The knowledge
behind the kitchen.

Provenance is a working reference for serious cooks — professional kitchens, home gourmands, and sommeliers alike. Not a recipe app. Not a shortcut. It connects technique to its origin, to the ingredients that make it possible and the people who supply them, at the depth a professional examination demands.

Everything in Provenance is written to a single benchmark: the Sashimi Standard. Origin. Quality hierarchy. Sensory identification. Cross-cuisine parallels. The moment where the dish lives or dies. If it cannot meet this standard, it does not exist in Provenance.

Provenance works with culinary schools, hospitality groups, and certification bodies. If you want the technique library in your curriculum, write to us.