Culinary Arts

Sourcing Ingredients

Thomas Keller

Lesson time 12:36 min

What does it really mean when food is called local, organic, or sustainable? Chef Keller explains those terms and talks about how he chooses ingredients for meals.

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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 have always loved to cook and enjoyed good food. This class has given me additional skills to improve my cooking. Chef Keller obviously loves cooking and the expression of love that is cooking a meal for friends and loved ones. I feel inspired to try new techniques and grow as a cook.

This class was very helpful for me in improving my knowledge about the basic techniques to work in a kitchen. Thanks Chef.Keller for that beautiful stream of knowledge that you have passed on.

I enjoyed the videos and the workbook. I feel like there should be some projects for us to complete at home.

Great tips. I love the style of Chef Keller - no stress, just pay attention and keep at it.


Comments

Shaka

My biggest takeaway: Good food, makes good food! Will definitely be paying more attention to the quality of the ingredients, and tasting the difference that this makes in my food.

Geri

Very cool that Chef Keller points out the importance of getting to know your growers and finding out their philosophies & practices and amazing to point out "practicing organic" is not necessarily "certified organic" which, to get certified demands way too much time, money and headache. Very impressive point to make.

Ramona W.

This has become a very touchy subject for me...let me briefly explain. I really do believe in supporting local farmer's markets, and I used to travel up to 50 miles just to visit different farmer's markets. I am a Disabled Veteran and my therapy is to cook. With that being said, I can no longer make a long trip or be in the heat. I really tried to hang in there, but found that the past years the farmer's markets have become more of a crafter's market and the availability of quality produce has gone down. Many of my friends are Chefs and they really give it to me because I have found an alternative to traveling to the farmer's market. It's called Imperfect Produce and they deliver right to my door. So far I have not received any imperfect produce, but the most delicious produce ever and I am helping people too....their mission is to donate thousands of pounds of food each week to food banks and nonprofits working to increase access to healthy food. With me purchasing a box of produce, (they now have dairy products and pantry items) I am helping sustainability, by not letting imperfect produce go to waste. Yes I understand the argument of purchasing local, but since I can't always do this, I am still helping others and am able to enjoy quality products. Didn't mean to rant and rave, but I enjoy delicious produce and helping farmers and charity where I can. Great lesson!

Joelle M.

Am now into Lesson 5 and have NOT been able to download ANY of the Course workbooks thus far????? Help

Marianne L.

Could not work on my i pad. Said format not working stopped half way. What a disappointment

Janet

At a farmer's market near where I work, the owner told me "local" is usually considered within an 8 hour drive.... so He was selling tomatoes from Georgia in Virginia as local. I was surprised as I had thought local was from within the county or neighboring counties.... not from 2 states away.

Kathleen S.

I live in Las Vegas, where there is minimal, if any "fresh" produce or meat. So unless I want to break the bank, I must rely on what is available at markets here. We have a weekly "farmer's market" near me once a week. The produce, etc. is usually from other states, with no way to investigate their claims, locality, etc. All is sold there as "fresh". But I don't believe it is any more fresh than what is supplied in the grocery stores. So how can I attain assured "fresh-grown" produce and meat, without spending a fortune? I'm just saying that this class is very informative and enlightening, but, unless you live in a place like Thomas where freshness abounds, or have the means to have everything shipped in, this kind of information just makes me feel frustrated. BTW-I did love the info and presentation, etc.

Barbara R.

I enjoyed this lesson and agree with Mr. Keller. I look for fresh ingredients: I grow a lot of my vegetables organically; and I query at the farmers market. I prefer to eat this way, but understand that it is not always possible.

Kim M.

I think it is relatively simple: don't get so hung up on "definitions" that you forget to look at the ingredient carefully, including its color, quality, vibrancy, where it comes from, etc. He says over and over, "get to know the suppliers". Doesn't mean you have to go meet them in person, it means look into the facts surrounding the supplier. This actually made me like him even more. He's acknowledging that he works in a different world than we do, but he is trying to tell us not to accept a simple label at face value. I'm skeptical too, but this actually gave him some more credibility in my eyes.

Alex D.

Such a helpful section. I do not begrudge him the moment to take a pause and go over his philosophies on these topics at all - he is a Master Chef, and we are his pupils. We have to decide if we agree or disagree with his viewpoint, but as the Teacher, he wants to share his experience with us. I agreed with several points and disagreed with others, but I left the course more informed on the subject than before, and that is the purpose of the MasterClass, isn't it?