Today we’ll do complete Thomas Keller Masterclass Review. Masterclass is a program where world-renowned professionals in a field reveal their secret sauce in an elaborate class and these can be in areas such as sports, academia, and lifestyle.
Thomas Keller is a lifestyle teacher who specializes in culinary activities and he has come with a second coaching program where he teaches meats, stock, and sauces.
Bottom Line Upfront: Thomas Keller is a very famous chef in America and he has won many Michelin stars than any other chef in the country.
He is the founder of French Laundry and Per Se. Now he brought you this masterclass where he teaches everything about how to make good food.
I learned cooking by watching him now it’s your turn to enroll in Thomas Keller Masterclass. Try Out Thomas Keller Masterclass Now.
Is It Really Good?
In the event that you are unfamiliar with MasterClass, it is a company that collaborates with well-known authorities to generate online multi-part lectures on a variety of subjects.
The whole list of instructors is both remarkable and diverse, with seminars offered by notable people such as Stephen Curry, Martin Scorsese, and Gordon Ramsay, to name just a few.
You used to be able to buy each “Masterclass” separately, but now you will need to subscribe in order to gain access to the whole course catalog.
The Masterclass is divided up into a total of sixteen segments. Each section includes a video in which Aaron instructs on a specific topic, as well as a corresponding PDF download.
The length of each video spans from five minutes to thirty-five minutes, with certain topics being broken up into many films. The section on the brisket is the most extensive, consisting of five distinct subsections.
On the course description page of the MasterClass website, you will find a brief explanation of each individual lesson that you can read.
The topics covered in the class can be divided into three categories: theory, recipes for actual use, and themes of general interest.
If you have already seen his web series, the recipes will look familiar to you, but they will provide a great deal more information than before. You are provided with an in-depth explanation of how Aaron cooks the pork butt, pork ribs, steak, and of course the brisket.
There is also a substantial amount of theory encompassing meat selection, wood, fire, and smoke, as well as working with Offset smokers.
Introduction to your new cooking coach – Thomas Keller Masterclass Review
Thomas Keller is an American chef, restaurateur, and cookbook writer. He founded The French Laundry restaurant in Yountville, California, which won multiple awards from the James Beard Foundation.
The restaurant consistently wins the list of the Top 50 Restaurants of the World. He has won three stars from the Michellin Guide for his restaurant Per Se, three for The French Laundry, and one for Bouchon.
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Welcome To Thomas Keller’s Cooking Masterclass
Keller teaches ways to sauté, pan, oven roast, braise, fry, grill, and select the best cut of meat which are used in his restaurant. He also reveals the right way to make the stocks and sauces which are essentials in his restaurant kitchens.
These nonveg dishes are necessary for chefs in most parts of the world but are also a fantastic skill to have for family dinners and cooking for guests at home.
Thomas Keller Masterclass Review– LESSON PLANS
Keller’s online coaching has 22 classes which detail the various culinary techniques and process which are used in his kitchen. Time and temperature are really crucial to cooking but techniques and process used to make a meal can make a huge difference.
Keller teaches every technique used in his restaurant to create delicious salivating meals.
Keller’s coaching program has fourteen classes on sauteing, braising, and grilling meat. He specifies sauteing and braising techniques for chicken, pork, and duck. Here are the classes:
Sauteing Meat – The Keller Way!
Sauteing is a method of cooking that uses a small amount of oil in a pan and heats the pan at a high temperature which is commonly used for cooking meat. The sauteing of meat is done by deglazing the pan’s residue to make a sauce.
Meat is the core ingredient in a nonveg dish.
It is different from vegetarian ingredients because it requires marinating with the right flavors for the right time to make it delicious. Keller teaches the right way to saute, pan, roast, braise, and grill meat.
Meat should be cooked well with enough flavors for sauces to have a useful effect as it cannot make up for poorly cooked food. It has to be cooked in such a way so it becomes easily digestible but satisfies the taste buds.
Braising is a combination cooking method that uses sauteing at high temperatures and cooking at low temperatures. It involves the mixing of food and liquid.
Class 1: Introduction
Keller is back for another Masterclass program with new techniques straight from his restaurant kitchens on how to cook meat, adorn it with sauces and stocks to make an amazing meal.
