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.

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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 taken culinary classes and greatly enjoyed the head of French Laundry presenting his master class.

Wonderful "Essentials" class to start with. I hope Chef Keller makes a series of these classes, taking us further into different ingredients, refining cooking techniques, novel sauces, and other recipes. Would love to see him delve into seafood and meats, and of course desserts. His teaching style, precision, and attention to detail are very inspiring.

Great, great class, a lot of techniques, a really world class instructor, top pedagogue. Please more techniques, more chapters in this class: fish, meat, ... Thanks

Enhanced sense of love of cooking. Attention to details. Importance of roasting zucchini! And appreciation for Thomas Keller as an interesting, honest human being rather than a celebrity chef.


Comments

Paula B.

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

Marilyn

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.

Klaus S.

I took same privies training and must say all what Thomas Keller said is with absolute conviction. Don’t question it! Do it! Nobody will tell you it in any nice way!

Greg S.

I enjoyed but when I tried to click on the workbook to download I got an error message and it was gone.

Diane T.

I really enjoy Thomas's total explanation of what he is teaching in regard to the different ways for cook many different vegetables in this lesson....he is a true Master at what he does....I am finding I am intrigued with all the different cooking techniques. Am totally enjoying and learning so so so much from him...Onward!!! ***** star lessons!

Nathaniel M.

I really enjoy that Chef Keller freely gives information as though he were actually talking to you as a young chef, minus the yelling. As a culinary school graduate I appreciate everything he's said so far because a lot of things weren't taught to me in school.

A fellow student

Glad you introduced science. Didn’t know the gas in the vegetable diminishes the color

A fellow student

The subtitles are only in Spanish and I can’t understand some of the words he’s using especially when he borrows words from other languages.

Diane T.

Totally enjoyed Thomas Keller's teaching techniques...looking forward to learning more and more on all of this classes lessons......Very easy to follow and hoping to try new techniques also.

Radhika B.

Thomas Keller comes across as a wonderful teacher- He has chosen his topics very carefully and I am covering lesson after lesson with the same intensity of interest and curiosity without getting tired of the lessons. I am very happy that I chose to take his classes.