It’s not the food. It’s timing, structure, and how the kitchen is managed before anyone arrives. Most people focus on recipes. Professionals focus on execution. For a limited number of clients, I offer private sessions where I show you exactly how to build and run a proper fine dining experience at home. What this includes: • 4-course menu design • structured prep & kitchen organization • timing and coordination during service • plating at a high level Format: 3–5 hour private session 1:1 or small group (max 4 people) Investment: $1,000 per session (groceries not included) or $1,500 all-inclusive experience This is designed for people who want to operate at a higher level in the kitchen. Message: “PRIVATE ACCESS” Chef Patryk

Before guests arrive, everything is already decided. Every component is prepped. Every movement is planned. Every plate has a timing window. There is no improvisation at this level. This is where most people fail. They cook while thinking. In professional kitchens, thinking is done before. Service is execution. That’s the difference between cooking at home and performing at a high level. I did this for a 6-course dinner for 10 guests — solo. Not because it’s easy. Because the system is correct. I teach this step-by-step inside my private training.

Final check before service. Wasabi’s 6-course dinner for 10. Everything built from scratch. Every component prepped, balanced, and ready. This is the difference between cooking and executing at a high level. I did all of this solo — and I can teach you exactly how to do the same. I teach this step-by-step inside my private training.

Precision on the plate. Beef with quail yolk. Cured salmon with cream and acidity. Minimal elements. Maximum control. This is how you build balance, not just flavor. I teach this step-by-step inside my private training.

Welcome This is not a cooking group. This is where you learn how professional kitchens actually operate — and how to apply that level of structure, precision, and execution at home. I’ve spent 24+ years in fine dining kitchens across Europe and Los Angeles, where there is no guessing. Everything is built on systems: timing, preparation, control. That is what you will learn here. ⸻ What You’ll Learn • How to organize your kitchen like a professional • How to manage timing and workflow • How to execute dishes with consistency • How to stop relying on recipes and start understanding process ⸻ How This Works I don’t post random content. Everything here is structured and practical. You take it, apply it, and improve. ⸻ Start Here Comment below: 1. Your current level in the kitchen 2. What you struggle with most I’ll use that to shape what comes next. ⸻ We build this properly from day one. If you’re serious about learning this at a high level, I open a limited number of private training spots each month. — Chef Patryk