His philosophy lies in understanding and enjoying the techniques and processes used to cook food, as does the time and temperature employed for properly cooked food stated in cooking manuals.
Class 2: Getting Started: Meat Cuts and Quality
Meat cuts have grades that can vary for beef, pork, and poultry. Keller teaches students the difference between choice and prime, marbling, the purpose of air-drying meat, wet aging, and dry aging.
Prime and choice are orders of grades of meat, from highest to not as high but still quality meat. Marbling shows the fat found in a cut of meat between muscle fibers.
A high-quality steak has lots of marbling and a lean cut has less marbling.
Meat is dried in warm air which is the oldest form of meat preservation. Dry aging consists of hanging pieces of meat in the open air at just above freezing temperature for the enzymes to break down tissues to make it tender.
Wet aging consists of vacuum-sealed meat where aging takes place over the course of meat transit from supply to market.
Keller goes in-depth into these topics as they form the basis to check for the quality of meat and quality is everything.
Class 3: Sauté: Chicken Paillard
Thomas Keller teaches students his paillard technique for sauteing chicken through a light dish finished with a saute. The technique is for making thin cuts of chicken for the saute to make it more effectively reach the inside of the chicken by pounding the protein.
Class 4: Sauté: Wiener Schnitzel
Keller uses veal top round to teach his students techniques for achieving an airy, crispy layer of breading. It can be used to make tasty cutlets with a fine layer of breading on top to provide a crisp flavor.
He also tells them what way to achieve the right seasoning and provides a delicious flavor to the meat.
Class 5: Fried Chicken
Keller teaches students how to make fried chicken served at his restaurant. He focuses on the right chicken cut and brines the chicken to fry the chicken piece.
Brining chicken makes it soft and flavourful. It is required to have the right brine for the chicken.
Frying properly requires an understanding of the temperature and time it would take to cook the chicken.
Class 6: Technique: Oven Roasting Overview
Keller provides an overview of the meats which students roast in the next three classes, which are three cuts of beef, two cuts of lamb, and a chicken.
He teaches how to calibrate the oven and the requirement to bring proteins to the right temperature to properly roast.
Class 7: Pan Roasting: Duck Breast
Keller teaches students his pan-roasting technique for Pekin duck breast, such as how to render the fat for crispy skin and achieve the perfect medium-rare finish.
He also teaches how to make a honey-orange gastrique sauce for a sweet and sour finish.
Class 8: Pan Roasting: Côte de Bœuf
Keller considers côte de bœuf, or rib steak, as a celebratory dish, built for sharing. It is beef ripped from the ribs of cattle. It can have rib bones attached and removed.
Keller teaches students how to air-dry, truss, and roast a rib steak, and how to make a maître d’hôtel butter for the flourish.
Class 9: Oven Roasting: Chicken
Keller describes oven-roasted chicken as his first choice for his “last meal.” Keller teaches students how to roast chicken in an oven.
Keller explains the benefits of bringing and air-drying and teaches ways on how to truss and roast a chicken in a single pot with vegetables. Air drying is used for meat preservation.
Class 10: Oven Roasting: Blowtorch Prime Rib Roast
The main ingredient is a rib roast achieved by a propane blowtorch. Keller’s technique for a prime rib roast which is the best rib roast cooked to an even medium rare in every slice makes for a very delicious heavy meal.
Class 11: Technique: Braising and Braising à la Matignon
Thomas Keller teaches students the principles of braising and the role of mirepoix, marinating, and Matignon in making cuts of meat flavourful and salivating.
Mirepoix is a flavor base for meat made from diced vegetables.
Matignon is a mirepoix where vegetables are mixed rather than diced. Keller delves deep into the principles behind the preparation of flavor bases for the braising process.
Class 12: Braising: Pork Shoulder à la Matignon
Processes on how to truss, sear, and oven-braise a pork shoulder à la Matignon with celery root, apples, and onions in a traditional cast-iron cocotte are described here.
Class 13: Braising: Red Wine Braised Short Ribs
Keller teaches students how to braise short ribs through a slow-cooked recipe which requires some patience but its well worth the time it takes to cook.
