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Cook Beyond Recipes.
Learn From Chef Shekoh.

At Shekoh Confections, we offer a full range of online and in-person courses designed for aspiring chefs, passionate home cooks, and culinary professionals alike.

Our Mission

At Shekoh Culinary Institute, our mission is to preserve and elevate the art of cooking through disciplined technique, refined taste, and cultural depth.

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We are committed to teaching foundational skills with precision—ensuring every student understands not just how to cook, but why each method works. From classical methods to global traditions, we cultivate a standard of excellence rooted in craftsmanship, patience, and intention.

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Our purpose is to develop confident, capable cooks who carry forward the integrity of the culinary arts—whether in professional kitchens or in their own homes.

Online Courses

 Knife Skills and
Stocks
Beginner
Build the technical foundation every serious cook needs. Students learn knife selection, safety, precision cuts, fish filleting, chicken butchery, and the preparation of essential vegetable, chicken, veal, and fish stocks.
Steam Rising Soup
Register
French Mother
Sauces
Beginner
Explore the classical sauces that form the foundation of professional cooking. This course covers hollandaise, tomato, brown sauce, béchamel, and velouté, along with the preparation of a rich demi-glace using brown sauce and veal stock.
Image by Stefan Schauberger
Register
Classic and Modern Sauces
Intermediate
Expand your skills through a selection of refined sauces designed to complement meat, seafood, and vegetables. Students prepare beurre blanc, beurre rouge, Robert sauce, rémoulade, bordelaise, and a delicate white wine and saffron sauce.
Image by Lisanto 李奕良
Coming Soon
Introduction to Persian Cuisine
Intermediate
Discover the layered flavors, aromatic spices, and time-honored techniques of Persian cooking.  Prepare traditional dishes including Ghormeh Sabzi, Gheymeh Polo, Zereshk Polo, Ghalieh Mahi, Khoresh Karafs, Tahchin Bademjan, and Lubia Polo.
Image by Shiva Mardahi
Coming Soon
Introduction to French Cuisine
Intermediate
Experience the foundations of French cooking through iconic dishes and essential techniques. The course includes Beef Bourguignon, Blanquette de Veau, Lamb Navarin, Sole Meunière, Coq au Vin, Chicken Chasseur, and Salmon en Papillote.
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Coming Soon
Introduction to Italian Cuisine
Intermediate
Explore the warmth and regional diversity of Italian cooking. Prepare fresh pasta with Bolognese, gnocchi with sage brown butter, Osso Buco Milanese, wild mushroom risotto, carbonara, spaghetti alle vongole, and fettuccine Alfredo.
Image by Andrés Giménez
Coming Soon
 Vinaigrettes and
Salads
Intermediate
Prepare fresh, composed salads alongside classic dressings, vinaigrettes, and homemade mayonnaise. This course focuses on balancing flavor, texture, acidity, and presentation to create polished salads for both everyday dining and professional service.
Image by amin ramezani
Coming Soon
Introduction to
Hors d’oeuvres
Intermediate
Create elegant hors d’oeuvres using seafood, cheeses, fresh fruit, herbs, breads, and specialty ingredients. Students will learn how to combine complementary flavors, textures, and colors while developing refined presentation and portioning skills.
Image by Nicola Dreyer
Coming Soon
Introduction to Mediterranean Cooking
Intermediate
Explore the fresh ingredients, aromatic herbs, and vibrant flavors associated with Mediterranean cuisine. Students will prepare seafood, vegetables, grilled meats, and slow-cooked dishes while learning a range of traditional cooking techniques.
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Coming Soon
Signature Cocktails
Intermediate
prepare a selection of classic and contemporary cocktails using professional mixing, shaking, stirring, and presentation techniques. This course focuses on balancing spirits, acidity, sweetness, dilution, and flavor to create polished drinks.
Image by Alexandra Golovac
Coming Soon
Methods of Cooking
Intermediate
Develop a practical understanding of essential cooking methods, including poaching, grilling, searing, braising, and steaming. Students will learn when to use each technique and how it affects the flavor, moisture, texture, and appearance of food.
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Coming Soon

In-Person Culinary Classes

Culinary instruction rooted in real kitchen work—focused on technique, control, and precise execution under Chef Shekoh’s guidance.

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Chef Shekoh’s Insights

A collection of recipes, techniques, and reflections from Chef Shekoh

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