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.
Very informative!Thomas has a nice laid back style1
Pure inspiration. Considered a career in the culinary arts as a young man. Should have followed my heart. Now I'll just cook for my family and friends. Love all the culinary programs. So many techniques and broader understanding of the magic of cooking. Thanks to all.
Very well presented topics. Not just recipes, but the why and how of great cooking. I will have to rewatch many of then to get all of the info contained
I consider myself to be a "foodie" but these techniques and French workbooks were excellent and beneficial.