As we already said, this year we will bring all MasterClass cooking lessons to you! If you lose our first MasterClass Review you should definitely take a look, Gordon Ramsay will teach you important lessons that will change forever your cooking skills. For this second review, we decide to bring you a different chef! This time we decide to bring Thomas Keller MasterClass review.
If the name Thomas Keller doesn’t mean anything for you it should! This name is synonymous with quality and standards. He has multiple restaurants in the US, and he is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of the French Legion of Honor, the highest decoration in France.
Know that you know who this chef is its time to jump to the Thomas Keller MasterClass review.
When we start making the Thomas Keller MasterClass review we had no idea what was ahead. The expectations were high but Thomas Keller managed to overcome them all in an astonishing masterclass. Similarly to Gordon Ramsay MasterClass, this class is full of great content, but with much more content. More 16 lessons to be precise!
With 36 lessons you will have a lot to learn, from kitchen essentials, like ingredients, tools, and cookware to the perfect way to sourcing ingredients. But this is not all! In this class, Thomas Keller focuses on techniques rather than recipes because it’s really the techniques that are the most important part of any recipe. So in this class, you will learn cooking techniques focus on vegetables, pasta, and eggs.
In other words, you will learn how to master techniques like glazing, roasting, braising, pickling and much more. You will also learn how to make the perfect pasta dough and the different kinds of pasta, like Agnolotti, Spaghetti, and Fettuccine. But if you this is all you are wrong. there is still space for some lesson about eggs, where you will learn how to boil an egg, how to make Mayonnaise, Crème Anglaise and much more.
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.
Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.
Learn the key ingredients that you’ll need to enhance and add flavor to any dish.
Finish your kitchen setup by learning what cookware you’ll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.
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.
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.
Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.
Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.
Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.
Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.
This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish—starting with the correct potato varietal to use.
Capture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.
Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.
Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish.
Learn how to enhance the flavor of a typical summer vegetable with this technique.
Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.
Chef Keller loves working with eggs. He discusses why they are his favorite ingredient and explains the different ways you’ll learn to work with them.
Homemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.
Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.
Crème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.
Use leftover egg whites from your sauces to make a beautiful, sweet dessert that will delight your friends and family.
Chef Keller begins every day with boiled eggs. There are many variables when boiling eggs—egg size, burner strength, and pot size, among others. Chef Keller teaches you how to boil an egg to your taste.
Chef Keller shows you two techniques for scrambled eggs—the way his mother made them and the technique he learned in France.
Chef Keller teaches you how simple it can be to poach an egg, resulting in an elegant and satisfying dish.
Elevate your breakfast by making a beautiful, silken, golden omelet that’s finished with some classic ingredients.
While Chef Keller is trained in classical French cooking, he loves working with pasta. Learn how to transform five simple ingredients into versatile pasta dough.
Learn Chef Keller’s technique for determining when your pasta dough is done, which he learned from an Italian grandmother.
Chef Keller teaches you his technique for making a pasta that traps sauce in pockets.
Learn how to make a composed dish with your agnolotti, complete with peas, bacon, and a delicate parmesan crisp.
Chef Keller demonstrates how to make two pasta shapes that take a little bit of patience but lead to gratifying results.
In this dish, the ingredients are simple, but the technique is refined. Use your homemade pasta, garlic, and olive oil, and finish with bottarga.
Chef Keller shows you how to make these two classic pastas and how to make sure your pasta sheets stay pliable.
Learn how to make potato gnocchi. Chef Keller shows you how to feel and test it to see if you’ve worked with the correct amounts of ingredients.
Pomodoro sauce is quick and fresh. Chef Keller teaches you his technique for making a perfect pomodoro that he learned from other world-renowned chefs.
Learn the six disciplines that were critical to Chef Keller’s success early in his career, plus how you can apply them in your professional or home kitchen.
Chef Keller leaves you with his personal philosophy about cooking and his thoughts on the importance of nurturing the people you love through food.
Similarly to what happens in Gordon Ramsay MasterClass, in this one you will have access to a class cookbook with almost 100 pages that will complement the video lessons. This cookbook will have all techniques and recipes explained as well as some additional Thomas Keller notes.
Also, an incredible addition to this class is the interaction between the students and Thomas Keller, you can put your doubts and photographies on the MasterClass platform and wait until Thomas Keller answer you.
After we make Thomas Keller MasterClass review we are completely yielded to the quality of the Masterclass project. We already said this is multiple articles but we have to say one more time. MasterClass is an incredible project that delivers to the consumer a product with amazing quality. We never have seen anything like this.
So if you really want to improve our cooking skills we highly encourage you to try the Thomas Keller MasterClass, you will not regret it.
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This Thomas Keller MasterClass is just brilliant! This is the way that everyone should learn how to cook.