In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
James Beard Award-winning chef Wolfgang Puck teaches cooking in his online class.
Join Wolfgang Puck in his test kitchen as he shows you his process for creating dishes, from pizza to dessert.
A downloadable workbook accompanies the class with lesson recaps, assignments, and supplemental material.
Upload videos to get feedback from the class. Wolfgang will also answer select student questions.
Welcome to Wolfgang Puck’s kitchen. In his first lesson, Wolfgang shares the goal of his MasterClass: inspiring you to feel confident in the kitchen, whether you’re a home cook or restaurant chef.
The key to perfect seasoning is learning how to taste—and adjust—the flavors in a dish. Wolfgang introduces some essential ingredients and then shows you how to turn a simple soup into a delicious meal using just salt, pepper, honey, and lemon.
Wolfgang brings one of Spago’s most famous appetizers to your kitchen. Learn how to select ingredients, pair flavors, and utilize color to create this stunning dish.
Countless recipes and sauces are within reach once you know how to make your own veal stock and demi-glace. Learn why you should roast your ingredients before making stock and how to transform your stock into a flavorful demi-glace.
While working in three-star restaurants in France, Wolfgang perfected this classic pepper steak. Learn how to flawlessly sear your steak, and discover how to transform the demi-glace you made in the previous chapter into a rich red wine pan sauce.
Take your vegetables to the next level. Wolfgang shows you how to roast carrots to bring out their natural sweetness, and how to cleverly use the oft-discarded carrot tops. Finish this vibrant farro salad with orange yogurt vinaigrette.
Wolfgang breaks down the recipe he created for his Los Angeles exclusive French restaurant Ma Maison. Discover the secret to perfectly crispy chicken skin, and learn to make a tangy, sweet sauce that makes this dish unforgettable.
Learn to master one of the five French mother sauces with Wolfgang's recipe for béchamel sauce. Wolfgang shows you how to use the béchamel to make his restaurants’ best-selling macaroni and cheese, and the creamed spinach from his childhood.
Don’t be intimidated by buying and preparing fish. Wolfgang teaches you how to identify the freshest fish, and he shares his technique for perfectly seasoning and preparing his herb crusted branzino.
Think oatmeal is only for breakfast? Think again. Learn Wolfgang's imaginative recipe for oatmeal risotto, as well as proper knife-handling and mushroom cleaning techniques.
Learn to combine vibrant color and flavor in Wolfgang's seafood gazpacho. From selecting fresh clams to making a special clam mirepoix, you will discover Wolfgang's unique method for mastering your plating technique.
Great dining experiences call for great drinks. Learn to make four classic cocktails—berry margarita, negroni, bellini, and bloody mary. Wolfgang elevates his drinks with a unique chef’s twist that's guaranteed to please your guests.
Discover how Wolfgang worked his way up from an Austrian hotel kitchen to open his own Michelin-rated restaurants. Learn how hard work, risk-taking, and innovation influenced his journey.
Wolfgang shares the insight he's gained from years building a global brand. Analyzing his triumphs and failures, Wolfgang teaches the importance of risk-taking, innovation, and evolution.
Wolfgang breaks down the main tenets of his culinary philosophy. Sharing the lessons he's learned from his restaurants, Wolfgang shows you how to elevate your dining experiences at home.
Wolfgang ends his MasterClass with a bonus lesson on his recommended kitchen tools and appliances. He’ll show you that with just a few key essentials, you’ll be ready to start cooking.
I've struggled to make bechamel sauce for years and after watching this I was able to perfect it. The pace was just right with tips that make a difference.
You'll want to go straight from the class to your kitchen. Exciting dishes with straightforward, simple recipes, guided by professional insights from a creative master.
Suzanne MusinKatzrin, Israel
This is not just a "how to" class. This class shows the passion and heart of Chef Puck, and you will want to hop up and make it for yourself too.
Judy ChaffeeUnited States
You'll learn to take classic dishes in new directions. He helps you remember things while cooking that may seem unimportant—it makes all the difference on a technical level.
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