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.

Lifetime access, anywhere, anytime…

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.

Recipes Videos

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)


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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