3Learning Paths Built Around How You Actually Cook
Street food isn't one thing. Some people want to master tacos on Saturday mornings, others need to prep fifty banh mi for a market stall. We built three distinct programs so you learn what matters to you, not what fits a generic curriculum.
Pick Your Direction
Each path focuses on different skills, different recipes, and different outcomes. Choose based on where you're starting and what you actually want to do with street food.
Foundation Skills Track
Start here if you're new to street food or want solid fundamentals. You'll learn core techniques that apply across different cuisines, understand flavor building, and get comfortable with the speed and repetition street food requires. By week eight, you'll have six complete dishes you can make confidently.
Core Techniques
Knife skills, heat control, timing, and flavor layering that translate across recipes
Six Signature Dishes
Tacos, dumplings, flatbreads, skewers, rice bowls, and handheld wraps
Ingredient Knowledge
Where to source, how to store, what substitutes work when you can't find the original
Speed Development
Build muscle memory and efficiency without sacrificing quality
Flavor Profiles
Understand balance, heat, acid, and how to adjust recipes to your taste
Equipment Basics
What you actually need versus what's nice to have for home cooking
Regional Specialist Track
Focus deep on one cuisine tradition. You'll learn not just recipes but the cultural context, regional variations, and authentic preparation methods. This path works if you want mastery over breadth, whether that's Mexican street tacos, Vietnamese street food, or Middle Eastern grills.
Cultural Context
History, traditions, and why things are done certain ways in the original regions
Authentic Methods
Traditional tools, techniques, and ingredient preparation specific to one cuisine
Regional Variations
How the same dish changes from city to city, what adaptations work elsewhere
Advanced Techniques
Masa preparation, pho broth mastery, tandoor alternatives, fermentation basics
Menu Development
Build a cohesive menu around one tradition with complementary dishes
Sourcing Networks
Find specialty ingredients, build supplier relationships, know your alternatives
Commercial Setup Track
Designed for people planning market stalls, food trucks, or catering. You'll learn volume cooking, prep efficiency, equipment choices, food safety standards, and how to maintain quality when you're making fifty servings instead of five. This assumes you already have basic cooking skills.
Volume Production
Scale recipes, batch cooking, timing multiple dishes, holding temperatures
Equipment Planning
What works in mobile kitchens, power requirements, backup systems, maintenance
Prep Systems
Mise en place for service, what to prep when, storage and organization
Food Safety Standards
Temperature control, cross-contamination, record keeping, local requirements
Cost Management
Recipe costing, portion control, reducing waste, pricing strategies
Service Flow
Handle rushes, maintain consistency, manage customer wait times
How Sessions Work
Live Cooking Sessions
Each week includes two live sessions where we cook together. You see the technique demonstrated, then you do it while instructors watch and provide feedback. Sessions run ninety minutes with time for questions.
- Ingredient list sent three days before session
- Real-time feedback on your technique and results
- Common problems addressed as they come up
- Recording available if you miss a session
Practice Assignments
Between sessions you practice on your own. Not graded homework, just structured repetition so the techniques stick. Most people spend two to three hours per week practicing outside class time.
- Specific techniques to repeat until comfortable
- Recipe variations to explore the same methods
- Photo submissions for asynchronous feedback
- Optional group chat for troubleshooting
Skill Checkpoints
Every three weeks you demonstrate a complete dish from start to finish. Instructors evaluate your technique, efficiency, and final result. This helps identify what needs more attention before moving forward.
- Cook one full recipe independently
- Timed execution to build speed
- Written feedback on what's working and what needs work
- Individual coaching session if needed
Resource Access
All students get access to our recipe database, equipment guides, supplier lists, and recorded technique videos. This stays available after your program ends so you can reference it whenever needed.
- Searchable recipe collection with variations
- Equipment recommendations at different price points
- Troubleshooting guides for common issues
- Regional ingredient sourcing by location
Choose Your Session Format
Group sessions work well for most people. Individual sessions make sense if you need flexible scheduling or have specific goals that don't fit group curriculum.
Group Sessions
Learn alongside other students at the same skill level. You benefit from seeing other people's questions answered and watching different approaches to the same technique. Groups stay small enough that instructors can still provide individual attention.
Individual Sessions
One-on-one instruction lets you work at your own pace and focus on what matters to you. Schedule sessions around your availability and adjust curriculum based on your specific goals or dietary restrictions.
Programs Start Rolling Basis
New cohorts begin every three weeks. Look at current schedules, see what fits your availability, and register for the track that matches your goals. If you're not sure which path makes sense, book a quick call and we'll help figure it out.