Master Chef Cooking Course - 12 Episodes

What you'll learn

🍳 Master Professional Cooking in 12 Steps - From Basics to Advanced Techniques
🔪 Elevate Your Knife Skills to Gourmet Meal Preparation with Step-by-Step Guidance
🍝 Unlock the Secrets of Cooking Delicious Soups, Sauces, Sides, Pasta, and Desserts
🍽️ Craft Stunning Meals from Breakfast to Dinner with Fish, Chicken, Pork, and Veggie Delights

Course Content

Chef Eric's Culinary Classroom

12 lectures

EPISODE 1 – Knife Skills – It All Starts Here

Knife Skills – It All Starts Here

Don’t forget that essential of any kitchen – knives. We’ll cover the selection, use, sharpening, and care of knives. I will demonstrate how to use knives, especially French knife in a professional way. I will demonstrate how to sharpen knives following the Professional Chef’s guide. We will learn how to cut or shape vegetables, how to cut julienne, mince, chop, and dice.

EPISODE 2 – All About Stocks – RECIPES

All About Stocks – RECIPES

Learn the secrets of flavorful stocks and further strengthen your foundation as a Chef. Starting with the standard mise en place, sharpen those knife skills by slicing, chopping and mincing mirepoix for all types of white and brown stocks. We make traditional Vegetable, Chicken and Beef Stocks – now commonly called Bone Broths. Next - seasonings and aromatics used in stocks and soups.

EPISODE 3 – Grand Sauces – versatile sauce making

Grand Sauces – versatile sauce making

Open your eyes to the elegant power of clarified butter and roux and how they elevate hollandaise, béchamel, and velouté sauces to luscious new levels. Sauces are the primary foundation of many dishes, and this building-block episode is an essential part of a Chef’s education. We will prepare roux. This will be used as a thickening agent in the preparation of Sauce Bechamél and Sauce Velouté.

EPISODE 4 – Breakfast and Eggs – an Essential Ingredient

Breakfast and Eggs – an Essential Ingredient

Breakfast is a vital part of the food industry & in our everyday lives. This session covers different ways to prepare eggs: Fines herbs omelets and Eggs Benedict-poached Eggs with hollandaise sauce and Canadian bacon on an English muffin. Who says breakfast can’t be for dinner? I get excited about eggs. Eggs are extremely versatile and equally important in both sweet and savory recipes.

EPISODE 5 – Vegetables – Cooking Vegetables

Vegetables – Cooking Vegetables

In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef’s education. They are increasingly used as main dishes as well as side dishes. Vegetables and the unique cooking techniques that serve them best will be discussed in this episode, as well as product quality, freshness, shelf life, and storage.

EPISODE 6 – Potatoes – How to Cook Them

Potatoes – How to Cook Them

Versatile and important, potatoes take their place in the spotlight in this episode. Several different cooking techniques will be discussed and practiced, including potato purée and sautéed potatoes. Most restaurants utilize a variety of potato side dishes for every menu they offer; you will learn those cooking techniques today.

EPISODE 7 – Pastas – Fresh Pasta for Memorable Meals

Pastas – Fresh Pasta for Memorable Meals

Pasta is made with ingredients that are inexpensive and easily stored in the kitchen. You will learn the basics of dough mixing and create dishes such as Fettucine Alfredo, Tagliatelle with Tomato Sauce and Vegan Spinach Pasta. Pasta is classically made from flour and water only. Eggs are added for color and nutritional value. Seasonings and herbs are added to change the color, taste, and texture.

EPISODE 8 – Appetizers – Start Your Meal with Appetizers

Appetizers – Start Your Meal with Appetizers

A classic that is continually reinvented, appetizers and hors d-oeuvres are an essential part of any chef’s culinary education. This episode focuses on dishes that can function as first courses in a multi-course meal, as well as small items that can be served at a cocktail party or a small catered affair. Marinades, sauces, and vinaigrettes are all given their due.

Episode 9 – Dry Heat Cooking Methods – Sautéing and Roasting

Dry Heat Cooking Methods – Sautéing and Roasting

This episode covers dry heat cooking methods such as sautéing, roasting, and stir-frying. We prepare, cook, and serve a complete meal consisting of a protein, starch, and vegetable, utilizing the knowledge and skills you have acquired in the previous cooking episodes. Meal plating and presentation are key components as you eat with the eyes first.

