WANT TO COOK AT A LEVEL THAT GENUINELY SHOCKS PEOPLE?
Learn To Cook Or Bake At A Master Chef Standard Earning Up To $5,000+ A Month From Your Own Kitchen
(30% Off Scholarship Now Available)
Whether you want to cook better or launch a real food business - no commute, no debt, just human feedback from a real Master Chef and access to a network of 1,400+ graduates including the founders of Kodiak Cakes and Waffle Love.
Do You Love To Cook Or Bake, And Dream Of Doing Something Bigger With It?
Wish you could serve restaurant-caliber meals that genuinely wow people, while mastering the professional techniques that let you move past recipes? If you are nodding your head, this message is for you.
My name is Laurie Moldawer. I trained at Le Cordon Bleu in Paris, apprenticed in a Michelin-starred kitchen, and I'm the founder of Park City Culinary Institute, ranked top 3 in America by Passport Magazine.
I'm about to show you how you can train to a professional standard and earn a real culinary certificate in about 4 months… without ever leaving your own kitchen or spending $120,000 going back to college.
Can You Really Learn To Cook Online?
It's the question we hear most. How can a chef teach you if they can't taste your food? Here's the truth, they don't need to.
Great chefs don't just taste mistakes. They see them happening. The way you hold a knife, sear a steak, knead a dough, or plate a dish, a trained eye reads all of it.
When an experienced chef watches you sear a steak, they can see the pan temperature, the sear, when you turned it, whether you let it rest. Great chefs don't just taste mistakes. They see them happening.
Cooking and baking are visual, technique-driven crafts, the way you hold a knife, knead a dough, build a sauce, plate a dish. A trained eye reads all of it.
And unlike YouTube, this isn't you watching us. It's us watching you. You cook, you submit your work, and a Master Chef tells you exactly what to fix before your next attempt.
Don't Waste Another Year On YouTube Or Spend $120,000 On A Culinary Degree
Right now you have two ways to learn to cook: watch YouTube videos at home, or go to college.
Videos are affordable, but nobody ever watches YOU cook… so you keep making the same mistakes year after year.
College is great, but it takes 2 to 4 years and costs up to $120,000. And it’s impossible to plan around your life, your job, or your family.
At Park City Culinary, you get the best of both worlds: hands-on training, feedback from professional chefs, and an ACF-approved qualification. All from home, without the huge cost or putting your life on hold.
Master savory cooking and pastry in one program.
Master meat, seafood, poultry, and sauces from scratch.
Master French pastries, breads, and desserts.
Improve operations and maximize restaurant profits.
Join Graduates Including The Founders Of Waffle Love, And Kodiak Cakes!
Professional Certificate In The Culinary Arts
Learn both sides of the kitchen: savory cooking, from searing proteins to building sauces, and pastry, from laminated doughs to tarts. Finish with a plated meal and a full pastry repertoire.
Adam Terry
Owner of Waffle Love
“Super grateful for your awesome culinary course. You’re doing some cool things that will change the culinary landscape. I’ve already hired one of my classmates!”
Cuisine Certificate
Learn to cook meat, seafood and poultry, build sauces from scratch and balance salt, fat and acid. Finish by plating a full meal like a professional.
Jonathan Clark
Owner of Kodiak Cakes
“The best thing I’ve done in my life… Pure fun!”
Pastry And Baking Certificate
Learn to bake croissants, éclairs, French macarons, tarts and bread, with the technique behind each so your results are consistent every time.
Jonathan Clark
Owner of Kodiak Cakes
“Online class is so awesome. I have the opportunity to be creative, change things up in any way I want to!”
Our Students Range From Age 11 To 82, All Mastering Professional Techniques Together
Most people who start this don't regret it. They regret waiting years to start. That's exactly why this school exists: no age limit, no experience requirement, no gatekeeping.
You'll learn from real chefs, on your own schedule, from your own kitchen, no commute, no relocating, no putting your life on hold. Whether you're a complete beginner or someone who's cooked professionally for years, the labs meet you where you are, and the feedback pushes you from there.
Meet The Founder Behind Park City Culinary Institute
I went to culinary school because I couldn’t cook, my college friends teased me for eating out every night! That journey took me to Le Cordon Bleu in Paris, an apprenticeship under Michelin-starred Chef Roland Durand, and one of New York City’s top catering companies. Since founding Park City Culinary Institute, we've won Best of State every year since 2019 and been ranked a Top Three Culinary School in the entire country by Passport Magazine. Park City has more restaurants per capita than Paris, and its chefs teach you. I've travelled to over 60 countries collecting techniques I now bring into your kitchen.
