Sharpen your culinary skills with the Chef'testants from Bravo’s Emmy Award winning cooking show


Experience each hands-on lesson in your own kitchen through dynamic video tutorials, tools, recipes, and course notes.

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Earn Top Chef University Certification through 60 weeks of interactive instructional courses taught by Top Chef winners and finalists.


Progress through courses ranging from kitchen fundamentals to advanced cooking techniques like molecular gastronomy.

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Bring the best of Top Chef to your kitchen! Chefs from the Emmy Award-winning show will instruct you at your own pace through a library of 200 virtual lessons on everything from organizing your kitchen set-up to whipping up complex dishes from scratch. Elevate your cooking skills and spice up your abilities. No fancy kitchen or experience needed!

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Our Expert Chefs

Professional Cook Team


Over 200 lessons and 20 courses from kitchen fundamentals through to mastery.
  • 01

    The Basics

    Learn about good organization, mise en place, stocking your pantry, making the fridge and freezer work for you, different kinds of knives and cookware, and the essential appliances and equipment every kitchen needs.

  • 02


    Continue building your foundation with knife skills, working with different veggies and herbs, how to make mire poix, and essential lessons on spices, citrus and select fruits.

  • 03


    Stocks are among the most important ingredients in cooking, and we're serving up the basic principles to making stock, different types of stock how they’re made and the different terms and products available that are associated with stocks.

  • Show all 43 Lessons

    • 04


      Soups are soul-satisfying foods, and here we’ll satisfy your craving with all kinds of options. We’ll spoon-feed you all the different techniques you need to know in order to create many different soups from a variety of ingredients.

    • 05


      Here you’ll learn the principles of making vinaigrettes, dressing and mayonnaise; how to make pan sauces; what the ‘Mother Sauces’ are and how to prepare them; and recipes for raw sauces, pureed sauces and marinades.

    • 06


      Here you’ll explore the wide world of raw foods – from salads to crudites to dips and beyond. We’ll even talk about light dressings that make the perfect complement to fresh, natural foods.

    • 07


      Learn the basic principles of sauteing so you achieve perfect results every time. We’ll saute vegetables and meat – both bone-in and boneless – and you’ll find out how the subtle nuances of your ingredients affect your sauteing method.

    • 08

      Boiling, Steaming, & Poaching

      We’re turning up the heat with boiling, steaming and poaching. From a basic crab boil to blanching greens, you’ll learn all the essentials. Once you’ve mastered boiling, you’ll move on to a more advanced technique for peeling tomatoes.

    • 09


      Get all fired up with comprehensive coursework on ribs, vegetables, chicken and seafood. By the end, you’ll be grilling like a pro – and enjoying delicious, professional results every time you break out your tongs.

    • 10


      Learn the basic principles of roasting and the right equipment to use. You’ll work with larger cuts, smaller cuts, a whole fish and simple roasted vegetables applying the technique to each of these ingredients to achieve perfect results.

    • 11


      Grease is not the word. Learn the principles behind deep-frying and shallow-frying for crisp, delicious, non-greasy results. In this section of the course you’ll work with fried chicken wings, crispy French fries, and breaded pork cutlets.

    • 12


      Learn the process of confit and why to use this method of cooking. You’ll make duck confit – a French classic that will make an encore appearance in some of the more advanced recipes we cover later on.

    • 13


      Learn about the varieties of potatoes how their subtle differences make them ideal for different recipes. We'll move onto other root vegetables, then green vegetables and we'll round it out with an eggplant parmesan and a French classic cassoulet.

    • 14


      We know you can’t wait to crack into this one. From boiling to baking you’ll cover a range of cooking methods for eggs. You’ll learn the basics of the egg and how to treat it for different recipes, including eggs benedict, boiled eggs, French omelette, fritatta and a savory souffle.

    • 15


      Learn the basics of this versatile dairy dish and find out how to assemble a cheese plate that would make anyone smile. We’ll go over a variety of recipes using cheese and yogurt, a decadent mac and cheese, clam chowder and an exotic chicken curry.

