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.

Amazing. I am a professional chef who grew up idolizing Keller and the French Laundry. So valuable to see the techniques and philosophies​ I read about in his cookbooks demonstrated in real time. He needs to do a second one!

I am a professional cook. This was very informative in technique and the love of cooking. Treating the food with respect and elevating each ingredient. I was left wanting more. Thanks

It was a pleasure watching Chef Thomas Keller to convey his love and skill of cooking. We are going to make gnocchi! Thank you. It was inspiring!

Well planned presentations with helpful angles on cooking. Quite enjoyable.

Comments

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.

A fellow student

Does anyone know if the silicon mat he mentions for baking is a good alternative to parchment paper? I like the idea of being able to use and reuse a tool vs. buying and throwing out roll after roll of paper!

Katherine C.

Would like to know more about wooden cutting boards. What is the best wood, bamboo, teak, maple, etc? How does one maintain it? Hot soapy water, oil, etc.?

Sally B.

Thrilled to learn about the name of tools and now I need to go out and get some more! Thank you!

Ed

To all those who have searched for the L'Econome peeler - DON'T. The one that Keller uses is not available. The "classic" L'Econome can be found. It's only discernible difference from Keller's is the handle shape. However, it is worthless. I've sharpened the blade and otherwise tuned it up but it performs terribly (indescribably terribly). The OXO Good Grips peeler runs circles around it.

Jeanie

No mortar and pestle? I'm having a hard time with the "uhhh...ummmm". Sorry. It's just distracting for me.