Cookery School
Join professional chefs, including Thomas Bennett, Benjamin Doe and Frank Rose,
in a series of online cooking courses.
«A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there».
Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Pricing
Find a plan that is right for you
Online
$40
per month
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Group
$90
per month
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Individual
$150
per month
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Courses
Courses to get you started
French Cuisine Course
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even
if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Italian Cuisine Course
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even
if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
Dessert Course
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even
if you're not a great chef, there's nothing
to stop you understanding the difference between what tastes good and what doesn't.
Professional Chefs
Our chefs come from all over the world and have a variety of different backgrounds
Thomas Bennett
British star chef
You have to be confident in who you are and what you're doing. Of course, you try to evolve.
I would never tell you, 'Today is the best I will ever be. I'm always trying to be a better chef, a better dad, a better person.
Benjamin Doe
American chef
You have to be confident in who you are and what you're doing. Of course, you try to evolve.
I would never tell you, 'Today is the best I will ever be. I'm always trying to be a better chef, a better dad, a better person.
Frank Rose
Italian chef
You have to be confident in who you are and what you're doing. Of course, you try to evolve.
I would never tell you, 'Today is the best I will ever be. I'm always trying to be a better chef, a better dad, a better person.
Couse Will Start in
Testimonials
I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
Kate Williams
Course: Italian
I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
Vanessa Raynolds
Course: French
Our Partners
Contacts
Our office hours are 8:00 AM – 5:00 PM
Monday through Friday.
Address: 940 Broadway, San Diego, CA 92101
Phone: (619) 123-4567
Email: hello@company.com