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Thomas Keller

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.

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.


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

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


Lynette J.

I'm 72 years old and have always enjoyed exploring fine cooking. Thomas Keller has taken my love of cooking and the appreciation of the art to a whole new level. Not only is he a clear and thoughtful teacher but the elegance and grace with which he moves as well as the respect he has for the food and technique is truly inspiring. For me, life changing. Bravo Chef!

Gina P.

I am just a Mom but this lesson has certainly inspired me to be a better cook. It made me realize how important and vital it is to be aware of what you are doing or cooking be it roasting a big piece of meat or just making a stock. Attention to minor details is very important to whatever it is you are doing or making. Thomas Keller is my all time favorite Chef. He made me realize that even if I am not a pro, that I am certainly capable of making or creating a very good dish. He is definitely an inspiration. Thank you for sharing your talent and skills...


Thomas Keller is a good teacher. Detailed and passionate in teaching. I like his lessons. He has heat resistance finger!


A great educator always makes you love him. Chef Thomas Keller delivers that.

Johnny T.

I'll be looking at proteins and my stovetop in a whole new way from now on. Your in-depth knowledge that you have shared has made me feel more comfortable in the kitchen over the past several days of interacting with this class. I'm a teacher and I'm telling you, keep teaching. Thank you very much.

James B.

Great focus on skills, techniques and fundamentals (building blocks) without rigid adherence to "recipes". Many great pointers, tips and skills related to safety in the kitchen, which is a generally overlooked topic, yet so important. Keller's depth of knowledge not only classic French cuisine, but the people behind that cooking (such as Michel Guerard), reveals his true mastery of culinary arts, and his teaching skills reveal his passion for the topic. Great fun; much learned; improved my skills.


What a great teacher. It’s not that I’m going to cook all what he’s teaching but I’ve learned a lot. I’m sure, my cooking is going to improve :) Thx...


Chef Keller has a lot of class and elegance and he transmits it through his dishes. He also has a very practical way of explaining techniques, adding extra value with little stories, making his recipes more interesting. I could see his passion for what he does, he inspired me to keep learning. I definitely recommend this class.


Chef Keller's patient explanations are just wonderful and the techniques are cleverly communicated by the well executed camera angles as well as the verbiage. I especially liked the background stories which add context to several of the recipes. Bravo TK . . loved this course.

A fellow student

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