Ukraine, Kyiv

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TO THE COOK COURSE

«Professional - part 1»

— Learn to cook from a Chef of a top restaurant

- Individual training from zero to pro

- In the kitchen of the restaurant with a mentor Chef

- Maximum dishes, multiple cooking

- No product costs

- Revealing all the secrets

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Cook professional - part 1

Personal schedule:

➤ Number of classes: 12

➤ Duration: 3 hours

➤ Document: certificate in ukrainian and english

РАЗВЕРНИТЕ ОПИСАНИЕ

Training takes place on the basis of the TOP restaurant in Kyiv, which has all the necessary equipment, inventory, as well as products for cooking. You will work in a team of professional chefs, under the guidance of a chef who will reveal many secrets of the restaurant from the inside. After completing the training, you are guaranteed to be able to independently cook all the dishes that you will take during the course, develop your creativity and imagination to create new dishes. You will also learn the subtleties of cooking meat, fish, seafood, eggs, etc. Learn how to serve delicious dishes, work on professional equipment, as well as the latest cooking technologies.
Training schedule is selected individually, within the framework of the restaurant's work schedule, an accelerated / intensive training course is also possible (check with the manager).
Chef will alternate the theoretical and practical part during one lesson, you will constantly act, acquire practical skills and study the theoretical part at the same time.
They will tell you and show you all the subtleties of cooking and you will definitely succeed!
They will answer everything: “what if?”, “what to replace it with?”, “I used to cook (la) and I didn’t succeed, why?” and many other questions that have accumulated in the process of work or home culinary experiments.
At each lesson you get an information block and a practical skill that guarantees you professional growth! The teacher will teach you not only to cook, but also to organize the work of the kitchen, receive goods, carry out preparations, control storage periods, and also carry out inventory counts. If you want to work as a chef and earn money, the Advanced Chef course and the Sea Chef course are also suitable for you.
You will acquire all the necessary knowledge and skills to prepare delicious dishes to work in professional kitchens of the best restaurants, and you will also be able to please your loved ones. With basic knowledge, you will realize your creativity in new dishes and flavor combinations.
It's time to act - call/register! You will definitely succeed!

PROGRAM

Expand the program to select a course


PRACTICAL COURSES
Take 12-20-30 classes in one restaurant or 12-20 classes in two or three restaurants from scratch. You can return to the chef course at a new location for new knowledge over the course of several years. The course is suitable for everyone without experience.

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Get acquainted with professional equipment and inventory. Learn to navigate a huge number of products and greenery.
A whole world of spices and spices will open before you, thanks to which your dishes will become aromatic and piquant. You will learn the secrets of revealing the aroma of spices using temperature. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups. Thanks to this, your soups will become incredibly aromatic and tasty. They will reveal to you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, okroshka, cold soups, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings. After this lesson, your salads will acquire an exquisite taste and many flavor shades.
Sauces such as: tomato sauce, honey mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port sauce and demi-glace, cheese, cranberry and even barbecue will not be a problem for you.
Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSION No. 4
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, pasta with seafood, spinach pasta, black spaghetti, and cheese pasta. You will learn which pastas are trending today and how to prepare them.
Modern design of dishes and elements of restaurant serving.
We will prepare: spaghetti Bolognese, spaghetti Carbonara, Asian loxin with vegetables, shrimp, chicken and mushrooms, various types of pizza.

LESSION No. 5
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson. Let's cook juicy salmon in sauce with vegetables.

LESSION No. 6
The favorite of guests of all ages is the burger!
What types of burgers exist and what are their fundamental differences? What kind of buns should I use? You will learn a lot of interesting things about the features of black burgers! Also, what is the difference between regular patties and burger patties?
Sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Learn how to assemble a burger and how to serve it.

LESSION No. 7
Meat and poultry, dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse poultry, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others.
Let's practice cooking different types of steaks, even without a probe. To make meat dishes just perfect, let’s learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
Let's cook different types of steaks, and you will be surprised at how varied and interesting the taste a steak can have.

LESSION No. 8
Dishes on the grill. The barbecue is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of work with a grill so that the dishes are perfectly cooked. Learn the intricacies of cooking mushrooms so that they are juicy and not dry.
We will prepare: chicken, pork, beef, shashlik, sweet and sour and spicy wings, steaks and fish on the grill, mushrooms on the grill, grilled vegetables, marinades and sauces for vegetables.

