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Duration:794Minutes
Topic: 7
Recipe: 105

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Dashi (だし, 出汁) is Japanese soup stock that builds the bases for many of your favorite Japanese dishes like miso soup, chawanmushi, ramen, and shabu shabu. It is the essence of authentic Japanese flavor, and it tells the dishes apart if other substitutions are being used in place of the soup stock.

Curry Udon is a Japanese noodle soup. It was conceived as a mashup of traditional udon noodle soup with Japanese-style curry, but it’s since become one of the most popular udon dishes.

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, and personal preference.

Tamagoyaki is a type of Japanese omelette, which is made by rolling together several layers of fried egg. These are often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki.

The buckwheat nuttiness of soba noodles is a refreshing change from the mildness and softness of white flour pasta. Buckwheat noodles, or soba, are a staple in Japanese cuisine. Chewy with a grainy texture, they're eaten hot, cold, or at room temperature. Because these cold soba noodles have such a grainy taste and texture, they're perfect when paired with simple, clean flavors like soy sauce, sesame oil, and dashi.

Wafu Dressing (和風ドレッシング) refers to a salad dressing that consists of vegetable oil, rice vinegar, and soy sauce. Every household has a slightly different recipe for it and this is my version with grated onion to make it extra flavorful.

Gyoza (餃子), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan.

Salmon Teriyaki is an easy Japanese recipe and takes only 4 key ingredients. Serve the salmon with steamed rice and teriyaki sauce for a delicious salmon teriyaki bowl.

Tempura is a typical Japanese dish usually consisting of seafood, meat, and vegetables that have been battered and deep fried. 

Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep-fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. 

Mix the melted butter together with the low sodium soy sauce 

Sushi is a traditional Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients, such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari, or sumeshi.

Traditional Stew typical  from the Burgundy region in France

Classic elaboration of the france cuisine 

Duck liver prepared in the traditional style

French Omelette over Ratatouille

Typical Marseille recipe

France Style fish cooking

traditional recipe of rural people

updated recipe of a classic

Most classic France soup

Sandwich in the purest French style

extraordinary savory cake

The queen of the tarts

Classic elaboration made from leek

Classic French Dessert 

The traditional Italian caprese salad (pronounced “cah-preh-zseh”) is typically made with just tomatoes, basil, mozzarella and olive oil but I love the addition of a balsamic reduction.

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. 

This risotto is simply made with sauteed mushrooms, shallots, a touch of white wine, and arborio rice with some fresh parmesan cheese. But, the real magic comes from using mushroom stock, although vegetable stock can be substituted.

Pasta with Amatriciana sauce is a traditional, zesty Italian pasta sauce, based on guanciale, (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. 

A calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century.

Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.

Italian rice with basil sauce, prawns and green beans

Chicken parmigiana, or chicken parmesan, is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added. The dish originated from 20th-century Italian diaspora.

These Italian beef braciole are deliciously fork tender and packed with a heavenly medley of flavors that will make your taste buds sing!

Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.

Gnocchi macaroni and cheese is bathed in an easy white cheddar and truffle infused sauce to add an elegant touch to everyone's favorite comfort food.

Beef Saltimbocca with Mushrooms

Delicious Broccoli and Anchovy Orecchiette is a midweek saviour.

A light refreshing seafood salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.

One of the most popular of the Spanish cuisine mainly in the south of the country

Juicy meatballs with tomato sauce and seasonal vegetables

A classic mixture of several type of mushrooms and scrambled egg, easy and delicious.

Crispy chicken wings with a mild roasted red pepper sauce

A Classic cold tomato soup elaborated with seasonal ingredients

Tasty pie from the north of Spain, crunchy dough and exquisite filling

Piquillo pepper is a delicious sweet roasted pepper suitable for stuffing or sides

Classic Tapa of the eastern coastal towns

Classic Spanish elaboration with a slightly spicy touch, crispy chicken, garlic.

