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Culinary Arts

Introduction

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.

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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.

Mr Keller is such a great teacher - so many things learned just as asides.

I am 78 with no cooking training. I thought this was outstanding.

I am very excited to make my own stocks and sauces using Chef Kellers techniques. I have always been intimidated in the past to try and make stocks and he has inspired me to want to try.

Brilliant! Not a surprise from chef Keller. I can't wait to see more content.


Comments

Gina P.

Lessons are very detailed and thorough. I can't wait to do more cooking and practice what I have learned from you. Thank you for sharing your knowledge and skills. You are an inspiration...

Jen

Chef Keller doesn't know it yet but he's my husband... I was introduced to him once in Las Vegas where he was practicing for the Bocuse d'Or with Daniel Boulud and Gavin Kaysen (I'm from MN!) and their teams. He touched my arm and I haven't washed it since. Anyway. I signed up for another year of MC when I saw new courses from Chef Keller. Thank you!

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

VIANNE B.

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!