Investing in your own growth isn’t just about picking any path—it’s about finding the one that actually lines up with how you like to learn and where you want to go next. Some people want a deep dive, others just want to try something new on the side. And honestly, there’s no right or wrong way to approach it. I’ve switched gears more than once, and each choice taught me something different. That’s why our learning plans are set up with a bit of flexibility in mind. Maybe you’re after steady progress, or maybe you just need a short burst of inspiration—either way, the goal is to help you shape your own journey, not squeeze you into someone else’s routine. Curious where you might fit in? Discover which of our learning plans best fits your goals:
The “Starter” option tends to appeal to people who want just enough structure to stop second-guessing themselves—without being buried in technique. Usually, it's the basics done well that matter most here: knife skills that actually make prep easier (not just fancier), a clear sense of seasoning—like, how much salt is too much?—and a few foundational sauces you can actually remember after a long day. I’ve noticed some folks pick this because they’re tired of scattered YouTube tips and want a path that feels a little more cohesive, but not overwhelming. There’s still plenty of room for improvisation—nobody’s standing over your shoulder. For someone who’s finally ready to figure out how to cook a chicken breast so it isn’t dry, this is probably a good fit. Not everyone wants the whole nine yards; sometimes just learning how to make weeknight meals taste a little bit special is enough. (And honestly, the first time you nail a pan sauce, it feels like a small win.)
460 $Private kitchen sessions with a chef who’s seen a few fires—literally, once. That’s really what sets Elite apart for people who’ve already burned through online tutorials and want to work out the kinks in their soufflé with someone who’ll actually notice. You’ll get messy, hands-on time, which means you’re probably not afraid to fail in front of someone who knows what they’re doing. And yes, feedback comes mid-chop, not via email three days later. Recipes get scribbled on with sauce-stained hands. The kind of learner who shows up here? Usually the one who’s already spent a Saturday afternoon just trying to get the crust on a tarte Tatin right—again.
760 $The Plus pathway stands out for its steady, hands-on mentorship—participants actually cook side-by-side with chefs instead of just watching demos, so you pick up things like knife grip or how to judge a simmer at a glance (I’ve noticed people come away with a real feel for timing). There’s also this nice rhythm of feedback: your dishes get tasted and discussed in small groups, which sounds intimidating but people usually say it ends up feeling more like a roundtable with friends than a critique. And then—this part tends to surprise people—you get access to their little library of ingredient sourcing tips, so you find out where the chefs get their fish or which olive oil they actually use at home.
600 $