Knife Skills & Mise en Place
Grip, stance and the classic cuts: julienne, brunoise, chiffonade. Filmed close up, so you can see exactly where the fingers and the blade go.
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Lessons
Six lessons, one method
Every lesson pairs a video demo with a written guide you can cook from. Choose by technique or by level.
Fresh Pasta by Hand
Egg dough at the right hydration, rolled by hand or by machine, shaped into tagliatelle, ravioli and orecchiette.
You will make
The Five Mother Sauces
Béchamel, velouté, espagnole, tomato and hollandaise, plus the roux and emulsion technique behind every one of them.
You will make
Sourdough Bread Fundamentals
Start and feed a starter, mix at 75% hydration, stretch-and-fold, shape and score. Every stage shown on camera, with timings in the guide.
You will make
Pastry Foundations
Pâte sucrée, pâte brisée and crème pâtissière: blind baking at 180 °C, tempering eggs and getting a crisp, even crust.
You will make
Dinner for Two
A three-course dinner planned so two people can cook it together, with a timeline that gets every course to the table hot.
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Learning path
Where to start
| Step | Lesson | Level |
|---|---|---|
| 01 | Knife Skills & Mise en Place | Beginner |
| 02 | Fresh Pasta by Hand | Beginner |
| 03 | Sourdough Bread Fundamentals | Beginner |
| 04 | The Five Mother Sauces | Intermediate |
| 05 | Pastry Foundations | Intermediate |
| 06 | Dinner for Two | All levels |
New to cooking? Start with knife skills. Everything else builds on it.
Requests
Tell us what to teach next
We plan new lessons around what people ask for. Send us the dish, technique or cuisine you would like to learn.