Episode 10 – Moist Heat Cooking Methods – Quick Braising and Poaching

Moist Heat Cooking Methods – Quick Braising and Poaching

Moist heat techniques, poaching and braising using a court bouillon, are the primary focus for this episode. Moist heat cooking is used to produce flavorful dishes by gently cooking the item in a various amounts of liquid. Same liquid used to create a sauce for the finished dish. This does not normally start by searing the outside of the item. Flavor is transferred from the item to the liquid.

Episode 11 – Easy Elegant Meals – RECIPES

Easy Elegant Meals – RECIPES

This video offers 3 Gourmet Menus for your dinner parties. In this Video students demonstrate their newfound culinary skills. Butchery, sauce making, advanced meal preparation, garnishing and plating techniques are emphasized. Students apply all of their knowledge and skill in this penultimate cooking class.

Episode 12 – Easy Elegant Desserts – Satisfying Our Sweet Tooth

Easy Elegant Desserts – Satisfying Our Sweet Tooth

Demonstrations/Recipes: MENU ONE: Chocolate Rum Mousse with Homemade Whipped Cream, Melting Chocolate and Butter / Whipping Egg Whites, Folding Egg Whites into Chocolate. MENU TWO: Crêpes with Chocolate Sauce and Crème Chantilly, Making Batter / Cooking / Filling Crepes.

Description

🍰 Unleash Your Culinary Potential from Home! 💡 Embark on a transformative journey into the art of cooking with our comprehensive course. Discover essential skills, tantalizing ingredients, and revolutionary techniques. From perfecting knife skills 🗡️ to creating exquisite meals 🍽️, ascend to expert status!

📚 Exclusive E-Cookbook Included! 🚀 Accompany your learning with our meticulously curated e-cookbook. Packed with step-by-step recipes and mouthwatering photos, this invaluable resource ensures every dish is a culinary masterpiece.

👨‍🍳 Catering to All Skill Levels 🌟 Whether you're a beginner or a seasoned chef, our classes are designed for you. Join adults and teenagers in the joy of video cooking under the expert guidance of Chef Eric, who is dedicated to nurturing your passion and growth.

🔥 Elevate Your Cooking Skills Today! 🥇 If you're ready to boost your kitchen confidence, you've found the perfect destination. Unlock culinary delights with Chef Eric by your side, empowering you to be a culinary maestro.

Course Highlights – Lessons Included:

🔪 EPISODE #1 – Knife Skills: It All Starts Here

Master the precision of knife handling and gain confidence as we dive deep into selecting, sharpening, and maintaining knives. Experience the art of julienne, dice, and chop to elevate your culinary creations.

Knife Sharpening / Honing
Knife Skills - Dice and Julienne
Potatoes and Onions
Tomato Pico de Gallo
Bonus Recipes: Potato Carrot Mash, Caramelized Onions, Tomato Concasse

🍲 EPISODE #2 – All About Stocks: The Cooking Foundation

Immerse yourself in the rich flavors of stocks, the heart of culinary depth. Learn to create Vegetable, Beef, and Chicken stocks, and elevate soups and sauces with expert techniques.

Bouquet Garni/Sachet D’epices
Stock Making
White Beef Stock
Brown Chicken Stock
Vegetable Stock
Bone Broth with Beef, Rice Noodles and Mushrooms

🥣 EPISODE #3 – Grand Sauces: Master Sauce Making

Discover the artistry of sauces as you unlock the secrets of hollandaise, béchamel, and velouté. Transform every dish into a masterpiece with clarity and richness.

Making Roux
Sauce Béchamel
Sauce Velouté
Individual Macaroni and Cheese
Individual Shepherd Pies

🍳 EPISODE #4 – Breakfast and Eggs: Essential Ingredient

Unravel the secrets of perfect eggs in sweet and savory dishes. Indulge in Fines Herbs omelets and legendary Eggs Benedict as breakfast becomes a culinary celebration, anytime!

Poaching Eggs - Shocking
Hollandaise Sauce – Bain-Marie
Eggs Benedict
Fines Herbs Omelet

🥦 EPISODE #5 – Vegetables: Cooking Vegetables

Explore the vibrant world of vegetables, unlocking their nutritional power. Learn unique cooking techniques and understand quality and storage for culinary brilliance.

Blanching Green Beans/Eggplant
Rendering Bacon
Cooking Mushrooms
Chiffonade Basil
Haricot Vert Amandine
Vegetable Ratatouille

🥔 EPISODE #6 – Potatoes: Cooking with the Versatile Tubers

Witness the culinary magic of potatoes using diverse techniques to create unforgettable dishes like silky puréed potatoes and crisp sautéed delights.

