The 60-Week
Syllabus.
Five phases. 60 weeks of high-intensity, system-led instruction. This is not a cooking class. It is the transfer of a mindset.
"The mechanics of the professional kitchen. We strip away the recipes and teach you the physics of heat, the chemistry of salt, and the engineering of the mother sauces."
The Brigade & Ergonomics
Knife skills, station management, and heavy-duty kitchen safety.
Heat Dynamics I: Conduction & Convection
Mastering the sauté and the roast through thermodynamic understanding.
Heat Dynamics II: The Open Flame
Grilling, charring, and the art of controlled combustion.
The Salt Matrix
Brining, curing, and the structural impact of sodium on proteins.
Mother Sauces: The Classics
Bechamel, Velouté, Espagnole, Tomato, and Hollandaise.
The Plant-Based Mother Sauces
Emulsions and extractions using nuts, seeds, and root vegetables.
Grains & Legumes: Structural Integrity
Hydration ratios and precision cooking of ancient grains.
The Egg: Nature's Perfect Polymer
From 63°C eggs to technical soufflés.
Stocks & Extractions
12-hour bone broths and high-speed vegetable essences.
Mise en Place Economics
High-volume prep strategy and time-motion studies.
Sanitation & Bio-Safety
The HACCP framework and professional kitchen protocols.
Phase 01 Assessment
Practical mechanical test: 15 technical cuts and 3 mother sauces.
The Path Starts Here.
Applications are reviewed monthly. Secure your place in the next cohort and get immediate access to Phase 01.