From Thomas Keller's MasterClass

Kitchen Setup: Essential Tools

Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.

Topics include: Cutting Boards • Knives • Storing and Cleaning Knives • Other Essential Tools • Tools of Refinement • Useless Tools

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Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.

Topics include: Cutting Boards • Knives • Storing and Cleaning Knives • Other Essential Tools • Tools of Refinement • Useless Tools

Thomas Keller

Teaches Cooking Techniques

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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.

Wow what can I say? Chef Tom is an incredible human being! His philosophy is spot on, and he’s correct in the fact that cooking is something we create to nurture those who we feed. This class was great, informative and most of all inspirational, wonderful job Chef and thank you for being my inspiration.

Amazing! Very descriptive and useful for amateurs and those that already know how to cook. I loved it!

Unbelievable class, teacher, and content. Will definitely recommend!

I think I've learned to enjoy the process as well as the final result. Thank you.

Comments

Mark B.

I don't care how many times he says umm; he's not an English instructor, he's a MASTER chef!!!

Mark B.

I love all the lessons BUT I am being denied the PDF downloads for some reason. Could you fix this for me please.

A fellow student

I know I'm guilty of having a bunch of gadgets but I needed this nudge from a professional to get rid of them.

Shirley S.

Great to know I have all the essential tools and most of the tools of refinement. Watching this inspires me to get rid of a lot of useless tools most of which I seldom if ever use.

Badger

Really enjoyed this lesson. 90% applicable, a few items beyond my grasp... for now. r

Don Z.

Good knives change everything. I went with Shun including the cutting board. Note: work on your knife skills before working with these.

Bobbe N.

Studio kitchen art with Thomas Keller. What could be more wonderful? Nothing.

Michelle T.

Love the idea of throwing out measuring cups and spoons and using a scale instead for universal uniformity.

Rachel

Loved learning the essentials. Palette knife where have you been all my life?

Jerry

I would add to the lineup: a boning knife, thermometer, bench scraper, and mixing bowls. And I would NEVER use a mandolin without a hand guard, although his towel idea isn't bad. I have a simple $15 grocery store mandolin (3 thicknesses) for quick slicing of carrots, potatoes, etc., and a more complex one for julienne slicing. They're a huge time-saver and the uniformity of the cuts is nice. And I can't imagine not needing measuring cups in the home kitchen! Who weighs liquids? And thanks to chef Keller I finally know the name of that conical strainer-- the chinois strainer. Gotta get one. As for knives, I've heard that generally after every 15 minutes of actual cutting, they should be re-sharpened. I try to stick to that rule. Hopefully chef Keller will present little knife tips like this as he goes along in the lessons. Another thing to observe is that Thomas has a towel tucked into his belt hanging by his side. This is very useful for wiping your hands as you cook. A waitress taught me that trick a few years ago and I use one all the time now.