Geneticx

Learn Cooking From People Who Actually Cook

We run culinary masterclasses in East Albury where you work with real ingredients, face actual kitchen challenges, and leave with skills you can use tonight. No fluff, no shortcuts—just the kind of training that comes from years of professional experience.

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Professional culinary training session with hands-on technique demonstration

Eight Years Teaching What We Know

Started in 2017 when I got tired of seeing home cooks waste money on courses that didn't teach them anything useful. We've since trained over 340 people who wanted actual kitchen competence, not just recipes they'd never use.

Most folks come to us after trying online videos or cookbook collections. They find that reading about knife skills or watching someone debone a chicken doesn't translate when you're holding the knife yourself. That's where we come in.

340+ Trained Since 2017
92% Report Improved Skills
8 Years Running Classes

Common Kitchen Problems We Actually Solve

These are the frustrations people bring to our classes. If any of these sound familiar, you're probably ready for some proper training.

Knife Work Takes Forever

You know you should be faster with prep, but your dicing is uneven and you keep smashing garlic instead of mincing it. Videos make it look simple but your hands don't cooperate.

Solution: We spend dedicated time on grip, motion, and blade angle until your hands remember the movements. Takes about four sessions before it feels natural.

Heat Control Is Guesswork

Recipes say medium-high heat but your medium-high burns butter while someone else's barely sizzles. You've ruined enough fish and chicken trying to figure out your stove's personality.

Solution: We teach you to read visual and auditory cues instead of relying on dial settings. You'll learn to adjust based on what's actually happening in the pan.

Seasoning Makes No Sense

Food tastes flat or you overdo the salt trying to fix it. You can follow measurements but adjusting to taste feels like pure luck. Restaurant food has flavor depth you can't recreate.

Solution: We teach layered seasoning through the cooking process, not just at the end. You'll taste your way through dishes until you develop the instinct for balance.

Meat Comes Out Wrong

Chicken is dry, steak is overcooked, pork is tough. You've bought a thermometer but still can't nail the timing. Different cuts behave differently and you're not sure why.

Solution: We break down protein behavior by cut and cooking method. You'll practice temperature assessment, resting times, and carryover cooking until it becomes second nature.

Recipes Feel Like Scripts

You can follow instructions but panic when something goes wrong or you're missing an ingredient. Adapting on the fly seems impossible because you don't understand the why behind the steps.

Solution: We explain the principles behind techniques so you understand what each step accomplishes. Once you know the function, you can adjust or substitute with confidence.

Timing Everything Is Chaos

Side dishes get cold while you finish the main. You start too late or way too early. Getting multiple components ready simultaneously feels like conducting an orchestra you can't hear.

Solution: We teach backwards planning and parallel processing. You'll learn to identify critical timing points and build a mental workflow that keeps everything on track.
Student practicing professional knife techniques during culinary training Hands-on cooking instruction in modern training kitchen Professional chef demonstrating advanced cooking technique to students

How Our Training Actually Works

1

Initial Skills Assessment

Before you start, we spend 45 minutes watching you work through basic prep and a simple dish. This isn't a test, it's so we know what you already do well and where you need focused help. Most people are better at some things than they realize.

2

Technique Building Blocks

We start with fundamental movements until they feel automatic. Proper knife grip, pan handling, ingredient prep, temperature judgment. You'll repeat these until your hands remember, which usually takes 3 to 4 sessions depending on how often you practice at home.

3

Applied Cooking Sessions

Once basics are solid, we move to complete dishes where you apply everything together. These sessions last 2.5 hours and you'll handle three dishes that teach different skills. We're there to correct mistakes in real time, not after you've already ruined the dish.

4

Problem Solving Practice

Final sessions throw challenges at you: missing ingredients, equipment failures, timing pressure. This is where you learn to think like a cook instead of following instructions. By the end, you should be able to handle most kitchen situations without panic.

I'd been cooking from recipes for years but couldn't improvise or fix mistakes. After three months here, I actually understand what I'm doing and why. Last week I salvaged a dinner party dish that was heading south because I knew what had gone wrong and how to correct it. That confidence shift is worth more than any recipe collection.

Portrait of Dempsey Rutherford, satisfied culinary student

Dempsey Rutherford

Completed Advanced Track, March 2025