Chef Training courses

Dreaming of working in a professional kitchen or becoming a private chef?. Chef Andy offers intensive, personalized culinary training meticulously designed to build a strong, rock-solid foundation in both cooking and baking. Forget about the hefty fees associated with traditional culinary schools – here, you learn directly from an acclaimed chef with a proven track record and countless glowing reviews from satisfied students. Master essential culinary techniques, explore a wide variety of diverse culinary paths (including delicious plant-based options!), and gain valuable hands-on experience in real-world kitchen settings. Tailored programs are available covering cuisine, baking, and much more. Ready to elevate and transform your culinary skills? Contact us today for comprehensive program details and current rates.

Culinary Technician (Support & Prep)

This is the foundational phase, focusing on kitchen safety, hygiene, and the efficiency required for Restaurants, Catering and class preparation.

Module Focus Areas and Goals for the Apprentice

  • Foundation: Mise en Place & Knife Skills
    Learn key knife cuts (brunoise, julienne, chiffonade) and prep quickly for busy events.

  • Hygiene: HACCP & Kitchen Safety
    Maintain top hygiene for handling, storing, and transporting food safely.

  • Cuisine Prep: Bulk Prep Stations
    Prepare large batches of sauces, stocks, and vegetables for all services.

  • Service Link: Catering Logistics
    Learn how to pack, keep food at the right temperature, and organize catering deliveries.

Private Chef (Luxury & Client Management)

This phase is key to mastering personalized, high-end service for Private Dining and Yacht Services.

Module Focus Areas and Goals for the Apprentice:

  • Bespoke Service: Menu Adaptation & Allergens
    Confidently modify a 5-course menu instantly to meet complex dietary needs and client preferences.

  • Logistics: Luxury Mobile Kitchen
    Learn to pack, transport, set up, and break down a full "restaurant experience" at a client’s home or yacht.

  • Professionalism: Table Side Etiquette
    Master plating, presentation, and discreet service for luxury private dining.

  • Sourcing: Premium Ingredient Procurement
    Build connections with top vendors to source high-quality specialty ingredients like fresh seafood and select meats.

Trays of open-faced sandwiches with meat and green sauce, each topped with a small flag reading 'chunk', on a counter in a restaurant with staff preparing food in the background.
People making pasta together in a kitchen, rolling dough, and preparing food.

Culinary Instructor

The apprentice supports client services by focusing on communication and cooking demonstrations.

Skills to Learn:

  • Demonstration: Confidently show 5 main cooking techniques (e.g., pasta-making, emulsions) during classes.

  • Client Engagement: Help set up, manage, and solve issues in Team Building and fun cooking classes.

  • Recipe Mastery: Learn key recipes from popular classes (Italian, Japanese, Mexican, etc.).

Executive Chef Specialist (Consulting & Leadership)

The final level covers advanced business skills, leadership, and strategic planning for Culinary Consulting.

Business Strategy

  • Create a detailed food costing model and manage inventory for a complex, multi-service business (catering, private dining, etc.).

Consulting

  • Lead a kitchen audit, find inefficiencies, and develop a plan to improve workflow and profits.

Leadership

  • Lead a large catering event or private dinner, assign tasks, and mentor junior apprentices.

Culinary Artistry

  • Design and prepare a unique, high-end 7-course tasting menu that represents your brand.

People participating in a pasta-making class at a cooking workshop, working on dough and pasta on a counter with flour and kitchen tools, in a modern, well-lit room.
Group of women chopping carrots and preparing vegetables in a commercial kitchen, wearing aprons and headbands.