Types of Potatoes
Cooking Potatoes
Ricing Potatoes
Adding Cream and Butter
Sautéed Potatoes with Garlic
Potato Purée

🍝 EPISODE #7 – Pastas: Create Memorable Meals

Unleash your pasta creativity. From Fettucine Alfredo to Vegan Spinach Pasta, learn the art of dough mixing for delicious meals that transcend expectations.

Making Pasta Dough
Rolling Out Dough Using Pasta Machine
Fettucine Alfredo
Tagliatelle with Tomato Sauce
Bonus Recipe: Vegan Spinach Pasta

🍢 EPISODE #8 – Appetizers: Start Your Meal with Flair

Dive into the world of appetizers to create dishes that serve as sophisticated starters or sublime first courses with marinades and vinaigrettes that complement each bite.

Sauce and Vinaigrette Making
Peeling, Scoring and Grilling Shrimp
Assembling Skewers
Grilled Prosciutto-Wrapped Shrimp
Garlic Dipping Sauce
Caprese Skewers/Caprese Martinis
Mint Vinaigrette

🔥 Episode #9 – Dry Heat Cooking Methods: Sautéing and Roasting

Showcase your skills with dry heat methods to craft a full meal. Experience the art of meal plating and presentation, where eating begins with the eyes.

Scoring Zucchini with Channel Knife
Deglazing the Pan for Sauce
Salmon Amandine
Garlic/Shallot Rice Pilaf
Stir-fried Zucchini and Peppers
Fines Herbs Pan-Roasted Chicken Breasts
Puréed Potatoes
Haricot Vert Amandine

🍲 Episode #10 – Moist Heat Cooking Methods: Quick Braising and Poaching

Immerse in moist heat techniques like poaching and braising. Discover the rich flavors crafted through Court Bouillon and infuse dishes with depth and succulence.

Making Court Bouillon
Frying Chiles and Bread
Spiralizing Zucchini and Yellow Squash
Zesting Lemons
Poached Halibut/Cod with Romesco Sauce
Zucchini and Yellow Squash ‘Noodles’
Beer Braised Pork Loin Chops with Shallot/Garlic Gravy
Sweet Potato Purée and Salsa Verde

🍽️ Episode #11 – Easy Elegant Meals: Assemble Your Skills!

Experience the grand finale of learning with three exquisite menus combining all acquired skills. Enjoy simplicity and elegance with dazzling meals.

MENU ONE: Sautéed Chicken Breasts with Lemon Caper Sauce & Roasted Garlic Shallot Smashed Potatoes

MENU TWO: Pesto Nut-Crusted Roasted Salmon & Rice Pilaf

MENU THREE: Pasta with Carbonara Sauce

🍩 Episode #12 – Easy Elegant Desserts: Satisfy Sweet Cravings

Delight in two dessert menus with simplicity and sophisticated flavors. Surrender to Chocolate Rum Mousse or explore Crêpes with luscious Chocolate Sauce and Crème Chantilly.

MENU ONE: Chocolate Rum Mousse

MENU TWO: Crêpes with Chocolate Sauce and Crème Chantilly

Who this course is for:

For beginning Cooks and experienced Chefs - ALL Ages OK
If you're passionate about cooking and are ready to boost your confidence in the kitchen, you came to the right place. Chef Eric created this Program for you! Learn the fundamental concepts, skills, and methods of basic cooking with an emphasis on ingredients, cooking theories, and techniques.

Start the Course

Course Reviews

😀 Temitope

4
😀 Brittany franceschini

4
😀 Christopher Evans

4
😀 Barbie Carrillo

5

Exactly what I needed to start on my cooking journey! :O)
😀 Jerald Dizon

5
😀 Gabbrielle Thompson

5
😀 Ray Allchin

5
😀 Dujana Ahmad

5
😀 Rafael Tages

5
😀 Sue Mitchell

5

Thoroughly enjoying this, so easy to keep up with the step by step demonstrations
😀 Simukai Donald Nyandoro

5
😀 Patricia Mitchell

5

This course is perfect! Learn all the basic cooking techniques while almost instantly putting them to use in awesome dishes. Everything’s explained and easy to follow, no intimidating or complicated recipes. After cooking for my family for many years, here I can finally grasp the knowledge behind the recipes and take it to the next level.
😀 komal pandey

