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Exploring the Essential Features of “Chef Rudakova – Culinary Academy”
who is Chef Rudakova?
Hey, I’m Natalia!
Hey, I’m Natalia Rudakova a.k.a Chef Rudakova. It took me 10 years of working in finance & accounting to finally give myself a permission to hit a pause and follow my culinary passion. In 2018 I’ve enrolled into a traditional full-time culinary school, where I’ve learned some fundamental, basic skills and the same year I’ve dived deep into the real industry. Let’s just say, it was a shock to my system. It was hard. I did not start my cooking journey at the age of 16, I was just a regular human being pursuing a regular, “safe”, stable career before deciding to give my cooking dreams a go.
Nowadays, I successfully practice as a professional Chef in the restaurant kitchens, combining it with my other passion for teaching by sharing my accumulated culinary knowledge and expertise with my audience of over 100k people on social media (YouTube, TikTok, Instagram, Gronda etc.) and with over 5k of my dear students throughout my online culinary courses.
I wanted to give up numerous amount of times, I’ve been burned out, done so many mistakes… Being influenced by the brutal traditional industry, my attention was often directed towards the wrong goal, and I’ve waisted so much time on learning techniques the long way. But this all changed, when I’ve discovered something very important about cooking. Cooking is not about knowing a 1000 recipes, it’s not about being able to follow these recipes with your eyes closed, and it is absolutely not about chopping veggies at the speed of a torpedo, and impressing your guests with a trick of cutting an avocado in 2 seconds.
Real cooking is about respecting food, it’s about understanding the techniques and general principles behind any food preparation method, thus enabling you to implement these techniques in any circumstances and freely manipulate recipes. Most importantly, cooking is a never-ending journey, and it’s all about continuous learning.
That’s the secret. And that’s exactly what I’m teaching in my online culinary school.
What’s Culinary Academy by Chef Rudakova?
OVER 75 COOKING VIDEOS
We give you ALL the insider tips, tricks and secrets to becoming a successful chef, food lover or culinary enthusiast. Become a pro in the business, and master your cooking craft!
Skills you’ll learn
Video Lectures in our online culinary school are packed with both theoretical knowledge and its practical applications.
Culinary Techniques & Theory
- Work Station Setup
- Mise En Place Preparation
- Sanitation & Safety
- Knide Sharpening
- Flavor Profile Identification, Building & Balancing
- Understanding Food Nutrient Density
- Difference Between Stocks & Broths
- Categories of Stocks
- Main Components of a Sauce and Their Incorporation Technique
- Sauce Reduction Technique
- Types of Flour and Their Application
- Factors Influencing Baking
- Food Plating Rules
- Recipe Development Framework
Recipes
- Chicken Stock
- Velouté Sauce
- Brioche Bread
- Chocolate Petit Gâteau
- BĂ©chamel Sauce
- Sauce Mornay
- Mornay Mussels
- Tomato Sauce
- Ratatouille
- Sauce Hollandaise
- Sauce Mousseline
- Eggs Benedict
- Velouté Sauce
- Sauce SuprĂŞme
- Chicken Cordon Bleu
- Espagnole Sauce
- Demi Glace
- Slow Cooked Roast
- Modern Paella Amuse Bouche
Kitchen Confidence
- Understanding of How To Efficiently Organize Your Workflow
- Cook Fast
- Understand and Freely Manipulate Recipes
- Easily Impress Your Guests & Yourself
- Replicate Any Cookbook Recipe
- Present Any Kind of Food in a Beautiful & Impressive Manner
- Create New Dishes, Unique to Your Style, Taste and the Way of Cooking
course overview
Over 5.000 students learning how to change the culinary world, culinary Arts and grow confidence. You can be part of it?!
Module One | 12 video Lectures
Culinary Education Basics
Learn all the kitchen basics. Work Station Setup, Mise En Place, Sanitation & Safety etc. Everything to get the culinary education fundamentals.
Module TWO | 7 video Lectures
How to plate Food like a Chef
Follow my simple guidance and learn how to think like a creative Chef. Whatever you choose to eat today, whether it’s a simple sandwich or a fine-dining steak, any kind of food could be plated & made look beautiful.
Module THREE | 13 video Lectures
Creative Recipe Development
Despite common belief, recipe development is not a guess work. Find here a proven recipe development framework that pro-Chefs use all the time, when creating their famous modern dishes.
Module FOUR | 43 video Lectures
Online Culinary Academy
Master of French Saucery
Get to know the detailed techniques behind each step of the preparation of 5 French Mother sauces: Béchamel, Tomato, Velouté, Hollandaise and Espagnole, and be able to cook any other derivative, or as a matter of fact, any other modern French sauce as a result.
Please see the full list of alternative group-buy courses available here: https://lunacourse.com/shop/
