Training designed for lasting progress
Step-by-step courses, recipes, techniques, live sessions and technology resources: learn from the greatest Chefs all year round, at your own pace and according to your goals.
VoilaChef brings together 154 courses covering Pastry, Bakery, Viennoiserie, Chocolate and Confectionery, Ice Cream, Snacking and Catering.
Meilleurs Ouvriers de France, World Champions, palace hotel Chefs and leading artisans share their skills, methods and points to watch through a demanding yet accessible digital learning experience.
Available 24/7, the platform supports your long-term progress, whether you want to refine your own practice or your team’s, complement your training, prepare for a career change or develop your personal skills.
- 154
- Published courses
- 45
- Leading Chefs
- 6
- Disciplines
Explore our training by discipline
Each discipline has its own ingredients, gestures, processes and requirements. Explore VoilaChef’s six training disciplines and build your learning journey around the skills you want to develop.
Pastry
Deepen your knowledge of doughs, sponge cakes, creams, mousses, entremets, tarts, plated desserts, glazes and contemporary finishes.
Viennoiserie
Master kneading, laminating, sheeting, fermentation, shaping, proofing, baking and the finishes that determine the quality of the final product.
Bakery
Work on kneading, fermentation, sourdough, shaping, baking and speciality breads to build understanding, precision and consistency.
Snacking and Catering
Develop a creative, structured range suited to production realities, new consumption habits and different times of day.
Chocolate and Confectionery
Perfect chocolate tempering, ganaches, pralines, moulding, enrobing and confectionery techniques with recognised professionals.
Ice Cream
Understand recipe formulation and balancing, then master pasteurisation, ageing, churning, stabilisation and the creation of frozen desserts.
Structured courses to progress, step by step, with the greatest Chefs
VoilaChef courses break down creations and techniques into clear, progressive sequences. The Chefs explain their choices, show the textures they are looking for and draw your attention to temperatures, working times and points to watch.
Filmed close to their hands and from several angles, the videos let you observe every step and revisit a technique as often as you need.
Discover the latest published courses
The VoilaChef catalogue grows throughout the year with new Chefs, new recipes and techniques that reflect the seasons, innovations and developments in the profession.
Explore our members’ favourite courses
Discover the courses most followed last month by professionals and enthusiasts in the VoilaChef community.
Explore a seasonal theme in depth
Each month, explore a selection of courses brought together around a discipline, a technique or a highlight of the year.
Live sessions and replays
Talk directly with the Chefs
VoilaChef live sessions allow you to explore practical challenges in depth and put your questions directly to the Chefs and guest experts.
Techniques, raw ingredients, formulation, production planning or defects you encounter: these sessions complement the courses with discussions rooted in everyday practice.
They are then available as replays so you can watch them whenever it suits you.
Technology articles
Understand what lies behind every result
Mastering a recipe is not just about following a sequence. You also need to understand the role of ingredients, changes in the materials and how each parameter influences the final result.
VoilaChef technology articles explore the processes encountered in pastry and bakery: the structure of raw ingredients, fermentation, emulsions, crystallisation, gelling, temperatures, preservation, hygiene, equipment and the causes of common defects.
They complement the Chefs’ demonstrations and give you the knowledge you need to analyse your results, adjust your processes, master your equipment and work with greater independence.
Online training to explore every skill in Bakery and Pastry in depth
In bakery and pastry, excellence is never acquired once and for all. It is built through practice, observation, understanding the underlying processes and regularly encountering new methods.
A one-off training course can introduce you to a technique. Continuing education allows you to explore it further, revisit details you had not absorbed and gradually develop new habits.
VoilaChef gives you access to a complete learning environment all year round. You can follow an entire course, find a recipe before production, revisit a specific movement or explore an issue through a technology article, a live session or a conversation with the team.
This variety of formats allows you to build a learning path suited to your background or your team’s. A professional can prepare a new range or refine their methods. A student or career changer can complement their training and develop their professional knowledge. A passionate enthusiast can go beyond simply reproducing a recipe. A business or school can provide access to a shared foundation of demanding content.
More than a video catalogue, VoilaChef brings together the Chefs’ expertise, structured educational design and technology built to make their skills accessible anywhere, at any time.
Excellence is built every day
Access courses, techniques and resources from leading Chefs all year round, wherever you are and whenever you need them.