Pick "On My Own" if you like to learn independently, or "With Alisa" if you'd like written feedback and answers from Alisa herself.
Buy the course and you'll get instant access by email, plus your own login. It's quick and secure.
Log in, watch the welcome video and dive straight into the first lesson. No waiting, no fuss.
Pick "On My Own" if you like to learn independently, or "With Alisa" if you'd like written feedback and answers from Alisa herself.
Buy the course and you'll get instant access by email, plus your own login. It's quick and secure.
Log in, watch the welcome video and dive straight into the first lesson. No waiting, no fuss.
Your own account
Once you've paid, you'll get access to your personal account on a separate learning platform. Videos stay available for 4 months from the date of purchase.
Cook along with me
Every video lesson is filmed step by step, so you cook alongside me. It's an easy way to learn, and you practise straight away.
Lessons on a set schedule
New lessons come out once a week, giving members enough time to absorb the material and build their skills consistently without feeling overwhelmed.
Recipes you can keep
Every lesson comes with an ingredients list and a written recipe you can save. But do watch the videos and take notes too!
2026
2026-2025
2023
2022
2022
2021
2020
2019
2017
2016
2016
2007–2015
Check out Alisa taking action while making a traditional dinner at the heart of London for fellow linguists dedicated to the Ukrainian Independence Day.
This week, I speak to the incredible Alisa Cooper who is so open, vulnerable and raw in this podcast We discuss many topics, including: Growing up in poverty, Building her business in Ukraine, Escaping the war, Divorce, motherhood and starting again. A very emotional but also inspiring story. By Shivani Pau
Before the war, Alisa ran a successful business [in Ukraine] with a team of 14 people in Kyiv and Odesa. Her cookery school trained more than 20,000 people.by Anne-Marie Tomchak
Alisa’s appearance in the morning show about balanced plates and meals during the day.
Cooper’s Preps is for those, who want to cook quickly, nice and add some flavour to meals.by Forbes UA
I haven't felt this much pleasure from a late dinner in ages: focaccia, a proper Greek salad and a glass of wine at 10 pm (I started the dough at 6). Pure joy from the cooking, and then from the eating too…
The yeast dough rose perfectly every time, it's fantastic. And this babka (a traditional Ukrainian sweet bake) makes the ideal snack to take along when you've no time to cook anything serious. A picture: a village babka on the banks of the Dnipro.
I baked my first loaf, and it's so beautiful for breakfast. Love it 🤍
Gone in about 3 minutes. The best vatrushki (Ukrainian cheese pastries) ever! I'm ready to sing serenades for Alisa, because I learned to cook, basically, thanks to her Instagram ten years ago 😂
I'm still trying to catch up :) My first banosh (a Ukrainian cornmeal dish) is here too. I never thought ham and feta would go together, but it's amazing that they do!
I don't think I wrapped the chicken tightly enough, so the butter leaked out, but it's so tasty anyway! I'll need to practise more 😬 Thanks for the recipe!
I took your online cooking course the year before last, and at last the prep techniques have paid off. Yes, they take a bit of time (but you do them when you really do have time and nowhere to be), which saves you when things get hectic and there's no room to breathe.
Hi Alisa! Thank you so much for the course. The secret of the chicken is finally out: juicy inside, crispy outside. Oh my gosh, it was incredible! And the bean side dish with other lovely ingredients was beyond praise, a great alternative to… chicken and potatoes :-) I've already made the potato and cabbage dish, and it works for any occasion!
Alisa, I'll never stop thanking you for your courses! Today, for example, thanks to the prep, I put a lasagne together in 10 minutes and had it in the oven for 20. Ta-da! It used to take half a day.
I've been doing this since the very first system, and I still do. It's amazing how much time I've saved over the years 🙏 You're a saint, thank you from the bottom of my heart ❤ It's such a joy that the recipes are coming back 🎉
Alisa, I hardly ever write reviews, but this one deserves it. This is already the third dish I've made with you. Module 1 made my life so much easier and made our menu more varied too (I never used to eat pulses at all, and now I always have four kinds on the go). I've been scared of cooking fish for ages, but I believe you can make friends of us. Don't stop, your work really does change lives
Interesting that this is the third launch! I can't wait for the second Cooper System module. From module 1, the mirepoix, stock and chickpeas, all frozen, worked brilliantly, and so did the whole approach 🤘 The spices are right, the knife is excellent, and I've bought new chopping boards! Thanks again for the system, I never tire of recommending it to friends.
Alisa! I took your course a few years ago and I still use your prep methods. If nobody has told you yet that you changed someone's life for the better, let it be me! Thanks to you I have a good habit for life. Could you recommend a chef's knife, though? My set is very old and can't chop parsley finely at all, so now I can see the point of buying a new one.
I'm still trying to catch up :) My first banosh (a Ukrainian cornmeal dish) is here too. I never thought ham and feta would go together, but it's amazing that they do!
