This schedule is inspired by French Cardon Bleu and CIA curriculum

Primary tool:

• 24–28 cm carbon steel or stainless sauté/fry pan
• Chef’s knife of your choice
• Pairing knife
• Misc Kitchen Utensils you get as sets (ie. spatula, whisk, etc…)

Rule: If it can’t be cooked in a pan, it’s adapted or excluded.

Goal: Mastery of cooking ala heat, fat, timing, and restraint.

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CORE TRAINING RULES (NON‑NEGOTIABLE)

• One pan on the burner at a time
• Clean pan between techniques
• No ovens, no grills, no deep fryers
• Butter, oil, and rendered fats only
• Taste every stage

Weekly rhythm

• 5 cooking days (45–90 min)
• 1 theory / tasting day
• 1 rest day

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PHASE 1 — PAN CONTROL & DISCIPLINE (Days 1–60)

Weeks 1–2: Pan Familiarity

Focus: Heat zones, pan behavior

• Dry pan heating
• Oil shimmer recognition
• Smoke points

Daily reps

• Skillset: Sauté
• Dish:
  • Sautéed onions /w scrambled eggs
  • Veggie (ie. Kale) in natural fat (ie. duck)
• Goal: Garlic control (gold vs bitter)

Benchmark: Zero burnt aromatics

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Weeks 3–4: Fat Mastery

• Butter vs clarified butter
• Oil blending
• Basting control

Dishes

• Beurre noisette trials
• Skill Mastery: Pan-toasted breadcrumbs
• Sautéed Fish with Yuzu–Butter Sauce & Crispy Panko

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Weeks 5–6: Eggs (Pan Only)

• French omelette
• Soft scramble
• Crispy-edge fried egg

Benchmark: Omelette in <90 seconds, no color

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PHASE 2 — VEGETABLES THROUGH THE PAN (Days 61–120)

Weeks 7–8: Moisture Control

• Sweating vs sautéing
• Deglazing vegetables

Dishes

• Mushrooms (no water loss)
• Zucchini, aubergine

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Weeks 9–10: Browning & Caramelization

• Maillard reaction
• Sugar vs protein browning

Dishes

• Endives
• Carrots à brun

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Weeks 11–12: Vegetable Sauces in the Pan

• Pan purées
• Vegetable reductions

Benchmark: Pan-finished ratatouille

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PHASE 3 — PROTEINS: PAN AS PRIMARY HEAT (Days 121–200)

Weeks 13–15: Poultry

• Skin rendering
• Even doneness

Dishes

• Chicken breast sauté
• Chicken thighs pan-roasted

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Weeks 16–18: Beef, Pork, Veal

• Resting discipline
• Pan sauces

Dishes

• Steak au poivre
• Pork chop with jus

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Weeks 19–22: Fish & Shellfish

• Fragile protein handling
• Butter basting

Dishes

• Sole meunière (adapted)
• Scallops
• Shrimp sauté

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PHASE 4 — PAN SAUCES & EMULSIONS (Days 201–260)

Weeks 23–24: Deglazing & Reductions

• Wine, vinegar, stock

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Weeks 25–27: Emulsions in the Pan

• Mounted butter
• Pan hollandaise concepts

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Weeks 28–30: Cream & Jus

• Napé consistency

Benchmark: Three distinct pan sauces, same protein

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PHASE 5 — STARCHES & DOUGHS (PAN-ADAPTED) (Days 261–320)

Weeks 31–33: Potatoes

• Pommes sautées
• Rösti
• Pan gratin finish

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Weeks 34–36: Rice & Grains

• Pilaf start-to-finish in pan

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Weeks 37–38: Flat Doughs

• Pan breads
• Flatbreads

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PHASE 6 — SERVICE & MASTERY (Days 321–365)

Weeks 39–44: Speed & Precision

• Timed single-pan dishes
• Protein + sauce + garnish

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Weeks 45–52: Capstone Pan Cuisine

Final Challenge

• Design a seasonal 5‑dish menu
• Every dish executed in the same pan
• Document heat curves and fat usage

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DAILY EVALUATION CHECKLIST

• Was the pan too hot?
• Did food steam?
• Was fat controlled?
• Was fond developed and used?

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OUTCOME AFTER 365 DAYS

You will:

• Read heat instantly
• Control browning at will
• Build sauces instinctively
• Cook like a classic saucier with one pan

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If you can cook well with one pan, every other method becomes easy.