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.
The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz
I really enjoyed Chef Keller's class, he has a wonderful way of teaching, he really gets his techniques across. He is so calm, what a pleasure it was taking his classes. There were a lot of French cooking terminologies I didn't know, till now, merci Chef! This is so far the best cooking class I have ever taken. Time to put these lessons to work!
I learned some new techniques and got a lot of inspiration
Watching Thomas just slows you down and helps you focus-a great way to approch everything in life-thanks