Cooking by Ratio: The Chef's Path Beyond the Recipe

Cooking by Ratio is a 300-level mastery course for cooks who are ready to leave recipe cards behind. Building on the fundamentals of ingredient selection, knife skills, measurement, and technique, it teaches the culinary ratio — a fixed proportion of ingredients — as the backbone of the craft, so that learning one ratio means knowing a thousand recipes.

Across eight lessons you will convert recipes into ratios, master the major ratio families (doughs, cakes and batters, stocks, sauces, emulsions, and custards), learn why chefs weigh instead of measuring by volume, and control the variables — temperature, humidity, and altitude — that decide cooking time. The course closes with a capstone in which you invent, scale, and cook a dish of your own.

It is designed for serious adult learners at a creative university expanding into culinary craft — anyone who wants to stop following recipes and start cooking with a chef’s freedom, judgment, and confidence.