The Confident Home Chef

The Confident Home Chef Program at Otao Kitchen offers hands-on, structured cooking workshops led by expert chefs, guiding you from essential skills to advanced techniques. Across nine themed workshops, you’ll learn to prepare proteins, seafood, plant-based dishes, bakery, pastry, sauces, and fermentation in a practical, engaging, and confidence-building environment designed for passionate home cooks of all levels.

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The Confident Home Chef Program – 9 Module Breakdown

  • Poultry Essentials
    Learn how to confidently break down whole birds and apply key techniques such as roasting, frying, braising, and confit. This module builds strong fundamentals in butchery, temperature control, and flavour pairing.

  • Pork & Game Essentials
    Explore slow-braising, smoking, curing, and introductory charcuterie. You’ll learn how to handle richer cuts and develop depth of flavour using time, technique, and seasoning.

  • Beef & Lamb Essentials
    Master searing, grilling, and braising while learning how to match cuts with the right cooking methods. Sauce making and resting techniques are introduced to elevate classic meat cookery.

  • Seafood Mastery
    Gain confidence with fish and shellfish through grilling, steaming, curing, and whole-fish preparation. This module focuses on freshness, precision, and clean, balanced flavours.

  • Pasta & Dumplings Mastery
    Learn to make pasta and dumplings from scratch, including dough development, fillings, shaping, and cooking techniques. A hands-on module that strengthens precision and timing skills.

  • Vegetable & Plant-Based Cooking
    Discover modern vegetarian and vegan cooking using seasonal produce. Focus on texture, flavour layering, and protein alternatives to create satisfying plant-forward dishes.

  • Bakery Essentials
    Build confidence with breads, crumpets, pastries, and enriched doughs. Learn fermentation basics, dough handling, and baking techniques that deliver consistent results at home.

  • Pastry & Desserts
    Master classic and modern desserts including tarts, soufflés, pavlova, and crème brûlée. This module focuses on balance, structure, and presentation.

  • Canning, Saucing & Fermentation
    Learn the foundations of stocks, sauces, pickling, preserving, and fermentation. This final module ties the program together by teaching flavour building and kitchen efficiency skills used by professional chefs.

Together, these nine modules form a complete, hands-on learning pathway that builds confidence, technical ability, and professional-level understanding for passionate home cooks.