French Cuisine Foundations Now Free

These are tough times with many of us around the world isolating at home and all of our lives significantly disrupted. None of us know what the future holds right now or how long this may last but we can do our best to stay positive, stay productive, and use this time with hope.  

Which is why we have decided to make our French Cuisine Foundation Level course FREE for the next 60 days.  

Why not use your extra time at home to learn how to cook French Cuisine? And maybe even cook something special for your loved ones. We hope this helps to make this time a little easier. Enjoy.

Dream of being an amazing chef? You can.

If you’ve always wanted to become a really good cook, improve your culinary skills and techniques, and learn all the fundamentals then True Foodies Online Culinary school is perfect for you. You will be taught by professors from the world's top culinary institutes like Le Cordon Bleu and Ferrandi. Learn the bases of French Cuisine, become an expert in French Pastry, and learn to cook amazing dishes like Boeuf Bourguignon and Chocolate Eclairs. You'll get - and cook - recipes by some of the best chefs in the world including Michelin star chefs from around the globe.

The Professors

Professor of French Cuisine

Chef Bruno Stril

Retired Professor of Cuisine for 15 years at Le Cordon Bleu Paris, previously executive Chef at Maxim’s Paris, and Michelin star Hotel du Palais in Biarritz.

Professor of French Pastry

Chef Philippe Saloman

Retired Professor of Pastry for 18 years at top French culinary school Ferrandi, previously executive pastry chef at 2 Michelin star Le Grand Véfour.

Chef Bing Liu

Chef Bing is a professionally trained Sushi Chef. He has spent time at a number of well-known Japanese restaurants in the US and Australia, including Saké in Sydney. Working closely with local purveyors, Chef Bing is passionate about sourcing the best ingredients for his clients. Chef Bing started his cooking career at the prestigious Le Cordon Bleu in Paris. He has honed his skills at Michelin starred establishments such as Dovetail in New York and Attica in Sydney.
  • Easy to follow videos

    Video lessons show you how to master techniques, demonstrate the correct consistency of sauces and stocks, and take you step by step through each lesson.

  • Downloadable instructions

    Every lesson includes detailed downloadable instructions with chef's tips, ingredients, history, context, explanations, and all the details to make sure you get it right.

  • Very well done!

    “It’s extremely user friendly and there’s a significant amount of information…Very well done!” - Brad Pomeroy, Coubourg, Canada

What students say

I can finally chop onions like a pro!

Mione L, Paris, France

“I now know not to be afraid of the knife thanks to this course. ”

Less than I spend on lunch

Brian, Melbourne, Australia.

“I can’t believe how much I can learn for less than I spend on lunch. 5 stars!”

Really cool!

Tess, London, UK.

“ I love the historical detail - who knew how Tarte Tatin became Tarte Tatin - really cool!”