Online Culinary Courses for the Professional Chef
About the Aspiring Chef Course
After more than 30 years in professional kitchens, one truth has never changed: no course, book, or class makes you a chef. They only give you the tools. What you build with them is up to you.
The Aspiring Chef Series was created from that understanding. These courses are not shortcuts or replacements for long hours, repetition, and hard lessons. They are the same foundational tools I relied on—studied, practiced, failed with, and returned to—as I grew from a food lover into a professional chef and leader.
This series is for those who want more: home cooks who want to understand the why behind technique, and working chefs ready to strengthen their fundamentals and confidence. Mastery doesn’t come from watching cooking shows or collecting cookbooks. It comes from intentional study paired with hands-on application.
The Chef’s Cooking School provides flexible, online courses that fit real life. You learn at your pace, then apply the knowledge in your own kitchen or workplace. Each course reflects decades of real-world experience and focuses on techniques, systems, and standards that matter in professional kitchens.
The courses give you knowledge.
Becoming a chef comes from how you use it.
Accelerated
For the go-getters who want to get done
$4558
- Content dripped
- 9-month completiomn
The Aspiring Chef series is ideal for:
- Home chefs considering a career in the food industry
- Experienced cooks who want to advance their careers, but don’t have the time or money for traditional culinary schools
- Professional chefs and kitchen staff who want to stay on top of the latest innovations in the field
- Those ready to lead and guide a professional kitchen
Developed and taught by 30-year restaurant veteran Michael Davis, CEE, our professional courses cover key disciplines essential for growing your skills and your career:
Kitchen Essentials
Any good chef worth their salt needs to first bone up on the tricks and tools that will make a kitchen smooth-running and ultra-operational. This series of eight foundational courses guides novice chefs through the basics of cooking and provides more experienced cooks with a refresher on kitchen must-haves.
All About Your Food
Broaden your horizons by sinking your teeth into a whole new world of tasty foods! Because the most creative menus blend the traditional with the unexpected, it’s time to really think about the foods you cook with. This scrumptious series of courses delve into everything from meats and cheeses to fruits and vegetables, spotlighting surprising ways to incorporate your favorite ingredients into spectacular dishes!
Cooking Fundamentals
If the majority of your meals involve baking, broiling or frying, get ready for a whole new world of culinary creativity! With Cooking Fundamentals, we jump into the arsenal of cooking disciplines, highlighting the seven building blocks to a successful kitchen. From pickling to braising, we share industry-renowned techniques to take your cooking skills in exciting new directions.
Cooking Fundamentals Advanced
The more you feed your knowledge of foods and cooking techniques, the better you’ll feed your guests. And because we want you to become the best chef you can be, we’ve beefed up our foundational courses to offer you a premium approach to cooking techniques and tricks that will leave diners fighting for an invite to your dinner table.
Leadership
The restaurant and hospitality industry needs leaders who can meet the growing desire for incredible dining experiences, care for the guests who sit at their tables, serve up amazing dishes, and maximize their business’ return on investment. This series of courses is designed to set the right mindset for leading your kitchen staff
- Leading
- Teamwork
- Everyone Counts
- Communication
- Menu Planning and Excel
- Training
- Time Management
- Your Team
- The Ambassador
- Being the Bad Guy
- Preparing for the next day
- Building Your Team
- Quality Assurance
Chef-to-Chef Mentoring
Aspiring chefs can receive one-on-one coaching and mentoring from Chef Davis who possesses more than 30 years of experience working in all areas of food service, including restaurants, resorts, private clubs, B&I, conference centers, catering companies, and hospitals. You’ll gain insights into cross-industry standards, learn expectations on how to work with non-food leaders and business people, and discover how to get to the front of the race for quality, sustainability, and profitability.