The process which describes how to make a red wine marinade, clarify it to become the base of the sauce, and reduce to a finishing glaze is used for short ribs.
Class 14: Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
Keller teaches students his techniques for grilling a variety of proteins on a stovetop hibachi. Choosing the right fuel and maintaining safety while grilling indoors is a priority for cooks.
Stocks and Sauces
Stock is a liquid flavoring base for sauces. Meat stocks are prepared by simmering meat in water. Mirepoix and Matignon are added for flavor. Keller teaches how to make the best meat stocks. Keller’s coaching has three classes on stocks. Here are the classes:
Class 15: Stocks, Broths, and Jus: An Overview
Stocks are a key feature in Keller’s restaurants. Keller teaches students stock-making fundamentals, ingredients, and techniques employed to make stocks and broader applications of stocks in various dishes.
Class 16: Roasted Veal Stock
Keller teaches how to make a restaurant-quality veal stock with a pressure cooker which becomes the base of sauces and recipes, including Brown Chicken Quick Sauce which he teaches on how to prepare in another class.
Class 17: Light Chicken Stock
Keller teaches steps to prepare light chicken stock through simmering, clarifying, straining, and storing the light chicken stock. It’s used to cook pasta and as a base for soups and sauces in his restaurant.
Sauces are liquid and semisolid additives to provide flavor to food but aren’t part of the cooked meal itself but added inside of it and on top of it.
They are vital for providing distinct flavors to the meat and enhancing the taste of meat.
Keller’s coaching has four classes on sauces and a closing class with some parting wisdom. Here are the classes:
Class 18: Sauces: An Overview
Keller reads through the definition of a sauce and provides an overview of some of the most common French sauces used in his kitchens with their pair of proteins.
Class 19: Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
Keller teaches how to make a variety of sauces such as basic oil-and-vinegar vinaigrette; a creamy vinaigrette, emulsified with a raw egg yolk and mustard; a sauce Vierge; and a chow-chow vinaigrette, from vegetables.
Vegetables used are chopped and pickled before making the sauce.
Class 20: Chicken Velouté and Sauces Suprême, Allemande, and Albufera
Using the light chicken stock Keller teaches preparation techniques to make velouté. He uses veloute to make three more versatile sauces.
Class 21: Brown Chicken Quick Sauce and Sauce Chasseur
Keller developed this sauce when he developed The French Laundry. Keller teaches how to build flavor by browning chicken parts, caramelizing vegetables, repeatedly glazing and reglazing, reducing, and clarifying.
Class 22: Closing
Keller concludes his coaching classes and reminds students to be patient and practice the techniques he teaches and come up with their own ways from what they have learned with the course.
Thomas Keller’s Masterclass- At a Glance
This is one of the longest courses available on masterclass.com, at 6 + hours, so you get a lot for your cash. But the completion of all the videos is well worth it.
Thomas Keller’s approach is to teach people methods rather than knowing how to prepare particular recipes. He empowers his students so that whatever they want they can cook.
When you apply what he teaches, regardless of what recipe you are following you can get outstanding results.
That was definitely the case for me. Keller has taken my knowledge of eggs and how to use them to a whole new level, for instance, and I am now sure that I can make and use my own pasta.
An easy-to-navigate cooking course!
With such a wide course, it is really important to be able to easily navigate the videos. I wanted to go back several times and revisit some of the advice and techniques. You’ll want to do the same, in all probability.
Fortunately, the video player at masterclass.com is intuitive and easy to use. It bookmarks each video.
This makes it much simpler when you want to remind yourself of something to find and re-watch the related section.
This is actually quite interesting for this course. Unfortunately, the workbook is not perfect.
They contain all of the ingredients and are easy to follow. But, unlike some of the other chefs at masterclass.com, inside the workbook, Thomas does not have any additional direction.
The videos contain most of his valuable tips and advice, so it’s crucial that they’re easy to follow.
Things you get to learn here!
I have briefly listed the subjects he covers below. For some subjects, he provides 2 or 3 videos, while for others it is just one.
