Culinary Arts


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.

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.

The first real MasterClass in this website... I have been browsing others but are more like documental... i.e. Leibovitz

I really enjoyed Chef Keller's class, he has a wonderful way of teaching, he really gets his techniques across. He is so calm, what a pleasure it was taking his classes. There were a lot of French cooking terminologies I didn't know, till now, merci Chef! This is so far the best cooking class I have ever taken. Time to put these lessons to work!

I learned some new techniques and got a lot of inspiration

Watching Thomas just slows you down and helps you focus-a great way to approch everything in life-thanks


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.


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!

Josh B.

Chef Keller, thank you from the bottom of my heart. Your unmatched passion for food and the endless hours of work you have clearly put into your course and cooking books enable ordinary people to tap into the magic of food. I had always wanted to learn to cook to host meals where my friends and family could come together, eat, and share experiences, stories, and food memories, completely immersed in the pleasure of company and food. Prior to studying your material, I had a love of food but little confidence that I could ever construct such a meal. But I set myself to closely studying your material. It has paid off in volumes and my dream was realized within 1 year. I actually made meals where people could loose themselves in great food and connect together. The fried chicken, roasted chicken, beef short ribs, crab cakes, and cauliflower chick pea salad (the latter two from the Ad Hoc book) are some of the big hits. This was only possible because of your high level of culinary knowledge and teaching ability. You really have gifts in this area and make the world and those around you better. Please continue writing about and teaching cooking. You do unlock the magic of food for everyone; it spreads joy and, as you like to say, nourishes others.

A fellow student

Thanks Chef Keller and MasterClass for this insightful lesson. While I may not take the time necessary for the stocks and sauces the techniques are invaluable. The sauteing and roasting portions were my favorite.