Introducing ProChef®

Developed in partnership with the Culinary Institute of America, ProChef® is an internationally-accredited training program for contemporary chefs and culinary teams.

In partnership
with

Consistency and mastery starts with ProChef® 1

The ProChef® certification program is a predominant culinary qualification, created by the world's premier culinary college The Culinary Institute of America (CIA).

Lobster Ink’s expertise in technology-enhanced learning has taken the ProChef® curriculum to the next level, catering to the always-on lives of modern chefs with interactive, on-the-job training.

ProChef® 1 teaches the “why” behind the “how”, explores basic food science principles, dives into the detail of mastering essential skills and shares secrets from seasoned veterans through practical ProTips.

Complete the form to receive more information on the ProChef® 1 solution best suited to your unique training requirements.

“ProChef® solves the problem of disjointed, inconsistent training across multiple teams.”


Brad Barnes, CMC, Director CIA Consulting and Industry Programs

“Learn the rules like a pro, so you can break them like an artist.”


Pablo Picasso

Why the basics are so important


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Culinary training to bolster your team’s performance

The ProChef® 1 learning path teaches culinary fundamentals through 20 comprehensive courses comprised of 157 engaging and interactive lessons. Its flexible, modular design can accommodate your unique training requirements across multiple teams - select the courses most relevant to your establishment or contact us about a custom training solution.

TRAIN YOUR TEAM

A sample from ProChef® 1

Lobster Ink’s proprietary learning methodology, combined with the CIA’s 60+ years of experience, delivers a quintessential online culinary school experience.

What is the Maillard Reaction?

Food science principles in action, the Maillard Reaction gives protein-based food the distinctive flavor and texture when grilled, fried, baked or roasted. Our ProTip shows how to grill meat to perfection.

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ProTip: Why you should cook green vegetables in batches

Keep greens vibrant during the cooking process with this ProTip from the vegetable cookery course, and up your team’s vegetable preparation game with the fundamental principles of vegetable cookery.

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Lesson: Butternut purée

Learn how to make the perfect butternut purée and discover the distinction in taste when using different preparation methods. Our ProTip will also show your team how to save a purée that’s too thin.

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Preview: How to cut herbs and leafy vegetables

To retain its freshness, leafy vegetables need to be prepared with the right technique. This knife skills cooking class will show your team how to chop, cut and mince like professional chefs.

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Preview: Mastering precision cuts

Learn how to produce the perfect Batonnet and Julienne cut with this preview lesson on precision cuts. Mastering these kitchen knife skills will set the scene for swift execution - a crucial skill for any chef.

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Why is denaturation important?

Making protein-based foods edible often relies on food science to work its magic. The denaturation process is no exception, as it changes the structure of proteins in food, making it edible and digestible.

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157 lessons, 20 courses, one purpose-built learning path.

Food and Kitchen Safety - Awareness

Food and Kitchen Safety - Awareness

A serious kitchen accident or outbreak of foodborne illness can ruin reputations and end careers. Come to grips with kitchen safety measures with our food and kitchen safety awareness training course.

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Duration
8 lessons
Food and Kitchen Safety - Prevention

Food and Kitchen Safety - Prevention

Ensuring optimal safety and hygiene standards is vital for every professional chef. Follow the food safety guidelines and train your team on the practices, rules and procedures involved when implementing food safety standards.

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Duration
10 lessons
Nutrition Fundamentals

Nutrition Fundamentals

The best chefs not only make delicious food, they also understand its nutritional importance. Study the fundamentals of nutrition, and learn more about proteins, fats, carbohydrates, vitamins and minerals in food.

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Duration
7 lessons
Culinary Measures, Weights, Yields and Ratios

Culinary Measures, Weights, Yields and Ratios

Converting recipes from metric to imperial measurements, or vice versa, can be tricky. Learn all about measurement and weight conversion, ratios in cooking and how to modify recipes depending on the guest amount.

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Duration
3 lessons
Basic Food Science Principles

Basic Food Science Principles

Cooking is chemistry and, to cook well, chefs need to understand the principles of food science. This introduction to food science course offers an overview of the six basic principles of food science and how to use them.

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Duration
6 lessons
The Kitchen Family Tree

The Kitchen Family Tree

Things can get pretty heated in a commercial kitchen, and without proper coordination it simply cannot function. Learn about the Kitchen Brigade system and the roles and responsibilities within the kitchen hierarchy.

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Duration
2 lessons
Knife Skills

Knife Skills

There is no such thing as a good chef with clumsy knife skills. Knowing how to handle, maintain and use different types of knives is crucial. Learn how to chop, slice and cut like a pro with this kitchen knife skills course.

