How to become a chef – module 1 (Beginner)


Is cooking your passion? Is your ambition in life to be a Chef?

Start with this professional module 1 which teaches the foundation of French specialities, starting with sauces, soups, to Omelette “Mère Poulard”, French fries, mussels “marinière”, salad “niçoise” and many more authentic French cuisine.

37 videos + textbook + quiz
Lifetime access, anywhere, anytime…

Au menu: 37 recipes & technical basis

  • Vinaigrette sauce
  • Hollandaise sauce
  • Clarified butter
  • Bearnaise sauce
  • Mayonnaise sauce
  • Aïoli sauce
  • White butter
  • Tartare sauce
  • Herbs butter
  • Snails with herbs butter
  • Benedicte Eggs
  • Scrambled eggs
  • Omelette “mère Poulard”
  • Eggs Cocotte
  • Chicken Stock
  • Supreme sauce
  • Cauliflower soup
  • Potato leek soup
  • Pumpkin soup
  • Cream spinach
  • Mussels “mariniere”
  • Clams cream
  • Oyster au gratin
  • Salmon tartare
  • Beef Prime Rib
  • French fries
  • Semi-dried Tomato
  • Salad niçoise
  • How to cut pumpkin
  • How to cut onion
  • 4 popular cuts

Bonus: Celebrity Chefs

  • White wine sauce (Chef Justin Quek)
  • Tomato gratin (Chef Gunther Hubrechsen)
  • Cold pasta (Chef Gunther Hubrechsen)
  • Clam broth (Chef Lennard Yeong)
  • Steak béarnaise sauce (Chef Lennard Yeong)
  • Steamed artichoke (Chef Patrick Heuberger)

More info

French gastronomy is one of the most famous gastronomy in the world. It requires good culinary knowledge and excellent training.

With our e-learning courses, you will learn gradually, at your own pace, all you need to become a Chef and with our videos and recipes cards, cooking will be a pleasure with Chef Michele Ow, Personal Chef & cooking instructor in Singapore.

You will enjoy to

  • have private forums to discuss with other students
  • have private messages with a Chef

As a bonus, discover signature dishes of famous Chefs: Sébastien Lepinoy, Justin Quek, Gunther Hubrechsen, Vianney Massot and Patrick Heuberger.
These cooking courses are accompanied by a set of professional textbook which will provide you with all the academic requirements, in your endeavour to become a professional chef.


Table of Content:

  • Chapter 1: Behind the scenes of a kitchen
    • I. The brigade: the different positions
    • II. Kitchen hygiene: HACCP
    • III. Kitchen safety: basic rules
  • Chapter 2: Basic kitchen ingredients
    • I. Dairy products
    • II. Fats
    • III. Eggs
    • IV. Pasta and rice
    • V. Potatoes
    • VI. Fresh and dried fruits and vegetables
    • VII. Spices, aromatic herbs and seasonings
    • VIII. Semi-prepared products
    • IX. Wines

(58 pages)

Presentation of the Chef

Omelette Façon Poulard


Omelette façon "Mere Poulard"

Course: Main Course
Cuisine: French
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 person
Print Recipe


  • 2 Eggs
  • 25 g butter
  • 1 tbsp crème fraiche
  • Olive Oil
  • Salt
  • Pepper


  • frypan
  • rubber spatula
  • metal bowl
  • whisk
  • mixer and balloon whisk


  • Separate egg white and yolks. Yolks into a metal bowl and whites into the mixing bowl.
  • Whisk the egg yolks with a pinch of salt and pepper until yolk has darkened a little. Add crème fraiche
  • Beat the egg white until it is light and fluffy.
  • Incorporate the egg white in 2-3 additions to the egg yolk mixture.
  • Heat up a fry pan over medium heat. Drizzle olive oil and the egg mixture into the pan. Smoothen the egg mixture in the fry pan with a rubber spatula and let it cook for 4-5 minutes, occasionally scrapping the sides to make sure it is not sticking. After the bottom has slight browning, slip the butter under the omelette. Cook for another 2 minutes.
  • Slide the omelette onto a plate and fold in.

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