from the best schools in Montreal, Ottawa, Toronto and Vancouver.

Asian Culinary Schools

Some of the world’s most valuable culinary traditions come from Asia. The fairly closed world of the East still lets students in. There are several educational institutions where foreigners can enter, where teaching is conducted in English. Prepare for the fact that everything is different there: food processing skills, cooking styles and ingredients, meal ceremonies. Learn and bring experience home. It will be valuable.

There are also culinary schools with a comprehensive approach to teaching. With a common culinary base, diplomas and internships. And even less formal, but very interesting guys who teach the intricacies of Asian cuisine in all its diversity: from India to Vietnam and Laos.

For example: Shermy Cooking School and Cookery Magic Academy Singapore, At-Sunrice International Academy.

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