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Duration
7 lessons
Cooking Techniques Part 1

Cooking Techniques Part 1

If crispy-skinned roast chicken, seared meat, or crunchy fries are on the menu, your team needs to know how to master dry cooking methods. Learn about the benefits of dry heat cooking and get to know its most common techniques.

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Duration
7 lessons
Cooking Techniques Part 2

Cooking Techniques Part 2

What is moist heat cooking? It’s the process of preparing flavorful dishes using moist cooking methods, such as poaching, braising, stewing and en papillote. Learn about these methods and the benefits of moist heat cooking in this course.

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Duration
6 lessons
Stock Production

Stock Production

A well-prepared stock can make any meal sing. Know more about the foundation of stocks and fumet, the mise en place of stocks and how to prepare a high-quality stock.

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Duration
9 lessons
Sauce Production

Sauce Production

The sauce production course teaches sauce making basics with a special focus on the grand sauces. Knowing how to prepare different types of roux creates a solid foundation for the preparation of mother sauces.

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Duration
11 lessons
Soup Production

Soup Production

When soup is made well, it shows a chef’s skill and knowledge. This soup course takes learners through the theory of soup and how to prepare various kinds of soup, including consommé, broth, cream soup, bisque and purée soup.

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Duration
13 lessons
Egg Cookery

Egg Cookery

One does not simply cook an egg. Learn how to cook eggs with the skill, precision and respect this pantry staple deserves. Learners will also have access to our tried and tested breakfast eggs recipes.

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Duration
9 lessons
Vegetable Cookery

Vegetable Cookery

This vegetable cookery course teaches the basics of identifying, preparing and cooking vegetables to best preserve color and create appetizing textures.

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Duration
15 lessons
Potatoes

Potatoes

Everyone can make potatoes, but preparing potatoes like a professional chef takes skill. Learn about the components of a potato, how to define different types of potatoes and the best way to cook potatoes.

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Duration
11 lessons
Pasta

Pasta

Our pasta making course will teach learners how to make, roll, cook, serve and garnish pasta. Your team will also learn how to cook filled and unfilled pasta, and how to attractively plate pasta. Bon appétit!

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Duration
6 lessons
Grains

Grains

Grains’ relevance stretches far beyond the cereal section. For a start, they form the basis of the world’s diet. Knowing how to cook grains will take your team one step closer to mastering the foundations of cooking.

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Duration
5 lessons
Dried Legumes

Dried Legumes

Legumes are so useful as a food staple that they’ve been grown and harvested for thousands of years. This course teaches the theory and method for soaking and cooking dried legumes, including chickpeas and black beans.

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Duration
4 lessons
Rice

Rice

Rice is the oldest known food still widely consumed today. This course introduces learners to rice theory, the different types of rice and how to make rice pilaf, risotto, and steamed rice.

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Duration
4 lessons
Salads, vinaigrettes and dressings

Salads, vinaigrettes and dressings

Fresh, delicate and healthy, the perfect salad is so much more than a pile of lettuce. Learn how to prepare salad, creamy dressings and vinaigrette, and become an expert in balancing textures and flavors in salads.

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Duration
14 lessons
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Get in touch

Active participation through interactive lessons

Learn. Apply. Revisit.

Active participation through interactive lessons

Learn. Apply. Revisit.

The Lobster Ink platform is core to the learning experience. 60 Interactive lessons, placed at key points during the course, engage with and challenge learners to apply what they’ve learned in a fail-safe environment. Different interactive formats, such as dialogue and hotspots are mapped to specific learning objectives. This provides aspiring chefs with the ideal opportunity to practice procedure-based learning whilst applying it in the kitchen.

“Understanding how to cook better saves time and ensures consistency.”


Brad Barnes, CMC, Director CIA Consulting and Industry Programs

"ProChef® brings the finest details of cooking to life."


Brad Barnes, CMC, Director CIA Consulting and Industry Programs

Culinary training. Remastered.


Engage. Interact. Learn

Consistency and mastery starts with ProChef® 1

The ProChef® certification program is a predominant culinary qualification, created by the world's premier culinary college The Culinary Institute of America (CIA).

Lobster Ink’s expertise in technology-enhanced learning has taken the ProChef® curriculum to the next level, catering to the always-on lives of modern chefs with interactive, on-the-job training.

ProChef® 1 teaches the “why” behind the “how”, explores basic food science principles, dives into the detail of mastering essential skills and shares secrets from seasoned veterans through practical ProTips.

Complete the form to receive more information on the ProChef® 1 solution best suited to your unique training requirements.