4.5
😀 Medha Reju Pillai

5
😀 John Couturier

5
😀 Joyce Mchesa

4.5
😀 Parth Shingade

5
😐 Christo Benny

2
😀 Kevin Stripling

4
😀 Enee Jacques

4
😀 Jim bunse

5

Very good presentation
😀 John russell Santiago

5
😀 Brian Simpson

5
😀 Paul Birmingham

4.5
😀 Mahwash Afzal

4.5
😀 Patrick Sello Sebaetse

5
😀 Wenihilda Magayones

4

Very helpful
😀 Terri Welch

4

In addition to knife skills, I'd like to learn more about how to choose the right knives to buy. What material the blade should be made from or what the differences are. This makes homemade pasta look so easy and I am no longer intimidated by alfredo sauce.
😀 Saptarishi Basu

5
😀 Israel Solomon

5

This was perfect
😀 Vipransh Karnik

4
😀 Micaël Goupil

4
😀 David Watson

5
😀 Cosmas

5
😀 Omer Kochan

5

You helped me learn so much
😀 Raquel Moore

5
😀 Richard Chang Kok Hau

3.5
😀 Patrick Leandre

3.5
😀 Leelaah Krishnan

5
😀 Patrick Amune

5
😀 Tosha Bunche

5

learning more of the chef way. Of preparing your items in better . Of what better belongs together. That create a better outcome for the dish.
😀 Jelena Bulyceva

5
😀 Sevim KAYA

5
😀 Precup Adrian Ionel

5

Explicit și pentru începători
😀 Danny Sauls

4.5

Amazing skills for a starter chef. All the information came in handy, especially because I work in the hospitality industry.
😀 Shaban Haruna

4.5

Very well explained lessons that are easy to digest.
😀 Jos Wernet

5

Prachtig!
😀 Kallie Kunce

5
😀 Saimoon

5
😀 Mike Krawczyk

5
😀 Ryan

4
😀 Firststart

5

This course was really useful and detailed, I was able to learn new techniques and recipes to improve my skills
😀 Jesus Alcala

4
😀 Alexander Harper

5
😀 Barry Price

5
😀 Jeff Theobald

5
😀 Cloie Lei Mojica

5
😀 Fatma Özge Bukağıkıran

4.5
😀 Ristan

4
😀 Thiti Manoonsumrit

5
😀 Francine Maisha

5

I just finished my episode 1 am in love with it already
😀 Angel Watanabe

5
😀 Manita Jampachuen

5
😀 Geraldine Tupaz

5
😀 Elizabeth Ezeugwu

5

it was a good match for me. so educative and interesting
😀 Thatna Dias

5
😀 Les Collinsworth

5
😀 H H

4.5
😀 Lemario Phillips

5
😀 Julie Taets

4.5
😀 Hector Gustavo Del_pozo

5
😀 Traian Tipa

5

Me like Udemy
😀 Rajwardhan Ganjave

5
😀 Dani Wood

5
😀 Tyrell Mccallister

5
😀 Aaron Leavitt

5

Best course! The production is well done and the chef has great information and great recipes.
😀 Eduardo Aviles

5
😀 Allen Miller

5
😀 Ma. Desiree Gomez

4.5
😀 Theresa Burnett

5

Learned new things about how to sharpen, hone and use a knife properly.
😀 Iyad Salama

4.5
😀 Roshan Pinto

5
😀 Pal Cseres

5
😀 Alessia Conte

4

I really liked how chef Eric explains all the details and the techniques. I think it's very complete and very interesting. BUT as an italian girl I was really struggling watching that Carbonara pasta, that was just wrong, and that's why i gave 4 stars and not 5.
😀 Stella Hudson

4
😀 Rimmon Dass

4
😀 Jemario Ponder

5
😀 Bawardy Family

5

good
😀 Chinschi Alexandru

5

Informative and easy to follow. Cheers!
😀 Roop Mitra

5
😀 Paul Vieira

4

I appreciated how well Chef Eric demonstrated the skills and his explanations. Thanks! The PDF resources were also helpful for my digital recipe book. This course was great value for the money and appropriate for beginners.
😀 Hannah Frank

5
😀 Edward Richardson

5
😀 Christine F Lee

5
😀 Iryna Hloba

5
😀 Martí Cortell Chen

4

the course overall was very detailed and looks like a lot of hard work has been put in but there are some things that are not very right like scrapping the vegetables with the knife facing down.
😐 Antonis Katsougiannopoulos

3

Very basic knowledge.
😀 RJ Naguit

5
😐 Jean-Francois Cote

3
😀 Marianne Rae Palmitos Polinar

5