Lesson time 00:41 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.
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.
passion, patience and complete dedication to the kitchen, that's all I had to learn
I love learning different cooking techniques. I like how Thomas Keller's classes are structured. And he is a patient teacher.
Thomas breaks down the basics and shows you how make restaurant quality dishes at home. Escoffier explained!
i have learned the importnce of stalks and sauces, really interesting, loved it