    • 16


      Let’s play chicken. Start by learning how to buy, store and break down a whole fresh chicken. Then you’ll work through a series of recipes using different cuts from wings, to thighs, to bone-in breast where you’ll fry, braise, roast and grill. Other poultry recipes include stuffed turkey breast, grilled quail, roasted Cornish game hens and glazed duck breast.

    • 17


      Let's pig out. We'll go through the cuts of pork and how to cook them. You’ll saute pork chops, grill tenderloin, make ribs, braise a shoulder, roast some belly. Then onto advanced recipes like sausage-making and the classic country plate.

    • 18

      Big Animal Basics

      We’re going to start big...with an in-depth look at everything you need to know about beef and lamb. This material covers anatomy, A to Z – that way you’ll be prepared to always select the right cut for your dish.

    • 19


      We'll start by working with the different cuts of beef. Then you’ll work through recipes using them, including seared strip steaks, beef bourgignon, braised brisket, fajitas, burgers and tartare. You’ll also learn a couple of classic veal dishes.

    • 20


      Here you’ll learn how to use the four most common cuts. From searing and roasting a perfect rack of lamb to deboning and stuffing a whole leg, you’ll be ready to cook a variety of lamb dishes confidently by the time you’re through.

    • 21


      In this section we’ll cover some common cuts including sautéed sweetbreads, grilled tongue, fried liver and seared foie gras. Through the recipes you’ll learn some common principles and technique when dealing with offal.

    • 22


      Learn how to buy, store, scale and clean a whole fresh fish. The differences between flat and round fish and how to fillet and skin them. Recipes for a grilled whole fish, steamed fillets en papillotte, salt-crusted trout, and crispy fish and chips.

    • 23


      In this section learn all about shellfish, namely: scallops, oysters, mussels and clams. Learn how to clean them, open them and cook them to perfection. With shellfish mastered we’ll move onto crustaceans: shrimp, crab and lobster. Learn about the different types of shrimp and various ways to prepare them. Then we’ll break down a whole crab and lobster – 2 skills any professional chef should know.

    • 24


      We'll start with pasta shapes and the difference between fresh and dried. Master a recipe for fresh pasta then a range of dishes that use different shape and sauces; marinara sauce with basil, bolognese, carbonara, ravioli and gnocchi.

    • 25


      Learn all about rice and grains. How to steam perfect rice, and the different methods of cooking rice – from risotto to pilaf. Then onto some different varieties of grains and make dishes using pearl barley, bulgur wheat and quinoa.

    • 26


      You’ll start with white bread, and the principles of working with yeast and the kneading, resting and baking process along the way. With a basic bread recipe mastered you’re ready to move on and make rolls, focaccia and, finally, brioche.

    • 27


      Start with the basics by learning how to make a fruit compote with berries. Then move on to the principles of poaching fruit.

    • 28

      Pate A Choux

      Learn how to make this classic pastry dough, which can then be taken in many different directions. In this recipe it’s classic profiteroles with a spiced chocolate sauce and vanilla bean ice cream.

    • 29

      Cookies and Bars

      The principles of basic baking are covered in these lessons for cookies and bars. Start with chewy oatmeal raisin cookies then make a batch of decadent chocolate brownies. Then move on to more advanced cookies with biscotti and tuiles.

    • 30


      This one takes the cake. You’ll start with the basics during a complete how-to for a classic yellow cake with buttercream frosting. With that mastered, further techniques on cake-making are taught with a recipe for flourless chocolate cake.

    • 31

      Pies & Tarts

      In these lessons, begin with a recipe for a classic favorite: apple tarte tatin. Then you’ll learn about two different pastry crusts: pate sucre and pate brisee, with recipes for a delicious berry fruit tart and beautiful pumpkin pie.

    • 32

      Custards & Puddings

      The principles of making pastry creams are covered in these lessons as you learn how to make silky smooth crème brulee and a delicate vanilla panna cotta.

