Culinary Arts

Essential Philosophies

Thomas Keller

Lesson time 14:24 min

Chef Keller leaves you with his personal philosophy about cooking and his thoughts on the importance of nurturing the people you love through food.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


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

TK is an amazing person;not just a chef. There were some new techniques that leaned. I would say I would have liked to see some more discussion on preparing dishes for multiple servings. I guess it was a little basic for compared to what I was hoping for. But still very helpful. Thanks

This Masterclass was a wonderful addition to my life. Chef Thomas Keller lets his kindness be felt through his words, his tone, his way of cooking and teaching. One can almost touch his passion about the ingredients, the kitchen, the tools. Just incredible.

Cooking for me has always been about nurturing the people I care about. Thomas Keller took that desire to nurture and brought it to a new level. I thoroughly enjoyed this class and look forward to practicing the techniques he so masterfully and graciously taught. Fantastic class!

I really enjoyed this course. Chef Keller made this course so clear and easy to follow. Thank you for sharing all this knowledge.


A fellow student

Thank you so much for agreeing to do these sessions. I love that you are not arrogant and all your instructions are at a great pace while showing your appreciation of the food you are making. You seem to be such a caring and unselfish person too in saying to respect every team member equally and mentioning the importance of mentoring others. I hope you decide to do other lessons. They are fantastic and have given me the courage to try recipes and techniques I wouldn’t have done without your lessons. Thank you!

Maria A.

This was so interesting and thank Chef Keller for all he does...I am going to be making the BRIOCHE recipe which is in both the Bouchon and French Laundry cookbooks. Both books have the same recipe and start off by suggesting making the dough a day ahead to allow it to rest. There is no mention of overnight resting in the actual directions. Instead, it looks like there are two separate rest periods of three hours each. I prefer to do the overnight rest as suggested and need to know how to go about it.

Susannah A.

Thank you for these classes. I found you, Mr. Keller, an able teacher who manages a sense of approach-ability.

Bruce C.

Chef I notice that Chefs like Samin Nosrat and Alice Waters speak of layering seasoning like salt early and often as you cook a dish. Your advice seems different. Am I correct in my observation?

Sandy M.

It was spectacular. Reaffirmed for me that I need to continue and pursue my education even if it’s not in a formal culinary program. Thank you Chef Keller! I am at home cook, stay at home mom and ex attorney. I grew up in a very modest home with very limited resources. My parents always took in cousins to live with us to help make ends meet and to help their families. I never knew that we didn’t have a lot of money. My mother and grandmother nurtured us and instilled in me I love of cooking. My most wonderful memories were all of us crowded around a very little table elbow to elbow sitting down for a family meal every day. The food was always hot and delicious and as I grew up and married , I want to re-create that same feeling, that same fullness, that same generosity of putting a meal on the table to share. I have spent my life feeding people in my home. When my kids were off to college, I was 50 years old and looking for something meaningful to do. I turned to my passion of food and my other passion of children -combined the two and started a business. I started a cooking school for children trying to teach them about the world, people and cultures through food. I started La Petite Cuillère in San Francisco. I have never Been more proud of myself. It’s been 10 years now and I hope I have instilled the same love in every student that I have taught. I hope I have shown them the world and taught them that food is a unifier, the oldest of social gatherings and something they can do forever for themselves and for others. I have never been formally trained in the culinary world but the Master Class has helped me further my mission.

Sandy M.

It was very impactful.- very meaningful. It strengthened me in my goals and mission. Thank you!

Dianne P.

What an amazing opportunity to take this class with you Chef Keller. Thank you for taking the time to share your passion to nurture, with us. I have followed your career and fell in love with your food years ago in Yountville. How lucky we are that you found this venue to share your gift. Thank you, Lorri Purin Naples, FL

Susan R.

Thank you Chef Keller. It’s obvious that you are a truly generous person. I appreciate that you not only taught us practical skills but a philosophy about food and life that I wholeheartedly embrace. The course was exceptional.

Charles G.

What a gift to share this time in life with such a talented chef. Hope to cook with him someday soon. Not sure he will see this post but, still wanted these words expressed.

A fellow student

Thank you Chef Keller! I enjoyed your lessons very much, and I will review them in order to put them to practice. I look forward to your next class as well.