LESSION No. 9
Side dishes as an independent dish, as well as snacks as an important component of a meal.
Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.
We'll prepare: Salmon tartare, Carpaccio roll, breaded Camembert with berry sauce and much more.

LESSION No. 10
Breakfasts.
We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 11
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 12
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Get acquainted with professional equipment and inventory. Learn to navigate a huge number of products and greenery.
A whole world of spices and spices will open before you, thanks to which your dishes will become aromatic and piquant. You will learn the secrets of revealing the aroma of spices using temperature. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups. Thanks to this, your soups will become incredibly aromatic and tasty. They will reveal to you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, okroshka, cold soups, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings. After this lesson, your salads will acquire an exquisite taste and many flavor shades.
Sauces such as: tomato sauce, honey mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port sauce and demi-glace, cheese, cranberry and even barbecue will not be a problem for you.
Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSION No. 4
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, seafood pasta, spinach pasta, black spaghetti, as well as cheese pasta. You will learn which pastas are trending today and how to prepare them.
Modern design of dishes and elements of restaurant serving.
We will prepare: spaghetti Bolognese, spaghetti Carbonara, Asian loxin with vegetables, shrimp, chicken and mushrooms, various types of pizza.

LESSION No. 5
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson. Let's cook juicy salmon in sauce with vegetables.

LESSION No. 6
The favorite of guests of all ages is the burger!
What types of burgers exist and what are their fundamental differences? What kind of buns should I use? You will learn a lot of interesting things about the features of black burgers! Also, what is the difference between regular patties and burger patties?
Sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Learn how to assemble a burger and how to serve it.

LESSION No. 7
Meat and poultry, dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse poultry, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others.
Let's practice cooking different types of steaks, even without a probe. To make meat dishes just perfect, let’s learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
Let's cook different types of steaks, and you will be surprised at how varied and interesting the taste a steak can have.

LESSION No. 8
Dishes on the grill. The grill is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of working with a grill so that your dishes are perfectly cooked. Learn the intricacies of cooking mushrooms so that they are juicy and not dry.
We will prepare: chicken, pork, beef, shashlik, sweet and sour and spicy wings, steaks and fish on the grill, mushrooms on the grill, grilled vegetables, marinades and sauces for vegetables.

LESSION No. 9
Side dishes as an independent dish, as well as snacks as an important component of a meal.
Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.
We'll prepare: Salmon tartare, Carpaccio roll, breaded Camembert with berry sauce and much more.

LESSION No. 10
Breakfasts.
We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 11
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 12
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE

LESSION No. 1
Meet a professional equipment and inventory. Learn to navigate a huge number of products, spices, and herbs. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups, as well as how to release spices using temperature. I will tell you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Study of creamy, cold soups.
Features and specifics of their preparation. Serving cream soups. The concept of seasonality in the preparation of first courses.
We will prepare: okroshka, cream of mushroom soup and other cold soups.

LESSION No. 4
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings.
Namely: tomato sauce, honey mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port sauce and demi-glace, cheese, cranberry and even barbecue. Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSON No. 5
We will learn how to prepare tuna, oyster, cheese, and berry sauces. Let's figure out how to make sauces and salad dressings.
Expiration dates and storage conditions for sauces.
We will prepare: salad with roast beef, cold appetizers: meat, cheese and fruit slices.

LESSION No. 6
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, pasta with seafood, spinach pasta, black spaghetti, and cheese pasta. You will learn which pastas are trending today and how to prepare them. Modern design of dishes and elements of restaurant serving.
Let's prepare: spaghetti Bolognese, Carbonara pasta, Asian loxin with vegetables, shrimp, chicken and mushrooms.

LESSION No. 7
Let's look at the technology of making pizza. Let's learn how to prepare the right pizza dough. Sauce is something that can save or destroy.
You will learn how to prepare an unusual pizza sauce, as well as the intricacies of baking. How to cook classic Italian pizza, and how to make an unusual signature pizza? You will learn about all this in class.
We will prepare various types of pizza.

LESSION No. 8
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson.
Let's cook juicy salmon in sauce with vegetables.

