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.

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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.



Reviews

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

Amazing class, love Thomas Keller, he's the best cooking instructor (in my opinion, I've watched multiple online courses, his are my favorite)

Finesse, technique, new tools, philosophy! Thank Chef Keller. I hope you create another series. Learned so much and I am inspired!

I’m always learning and here was French potato purée properly presented. Thank you.

Thomas is an excellent teacher and his love for his craft and artform is evident in his approach to sharing technique and tips. It sounds like he would be a great​ kitchen to cook in as he really seems gentle natured and yet I am sure he is a task master as he works overseeing his team of chefs.


Comments

Ella

I enjoyed spending some time with Thomas Keller. Not only I found some new information and interesting professional approaches, but it was also truly pleasurable to watch a highly intelligent man, delivering his knowledge to us. I'm not a native English speaker, but still was able to appreciate the intelligence and beautiful wording used during the lessons. Thank you, Chef Keller, you've made a great impact on me!

A fellow student

I have watched the courses of Maximo Botura, Gordon Ramsay and Thomas Keller. All of them are really amazing and I learned a lot. I thought that the Thomas Keller lessons were recorded to somebody that is beginning to start his or her learning in the kitchen and I really enjoyed it.

Sean F.

Many thanks to Chef Keller for doing this MasterClass. I literally binged watched it as I was captivated by the thoughtful approach Chef Keller takes to explain the importance of exceptional ingredients, care in handling those ingredients (ie: eggs), the techniques and the simplicity that can be applied to create exceptional dishes. Much appreciation as well for his overall philosophies regarding continuous improvement, teamwork and respect for all of those you work with. Hope to see more from Chef Keller on MasterClass (suggestion: maybe some classes on proteins).

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