From Thomas Keller's MasterClass

Introduction

Meet your new instructor, Chef Thomas Keller. The award-winning chef shares an overview of what he’ll be teaching in his MasterClass: fundamental cooking techniques that will empower you to make great food in your own kitchen.

Topics include: The Equation of Cooking • Master the Techniques • Practice, Practice, Practice

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Meet your new instructor, Chef Thomas Keller. The award-winning chef shares an overview of what he’ll be teaching in his MasterClass: fundamental cooking techniques that will empower you to make great food in your own kitchen.

Topics include: The Equation of Cooking • Master the Techniques • Practice, Practice, Practice

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.

Loved his encouraging words and his passion for the art of cooking. I am excited to learn something new!

I have learned techniques long struggled with - such as Hollandaise/Bernaise Sauce. I have come to appreciate subtleties in preparing foods. I have raised my standards and expectations. I have grown in my respect for Cher Keller. Thank you. Now give us another Master Class

Outstanding. Motivating. Approachable. ...above all I've used these techniques successfully at home!

The man’s passion for good food transcends all. He also seems humble and respectful to his ingredients.

Comments

A fellow student

I do not use recipes and am a decent home cook/chef who prides myself in making excellent food for my family. I also love working with new tools while sticking to the old ones. I found this part of the class to welcome those who may have a hindrance to cooking. Hopefully, the next lessons will be exciting.

Patricia P.

I was always a pretty decent home cook who went out to an excellent restaurant if I was in the mood for something extraordinary. Now that I am retired I can't afford to do that. I can afford some excellent cookbooks and I do have the time to learn, As a result, I have purchased four of Chef Keller's cookbooks and, with the help of this class, look forward to improving on my execution.

Tally

Can't wait to get started. Getting my kitchen unpacked and cleaned up, almost ready to go. I'm getting rid of my junk food and I'm eager to re-learn how to cook (and learn a ton of new skills so I keep enjoying it and experimenting. I've never had my own kitchen before where I really could do that, but now I'm gonna prep myself for success.

Jei A.

always wanted to learn more about cooking specially the fundamentals of french cooking, and of all courses online chef Keller is the only one teaching the fundamentals and techniques.

Kimberly K.

Chef Keller is an amazing chef and I am also impressed with how humble he appears to be. He seems to truly enjoy what he is doing and wants us to enjoy it too! I agree with Chef Keller that technique is important. I like to make something that resonates with me and follow the recipe exactly first, then I start to explore from there. More or less of something, an addition or substitution of a vegetable. I am so excited to learn more about how to make food amazing and to make amazing food. Practice, practice, practice.

Belle S.

Sometimes we think we know more than we actually do, so starting a fundamental cooking class is exciting.

Arunabh

looking forward to learn from the master. It would be a treat to learn innate intricacies of Culinary

Laura L.

This is such a treat for me. I have been cooking for 38 years, since I was 12. I started in communist Romania where ingredients were almost non existent and you had to take what you got! Before I moved to the States in 1992, I stayed in Paris for 3 months that same year. After the initial shock of what a grocery store really ought to look like I realized that my love of cooking would become a full blown passion. So, when I came to America I started learning about food - there were ingredients I didn't even know existed - and started "going to school" so to speak in my living room, watching any and every cooking show I could find. And, I practiced! My technique, combining ingredients, figuring out the American measuring system, etc. I now have a small business as a private chef. I go in people's homes and prepare 4 course elegant and gourmet dinners for parties of 2-10 people. But, you can never learn too much! I love food, I love the art of it so to learn from Thomas Keller is an enormous thrill for me.

A fellow student

Thomas Keller is an idol, but it was a bit disappointing to see so little of his process picking up produce or practicing technique - looking forward to when he gets in the kitchen so we can learn more from him!

A fellow student

In addition to technique, remember why you are cooking. It is to enjoy with others