Phase 1: Cooking Fundamentals At Home
2–4 monthsPracticing knife cuts, mother sauces, stocks, and basic techniques daily from a structured curriculum or culinary course. By the end, the person can reliably execute a set of classic dishes and has earned a basic food safety certification.
You're done when you can show
A food handler or food safety certificate (e.g. ServSafe in the US) plus photos of 10 executed classic dishes.
Resources