Professional Chef Training in Deshi & International Cuisine
Desi Recipe is a professional chef training portal for people who want to cook for a living — or cook at that level. Learn Deshi classics, Chinese wok work, Korean fermentation and international technique on live stations, guided by working chefs who correct your knife grip, your seasoning and your timing in real time.
Station 01
Bhuna, rezala, kacchi and bharta — built on proper masala sequencing and slow heat.
Station 02
Wok hei, velveting, knife-cut aromatics and hand-folded dumplings.
Station 03
Kimchi, jang-based sauces, bibimbap assembly and Korean barbecue prep.
Station 04
French mother sauces, fresh pasta, plating and modern technique.
Why train with Desi Recipe
Most cooking courses show you a recipe. A professional kitchen expects you to understand it — why onions are browned before the masala goes in, why a wok must smoke before the protein lands, why kimchi is salted twice. Our programs are built around that difference.
Every session starts with a short chef demonstration and moves straight to your own station. You cook the dish, plate it, and present it for tasting. The chef tastes, explains what worked and what didn’t, and you cook it again until it is consistent. That loop — cook, taste, correct, repeat — is how professional cooks are made.
Programs
Whether you are starting a culinary career, upgrading from home cooking, or adding a new cuisine to your menu, each program follows the same professional standard — structured modules, assessed practicals and personal feedback.
12 weeks · Career track
Our flagship program covering knife skills, stocks and sauces, Deshi and Asian foundations, international mains, baking basics, food safety and kitchen costing — finished with a live service assessment.
4–6 weeks · Specialist
Go deep into one cuisine — Deshi, Chinese, Korean or International — with signature dishes, regional variations and menu-ready recipes you can cook at volume.
1:1 · Mentorship
Work one-to-one with a senior chef on your own goals: a restaurant menu, a cloud-kitchen launch, a competition dish or a career move into hotel kitchens.
How a training week works
Our methodology is borrowed from the brigade system used in professional kitchens. You progress through clear stages, and you only move on when your work is consistent.
01
The chef demonstrates the day’s dish and explains the technique behind every step. You set up your station, weigh ingredients and prep exactly as a commis would on a real line.
02
You cook the dish yourself on commercial burners. Your mentor moves between stations, correcting heat, timing, seasoning and knife work as it happens.
03
Every dish is plated and presented. The chef tastes it in front of you and gives specific feedback — salt, acidity, texture, doneness, presentation.
04
Professional cooking is about doing it right every time. You cook signature dishes several times across the program until the result is reliable.
05
Practical assessments and a final live service test your skills under real time pressure. Your best plates are photographed for your professional portfolio.
Chef mentorship
Our mentorship program pairs you with a senior chef who has run professional kitchens. Together you set a goal, build a plan and work through it session by session — with honest feedback at every step.
What you will master
Recipes change from menu to menu. Technique stays with you for your whole career. Every program is built on these six core skill areas.
Julienne, brunoise, chiffonade, fish filleting and poultry breakdown with speed and safety.
Whole versus ground, blooming in oil, dry roasting and balancing heat — the backbone of Deshi cooking.
High-heat stir-frying, searing, braising and controlled deep frying on commercial burners.
Kimchi, gochujang-based sauces, stocks, mother sauces and emulsions made from scratch.
Composition, colour, height and portion control for restaurant-standard plates.
Food safety practices, recipe costing, yield testing and building a profitable menu.
Questions, answered
No. The Professional Chef Diploma starts from foundations — knife handling, kitchen safety and basic techniques. Specialist certificates and mentorship suit learners who already cook regularly.
Classes are taught in Bangla and English. Technical kitchen terms are explained in both, so you are comfortable working in any professional kitchen.
Yes. All ingredients for practical sessions, a chef jacket, apron and hat are included in program fees. You only need closed, non-slip shoes.
Learners who complete the attendance requirement and pass the practical assessment receive a Desi Recipe certificate listing the modules and cuisines covered.
Absolutely. Our Cuisine Specialist Certificates and Weekend Skill Labs let you focus on Deshi, Chinese, Korean or International cooking on its own.
Morning and evening batches for the Professional Chef Diploma start on 17 August 2026. Seats are limited to keep stations small.