Here’s A Fraction Of What You’ll Learn From The Comfort Of Your Own Kitchen:
Pastry & Baking
Handle the science of baking, so every bake works, every time not just when you get lucky
Master eclairs, cream puffs and pastry cream from scratch
Perfect crème brûlée, panna cotta and bread pudding like a pastry chef, not a recipe follower
Build show-stopping cakes, cheesecakes and tarts, including flourless chocolate cake
Bake real bread, bagels, challah, sourdough and French baguettes from scratch
Handle laminated dough with confidence - authentic French croissants, done properly
Work chocolate the professional way - lace, leaves, filigree and mendiants
Master French macarons and soufflés, the two desserts that expose an amateur baker instantly
Cuisine
Handle a knife like a professional - technical cuts, speed and confidence
Cook meat perfectly - butchery basics, braising and roasting, right up to Beef Wellington
Make delicious pasta, gnocchi and pizza dough entirely from scratch
Fillet fish and cook seafood with confidence, including bisques and shellfish
Build stocks, sauces and emulsions from scratch - balancing salt, fat and acid by instinct
Master how to make artisanal breads
Plate and present like a restaurant,so your food looks as good as it tastes
Understand the food science underneath it all, so you can cook without a recipe
What You'll Get As A Park City Culinary Student…
Train From The Comfort Of Your Kitchen
From knife skills to plating a full meal like a professional, take all lessons in your own kitchen on your own schedule.
Personalized Feedback From A Real Chef
Instructors with real-world experience review your labs and show you exactly how to get the results you want
An ACF-Approved Certificate
Recognized proof of professional training, so you finally feel confident knowing what your food is worth.
Graduation Gift: Chef Knife Set and Chef Jacket (Valued At Over $500)
We'll send your Chef's Knife Set and Chef Jacket straight to your door as a graduation gift, once you complete the program.
A 1,400+ Strong Alumni Network
Including owners of home bakeries, catering companies and household-name food brands.
See How Park City
Stacks Up…
Traditional Culinary School
Years Of Debt. Rigid Schedules. No Guarantees.
$20,000-$100,000+
Before books, knives, or relocating your entire life
60 weeks, on campus only
Feedback only during scheduled class hours
No refund once you're locked in
Real Chef Feedback. Real Certificate. Real Kitchen - Yours.
A Master Chef reviews your actual cooking and tells you exactly what to fix
ACF-approved certificate, same as our on-campus students
Starter kit worth $500+ shipped to your door
Learn from home, on your schedule, no relocating
Week 1 free trial, full refund, no questions asked
Find out your investment on a free 20-minute call
Other Online Courses
$6,000+, and you still don't know what you're getting
Pre-recorded videos - nobody watches you cook
No accredited certificate in most cases
You're on your own for tools, ingredients, and troubleshooting
Featured Chef Collaborator
Chef Mary Cech
Award-winning chef, author & culinary
educator
Chef Mary Cech is one of the instructors behind Park City Culinary Institute's online Pastry program, whose techniques you'll be learning on video, lab after lab. She's spent decades in some of the most demanding pastry kitchens in the country, and now she's bringing that exact training straight to your kitchen.
Named one of the Top Ten Pastry Chefs in America.
- Trained under legendary Master Pastry Chef Albert Cumin
- Built the pastry program for 40+ restaurants across Chicago
- Helped launch the Culinary Institute of America's Greystone campus
- Kitchens on her résumé: Charlie Trotter's · The Grand Wailea · San Francisco's Cypress Club
- Author of two cookbooks
5x Winner at New York Culinary Arts Show • Pastry Chef of the Year
Professional Culinary Training Without Putting Your Life On Hold
We know you’re balancing a busy schedule, a job, or a family. That’s why we give you a step-by-step structure with 1-on-1 chef support.
Every lab comes with a minute-by-minute timeline. Your chef instructor is available to you at every step, and the curriculum moves one skill at a time so you're never lost or overwhelmed.
Students finish in as little as 4 months, while holding down jobs and raising families. And if you complete every lab and still don't meet the graduation standard, we'll keep working with you at no extra cost until you do.
Six Months From Now, You Won't Recognize Your Own Cooking…
It's Saturday night, and you're hosting an unforgettable meal for family and friends. The whole table takes photos of every plate… and they go quiet after the first bite, completely blown away by what you created.