Classic Cold tomato soup from the south of Spain

Classic frying fish with a delicious original Catalan sauce made from dried fruits

Juicy stuffed mushrooms au gratin with Spanish Manchego cheese

Soup made with garlic and paprika flavored with egg

Chicken seasoned with a classic mixture of spices typical of southern Spain, influenced by proximity to the Arab countries

Crispy different way to eat a delicious eggplant

Interesting soup with a different touch thanks to the quail eggs

Classic between the classics of the Spanish cousin

Refreshing Spanish summer dish typical in every corner of the country

One of the most popular, easy and tasty tapas in Spanish gastronomy

Crispy fry Calamari with mahonese sauce

Recipe from the north of Spain, juicy breaded beef fillet stuffed with Manchego cheese

 Molecular Gastronomy by Chef Martin Lippo

Molecular Gastronomy by Chef Martin Lippo

 Molecular Gastronomy by Chef Martin Lippo

 Molecular Gastronomy by Chef Martin Lippo

 Molecular Gastronomy by Chef Martin Lippo

 Molecular Gastronomy by Chef Martin Lippo

 Molecular Gastronomy by Chef Martin Lippo

 Molecular Gastronomy by Chef Martin Lippo

Tomato Shorba

Murgh ke parche

AMRITSARI FISH

Shami Kebab

Gatta Curry

Malai Kofta

SHAHI PANEER

Dum Aloo Kashmiri

Laal Maas

Rara Meat

Amritsari Choley

HYDERABADI MURGH BIRYANI

Yakni Pulav

Carror Halwa

JALEBI

Double Ka Meetha

Shrikhand

Laccha Paratha

Missi Roti

Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, but historically it was made with the juice of bitter orange

Ají de gallina is a Peruvian chicken stew. The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English.

This versatile Peruvian potato dish makes a great light meal or a fine addition to a buffet spread. Causa can be layered with any number of fillings — chicken salad and tuna salad are favorites. Served cold, the dish is often topped with extravagant garnishes and sauces for a colorful presentation.

Rocoto Relleno is a healthy appetizer that originates from Arequipa and is emblematic of Peruvian cuisine. The pepper, famously served filled with creamy goodness, has conquered the hearts of tourists and locals alike.

Papa rellena, translating to "stuffed potato," is delicious comfort food, combining mashed potatoes . A seasoned ground beef filling, similar to an empanada filling, is enveloped in a layer of mashed potatoes, which is then formed into an oblong oval shape and deep-fried until it's golden brown and crispy. Kids love this meal, especially with ketchup on the side.

Yuquitas fritas are like regular potato fries. One or two dry fries are tasty but after that, you'll need a sauce to make them more palatable. 

Papa a la huancaína is a Peruvian appetizer of boiled yellow potatoes in a spicy, creamy sauce called huancaína sauce. Although the dish's name is derived from Huancayo, a city in the Peruvian highlands, this dish is from Lima. It has become a staple of everyday and holiday cuisine throughout the country.

Sopa Fuchi-fu Peruvian Seasoning Mix For Fuchi-fu Soup Provenzal Sopa Fuchi-​fu is a delicious soup in the chifas, fuchifú soup is also known as egg soup

The Parihuela is a hearty and spicy seafood soup that has modest origins in the fishing communities of Peru and is very popular all along the coast.

Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.

rroz con Pato is one of the most typical dishes found in Peru is the Arroz con Pato (Duck with Rice), which, in terms of the seasoning in the rice, is a cooking style similar to the famous “Arroz con Pollo” found in many Latin American countries. 

A traditional rice and beef dish that’s very popular thanks to its deep savory flavor and simple ingredients. Arroz tapado gets its name from the rice that is first boiled and then lightly fried and placed on top of the beef. Cooked rice literally covers the juicy, flavor-infused meat.

Inspired by the Peruvian rotisserie chicken, this recipe combines 'pollo a la brasa' seasoning with the beer can cooking technique. The goal is to produce a tasty chicken with a crispy exterior and juicy interior. Serve it with fries and the salad of your choice.

Jalea” is Spanish for “jelly.” This dish, however, has nothing to do with the sweet jams we’re used to spreading on toast for breakfast. In Peru, “jalea” is actually a dish consisting of fried fish and seafood served with fried yucca and chifles, which are fried slices of green plantain. 

If you are someone who is in love with quinoa, then you would surely love this porridge. This is an easy-to-make porridge recipe, which is extremely tasty and can be made with just a few ingredients. This porridge is a great choice for those who are vegan, as its made using almond milk.

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