Lesson time 00:48 min
Chef Keller concludes his MasterClass with parting words of wisdom and reminds you the importance of patience and practice as you continue on your culinary journey.
Topics include: Closing
As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.
What a pleasure to watch and listen to Chef Keller. I have worked on my sauce technique and learned his cutlet technique which has truly upped mine. I hope I have learned to be more patient.
Be "patient, patient, patient" (TK) when cooking. Purchase quality equipment to produce a quality product.
Loved this class! Was amazing and learned so many things about cooking techniques!
This class and the other was more than I could have ever dreamed of learning. I'm way more confident in the kitchen and the techniques I learned are very flexible for future dishes. 10/10