Five modules that take you from reading a P&L for the first time to running a kitchen like the person who owns it.
You know your craft. You can hold a section through a full book and run consistency when the roster falls apart. That took years, and it is not in question.
What the industry almost never teaches is the business the cooking lives inside. So the P&L arrives at month end in a language nobody explained, the food cost drifts for reasons nobody can name, and the chefs who get promoted are not always the ones who cook best.
The Academy closes that gap in full. Not a summary of it, and not a weekend of theory. Twenty-five weeks of structured work that ends with you able to read a business, engineer a menu, run a kitchen as a system, lead a team that holds standards without you, and manage your own career with evidence.
On a venue turning over $100,000 a week, letting prime cost drift by three points is roughly $156,000 a year. Nobody decides to lose it. It leaks while everyone is busy doing their job.
Every module is six to five weeks of lessons, workbooks and real exercises. You do not skip ahead, because each one assumes the last.
Reading the business in financial terms, and knowing where it stands.
Designing revenue into the menu before service begins.
Running the kitchen as a measurable, repeatable operation.
Building a team that holds the standard when you are not there.
Turning all of it into evidence, and managing your career as an asset.
You start in Module 1. A new week opens every seven days, and completing each week's workbook unlocks the next. When you finish a module, the following one opens.
That pacing is deliberate. The material is built to be applied between shifts, and the chefs who get the most out of it work one week properly before the next arrives. Nothing expires, and once a week is open it stays open permanently.
Every module runs inside the Kitchen Lab: a dinner-led coastal café, around 90 seats, $2.4 million a year, running a deliberately stressed prime cost. It is not a tidy textbook example. It is a venue under the same pressure yours is.
The Lab carries across all five modules, and its numbers build as you go. The costing you fix in Module 2 changes the classification you built in Module 1. The systems you design in Module 3 protect the margin you engineered in Module 2. By Module 5 you have run a full operating cycle on one business.
You diagnose the Lab first, where being wrong costs nothing. Then you run the same analysis on your own kitchen, where it counts.
Twenty-five weeks is a real commitment. It is better for both of us if you work out now whether it suits you.
Module 1 on its own is $299, and it is a completely reasonable way in. If you take it and later want the rest, you pay the difference rather than starting again. See Module 1
Around twenty years in kitchens, and a bachelor's degree in business administration and finance. Trained at a leading university in Brazil and worked in corporate roles before choosing the kitchen instead.
Five businesses owned. That combination is the reason this material exists: the finance training to know what the numbers mean, and enough years on the pass to know what they feel like at 7pm on a Saturday.
No, and that is deliberate. You start in Module 1 and work through in order, one week at a time. Each module opens as you complete the one before it. Twenty-five weeks of material released at once would be overwhelming and, more importantly, would break the sequence the curriculum is built on.
Around six months if you keep pace, longer if life gets in the way. Nothing expires and there is no deadline. Around two to three hours a week is the realistic commitment.
You pay the difference, not the full price again. Get in touch and we will send you the upgrade link.
No. Five payments of $299 is $1,495, the same as paying once. It exists to make the commitment easier, not to charge you more for it.
It is arguably more useful earlier. A CDP or sous who can read prime cost and engineer a menu is doing something almost nobody at that level can do, and it is the clearest reason to be considered for the next role.
Yes. The Lab is a specific venue so the numbers are concrete, but every principle is structural. Chefs apply this in pubs, restaurants, hotels, catering and QSR. The figures change. The framework does not.
The lessons and workbooks are self-paced. At the end of each module there is a wrap-up session, and it is genuinely optional. The modules are built to be complete without it.
The capability, and the evidence of it. Module 5 produces a five-section portfolio built from your own work: your capability assessment, what makes you hard to replace, your outcomes with numbers attached, and a plan for where you are going. It is designed to be handed to an owner or operator.
The numbers are moving either way. The only question is whether you can see them, name them in dollars, and do something about them while there is still time.