Culinary Arts

Six Disciplines of Success

Thomas Keller

Lesson time 8:57 min

Learn the six disciplines that were critical to Chef Keller’s success early in his career, plus how you can apply them in your professional or home kitchen.

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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.

I could not have enjoyed these classes more. I’ve long respected the work of Chef Keller but now I love him. His teaching, demeanor, philosophy, etc. are all extraordinary. Thank you, Chef, for sharing so much with us. And thank you, Masterclass, for enabling this experience.

I enjoyed the professionalism and pursuit of high quality from Chef Keller. Technique was emphasized along with sound cooking practices. He is clearly intelligent and has a thoughtful approach to all aspects of cooking . He is someone I feel I can learn from and have a great deal of respect for.

I am a big fan of Chef Keller and it was great to hear him speak and give his knowledge. I felt that he spoke from the heart as well as a teacher. I am glad I took this class and look froward to seeing more classes from Chef Keller! Great Class!!!

This was more than I expected. I’ve learned so much and am already using what I’ve learned. Thank you!


Comments

Peter N.

Hello. Big thanks to Chef Thomas Keller for a wonderful Masterclass. I have tried every part. It has been rewarding and instructive. However, I had a problem. It was when I was at work with the Agnolotti. When I pushed the filling to create the small pillows, the pasta dough burst. Why? Should I put in more milk or olive oil in the dough? It was not elastic.

Martha K.

I really enjoyed the lessons I was able to get to play, but this one and others just show a spiraling circle when I click on them. There's no apparent way to report this type of technical glitch through the MAsterclass website and it's been this way for a couple of days....

NIKI F.

I loved this lesson. So creative and the end result is so appetizing. Must try this recipe. Not sure with my saute skills for flipping the gnocci. I'll be spending a lot of time on the floor picking up the gnocci!

Wowie

Truly inspiring... I don't know how to cook at all and yet I have this urge to start working on it today. Thank you for showing me how fun it could be :-)

Susan

Thank you Chef Keller, I have learnt a lot in this class. You are a great teacher and my favourite Master Chef! Thank you thank you thank you!!!

Bart R.

Mr. Keller 6 disciplines of Success = UNIVERSAL for Success.... You can use it also at your worklife or in a sporting discipline ... Try to polish the diamond is not easy, but with these 6 disciplines, which also mean hard work but also fun, you'll manage it ... Cooking is great & cooking like the masters is topsport!

Mary S D.

Ohh look what I cooked for Christmas ! Basically the first half of the course. Made the bernaise sauce yesterday with the rib roast

Christine A.

You have given me new things to try. Learned a lot, can't wait to get started.

A fellow student

I particularly appreciated your discussion on repetition. I need to continue the practice.

Jeanine K.

Loved this class. I've glazed carrots for the first time today and made the fabulous beet salad. I am so looking forward to using everything I've learned. One of my favorite things was the suggestion to "declutter" the kitchen. I got rid of the drawer full of pan lids and bought the universal lids. Also got rid of every single gadget. I had a box full and most had never been used, or only used once.