The culinary world in your pocket
True Foodies connects the best chefs, restaurants and sommeliers from all over the world with true foodies. Join Chefs like Daniel Boulud, Yannick Alléno, Michel Roth, Jordi Cruz and Antonino Cannavacciuolo. Post your best photos, find a restaurant recommended by chefs, take a culinary course, read culinary news and more.
Top Chefs and restaurants are by invitation only, or must be nominated by other Chefs to be included. This strict control guarantees that for True Foodies only offers quality recommendations from a community Foodies can trust.
French Cuisine & French Pastry Courses
Taught by Professors from Top Culinary Schools
Courses built step-by-step developing professional culinary skills
Each course with easy to follow video lessons & downloadable course book with full step-by-step instructions and Chef’s tips
3 levels - Foundation, Intermediate and Advanced
Take your cooking skills to a new level
Progress through each lesson to graduate and receive your Certificate
French Cuisine Foundation Level
Learn the basics of French cuisine and take your cooking to the next level.
Taught by Chef Bruno Stril, Professor at Le Cordon Bleu Paris for 15 years and Chef of multiple Michelin Starred restaurants.
Part 1 covers essential Knife Techniques such as Mirepoix, Brunoise, Julienne and Ciseler. Foundational Stocks and Sauces are introduced and used in Classic French dishes such as French Onion Soup.
Part 2 introduces more of the foundational “mother’ sauces, techniques such as sautéing, grilling, roasting and frying and more challenging recipes such as Cheese Soufflé and Sole Meunière.
Certificate upon completion.
French Pastry Foundation Level
Learn the basics of French Pastry by starting with the foundations.
Taught by Chef Philippe Salomon, professor of 18 years at Top French Culinary School Ferrandi and Pastry Chef at 2 Michelin starred Le Grand Véfour.
Over 20 lessons including Pastry doughs such as Pâte Brisée, Pâte Sucrée, Crème pâtissière, and full recipes of classic French Tarts such as Tarte Tatin, Tarte aux Pommes, and the sophisticated Tarte au Citron.
Part 2 covers more complicated Pastry techniques and recipes such as Pâte a Choux, Profiteroles, Paris-Brest and Chocolate Éclairs.
Certificate upon completion.
Everything for True Foodies in one platform
The story behind the app
Cordon Bleu Chef Ted and his foodie partner Joanne love eating in great restaurants around the world. But they spent a lot of time researching where to go, in guidebooks, online and from friends, and looking for news about what their favorite chefs were creating. They wished they could easily see where their favorite Chefs and foodie friends loved to eat, and find the latest about the best Chefs and restaurants all in one place. Chef Ted’s fellow Cordon Bleu alumni were also obsessed with their favorite chefs, wanting to find out more about them and their restaurants.
And so the idea was born. To build a trusted community of those who love the art of food and wine, with Chefs and True Foodies at heart.
Ted and Joanne spent the next two years using all their experience—
Ted as a chef in Michelin star restaurants, and Joanne as an international food marketer—to launch a truly amazing app, including only the top Restaurants and Chefs. Fortunately their work has included a lot of fine dining which makes it all worthwhile.