LESSION No. 9
Sushi. All the secrets of cooking will be revealed to you, from choosing rice to rolling rolls. How to select and prepare fish? How to choose rice? How to prepare Japanese cuisine sauces? You will learn the answers to these and many other questions in class!
Let's prepare: Philadelphia classic, black rolls, green rolls, eel rolls, nihilisms, sashimi, gunkans and more.

LESSION No. 10
Cooking burgers after this lesson is not a problem for you! You will find out the difference between regular cutlets and burger cutlets. And, yes, of course, we will cook them. The sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Let's learn how to assemble and serve a burger.

LESSION No. 11
Meat. Dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse fillets, shoulder blades, balls of meat, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others. Let's practice cooking different types of steaks, even without a probe. Let's cook different types of steaks, and you will be surprised how varied and interesting the taste a steak can have.

LESSION No. 12
Poultry and specifics of cooking. To make poultry dishes just perfect, let's learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
We will prepare: Chicken steak with cauliflower, duck breast with berry sauce, and turkey cutlets in mushroom cream.

LESSION No. 13
Dishes on the grill. The grill is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of working with a grill so that your dishes are perfectly cooked. Learn the intricacies of cooking mushrooms, which they were juicy, not dry.
We'll prepare: mushrooms fried on the grill, grilled vegetables, mackerel with grilled vegetables, salmon kebab with Blue cheese sauce, shrimp kebab with lime sauce, chicken lula-kebab, chicken lula-kebab veal

LESSION No. 14
Shashlik and its features. How to choose meat for barbecue? Which marinade is sure to not let you down? How long to marinate the kebab so that it is juicy and soft? How to cook shashlik on a grill quickly and perfectly cooked? You want to know?
Come to class!
We will prepare: veal, chicken, pork neck kebab, sweet and sour and spicy wings, marinades and sauces for vegetables.

LESSION No. 15
Side dishes as an independent dish, as well as snacks as an important component of a meal. Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?

LESSION No. 16
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.

LESSION No. 17
Appetizers are an integral part of the modern holiday table. Cold appetizers call not to eat, but to taste, not to get enough, but to awaken the appetite. You will learn how to cook: Salmon Tartar, Carpaccio roll, foie gras pate with berry flambé, palette bruschette, breaded Camembert with berry sauce and much more.

LESSION No. 18
Breakfasts. We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 19
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 20
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted depending on the restaurant where the training takes place.
PRACTICAL COURSE


LESSION No. 1
Get acquainted with professional equipment and inventory. Learn to navigate a huge number of products, spices, and herbs. You will be able to evaluate their quality, freshness, as well as their combination and processing methods. Together we will prepare the kitchen for work and make preparations. Let's understand the shelf life of various products. Let's practice different ways of cutting meat, fish, and vegetables.

LESSION No. 2
Preparation of first courses. Professional slicing for soups. You will learn to understand spices and which ones are ideal for soups, as well as how to release spices using temperature. I will tell you the secrets of preparing soups of different national cuisines.
Let's prepare: red borscht, cheese soup, broth, Tuscan fish soup, tomato soup, bouillabaisse.

LESSION No. 3
Study of creamy, cold soups.
Features and specifics of their preparation. Serving cream soups. The concept of seasonality in the preparation of first courses.
We will prepare: okroshka, cream of mushroom soup and other cold soups.

LESSION No. 4
Preparing salads. Let's figure out how to make preparations from meat, fish, vegetables, fruits, herbs for amazing rich and crispy salads.
We will prepare a variety of sauces and salad dressings.
Namely: tomato sauce, honey-mustard, tuna, oyster, burger sauce, sweet and sour, creamy, berry, port and demi-glace sauce, cheese, cranberry and even barbecue. Let's learn how to decorate dishes and serve salads.
We'll prepare: chicken salad pastermi, cevichi salad, seafood salad, veal salad, and also a stunning liver salad.

LESSON No. 5
We will learn how to prepare tuna, oyster, cheese, and berry sauces. Let's figure out how to make sauces and salad dressings.
Expiration dates and storage conditions for sauces.
We will prepare: salad with roast beef, cold appetizers: meat, cheese and fruit slices.

LESSION No. 6
Hot dishes and their variety will amaze you in this lesson. Let's master Italian cuisine: gazpacho pasta, pasta with seafood, spinach pasta, black spaghetti, and cheese pasta. You will learn which pastas are trending today and how to prepare them. Modern design of dishes and elements of restaurant serving.
Let's prepare: spaghetti Bolognese, Carbonara pasta, Asian loxin with vegetables, shrimp, chicken and mushrooms.

