Learn New Cooking Techniques

Have Fun At The Same Time

Become A Better Cook!

Get Unlimited Access

When you become a member, you get unlimited access to all the online cooking classes in the video library as well as a live broadcast every week with Chef Patrice. Learn new techniques and become an even better cook – sign up today for only $15/month!

Try A Class

If you’re not ready for the membership quite yet, you can rent any of the online cooking classes in our video library for $5. Give our featured dish a try: Duck a L’Orange with Butternut Squash Purée & Poached Pears with Vanilla Ice Cream for dessert. Subscribe to the newsletter and get a FREE CLASS!

Get A Free Chef Coat

Being part of the Cooking Live community and earning your coat is an outstanding achievement that is shared among so many members of Cooking-Live. To wear and achieve greatness in your coat, you must have the skills to carry out the recipes. Only ship in the United States.

Join us online every Saturday for a new class!

Learn New Dishes & Techniques With Chef Patrice

Take any of the cooking classes in our video library at your own leisure with our Cooking Live Membership. Cooking Live is on a mission to share our love for cooking with the world in a unique experience.

Chef Patrice Olivon, the creator and chef instructor of Cooking Live, is one of the most successful and well-known chefs in America. With a star-studded career of more than 4 decades of culinary experience, he has cooked for the White House, served as Executive Chef at the French Embassy, and competed on prize-winning teams on Food Network television shows. We look forward to seeing you at the next class!

What Our Subscribers Are Saying

“It’s not just the recipe, it’s about the techniques that I’m learning. It’s about having fun in the kitchen.”

– Allyson

“The chicken curry was a good meal for a cold night. I used bone in thighs rather than a whole chicken and they worked well. Good idea to use the thighs it’s a perfect cut for braising!”

– Mark

“For me, the hardest part of making sauce is getting the consistency just right. I finally feel confident in what I’m doing. I really enjoy making pasta.”

– Donna

“I like the technique that you taught with the fish and parchment paper. I’ve done it a couple of times since I first learned it. It’s a great presentation.”

– Jeff

“I think I finally have figured out how to form the Parmesan crisp so that it doesn’t fall over. This was my second try. I baked the first one too long and it wouldn’t bend. The crisp makes such a great presentation. I love to sous vide the results are always perfect and the pan sear is a nice finish.”

– Debbie

About Our Online Saturday Classes

Online real-time cooking classes are presented every Saturday at 4PM ET. After you sign up, you receive a list of all the ingredients and necessary equipment. On Saturday, you connect to “Cooking Live” classes – accessed with any standard device – and then cook with Chef Patrice over the internet. You can also use live chat to communicate directly with the Chef.