About CookingProgress Academy
At CookingProgress Academy, we believe that exceptional cooking is both an art and a science. Founded in 2018 by James Morrison, a James Beard Award-winning chef with over 20 years of experience in Michelin-starred kitchens, our academy has become the premier destination for culinary education in Chicago.
Our comprehensive approach combines classical French techniques with modern culinary innovation, ensuring our students develop both fundamental skills and contemporary expertise. Whether you're a complete beginner looking to master basic knife skills or an experienced home cook aiming to refine advanced techniques, our personalized curriculum adapts to your skill level and culinary aspirations.
What sets us apart is our hands-on methodology and small class sizes. With a maximum of 8 students per class, every participant receives individual attention and personalized feedback. Our state-of-the-art teaching kitchen features professional-grade equipment, allowing students to train in an authentic culinary environment that mirrors high-end restaurant kitchens.
Our curriculum covers essential areas including knife skills and food safety, sauce-making and emulsification techniques, protein preparation and cooking methods, pastry fundamentals and bread baking, menu planning and cost management, and food presentation and plating aesthetics. We also offer specialized workshops in international cuisines, including Italian pasta making, Japanese knife skills, and French pastry techniques.
Beyond technical skills, we emphasize culinary creativity and personal style development. Our graduates don't just follow recipes – they understand the principles behind cooking, enabling them to adapt, improvise, and create their own signature dishes. Many of our alumni have gone on to successful careers in prestigious restaurants, launched their own catering businesses, or simply transformed their home cooking into something truly exceptional.