LESSION No. 7
Let's look at the technology of making pizza. Let's learn how to prepare the right pizza dough. Sauce is something that can save or destroy.
You will learn how to prepare an unusual pizza sauce, as well as the intricacies of baking. How to cook classic Italian pizza, and how to make an unusual signature pizza? You will learn about all this in class.
We will prepare various types of pizza.

LESSION No. 8
Fish, subtleties of selection and preparation. How to determine the freshness of fish? How to quickly clean and cut fish? How to store? How to fry fish correctly? You will find answers to all these and many other questions in this lesson.
Let's cook juicy salmon in sauce with vegetables.

LESSION No. 9
Sushi. All the secrets of cooking will be revealed to you, from choosing rice to rolling rolls. How to select and prepare fish? How to choose rice? How to prepare Japanese cuisine sauces? You will learn the answers to these and many other questions in class!
Let's prepare: Philadelphia classic, black rolls, green rolls, eel rolls, nihilisms, sashimi, gunkans and more.

LESSION No. 10
Cooking burgers after this lesson is not a problem for you! You will find out the difference between regular cutlets and burger cutlets. And, yes, of course, we will cook them. The sauce will help us make the burger unique, juicy and tasty. It adds flavor and variety to this dish. Let's learn how to assemble and serve a burger.

LESSION No. 11
Meat. Dishes and serving! You will learn how to choose the right meat so that dishes made from it melt in your mouth. Learn how to parse fillets, shoulder blades, balls of meat, select meat for steaks, and cut meat for steaks. Let's look at the types of steaks: tomahawk, mignon, ribeye and others. Let's practice cooking different types of steaks, even without a probe. Let's cook different types of steaks, and you will be surprised how varied and interesting the taste a steak can have.

LESSION No. 12
Poultry and specifics of cooking. To make poultry dishes just perfect, let's learn how to make marinades and sauces for them. Did you know that there are universal, quick and slow marinades?
We will prepare: Chicken steak with cauliflower, duck breast with berry sauce, and turkey cutlets in mushroom cream.

LESSION No. 13
Dishes on the grill. The barbecue is an amazing invention of mankind, which allows, with skillful use, to prepare stunningly tastier dishes from the simplest ingredients. You will learn the technology of working with a grill so that your dishes are perfectly cooked. Learn the intricacies of cooking mushrooms so that they are juicy and not dry.
We'll prepare: mushrooms fried on the grill, grilled vegetables, mackerel with grilled vegetables, salmon kebab with Blue cheese sauce, shrimp kebab with lime sauce, chicken lula-kebab, chicken lula-kebab veal

LESSION No. 14
Shashlik and its features. How to choose meat for barbecue? Which marinade is sure to not let you down? How long to marinate the kebab so that it is juicy and soft? How to cook shashlik on a grill quickly and perfectly cooked? You want to know?
Come to class!
We will prepare: veal, chicken, pork neck kebab, sweet and sour and spicy wings, marinades and sauces for vegetables.

LESSION No. 15
Side dishes as an independent dish, as well as snacks as an important component of a meal. Let's look at the preparation of cereals, namely: couscous, kishua, bulgur, rice. Did you know that rice can not only be boiled, but also fried?

LESSION No. 16
Potato side dishes. Fries, young boiled potatoes, fluffy mashed potatoes with whipped butter and cream. Herbs for decoration. Serve with vegetables and fresh herbs.

LESSION No. 17
Appetizers are an integral part of the modern holiday table. Cold appetizers call not to eat, but to taste, not to get enough, but to awaken the appetite. You will learn how to cook: Salmon Tartar, Carpaccio roll, foie gras pate with berry flambé, palette bruschette, breaded Camembert with berry sauce and much more.

LESSION No. 18
Breakfasts. We will prepare the perfect scrambled eggs, omelet, shakshuka, pancakes, poached eggs with Golan sauce on toast with bacon, eggs Benedict, scrambled eggs, dumplings, cheesecakes with chocolate, toast. You had no idea that breakfasts could be so tasty and appetizing!