    • 33

      Merinque & Mousse

      The secret to making ‘light as air’ chocolate mousse is covered in these lessons. As you whip up your meringues, you’ll also get a glimpse into the science of working with egg whites.

    • 34


      The often intimidating soufflé is demystified in this lesson. Working with a classic French recipe you’ll learn the science behind each step – and in the end, you’ll start to think of “souffle” as synonymous with “success.”

    • 35

      Ice Cream, Sorbets & Gelatos

      Learn all about frozen desserts in this section. The basics of ice cream making are covered when we walk you through a recipe for semifreddo. Then we’ll cool off with some sorbet and granita.

    • 36


      Begin with a classic Chinese starter: potstickers. Learn how to prepare delicate and delicious crab and shrimp varieties, then make some tasty shrimp fried rice. Finish with a real show-stopper: Peking duck. In this course you’ll use soy sauce, sesame, hoisin and a host of other Asian ingredients.

    • 37


      In this section you’ll learn some popular Indian dishes starting with some spicy and fragrant condiments: raitas and chutneys. Once that’s mastered, learn how to make some chicken and chickpea samosas to pair with the condiments. Finally, finish with an amazing lamb vindaloo with pulao rice.

    • 38


      Learn how to make amazing guacamole with fresh fried corn chips and tomatillo salsa to kick things off. Then you’ll learn the principles behind making ceviche with some scallops and lime juice. Finally, you’ll fry up some crispy fish for delicious Baja-style tacos.

    • 39


      Learn how to make amazing guacamole with fresh fried corn chips and tomatillo salsa to kick things off. Then you’ll learn the principles behind making ceviche with some scallops and lime juice. Finally, you’ll fry up some crispy fish for delicious Baja-style tacos.

    • 40


      Lemongrass, galangal, cilantro and fish sauce are all put to use in these lessons on Thai cuisine. Learn how to steam fragrant green curry mussels, make a classic shrimp and chicken pad thai and finish with an impressive whole fried fish with tamarind sauce.

    • 41


      Sprechen zie delicious with some German-inspired dishes, starting with potato cakes and applesauce followed by homemade spaetzle with rabbit and a Wiener schnitzel with cranberry chutney.

    • 42

      Entertaining with Advanced Recipes

      In this section you’ll learn some exciting recipes that are impressive and really put the techniques you’ve learned throughout this curriculum into action. You’ll start with a series of smaller plates including gravlax, blinis, arancini, meatballs, oysters. Then you’ll move on to some more substantial dishes including bouillabaisse, glazed sea bass, and pan-roasted rabbit loin. These recipes are sure to impress – and great for entertaining. Start making your guest list now, because these are dishes designed for sharing.

  • 43

    Molecular Gastronomy & Other Advanced Techniques

    Demystify some advanced culinary techniques, including sous vide – a technique commonly used by professional chefs. You’ll also learn about making gels, airs and foams as you play with the texture of food for impressive results. We’ll also take a look at some advanced tools you can use to enhance the flavor and texture of food.






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Earn Top Chef University Certification through 60 weeks of interactive instructional courses taught by Top Chef winners and finalists.


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  • Are there shopping lists for each lesson?

    Yes – Most lessons have a recipe associated with it that is used to teach the lesson. The ingredient list of the recipe can be used as a shopping list for each lesson so you can practice what is being taught and even follow along and cook with the instructor.

  • Menu Title Here

    We create, make and serve fresho

  • Can I skip lessons or do it in my own order?

    Yes – Although we designed the course to be done in progression over the course of 52 weeks, you can skip and jump around as you like.

  • Is this course an accredited program?

    Top Chef University is an independent culinary program designed by professional chefs and taught by former contestants of the reality cooking show Top Chef. Its not officially accredited.

  • Will I get a certificate at the end of the program?

    Yes – Upon 100% completion of all lessons and tests, you will get a personal “Certificate of Completion” representing that you have successfully completed the program and are “Top Chef Certified.”