- Kitchen set up – the tools you need and how to choose the right ones along with a shortlist of essential ingredients
- Sourcing ingredients – Keller explains how he sources high-quality ingredients
- Big-Pot Blanching – this cooking technique is demonstrated using beautiful fresh asparagus
- Glazing – for this section, Thomas shows you how to glaze carrots
- Braising – Thomas demonstrates this cooking technique by cooking artichokes
- Pureeing – the creamiest puree potatoes you have ever seen and tasty pureed parsnips
- Pickling – if you want to capture the seasonal flavors of vegetables, learning how to pickle is essential
- Confit – how to adapt this traditional way of preserving meat to vegetables
- Roasting vegetables – learn how to pan roast zucchini
- Baking vegetables – surprisingly not potatoes, this class is all about baking beets
- Eggs – these videos cover egg-based sauces, meringue, how to make perfect scrambled, poached, boiled eggs, omelets, and much more besides.
- Pasta – how to make the perfect dough create 5 beautiful pasta and gnocchi dishes
- The six disciplines of success – the six things you need to do to be able to create beautiful food every time.
Kitchen equipment you would need
This was, overall, a very beneficial part of the course. Thomas goes into considerable detail. He teaches you, for instance, how to pick the right knives and describes 3 different methods of sharpening them.
For home cooks and chefs alike, a knife is a necessary necessity!
So, why not get the one that’s right? You can find the perfect knife to cut just about everything with this Cangshan 6-piece kit!
The cookware segment of the videos of the kitchen setup was initially, however, a little confusing.
He seemed to be suggesting a big range of pans for you to purchase. But I realized, once I stopped and listened, that he did not advise amateur chefs to purchase every single thing.
He only wanted to ensure that his students had a complete understanding of what was available and how each pot and pan could be used.
I’ll be able to make a much more educated decision next time I go shopping for new cookware.
Sourcing ingredients by Thomas Keller
I was pretty disappointed with his video of sourcing ingredients, to be honest. In fact, all he did was clarify the distinction between local, organic, and sustainable produce.
It was more about his theory of food than helping you purchase items of good quality.
Glazing carrots and braising artichokes
Glazed vegetables look and taste great, but it isn’t easy to master this technique. To deliver the result you are seeking, you have to get the proportions of the water and sugar just right.
Thomas Keller demonstrates exactly how to do it, in a simple and easy-to-follow format.
Glazed carrots’ complex sweet taste is a perfect way to convert someone to a person who loves eating vegetables.
Pureeing vegetables
I love mashed potatoes, and I thought I knew how to make them. That’s until I saw them being prepared by Thomas. It’s a masterclass, actually.
How much butter and cream he manages to add would amaze you.
But, unfortunately, for me, the resulting beautiful dish is too high in calories, so I was very pleased that he showed me how to make mashed potatoes as well.
Roasting and baking vegetables the Thomas Keller way
I did not learn much from this portion of the course as someone who has been cooking for 40 plus years. But, it is apparent from the comments posted by other users that many students have done so.
Interestingly, I picked up a good roasting tip here, but it was one that was posted in the comments by another student.
That is one of the best things about taking courses on Masterclass.com. You will have access to an engaging group of other students, regardless of the course you take.
To make it very easy to get any questions you have answered, the website, feedback, and office hours facility merge.
A masterclass in cooking eggs
You cannot beat eggs. They are one of the most healthy foods around for your calories. I love them, and it is evident that Thomas Keller is also a major fan of them.
Actually, I’d go as far as to suggest he’s passionate about them. He knows how to get the best out of them, really.
Keller shows you how to make all of the classic egg dishes over the course of 9 videos. This includes mayonnaise, creme Anglaise (custard), meringue, hollandaise sauce, and beautiful omelets.
Oddly, when he creates an omelet, he uses an oven as well as a pan.
I tried it and loved the texture that it made, so it’s worth trying out on your own. Keep an eye out for his fantastic tip for making clarified butter when you do this segment.
Making great fresh pasta dishes
This is the part of the course that I enjoyed the most, as a huge fan of pasta and gnocchi. Clearly, it’s also something Keller loves. He takes you through the creation of the perfect dough, then uses it to make 6 typical pasta dishes. Everything is very fast and simple to make with fresh ingredients.