Maybe you take it a step further, and you're boxing up orders for the farmers' market. The same cakes you used to give away, now selling at professional prices because you're certified and it shows in the product.
Either way, you understand why every technique works, your certificate hangs where you can see it, and nobody, including you, questions whether you're qualified anymore.
Learn To Cook Restaurant-Quality Food In 4 Simple Steps…
Claim Your Free 20-Minute Session Below
Fill in your details and pick a time that suits you. We'd love to learn about you and see if you're a great fit. If not, no hard feelings.
Get Your Personal Culinary Roadmap
We'll talk through your experience and goals, whether that's cuisine, pastry or both, and map your exact path to certification.
Start Cooking With A Chef In Your Corner
Our labs begin with chef feedback on everything you make. Once you complete the program, your chef knife set and chef jacket ship straight to your door.
Graduate With A Respected Culinary Qualification
Walk away with your ACF-approved certificate, a professional grasp of technique and food science, and the skillset to earn from it if you choose.
No Recipe For Failure Guarantee
At Park City Culinary Institute, we make two big promises to every student.
Claim Your Free Trial
Start with a fully refundable trial. If you don't feel the difference compared to everything you've tried before, every cent comes back. No questions asked.
No One Gets Left Behind
If you complete every lab and submit every assignment on time, but still don't meet the requirements to graduate, we'll work with you at no extra cost until you do.
Why 1,400+ Graduates Loved Mastering Their Cooking Skills At Park City Culinary Institute…
I took the tiramisu and gelato class with Chef Britney. It was great and we learned so much in the hour of the class, with yummy desserts to take home. Definitely look forward to taking more classes!
Highly recommend the PC institute if you want to expand your knowledge for cuisine/pastry!! Huge shout out to Chef James, he has shared lots of great technique and has been very supportive when questions arise😎
Amazing class. Can't wait to attend more classes. Chef Zack, Chef Drew and Chef Robert are awesome instructors and very fun atmosphere Thanks PC culinary Institute
The macaron class with Cat was so fun and easy to follow despite its technical difficulty. I felt challenged but accomplished at the end without feeling lost! Best cooking class I've taken in the valley!
What a great time making desserts with Kat and crew. Definitely recommend the experience.
Had a blast making pies with you today. Finally was able to wrap my head around flaky crusts. Thank you so much for all the insightful tips! You guys are great!
Limited Spots This October
Book Your FREE 20-Minute Call, See If You Qualify For Up To 30% Off Tuition – PLUS Your First Week Is fully refundable Just To Prove You’ll Love It!
Here’s just a fraction of what you’ll discover in your no-obligation call:
How To Save Up To 30% On Your Tuition
Your eligibility is assessed during your call, where we'll walk you through the available tuition assistance options.
Try Your First Week Completely Free
Start your labs with a fully refundable trial. If it's not everything you hoped for, every cent comes back, no questions asked.
Complimentary Professional Knife Set & Chef Jacket - Yours At Graduation (Worth $500)
Complete the program and we'll send a professional knife set and chef jacket straight to your door, a gift for finishing what you started.
The Home Food Business Playbook
How 1,400+ graduates built home bakeries, catering companies, and culinary careers of their own.
Personalized Culinary Pathway Built For You, Free, On The Spot
How to go from where you are today… to an elevated professional standard while earning up to $5K a month or more from a food business.
Frequently Asked
Questions
Each lab starts with roughly 30 minutes of chef demonstration you can watch from your laptop or phone, any time of day. You then recreate what you watched in your own kitchen using a minute-by-minute timeline, and your chef instructor reviews your results and gives you personal feedback and professional tips.
There are 24 labs per certificate, each around 3.5 hours plus shopping and prep, and most students complete a certificate within 4 months. Some go faster. You set the pace around your work and family.
We've certified students from 11 to over 82. You're fine.
Complete beginners through to chefs and business owners with 10+ years in professional kitchens have all certified through our programs. If you're a working cook, this fills in the gaps missing from your restaurant experience, you'll understand the reasons certain techniques worked, and others didn't.
No. Any well-equipped kitchen is fine for this course, as long as you're demonstrating the required techniques.
You can substitute for dietary needs or other reasons, so long as you're demonstrating the required technique.
Our programs are approved by the American Culinary Federation, the professional standard recognized across US kitchens. It's the same certificate our campus students have been earning, from a school ranked top 3 in the country.
It depends on whether you choose cuisine, pastry or both, and whether you qualify for a scholarship. Your complimentary Foundations Call walks through your options, with no obligation to enroll.