Cook Beyond Recipes.
Learn From Chef Shekoh.

Build the technical foundation every serious cook needs in the kitchen. Students will learn knife selection, safety, precision cuts, fish filleting, chicken butchery, and the preparation of essential vegetable, chicken, veal, and fish stocks.

Explore the classical sauces that form the foundation of professional cooking. This course covers hollandaise, tomato, brown sauce, béchamel, and velouté, along with the preparation of a rich demi-glace using brown sauce and veal stock.

Expand your skills through a selection of refined sauces designed to complement meat, seafood, and vegetables. Students prepare beurre blanc, beurre rouge, pesto, rémoulade, tomato-saffron, and a delicate white wine and saffron sauce.

Master essential breakfast and brunch techniques, from perfectly cooked eggs and classic Eggs Benedict to flavorful omelets, Tortilla Española, and Quiche Lorraine. Build the confidence to create elegant, restaurant-quality favorites at home.

Prepare fresh, composed salads alongside classic dressings, vinaigrettes, and homemade mayonnaise. This course focuses on balancing flavor, texture, acidity, and presentation to create polished salads for both everyday dining and professional service.

Discover the rich flavors and traditions of Persian cuisine through authentic recipes and timeless techniques. This course includes Shirazi Salad, Persian Omelet, Saffron Rice with Tahdig, Ghormeh Sabzi, Adas Polo, Zereshk Polo, and more.

Experience the foundations of French cooking through iconic dishes and essential techniques. This course includes Quiche Lorraine, Ratatouille, Sole

Meunière, Salmon en Papillote, Coq au Vin, and Beef Bourguignon, and more.

Experience the flavors of traditional Italian cooking through classic recipes and essential techniques. This course includes making fresh pasta, handmade gnocchi, pesto, Caprese salad, risotto, Osso Buco Milanese,  Bolognese sauce, and more.

Explore the fresh ingredients, aromatic herbs, and vibrant flavors associated with Mediterranean cuisine. Students will prepare seafood, vegetables, grilled meats, and slow-cooked dishes while learning a range of traditional cooking techniques.

Create elegant hors d’oeuvres using seafood, cheeses, fresh fruit, herbs, breads, and specialty ingredients. Students will learn how to combine complementary flavors, textures, and colors while developing refined presentation and portioning skills.

prepare a selection of classic and contemporary cocktails using professional mixing, shaking, stirring, and presentation techniques. This course focuses on balancing spirits, acidity, sweetness, dilution, and flavor to create polished drinks.