Culinary Arts


Thomas Keller

Lesson time 02:09 min

Back to teach his second MasterClass, Chef Thomas Keller shares why he’s returned, and outlines the techniques he’ll teach you—and the philosophy you’ll use to approach all your learning in the kitchen.

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.

While I changed the way I cook scrambled eggs from the first class I have more takeaways from this one.

Actually seeing and hearing the development of the sauce and its components was very helpful. Visually assessing the ratios as opposed to measuring is very helpful. Finally, the ultimate appearance of each finished sauce gives me a great goal to shoot for.

Excellent! Have learned so much from Chef Keller, especially his attention to detail, using his senses, and patience. Would love to have more lessons from Chef Keller. Thank You for this opportunity to understand what goes on in his brain as he is cooking!!!!

Loved this class! Was amazing and learned so many things about cooking techniques!


Bruce C.

A little confused about suggestion to do all measurements by weight with small amounts I’m always afraid some is left in container after weighing. Any suggestions Gordon. Love the class


I have taken your "be patient and persistent" to heart. You are an amazing master with your techniques, your attention to detail and making it real for those of us who love to cook at home. Thank you SO much. We have dined at the French Laundry and now know all that goes into the appreciation, love, and joy you have for excellence.

Jamal D.

I loved the first class with chef Thomas Keller looking forward to this one now

Joel Kirk R.

I am so glad you have made as Second Masterclass... it's wonderful to be able to go deep into real COOKING!

Ricardo J.

Thank You for that First Masterclass, It was an eye opener, learned a lot, I look forward to learn more of my Pasion in cooking in this one. Going for my Dream at 49. why not. 😃

Michael A.

I have done the first one and I cannot wait for this one. This will be my third and it has been fun!

MaryLisa N.

I really learned so many tips from the first Master Class and I know this one will be a great experience.

Mamta V.

I'm uncomfortable posting this potentially silly question, but here it goes....Chef Keller (and other professional chefs) "shuffle" their cookware back and forth on the stove instead of stirring with a spoon so as not to damage the food. I'm hesitant to shuffle my cookware for fear of scratching them. I've invested in quality cookware and would like them to last a long time. I realize I'm the scratches are on the underside which doesn't come in contact with food, but still...Am I alone on this? Thanks!


Love to see you back with this latest Masterclass/ I look forward to seeing and learning as much as possible


Wow! More TK? My wife and I gave Masterclass to each other for Christmas this year mainly for Chef Keller's class ... and there's MORE? Wow. I'm learning that when you find a cooking instructor or cook book where you enjoy their style, go with it ... it enhances the learning experience. My New Year resolution is to cook through as much of the Bouchon and Ad Hoc books as I can ... Thank you MasterClass for getting MORE Thomas Keller - he's a wonderful instructor and watching his attention to detail in his relaxed confident manner is such a treat. Can't wait to watch/cook through this 2nd set of classes.