Introducing ProChef®

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

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Consistency and mastery starts with ProChef® 1

As the first of three comprehensive learning paths, ProChef® 1 focuses on the fundamentals - everything an aspiring chef needs to develop their skills and build a respected culinary career.

Developed with over 60 years of culinary training experience, the ProChef® Certification Program was created by The Culinary Institute of America (CIA). Lobster Ink’s expertise in technology enhanced learning has taken the ProChef® curriculum to the next level, resulting in a world-class online culinary course, certified by the CIA. It’s modular, flexible and designed to fit the always-on lives of modern chefs.

We are currently applying the final touches to the course. Please complete the form to sample a preview to ProChef®.

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


Pablo Picasso

"ProChef® 1 is everything a cook needs to start their career and go in the right direction."


Brad Barnes CMC - Director CIA Consulting and Industry Programs
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Why the basics are so important


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Culinary fundamentals for students, starting cooks, chefs or managers looking to raise their team’s level.

The ProChef® 1 learning path teaches culinary fundamentals through 20 comprehensive courses comprised of 157 engaging and interactive lessons. Demonstrated through HD video, each course teaches the “why” behind the “how”, explores actions and reactions, dives into the detail of mastering a skill and shares secrets from seasoned veterans through practical ProTips.

Preview to prochef 1

A sample from ProChef® 1

Lobster Ink’s proprietary learning science, combined with the well-established CIA curriculum 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 will show you how to grill meat to perfection.

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ProTip: Why you should cook green vegetables in batches

Keep your greens vibrant during the cooking process with this ProTip from the vegetable cookery course, and up your 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. You’ll also learn about the distinction in taste when using different preparation methods. Our ProTip will show you 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, you need to prepare leafy vegetables with the right technique. This knife skills cooking class will show you how to chop, cut and mince like a pro. Let’s take a quick look at one such skill.

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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 learn about 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 your 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 you 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 your role 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 bad knife skills. Knowing how to handle, maintain and use different types of knives is crucial. Let our kitchen knife skills course show you how to chop, slice and cut like a pro.

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Duration
7 lessons
Cooking Techniques Part 1

Cooking Techniques Part 1

Whether you’re making crispy-skinned roast chicken, seared meat, or crunchy fries, you’ll need 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. We’ll also tell you more about the benefits of this method.

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Duration
6 lessons
Stock Production

Stock Production

Add some flavor to your dishes with this online stock cooking course. You’ll learn the foundation of stocks and fumet, the mise en place of stocks and how to prepare a high-quality stock. Go on, stock up on knowledge.

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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. Learn how to prepare different types of roux, which 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 you 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. We’ll also share our tried and tested recipes for your favorite breakfast eggs.

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Duration
9 lessons
Vegetable Cookery

Vegetable Cookery

Want to know how to cook vegetables like a professional chef? 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 do you prepare potatoes like a real chef? 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 you how to make, roll, cook, serve and garnish the best pasta. You’ll 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 selection. For a start they form the basis of the world’s diet. Learn how to cook grains and you’re 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 you to rice theory and the different types of rice. You’ll also learn 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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Active participation through interactive lessons

Interactive lessons provide immediate feedback and promote engagement.

Active participation through interactive lessons

Interactive lessons provide immediate feedback and promote engagement.

The Lobster Ink platform is core to the learning experience. ProChef® 1 includes lessons that are designed to test a learner’s knowledge at milestone stages during a course. Interactive lessons are designed to provide immediate feedback to learners in a fail-safe environment - no one’s keeping score. Different formats are mapped to specific learning objectives. For example, dialogue lessons simulate real life conversations while "hotspots" require users to identify visuals and map them to the correct concepts.

"ProChef® 1 is everything a cook needs to start their career and go in the right direction"


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

Consistency and mastery starts with ProChef® 1

As the first of three comprehensive learning paths, ProChef® 1 focuses on the fundamentals - everything an aspiring chef needs to develop their skills and build a respected culinary career.

Developed with over 60 years of culinary training experience, the ProChef® Certification Program was created by The Culinary Institute of America (CIA). Lobster Ink’s expertise in technology enhanced learning has taken the ProChef® curriculum to the next level, resulting in a world-class online culinary course, certified by the CIA. It’s modular, flexible and designed to fit the always-on lives of modern chefs.

We are currently applying the final touches to the course. Please complete the form to sample a preview to ProChef®.