Take your cooking skills to the next level

In this 36 module program, we've included everything you need to know, including: Fundamental culinary techniques & skills. The foundations of French Cuisine: stocks, sauces and important recipes. And how to use what you've learned to start creating more sophisticated French recipes
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Take your cooking skills to the next level

Your Professor

  • Chef Bruno Stril

    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.

If you've always wanted to...

Cook like a chef. Impress your friends and family with your cooking skills and have the confidence to tackle any recipe ...then this course is for you!
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If you've always wanted to...

Your course step by step

  • 1
    Welcome to the course!
    • Before we begin...
  • 2
    Chapter #1 - Essential Techniques
    • Technique - Bouquet Garni
    • Technique - Bouquet Garni
    • Technique - Clarified Butter
    • Tecnique - Clarified Butter
    • Knife Techniques 1 - Chop, Slice, Mince
    • Knife Techniques 1 - Chop, Slice, Mince
    • Knife Techniques 2 - Paysanne, Mirepoix
    • Knife Techniques 2 - Paysanne, Mirepoix
    • Knife Techniques 3 - Julienne, Brunoise
    • Knife Techniques 3 - Julienne, Brunoise
    • Chapter One Quiz
  • 3
    Chapter #2 - Turning Vegetables
    • Knife Techniques 4 - How to Turn Vegetables
    • Knife Techniques 4 - How to Turn Vegetables
    • Knife Techniques 5 - How to Turn an Artichoke
    • Knife Techniques 5 - How to Turn an Artichoke
  • 4
    Chapter #3 - Fish
    • Knife Techniques 6 - How to Filet a Fish
    • Knife Techniques 6 - How to Filet a Fish
    • Lesson 7 - Fish Stock
    • 7 - Fish Stock
    • Lesson 8 - Fish Soup
    • 8 - Fish Soup
  • 5
    Chapter #4 - Stocks & Soups
    • Lesson 9 - Pot-au-Feu Stock (Bouillon)
    • 9 - Pot au Feu Stock (Bouillon)
    • Lesson 10 - Beef Consommé
    • 10 - Beef Consomeé
    • Lesson 11 - Reduced Poultry Stock (Jus de Volaille)
    • 11 - Reduced Poultry Stock (Jus de Volaille)
    • Lesson 12 - Pumpkin Soup
    • 12 - Pumpkin Soup
  • 6
    Chapter #5 - Béarnaise Sauce and some Classic Recipes
    • Lesson 13 - Béarnaise Sauce
    • 13 - Béarnaise Sauce
    • Lesson 14 - Whiting Filets à la Bercy
    • 14 - Whiting Fillets à la Bercy
    • Lesson 15 - Potage Cultivateur (Farmer's Soup)
    • 15 - Farmer's Soup (Potage Cultivateur)
    • Lesson 16 - French Onion Soup
    • 16 - French Onion Soup
  • 7
    French Cuisine Foundation Level Part 2
    • Congratulations! Here's what's next - French Cuisine Foundation Level Part 2
    • Before you go...
  • 8
    Chapter #6 - Béchamel Sauce and Recipes
    • Lesson 17 – Béchamel Sauce