# chef ladou

> learn once. cook forever. chef ladou is an online course in cooking principles. Learn the foundations once — how ingredients behave, how heat changes them, how to balance a dish — and cook from what you have.

chef ladou is an online cooking course, not a recipe site. It teaches the principles of cooking — how ingredients behave, how heat changes them, how to balance and combine them — so people can cook independently. Recipes are the leaves; foundations are the roots.

Promise: An online cooking principles course that teaches you how to cook — not how to follow recipes.
Manifesto: simple. healthy. delicious.
Public contact: hello@chefladou.com

Paid academy, account and admin URLs are private. Do not invent unpublished curriculum, founder year counts, or prices that are not listed below.

## Public pages

- [Home](https://chefladou.com/): What chef ladou is, in one scroll.
- [The course](https://chefladou.com/course): The online cooking course: what you learn, how it works, price.
- [How it works](https://chefladou.com/method): Why learning foundations works better than collecting recipes.
- [Ingredients](https://chefladou.com/ingredients): The plant ingredient families, each with a kitchen demonstration.
- [Kitchen Check](https://chefladou.com/kitchen-check): A prepared 25-minute session about your own kitchen.
- [Live cooking](https://chefladou.com/live): Cook together, each at your own stove.
- [About](https://chefladou.com/about): The cook behind chef ladou.
- [Journal](https://chefladou.com/journal): Kitchen notebook: observations and small principles.
- [FAQ](https://chefladou.com/faq): Course, access, diet, products.
- [Contact](https://chefladou.com/contact): Public mail hello@chefladou.com.

## Ingredient worlds

- [Water](https://chefladou.com/ingredients/water): Water carries flavour in — or out. Boil a carrot and the water tastes of carrot. Steam it and the carrot keeps it.
- [Foundations](https://chefladou.com/ingredients/foundations): Starch drinks. Then it holds. Rinse rice and the water turns cloudy. That cloud decides the texture.
- [Leaf salads](https://chefladou.com/ingredients/leafy-salads): Salt a leaf and it gives way. Dress lettuce too early and it slumps. Radicchio can take it.
- [Vegetables](https://chefladou.com/ingredients/vegetables): The heat decides what it becomes. Put an aubergine straight on the flame. The skin chars; inside turns silky.
- [Fruit](https://chefladou.com/ingredients/fruits): One squeeze wakes a dish up. Squeeze a lemon over something flat. Suddenly the whole plate is awake.
- [Legumes](https://chefladou.com/ingredients/legumes): Give lentils water and time. Simmer lentils and they thicken the water around them. No flour needed.
- [Herbs](https://chefladou.com/ingredients/herbs): Crush it. You smell it before you taste it. Crush basil between your fingers. The smell arrives first.
- [Salt & spices](https://chefladou.com/ingredients/salt-spices): Warm spice in oil and it blooms. Stir ground cumin into warm oil. The kitchen smells of it in seconds.
- [Nuts](https://chefladou.com/ingredients/nuts): Heat brings the oil to the surface. Toast walnuts and they turn glossy and sweet. That's their own oil.
- [Seeds & kernels](https://chefladou.com/ingredients/seeds): The smell changes before the colour does. Toast sesame. Your nose knows it's ready before your eyes do.
- [Plant oil](https://chefladou.com/ingredients/plant-oil): Fat carries flavour. Warm chilli in olive oil. Spoon the oil anywhere, and the chilli comes with it.
- [Dairy](https://chefladou.com/ingredients/dairy): Yoghurt cools. Too much heat splits it. Stir yoghurt into a boiling pot and it curdles. Take the pot off the heat first and it turns silky.

## Machine-readable

- [Full text for assistants](https://chefladou.com/llms-full.txt): Products, counts and FAQ in one file.
- [Sitemap](https://chefladou.com/sitemap.xml)
- [Robots](https://chefladou.com/robots.txt)