Culinary Arts

Closing

Thomas Keller

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.

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Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

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.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

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


Comments

alexism

High quality content. I felt like I was in the kitchen with Thomas Keller for the 2 class. Thanks a lot for sharing all this knowledge !

Gerso G.

Such great skill set you shared, can't wait to also do your third class. Thank you so much!

Edward D.

Please do a third class! Thieve two so far have taught me so much. I like that you focus on the fundamentals that pertain to all parts of the type of food, not just what pertains to a particular recipe. And you encourage taking these fundamentals and experiment with flavor profiles that interest me. And your teaching style is unpretentious and engaging. Thank you so much

Johan D.

As most classes when you start of with some experience it´s slow and boring in the begining, but it all came together really perfect in the ending, for me when the sauses starting to take shape. I work with food and I cook alot. This really made me understand the cookingblocks alot better. Thanks to a great chef and a great teacher, I will use this experince to keep developing my cooking with alot more persistanse, patience and understanding, so thank you again.

David M.

Thomas Keller is a master chef and a master teacher. However, I couldn't help noticing when he handled raw chicken (paillard) with bare hands he never washed his hands thus contaminating everything he touched afterwards??

Paul H.

Patience. Persistence. Keller gold! What I see with TK is: be organized, be neat, enjoy the process, share with pride. Love his totally CHILL technique. First noticed this years ago watching him make a roast chicken on the internet. Then making a beautiful bacon and egg sandwich on the "extras" for the movie "Spanglish" with Adam Sandler (check it out!). Even Anthony Bourdain admired this trait in Keller.

Momchil A.

passion, patience and complete dedication to the kitchen, that's all I had to learn.thank you for that.

Joann S.

Thank you so much Chef Keller! I have learned so much and am inspired to continue to learn and grow in my culinary skills. Hope to see a third MasterClass instructed by you.

MaxcineV

Thank you chef Keller for sharing your knowledge, your passion and your skills with us, so that one day we can also be great cooks and share our love of great food with others.

Piero D.

this is the best culinary class i've ever seen in my whole life. and i've seen many! your way of explaining things is a true inspiration, chef keller!