Knife & Fire Academy

Six modules — knife skills, mother sauces, stocks, doughs, butchery, fire cooking. Mirrors the first year of culinary school but designed for working adults with home kitchens.

Cook the assigned dish, photograph your work, submit to the feedback channel. Chef Carla and the senior cohort grade your knife cuts, doneness, plating, and seasoning within 48 hours.

Cook alongside Carla in real time over video — confit duck legs, fresh laminated dough, full-day braises, whole-fish butchery. Past sessions live in the library forever.

Each lesson is a 6-12 minute video shot with overhead and side cameras, plus a printable recipe card and shopping list. Indexed by skill, ingredient, and time required.

Honest reviews of knives, pans, cookware, and where to actually buy good ingredients — fishmongers, butchers, mills. Updated quarterly. No sponsorships.

A short, practical pairing course taught by a Master Sommelier guest faculty. Members learn to pair without pretension — it makes everything you cook taste better.

Templates for actually running a 6-person dinner — timing trees, prep schedules, plating sequences. Members host real dinners and report back in the room.