Master International Cuisine
Join our comprehensive culinary program starting September 2025. Learn authentic techniques from master chefs, explore regional specialties, and develop your own signature style through hands-on practice and cultural immersion.
Comprehensive Learning Path
Our 18-month program combines traditional techniques with modern innovation. You'll work through regional cuisines systematically, building skills that connect cultural heritage with contemporary presentation. Each module includes both theoretical knowledge and extensive practical application.
French Foundation
Classic techniques, mother sauces, and knife skills. We cover everything from basic stocks to complex pastries, establishing the fundamentals that support all other culinary traditions.
Asian Mastery
Explore Japanese precision, Thai balance, and Chinese wok techniques. Learn to work with unfamiliar ingredients and understand how flavor profiles create authentic regional dishes.
Mediterranean Flavors
Italian pasta traditions, Spanish tapas culture, and Greek coastal cooking. Focus on seasonal ingredients and how geographical location shapes culinary identity.
Modern Applications
Contemporary plating, dietary adaptations, and menu development. Bridge traditional methods with current trends while maintaining authentic flavor foundations.
Meet Your Instructors
Learn from experienced chefs who've worked in professional kitchens across Europe and Asia. Each brings distinct expertise and real industry perspective to your learning experience.
Chef Marcus Weber
Fifteen years in Michelin-starred kitchens across France and Germany. Marcus brings precision and classical training to every lesson, helping students understand why certain techniques developed and how to adapt them.
Chef David Chen
Trained in Hong Kong and Tokyo before moving to Amsterdam. David's expertise spans regional Chinese cooking and Japanese kaiseki traditions. He focuses on ingredient quality and seasonal cooking principles.
Chef Sofia Rosatti
Born in Naples, trained throughout Italy and Spain. Sofia understands how regional ingredients create authentic flavors. She emphasizes simplicity and quality over complexity, teaching students to respect traditional methods.
Applications Open March 2025
Limited to 24 students per cohort. The program begins September 2025 and runs through February 2027. We encourage early applications as spots fill quickly based on portfolio review and practical skill assessment.
Learn More About Applications