Culinary Arts

Kitchen Setup: Essential Ingredients

Thomas Keller

Lesson time 9:09 min

Learn the key ingredients that you’ll need to enhance and add flavor to any dish.

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.

I needed to learn different things to do in my home kitchen is this class gave me so much I can do and work on to become a better home cook.

I very much appreciated learning proper techniques for many dishes. I have incorporated several approaches into my own cooking thus elevating my dishes. Thank you for this very informative master class!

It was a privilege to get to spend this time with Chef Keller. His passion for what he does shows in every recipe, and it is inspiring. His personable nature and willingness to share is equally inspiring. A true Master. Thank you to Chef Keller, and Thank you to Master Class for bringing it to everyone.

Sometimes you forget why you are cooking in both technique and purpose. As a cook for many years this class not only reminded me of some basic techniques but the purpose. I thoroughly enjoyed the method of presentation and Thomass style of delivery. Having been to the French Laundry three times it is clear that the philosophy presented is embedded into the core values of the restaurant.


Mona S.

I enjoyed seeing the basic setups he has. I don't have many gadgets but I do need better knives! Looking forward to the lessons.


Really enjoyed the lesson. Will Stop adding "salt and pepper" as my starting points to my cooking, and add salt and/or acid as I have now learnt. Also... was mislead into using extra virgin olive oil for most of my cooking to date....will be experimenting with the correct temperature oils and finishing oils as taught. Looking forward to my next meal!

Jim G.

As a novice chef, I am excited to watch this class. The presentation is simple and direct as well as engaging. I have already cleaned out the 'useless gadgets' from my kitchen drawers!

A fellow student

Cambridge dictionary definition of sharpening: to make something sharp or sharper. Using a steel makes the knife sharper. Perhaps Mr. Keller means removing metal. This would have been true of the old smooth steels, but modern ones with thier microedging, I think they are removing small amounts of metal also. Mr. Keller advised against all the gadgets that you don't need. I thought that was good advice, but then he goes to pots and pans and is recomending pots that I never heard of the dish they are used for. I felt that part was more of an advertisment for his line of pots than good advice. He reccomends using stainless steel sautee pans, but does not discuss cleaning. He says that most chefs only use non stick pans for things like crepes , but he does not say why. We he is cooking salmon, he is using a non stick pan and basting the fish with a stainless steel spoon. Is that a special non-stick pan? That woud ruin the finish of most non-stick pans. Mr. Keller says not to use olive oil because of its low flash point (230 F). Various sources on the web all put olive oil at about the same as canola oil (over 400 F).


Only a master makes the refined seemed simple. I am very happy to be taking this course. Julie O'Toole

A fellow student

Stop reading peoples reviews and pay attention to an incredible chef who has dumbed it down for us who are not as inclined

Sarah M.

The lessons are tremendous. I find learning from Chef Keller such a privilege . . . but I do wish there was a bit concern for product quality and healthfulness. So many oils, for example, corn oil can be horrifically unhealthy. I personally wouldn't ever use canola, grapeseed, or corn oil. Yikes!


Very informative, especially regarding oils, both cooking & finishing. I have been using olive oil often for sauteing. No more.


a wonderful guy for sure, but he has to stop saying...hummm. ahmmm at the end of every sentence. or masterclass can just cut these out. can't watch this.

Ramona W.

Great information....I have lot's of different salts, and sometimes get confused with using I am less confused. I am wanting to know more about cooking oils... I use Olive Oil and now find out not supposed to... oops... I make Ghee and don't mind the little hint of flavor, same with Coconut Oil...I would like more insight on what type of neutral oil to use that is heart healthy...