

Learn New Cooking Techniques

Have Fun At The Same Time

Become A Better Cook!

GET YOUR FIRST CLASS FREE!

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

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