Logo OuiChef Academy
OuiChef Academy
Culinary Academy
FR/EN
E-learning · Subscription

The complete course,
in total autonomy.

Four levels. Twenty-four modules. A progression designed like a serious cooking school — but accessible from your own kitchen, at your pace, around your life.

04
Levels
24
Modules
∞
Access
HD
Videos
See the courseContact us
Included in the subscription

Everything you need to actually progress.

  • Unlimited access to 24 HD video modules
  • Downloadable technical sheets (PDF)
  • Printable shopping lists & checklists
  • Validation quiz for each module
  • A badge for each level, and one Certificate of Achievement at the end of the full course (all 4 levels)
  • Lifetime updates & new modules
  • Private OuiChef Discord — supportive community
Detailed course

Four levels. No shortcuts.

Level Novice
01

Novice

The foundations nobody ever taught you

Six modules to build a solid foundation: safety, knife skills, cooking methods, seasoning, foundational recipes.

Certified Novice Chef Badge

Safety, Hygiene & Mise en place
1.1

Safety, Hygiene & Mise en place

Organizing your station and working cleanly.

Knife Mastery
1.2

Knife Mastery

Slicing (émincer), brunoise, chiffonnade — three cuts mastered.

Basic Cooking Methods
1.3

Basic Cooking Methods

Roasting, pan-frying, boiling — the fundamentals.

Seasoning & Balancing Flavors
1.4

Seasoning & Balancing Flavors

Taste, correct, balance like a chef.

Foundational Recipes
1.5

Foundational Recipes

Rice pilaf, pan-seared chicken, homemade gratin.

Novice end-of-level challenge
1.6

Novice end-of-level challenge

Challenge: Salad + Roast Chicken + Mash in 60 min.

Level Intermediate
02

Intermediate

Build your technical vocabulary

Six modules covering what separates a good home cook from a serious cook: stocks, mother sauces, emulsions, proteins.

Certified Culinary Technician Badge

Stocks & Broths
2.1

Stocks & Broths

White stock, clarified consommé, quick jus.

Mother Sauces
2.2

Mother Sauces

Béchamel, velouté, simplified espagnole — the base of every sauce.

Emulsions
2.3

Emulsions

Mayonnaise, beurre blanc, vinaigrettes. The physics of binding.

Protein Management
2.4

Protein Management

Meat, fish, poultry — cook them right every time.

Herbs, Spices & Balance
2.5

Herbs, Spices & Balance

Measure, combine, rescue a dish: balanced flavors in service of technique.

Intermediate end-of-level challenge
2.6

Intermediate end-of-level challenge

Challenge: 3-course menu in 90 min — Velouté + Protein + Mother Sauce.

Level Advanced
03

Advanced

Professional mastery and precision

Six advanced modules: roasting, braising, steaming, frying, probes and internal temperatures.

Master of Cooking Methods Badge

Mastered Roasting & Sautéing
3.1

Mastered Roasting & Sautéing

Duck breast, spatchcock, brown-butter steak — high-level control.

Braising & Confit
3.2

Braising & Confit

Braised beef with carrots, duck confit, beef cheek.

Steam, Poach & Blanch
3.3

Steam, Poach & Blanch

Steamed salmon, glazed vegetables, poached eggs.

Frying & Oil Management
3.4

Frying & Oil Management

Tempura, double-cooked fries — temperature mastery.

Internal Temperatures
3.5

Internal Temperatures

Probe thermometer, carry-over, serving temperatures.

Advanced end-of-level challenge
3.6

Advanced end-of-level challenge

Challenge: Braise + Complex sauce + Glazed veg + Poached fish in 120 min.

Level Expert
04

Expert

Creation, composition, signature

Six modules to move from accomplished cook to cook who creates. Composition, plating, menus, modern gastronomy.

Expert Chef Diploma

Plate Architecture
4.1

Plate Architecture

Visual composition, timing, serving temperature.

Advanced Fine-Dining Plating
4.2

Advanced Fine-Dining Plating

Espumas, gels, vegetable tuiles and chips.

Menu Creation & Food Cost
4.3

Menu Creation & Food Cost

4-course tasting menu with calculated food cost.

Modern Gastronomy & Advanced Techniques
4.4

Modern Gastronomy & Advanced Techniques

Espumas, smoking. With judgment, not gimmicks.

Restaurant-Style Production & Organization
4.5

Restaurant-Style Production & Organization

Food cost, timing, mise en place. The logic of a head chef.

Expert Chef Diploma
4.6

Expert Chef Diploma

Final Challenge: 5-course Tasting Menu in 150 min.

Start at the beginning.

The Novice level is not a detour. It is exactly where everything is decided — even if you have been cooking for ten years.

See the plans See the coaching

Cancel online at any time · Refund within 14 days