Learn cooking basics - Cooking classes for everyone

Meet two seasoned chefs, Nick and Veselin, as they share decades of professional kitchen experience across the United States, Netherlands, France, the Arab Emirates, Cyprus, Guangdong, and Bulgaria.

Learn to make vegetable stock by using all parts of the vegetables. Clean and cut carrots into even pieces and add celery, then cover with cold water and simmer.

Wash and dry the whole chicken to prevent salmonella, then cut wings and legs, separate fillets from bone, and reserve the carcass and supremes for stock or quick meals.

Learn to prepare chicken stock from bones, carcass, and vegetable trimmings to yield a rich soup. Start from cold to extract flavor, and season with black pepper and salt.

Learn to make a rich chicken stock and flavorful soup by mincing vegetables with a sharp back-of-the-knife technique, then add potatoes to thicken.

Sweat vegetables in neutral oil, add stock and boil without salt, then simmer with boiled meat for 15 minutes and enrich with yogurt, cream, or eggs, finishing with croutons.

Learn to enrich and thicken chicken soup using full fat yogurt, egg yolks, and flour, tempering the mixture gradually to avoid curdling and achieve a smooth, rich finish.

Saute chopped tomato, red onion, and garlic to make ratatouille tomato sauce, infusing with herb de Provence and rosemary, then simmer on low. Use as a garnish or vegan main.

Master precise vegetable prep for ratatouille by cutting zucchini and eggplants to uniform half-centimeter slices, salting to remove bitterness, and preparing peppers while monitoring the sauce for color and taste.

Arrange eggplant and vegetables in a terrine, fill gaps in direction, layer tomato between pieces, season with salt and pepper, and bake at 160 C (350 F) for 45 minutes.

Learn to prepare a stuffed chicken leg filled with artichoke-based filling, paired with ratatouille and red pepper sauce, and baked at 160 degrees for 20–30 minutes.

Prepare a stuffed chicken leg with ratatouille and red pepper sauce by sweating onions and garlic, finely slicing peppers, and finishing with white balsamic vinegar and tomato sauce.

Plate the stuffed chicken leg with ratatouille and red pepper sauce after removing the wooden sticks, then present the dish with the sauce ready.

Marinate garlic chicken fillet with salt and oil, then chill for up to 12 hours. Pan-sear uniform bites with zucchini in garlic butter for flavorful results.

Learn to marinate chicken, coat with a light flour dusting, and sear at medium-high heat until golden; adjust with optional chili, peppers, and quick stirring for juicy, cooked chicken.

Master plating technique for lemon-garlic chicken fillet with zucchini by placing the chicken in the center of the plate and decorating with a Christmas-inspired garnish.

Marinate wings with light soy sauce, garlic, pepper, and flour, refrigerate up to 12 hours, then deep fry at 350°F for 8–12 minutes.

Finish sticky spicy chicken wings by drying them, then glaze with a quick signature barbecue sauce to reach about 150 f internal temperature, and plate with chips or pickles.

Learn to cut vegetables into cubes and cook an orzo pasta with mushrooms, courgette, and garlic, frying in oil until soft for two servings.

Finish and plate orzo pasta with vegetables, cooking for about 15 minutes, and enjoy Bon appétit.