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.

I'd like to try the pork shoulder recipe. Recipes mostly seem doable.

Have been busy all year round but the moments I have, I watch Thomas Keller's expert teachings. All amazing and well explained. Love them all!!

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.

Thomas Keller is an almost perfect teacher. Simple, precise and inspiring. He allows us to wonder how we are going to apply what we are learning instead of copying


Comments

A fellow student

This 2nd chapter is really really interesting. Fundamental techniques wisely explained with nice simplicity. Thank you so much chef Thomas Keller!

Evalira

I was a little disappointed on the basics class, as I've been really interested in cooking since I was a teenager, but this one really brought something new to the table. Chef Thomas makes cooking look so effortless and easy and he is really good at explaining, so it is really easy for me to follow, almost makes me feel like a big dumb-dumb for not cooking like this since the begining of my journey. Both of his classed helped me get out of my confort zone and I am loving it.

dag762003@yahoo.com

I’ve truly enjoyed this and the basic technique lessons from Chef Keller. His approach and explanations are precise and full of passion. Probably more than that, Chef Keller shows his passion for food, and is gracious in sharing his wisdom. Thank You!

A fellow student

I chose Chef Keller's Masterclass in order to improve my modest home cook qualification, also expecting to get some insight of the real day to day work in professional kitchens - not just the glamour of the finished product. The journey was like climbing a mountain, with increasing efforts and rewards at each lesson. Chef Keller is an amazing instructor, as well as a very talented man and especially generous human being, so openly sharing the knowledge acquired by hard work and daily practice over decades, his modesty as well as his technique being examples never to be forgotten. Thank you so much Chef Keller, it was great spending so many hours attending your valuable classes !

Erik S.

The classes were rich in detail and technique - but - eventually got to be a bit lengthy.

Michael B.

He is so calm and knowledgeable, I hope I can take some of that to my kitchen. The class was excellent.

Jesse

Loved every single lesson. I have learned so much. I can't wait to practice all these new skills!

Apple B.

I love how Chef Thomas Keller teaches us to be a great chef. PATIENCE AND PERSISTENT are the most important values to follow in order to be like him. I like hs personality. Yes he is very humble, passionate and organised. Im looking forward for the his fourth Masterclass. Thank you!

Yann V.

I appreciated the quality and the personality of the instructor ( humble, passionate, composed and "savoir faire" ). The techniques are easily repeatable in our kitchen. Merci !

Maggie J.

Rating for class inaccessible. I would give this class 10 stars out of 5 if possible. The Chef and material were superb and I agree with the community in that a third class would be very nice!