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.

Use the egg techniques regularly. Great stuff.

This class was great, I specially enjoyed the pasta lessons.

Course gives a clear understanding of culinary basics. Definitely a must for home chefs who want to master some easy techniques.

The class was helpful for me I learned a lot of techniques and tips which I didn't know before . Thank you Mr Thomas Keller for sharing and teaching me how to be a better cook.


Comments

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?

Vanessa C.

Also there are plenty of other communities with doctors, etc..... I get what he is trying to get at but his argument is weak. I agree with Brian Houser's earlier commentary.

Danielle E.

I loved his perspective on "local" and totally agree. I do not see why some are bothered by these beginning discussion lessons, they give you a window into his mindset in the kitchen. Then you will have the foundation to see his views better during later lessons.

Jason Y. Z.

Again, enjoyed Chef Keller's style of presentations, and again, this feels like a commis listening to his or her chef speaking about drivers behind the reasoning why we wake up every day and go thrive in our respected industry. Also, I've taken semester classes on sustainability, organic productivity, and more, therefore, if you are expected something that you are looking "exactly" for? You are probably not going to have a good time. This is inspirational, if you want to know more - the link and the mass interwebz, have more helpful info.