Culinary School

Home cooking to professional kitchen skills, taught by chefs who own the rooms they cook in. Enroll free, track your progress, earn a certificate.

Soul Food FoundationsBeginner

Soul Food Foundations

The techniques behind the Sunday table

5 lessons 69 minFree

Taught by Chef Marcus Hale

Diaspora & HeritageIntermediate

West African Roots of American Cooking

From Lagos to Louisiana

4 lessons 73 min$49

Taught by Chef Adaeze Brown

Baking & PastryIntermediate

Pies, Pound Cakes & Sunday Sweets

Bakery-grade Black dessert traditions

4 lessons 68 min$39

Taught by Chef Tanya Reid

Professional KitchenAdvanced

Running a Black-Owned Kitchen

Costing, prep systems, and profit

5 lessons 86 min$99

Taught by Chef Devon Price

Diaspora & HeritageIntermediate

Caribbean Kitchen: Islands on a Plate

Jerk, curry, stews, and Sunday cooking from Jamaica to Trinidad

5 lessons 86 min$49

Taught by Chef Nadine Beaumont

Diaspora & HeritageIntermediate

Creole & Cajun: New Orleans Foundations

Roux, trinity, gumbo, jambalaya, and the Black roots of Louisiana cooking

5 lessons 95 min$59

Taught by Chef Remy Toussaint

Diaspora & HeritageIntermediate

South African Braai & Township Classics

Fire cooking, Cape Malay spice, and street food from Soweto to Cape Town

5 lessons 85 min$49

Taught by Chef Sipho Nkosi

Soul Food FoundationsBeginner

Gullah Geechee Lowcountry Cooking

Rice culture, red rice, perloo, and the Sea Island table

5 lessons 82 minFree

Taught by Chef Ruthie Simmons

Professional KitchenIntermediate

Black Barbecue & Live Fire

Whole hog, ribs, regional sauces, and the pit tradition

5 lessons 92 min$39

Taught by Chef Otis Freeman

Diaspora & HeritageIntermediate

Ethiopian & East African Table

Berbere, injera, wats, and the coffee ceremony

5 lessons 94 min$49

Taught by Chef Selam Girma