Culinary Arts

Kitchen Setup: Essential Tools

Thomas Keller

Lesson time 22:05 min

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

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.

Above and beyond what I expected. It helped me set my kitchen up for success; introduced me to the science behind culinary and left me craving more

What a wonderful class. Chef Keller is amazing, calm and very thoughtful in his delivery. He brought master level cookery into my kitchen and I couldn't be more grateful. Very excited to try everything Ii have learned from Chef Keller.

This type of refinement training is not readily available to the home cook. I was ready and seeking this type of knowledge and am exciting to refine my current techniques with the tips and tricks from this class. Thank you.

Chef Keller is MAGNIFICENT. I learned something new from each and every class! I am humbled by what I still have to learn.



Ha! I will never give up my strawberry slicer and you can't make me! ;) For me, that is so efficient. But I understand, it is a tool that works great for me, but for many (or most?) it will be just junk in a drawer, so choose wisely. So surprised about the omission of a thermometer, especially his preferred type, since that is key in candy-making and more importantly, in food safety. If he's truly trying to reach the home cook, that's a serious omission. And given that basic omission, it stunned me that he'd suggest doing away with measuring cups and spoons in favor of a scale. He's an American chef talking to a (largely) American audience where recipes are almost always given in Imperial measurements. We're nowhere near close to metrification. (Wish we were.) Just say a scale is useful, because it is. But so are the Imperial measurements given in any US-based recipe. Don't get me wrong, I've enjoyed learning from Keller, but this is not his strongest video.

A fellow student

#1 important thing to have in kitchen is good knife and cutting board, and a way to maintain them. Other tools, like a grater or a peeler, can be essential too, but usually only for particular situations. I am a little surprised he didn't say anything about a rolling pin or a garlic press. What about a mortar and pestle or some other way of grinding/pulping things?


I believe Masterclass should have labeled this class for beginners? "You can store your knives in a block", and "We use spoons for serving" are disheartening after spending $180 to listen to the best chef in the US.


I'm curious about the composite cutting board he has. That looked awesome, but I don't know where to get it!

Annika R.

I love listening to professionals talking about their knives. I've got a chef's knife which I regard as one of my best friends. This was like porn. Loved it.

Heike B.

As a relative novice in the kitchen, I found this lesson fabulous!! Some tools I already have and was happy to find out more about them, others were new to me like the Tamis ... and: while I have to save until I can invest in upgrading my knives, I will definitely add some Tweezers!!

A fellow student

Sorry, but Public Speaking 101: don’t say “umm”, and “uh” every 4 seconds. It’s called a word whisker and it’s extremely distracting.

Ramona W.

Currently I use Global knives. They are very light weight. I had Carpal Tunnel, which I have had surgery on both hands. I love the Thomas Keller brand knives and am saving up for them! They look light weight.

A fellow student

Found this lesson quite useful to get started. Though, I would have liked to get recommandations of certain knife brands, would that be possible please?

Paulína S.

I can't believe how stuffed my kitchen used to be :) the less i have the better i feel in it.. talking tools wise of course :D More food...more happiness :D