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.
Chef Keller is an inspiration! The care & love for his craft is so obvious, it's been a joy to discover how The Masters become who they are. You have taught me so much. Thank you. - Leigh
I enjoy cooking even more as I develop my skills
It has helped me to improve my beef and chicken carving skills, knowledge of various kinds of oils, i.e. olive oil (highest grade) is used for finishing, importance of kitchen safety, i.e. pans on stove, using hibachi..., presentation of food on plate, and making sauces. Thank you very much for teaching m the essential cooking techniques. I am starting to use them in my cooking meals at home.
Very good tips on preparing food / sauces / stocks at home vs restaurant. Enjoyed making the recipes for family and friends. The sauce lessons would be better as the first two lessons vs the last 2 or 3...