I don't think I wrapped the chicken tightly enough, so the butter leaked out, but it's so tasty anyway! I'll need to practise more 😬 Thanks for the recipe!
I took your online cooking course the year before last, and at last the prep techniques have paid off. Yes, they take a bit of time (but you do them when you really do have time and nowhere to be), which saves you when things get hectic and there's no room to breathe
Hi Alisa! Thank you so much for the course. The secret of the chicken is finally out: juicy inside, crispy outside. Oh my gosh, it was incredible! And the bean side dish with other lovely ingredients was beyond praise, a great alternative to… chicken and potatoes :-) I've already made the potato and cabbage dish, and it works for any occasion!
Alisa, I'll never stop thanking you for your courses! Today, for example, thanks to the prep, I put a lasagne together in 10 minutes and had it in the oven for 20. Ta-da! It used to take half a day.
I've been doing this since the very first system, and I still do. It's amazing how much time I've saved over the years 🙏 You're a saint, thank you from the bottom of my heart ❤ It's such a joy that the recipes are coming back 🎉
Alisa, I hardly ever write reviews, but this one deserves it. This is already the third dish I've made with you. Module 1 made my life so much easier and made our menu more varied too (I never used to eat pulses at all, and now I always have four kinds on the go). I've been scared of cooking fish for ages, but I believe you can make friends of us. Don't stop, your work really does change lives!
Interesting that this is the third launch! I can't wait for the second Cooper System module. From module 1, the mirepoix, stock and chickpeas, all frozen, worked brilliantly, and so did the whole approach 🤘 The spices are right, the knife is excellent, and I've bought new chopping boards! Thanks again for the system, I never tire of recommending it to friends."
"On the Cooper System course I discovered brilliant veg. Now ordinary oven-roasted veg is a delicacy I want to eat straight away! And the mince is mind-blowing. Life's got a bit easier, because you don't have to fuss over prep when the 'building blocks' are already there asking to be cooked 😍 Yesterday I made your strawberry pie, and my husband said it was unbelievably good
Alisa! I took your course a few years ago and I still use your prep methods. If nobody has told you yet that you changed someone's life for the better, let it be me! Thanks to you I have a good habit for life. Could you recommend a chef's knife, though? My set is very old and can't chop parsley finely at all, so now I can see the point of buying a new one.
I haven't felt this much pleasure from a late dinner in ages: focaccia, a proper Greek salad and a glass of wine at 10 pm (I started the dough at 6). Pure joy from the cooking, and then from the eating too…
The yeast dough rose perfectly every time, it's fantastic. And this babka (a traditional Ukrainian sweet bake) makes the ideal snack to take along when you've no time to cook anything serious. A picture: a village babka on the banks of the Dnipro.
I baked my first loaf, and it's so beautiful for breakfast. Love it 🤍
Gone in about 3 minutes. The best vatrushki (Ukrainian cheese pastries) ever! I'm ready to sing serenades for Alisa, because I learned to cook, basically, thanks to her Instagram ten years ago 😂
I'm still trying to catch up :) My first banosh (a Ukrainian cornmeal dish) is here too. I never thought ham and feta would go together, but it's amazing that they do!
I don't think I wrapped the chicken tightly enough, so the butter leaked out, but it's so tasty anyway! I'll need to practise more 😬 Thanks for the recipe!
Hi Alisa! Thank you so much for the course. The secret of the chicken is finally out: juicy inside, crispy outside. Oh my gosh, it was incredible! And the bean side dish with other lovely ingredients was beyond praise, a great alternative to… chicken and potatoes :-) I've already made the potato and cabbage dish, and it works for any occasion!
Interesting that this is the third launch! I can't wait for the second Cooper System module. From module 1, the mirepoix, stock and chickpeas, all frozen, worked brilliantly, and so did the whole approach 🤘 The spices are right, the knife is excellent, and I've bought new chopping boards! Thanks again for the system, I never tire of recommending it to friends."
Alisa! I took your course a few years ago and I still use your prep methods. If nobody has told you yet that you changed someone's life for the better, let it be me! Thanks to you I have a good habit for life. Could you recommend a chef's knife, though? My set is very old and can't chop parsley finely at all, so now I can see the point of buying a new one.
I've been doing this since the very first system, and I still do. It's amazing how much time I've saved over the years 🙏 You're a saint, thank you from the bottom of my heart ❤ It's such a joy that the recipes are coming back 🎉
Alisa, I hardly ever write reviews, but this one deserves it. This is already the third dish I've made with you. Module 1 made my life so much easier and made our menu more varied too (I never used to eat pulses at all, and now I always have four kinds on the go). I've been scared of cooking fish for ages, but I believe you can make friends of us. Don't stop, your work really does change lives!
Alisa, I'll never stop thanking you for your courses! Today, for example, thanks to the prep, I put a lasagne together in 10 minutes and had it in the oven for 20. Ta-da! It used to take half a day.