Real Kitchens, Real Results
Explore Our ProgramsTheir Culinary Journeys
These aren't scripted testimonials. These are actual students who came to us with different goals and different skill levels. Some wanted to cook professionally. Others just wanted to stop ordering takeout every night. Here's what happened when they committed to learning.
From Home Cook to Restaurant Owner
Fiona Bergström, Stockholm
I spent years cooking for my family, never thinking I could do it professionally. The program gave me both technical skills and the confidence to open my own small restaurant. We've been running for eight months now, and I'm still using techniques I learned in the advanced pastry modules.
- Completed advanced pastry and plating techniques
- Opened restaurant in March 2025
- Built menu around seasonal Nordic ingredients
Career Pivot at 42
Tadeo Villanueva, Buenos Aires
I worked in finance for eighteen years before realizing I was miserable. Cooking was always my escape. I took the intensive program, graduated, and now I'm a sous chef at a place I actually want to work at. The pay isn't what it was, but I don't dread Mondays anymore.
- Transitioned from finance to culinary arts
- Completed intensive 6-month program
- Currently sous chef at established restaurant
Building Confidence in the Kitchen
Siobhan Kearney, Dublin
I wasn't trying to become a chef. I just wanted to cook decent meals without constantly checking recipes or burning things. The beginner program taught me fundamentals I should have learned years ago. Now I can improvise, adjust recipes, and actually enjoy cooking instead of stressing about it.
- Mastered fundamental techniques and knife skills
- Learned to cook without constant recipe reference
- Now hosts regular dinner parties with confidence
From Hobbyist to Catering Business
Dmitri Volkov, Tallinn
I'd been cooking for friends for years, and they kept telling me I should do it professionally. I didn't believe them until I went through the program and realized I actually had the skills to run a catering operation. Started small with corporate lunches, now doing weekend events.
- Built commercial kitchen knowledge
- Launched catering business for corporate clients
- Expanded to weekend private events
Learning at My Own Pace
Priya Shankar, Auckland
I have two kids and a full-time job. Traditional culinary school was never an option. The flexible scheduling meant I could learn when it worked for me, usually late evenings or weekends. It took me longer than the suggested timeline, but I finished without sacrificing family time or my career.
- Completed program while working full-time
- Utilized flexible evening and weekend sessions
- Now cooking restaurant-quality meals at home
Refining Professional Skills
Henrik Larsen, Copenhagen
I'd been working in kitchens for five years but felt stuck. The advanced modules helped me fill gaps in my technique and learn modern approaches I wasn't getting at work. Six months after finishing, I got promoted to head chef. The program didn't give me the job, but it gave me the skills to earn it.
- Enhanced existing professional skills
- Learned contemporary plating and flavor techniques
- Promoted to head chef position
What Does Progress Actually Look Like?
Everyone starts somewhere different and moves at their own pace. There's no single path through culinary education. Here's what many students experience as they work through the program.
First Month: Getting Comfortable with Basics
Most students spend their first few weeks just getting comfortable holding a knife properly and understanding heat control. It's not glamorous, but it's where everything starts. You'll make mistakes. That's normal. You're building muscle memory and learning what good technique actually feels like.
Months 2-3: Connecting Techniques to Actual Cooking
This is where individual skills start coming together into actual dishes. You're no longer just practicing knife cuts in isolation—you're using them in recipes. You start understanding why certain techniques matter and how they affect the final result. Things begin to make sense.
Months 4-5: Developing Your Own Approach
By now, you're comfortable enough with fundamentals to start experimenting. You might adjust a recipe based on ingredients you have, or combine techniques from different lessons. You're not just following instructions anymore—you're making decisions based on what you've learned.
Month 6 and Beyond: Where You Take It
Some students finish here and achieve what they wanted—cooking better meals at home. Others continue with advanced modules or start working professionally. A few discover they want to teach. There's no right answer. The skills are yours to use however makes sense for your life.
Your Story Starts With One Decision
These students didn't have special advantages. They just decided to learn properly instead of continuing to guess their way through cooking. Some wanted careers. Some wanted confidence. Some just wanted to stop wasting ingredients. Whatever your reason, the program gives you the structure and instruction to actually improve. No magic, no shortcuts—just clear teaching and time to practice.
