Essential Cooking Skills
4.7 (49 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
286 students enrolled
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Essential Cooking Skills

Key Techniques - Part 1
Best Seller
4.7 (49 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
286 students enrolled
Last updated 2/2017
English
Current price: $10 Original price: $45 Discount: 78% off
5 hours left at this price!
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Includes:
  • 1.5 hours on-demand video
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Master basic cooking techniques which can then be used to create an endless variety of dishes.
  • Understand the HOW of cooking, before thinking of the WHAT to cook.
  • Learn the ABC of cooking to international standards. The basic skills covered in the course are: chopping and blanching vegetables, butchering a whole chicken, making basic stocks, making mother sauces, correctly cooking eggs, rice and pasta.
View Curriculum
Requirements
  • All a student needs in order to benefit from this course is a genuine passion for cooking and interest in building sound technical skills in the kitchen.
Description

When one takes up cooking, the amount of information, recipes and suggestions can be overwhelming. It's easy to get lost in a sea of recipes, to spend time pondering WHAT to cook and miss one of the most important aspects when it comes to preparing a great meal - the HOW. The real success of a dish comes from correct preparation techniques just as much as it comes from high quality ingredients, flavour combinations or creative plating. 

In this course I gathered some of the most important 17 techniques that any cook, anywhere in the world, be they amateur or professional, absolutely needs to use in his kitchen. They have been developed and perfected over generations by professional chefs and, for many years, have been set as golden standards in international cuisine. 

I have done my utmost to make this an effective and pleasant experience for every student by combining clear practical demonstrations and useful information. This is just the first of a series of courses to follow, which I will develop taking into account all the feedback from my students and the topics they are interested in. 

Who is the target audience?
  • The course is addressed to both amateur and young professional cooks who want to start their journey in the kitchen from a solid foundation of cooking techniques and methods.
Compare to Other Cooking Courses
Curriculum For This Course
18 Lectures
01:15:26
+
Start Here
18 Lectures 01:15:26





Blanching Root Vegetables
02:06

Making Vegetable Stock
04:24

Making Vegetable Cream Soup
03:08

Boiling Dry Pasta And Cooking "Aglio Olio"
05:38

Boiling Rice And Cooking Fried Rice
05:44

Making A Simple Omelette
02:46

Poaching Eggs
02:39

Butchering A Whole Chicken
07:51

Making White Chicken Stock
05:05

Making Hollandaise Sauce - Clarifying Butter
05:57

Making Roux And Bechamel Sauce
03:34

Making Mayonnaise
02:36

Making Brown Beef Stock
07:02
About the Instructor
Chef Viorel Copolovici
4.7 Average rating
49 Reviews
286 Students
1 Course
Cooking Instructor

Viorel is a professionally trained chef, with a long and diverse experience, prior to finding his personal mission in the kitchen. 

He studied journalism, worked in marketing for more than 10 years, reaching top management positions, then chose cooking as a vocation. He ran a successful culinary blog, two restaurants (one in Bucharest and one in Bahia, Brazil) and then completed his studies at one of the most prestigious culinary schools in the world - Le Cordon Bleu Culinary Institute of London. 

Viorel has facilitated numerous cooking demonstrations and practical workshops, both for professional cooks as well as for amateurs. He regularly hosts private lunches and dinners in his culinary studio in Bucharest and frequently facilitates team-cooking experiences for groups - large and small -  in various companies. 

He works closely with different corporate partners, creating experiential events with extremely diverse themes -  creative pairings of wine or beer with outstanding food, exploring ethnic cuisine, discovering certain ingredients or cooking techniques.

Viorel believes that it is part of his mission to pass on his deep passion for the art of cooking, as well as the know-how he has gathered over many years of loving labour in the kitchen. This is how the Udemy course series was born.