We started in a small kitchen with a webcam and a recipe
Back in 2018, there wasn't much between watching polished cooking shows and actually learning to cook. We wanted something different—real chefs showing real techniques in real time, with people asking questions as they followed along.
Now we run live webinars every week where culinary professionals from different backgrounds share what they know. People join from different time zones, different skill levels, different reasons. Some want to work in restaurants, others just want to stop burning garlic.
You watch someone cook, you cook along, you ask when something doesn't make sense
Each session runs between sixty and ninety minutes. An instructor sets up their camera, walks through a specific dish or technique, and answers questions from the chat. You can follow along with the recipe open or just watch and take notes. We record everything, so if you miss a step or want to revisit the tempering process three weeks later, it's there.
The sessions aren't scripted. Instructors show what happens when things go wrong—a sauce breaks, dough doesn't rise—and explain how to fix it or work around it. That's usually where the most useful learning happens, not in the parts that go perfectly.
People who actually know what they're doing
Our instructors have worked in professional kitchens, taught culinary programs, or built catering businesses. They know how to explain things clearly because they've done it hundreds of times before.
Ingrid Vestergren
Ingrid spent fifteen years working in restaurants across Scandinavia and southern Europe before she started teaching. She ran a kitchen in Bergen for four years, then moved to Barcelona where she focused on Mediterranean techniques. Now she leads our advanced knife skills sessions and our monthly series on building balanced sauces without recipes.