LESSION No. 19
Seafood and dishes made from it. How to choose seafood, how to determine its freshness? What seafood go together? What's the best way to serve seafood? What is the shelf life of seafood products? What are the cooking and serving methods? You will learn about all this in class.

LESSION No. 20
Let's learn how to calculate dishes. You will learn how calculation differs from a recipe and why it is needed. Learn how to carry out food inventory in a professional kitchen. What methods of storing and processing products exist. You will practice how to properly vacuum seal products, as well as how to peel, package, stick and freeze them. The chef will share professional life hacks that will make you feel like a confident professional in the kitchen of any restaurant!
You will be able to prepare all the dishes covered during the course yourself. We guarantee!

DOCUMENT
“Certificate” in Ukrainian and English.

WHAT OUR STUDENTS SAY ABOUT THE COURSE:

It is very important for us that you get what you came to us for!

VIDEO REVIEWS


With your help, we become better!

All review stories

Jeanne

I have always dreamed of being in the kitchen of a real big, famous restaurant. Thanks to Corona, I managed to do this. Now I cook at home, just like in a restaurant, my husband and I love it! (to be honest, I didn’t even believe that I would succeed)


Evgenia

The advanced course is very rich. I didn’t even expect that I would learn so many new things!


Margarita

I liked that you can combine it with work and choose any schedule and learn how to cook.


George

I took the course to change my job, otherwise I was already tired of everything. I learned so much, I was definitely upgraded! The chef is very cool! He inspired me to new plans and goals!


Sergey

I want to grow professionally. Thanks to the enhanced course, I believed in myself 100%!


Alexander

When opening my own restaurant, I realized that I knew nothing about how to cook. I thought that the hired chef would do everything. But then he decided to figure out the cooking process himself, otherwise he had no desire to invent anything, how to control the cook. I completed the training, now I feel confident in the kitchen and I know that my guests will eat delicious food, and I will make good money from it!


Mikhail

I'm Mikhail. I work as a cook in a small town, the director sent chefs to courses. At first I was even angry, but after completing the course I realized how quickly everything is changing, both cooking technologies, equipment, and fashion for all kinds of dishes. I am very glad that I completed the training, it invigorated me so much that I even developed seasonal new items for our restaurant. And they even gave me a bonus for it. Thank you!


Maria

Thank you Chief for your patience and faith in me. I won't let you down!


Irina

My name is Ira. I took the course as a cook and housewife to understand for myself how much I can work as a cook and change my field of activity. I liked everything, I saw what I could do, took the Advanced Cook course and changed jobs. The crown helped with employment. Very grateful!


Anna

In our family, my mother always cooked, and I just ate. When I started living separately, I realized that I was a complete failure with cooking. I didn’t want to call my mom or look for recipes on the Internet; I took a cooking course. Now I cook perfectly, even my mother praises me and is surprised!


Alexander

I wanted to know about the latest equipment and kitchen organization. I had no idea how technologically advanced the kitchen of a modern restaurant should be!


Anna

The course is mega informative and practical. I didn’t even think that the restaurant had so many products. I was taught to understand their freshness, how to prepare them, how to store them and how to serve them! I am delighted!


Evgeniy

After completing the intensive course, my salary doubled, as I went to work in a high-status institution. Very satisfied! I recommend everyone to study and improve their level!


Alexander

I'm Oleksandr. I took the course to surprise my wife. Previously, I could only boil an egg, and she just laughed at me. Now I can cook a lot in the kitchen, and even a romantic dinner by candlelight like in a restaurant! MEGA course!


Natalia

During the course, I tried so many dishes, I learned to distinguish between what was well prepared and what was poorly prepared. Now I always cook well. And sauces and dressings are now my love and my creativity. I really like them. Take the course, you will learn so much that you will be surprised how deprived you were before!


Anastasia

I would like to express my deep gratitude to the master of his craft, the chef of the restaurant and of course the entire team for such an interesting course in cooking. To experience the real working conditions of a kitchen, learn how to prepare dishes from the menu and more, to be on the other side not as a restaurant guest, to see all the work from the inside, thank you for such an experience. It was very interesting and educational.

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YOUR BENEFITS

➤ learn to cook as many dishes as possible from scratch

➤ you can surprise at home at dinner

➤ get a spare profession

➤ you can earn money in any city and abroad

COURSE COST - UAH

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