You can cook.
Now learn the
business behind it.
A structured business education for professional chefs. Twenty-five weeks across five modules, taking you from reading a P&L for the first time to running a kitchen like the person who owns it.
"Technical skill gets you in the room.
Business understanding keeps you there and moves you up."
Professional cookery training is excellent at producing cooks and almost silent on the business those cooks work inside. Chefs are promoted into roles that require reading a P&L, controlling prime cost and leading a team, then left to work all of it out on the job. The Academy is the structured alternative.
Built for chefs who are
already doing the work.
The
Academy
Five modules taken in sequence, each building directly on the one before it. Every module runs inside the same working venue, so the numbers compound as you go and nothing stays theoretical.
Material is released weekly and gated on completion, so you work one week properly before the next opens. Around two to three hours a week, applied between shifts.
Not ready for all five? Start with Module 1 for A$299
Two ways into
the Academy.
Take the full programme, or start with the first module on its own. Module 1 stands alone and credits toward the Academy if you continue later.
Six weeks taking you from reading a P&L for the first time to running a full operator simulation on a real venue. Lifetime access.
Twenty-five weeks across financials, menu, systems, leadership and career. Lifetime access, and a portfolio of evidence at the end.
Books written for
working chefs.
Start free, then go as deep as you want. Every guide stands on its own and works whether or not you join the Academy.
Start here.
Unlock Your Kitchen's
Profit Potential.
- The four numbers that control kitchen profitability
- A food cost check you can do fast
- What good looks like for GP and food cost
- How to price items without guessing
- How to identify your best and worst sellers
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Ricardo Calderini
Founder, Chef's Office Academy
Around twenty years in professional kitchens, and a bachelor's degree in business administration and finance. Trained at a leading university in Brazil and worked in corporate roles before choosing the kitchen instead.
Five businesses owned. That combination is why the Academy exists: the finance training to know what the numbers mean, and enough years on the pass to know what they feel like at 7pm on a Saturday.
Every lesson, workbook and exercise in the Academy was written by Ricardo directly.
"Chef's Office Academy helps you become a more business-minded chef. It showed me where I was lacking knowledge, where I had become stuck in old ways of thinking, filled those gaps, and taught me how to take a more strategic approach to running a kitchen. I now think beyond cooking, and focus on running the kitchen as a successful business."Pradeep Limbu Chef, Hotel Chadstone · Academy student, Modules 1 to 4
Two ways to
start today.
Start free with the guide, or begin the Academy properly. Either way, the right move is to start now.