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Culinary Arts

Vegetables: An Introduction

Thomas Keller

Lesson time 6:05 min

Vegetables are a source of inspiration for Chef Keller. Here, he introduces you to a few preparations that will let you enjoy their flavors in every season.

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.

Learned a lot. Inspired tremendously. Love Chef Keller. Much respect for his knowledge and philosophy. Thank You, Chef.

This is the best class I have viewed. Tom really spoke to me as a chef and mentor on basic level things that will help me cook better food. He gave me techniques to practice that were easy to understand and now it is off to practice, practice and then practice more....Thank you for this.

I love Tom's straightforward approach to cooking, and his joy towards food.

LOVED. LOVED this Class. My friend and I took the class simultaneously every Tuesday. My two married daughters banned me from speaking about the class because I would not stop talking about it. haha! But now they are watching what I am doing and asking questions. (wink, wink)


Daniel P.

I am excited to work with different vegetables and see what I can come up with in future recipes.

Marcel S.

Thanks for raising our awareness of vegetables-seasons. Is there a calendar you use or do you just know when the time of year is for different fruits/veggies?

A fellow student

I enjoyed hearing what Mr. Keller had to say about essential ingredients and kitchen tools. I appreciated the background information and am looking forward to the rest of the training sessions.

A fellow student

Emphasis on ingredient is well appreciated. However, I need to know where we go to purchase such ingredients. Is there any reference to search for such suppliers or shops who handle fresh ingredients: vegetables, and others?

A fellow student

Great insights on the ingredients. The Saturday market is the place for us the home chefs to get produce from farmers. Used to think the price at the market is not cheaper than those of the supermarkets. Now I learn to appreciate different farmers for the ingredients.


I learn something each lesson. Understanding the difference between enhancing and adding flavors made so much sense.


Loved hearing about what he's going to be talking about. It's a six minute video, I think all those throwing shade about too much talking need to calm themselves, sheesh!

A fellow student

Too much talking, just start showing us. Also, any chance you can cut out all the times he says "uh," or "um?" He says it so much, gets annoying, like he doesn't know what he wants to say.

Paula B.

Let's get going. Maybe too much upfront general info; especially this lesson.


Great introduction. I especially liked the encouragement at the end that these techniques take practice. I tried a few of the recipes tonight. The carrots and beets were especially tasty. My vinaigrette needs work.