Since learning how to make Agnolotti, I haven’t looked back.
This is the best pasta to use if you want dishes that are saucy. It catches and keeps the sauce close somehow, which means each mouthful is as tasty as the last one.
Masterclass dessert recipes: lemon tart with a pine-nut crust
Ever since the 1980s, Chef Keller has been making lemon tarts for his clients. It’s, predictably, still a favorite. A nice twist on this classic recipe is the pine nut crust, one that I will definitely try, particularly since the dough can be frozen so easily.
Also fascinating is his pastry-making process for this crust.
It’s a technique I’ve never seen before, very straightforward, but very effective. It’s also a good thing that you don’t have to roll it out, and the way he uses the glass to get the seal right is also wise.
Pan Roasting: Monkfish Tail With Beurre Rouge
I adore monkfish. It is one of those fish that is strong and very meaty in flesh and lends itself to roasting extremely well. One of my favorites is monkfish. I haven’t been offered a chance to try this dish yet.
But, next time I have friends around for dinner, I’ll certainly try to cook it.
It was an especially good tip from Thomas to buy a tail that is consistent in size. As was his suggestion, when removing it after cooking, to truss it gently, so as not to hurt the meat.
Chef Keller begins by showing you the best way to make a sauce with butter. This is a beautifully versatile sauce that can be used to make dishes of all kinds feel that little bit unique.
I liked the way he demonstrated how to use various herbs and spices to fit your main ingredient perfectly with the flavors.
Baking: Salt-Baked Branzino with Fennel and Red Pepper Vinaigrette
If a whole fish encased in salt has never been roasted, then you just have to. It is the best way to taste any fish’s true flavor.
I liked the way he describes how to tell whether you’ve got enough egg whites in your salt to give your fish an airtight cover.
His poetic description makes remembering this excellent cooking tip super simple. This is just one example of why such a good teacher is Thomas Keller.
Looks like the red pepper vinaigrette will be something special, too.
However, I would love to see how he managed to reduce the red pepper juice. I doubt very much that I would be able to purchase it at any of the stores near me.
Butter-Poached Lobster with Macaroni and Cheese
This special dish is a classic from Thomas Keller. At his award-winning Michelin star restaurant, The French Laundry, it is one of the most famous.
But I have to admit that the first time I saw it, I balked a little. The thought of marrying such an expensive luxury ingredient with macaroni cheese like a lobster just seemed to be bonkers.
So, just how attractive the finished dish looks, I was shocked.
The fact that he cooks the lobsters while they are still alive was the one thing I struggled with while watching this video. This is, of course, exactly what happens when you order lobster at a restaurant, so I don’t know why it upset me so much.
But, yes, it was enough to make me feel like you had to be made conscious, too.
Oven roasting seafood: shrimp scampi
This amazing, but very easy-to-cook shellfish recipe is one Thomas learned from Joseph, his older brother. It would make a beautiful starter, really.
It is a dish that you can cook in advance and then refrigerate quickly.
You will then only need to slip it into the oven when your guests have arrived while you enjoy a pre-dinner drink with them.
Thomas Keller’s apple pie with a lard crust
My favorite of Thomas Keller’s dessert masterclass recipes was this one, by far. My Nan made a terrific apple pie on a plate, the old-fashioned way.
The entire family enjoyed it and, to no avail, most of us spent several hours trying to replicate it.
But, when I made a lard crust for Chef Keller, I got the closest I’ve ever managed. It tasted very similar to my pie crust at Nan’s.
But the filling, unfortunately, was not to my taste. So, I will be using my usual recipe next time I make it. I will probably add vanilla, though, as Thomas did. The creative way he makes the attractive lattice pie cover, you will love it.
His rolling technique for pastry is fantastic too. The conventional solution is nowhere near as messy.
Here are the cooking techniques that you can pick up when you watch this video of the Thomas Keller recipe:
- A clever way to roll out any pastry
- How to get your pastry into the dish without stretching or stressing it
- How to use a bake-stone for your blind bake
- An easy way to get your baking beans out of the pastry case
- A clever way to give the apple pie filling an interesting texture
- How to make sure your pie holds its shape when cut
- Using egg whites to give your pie an even sweet finish
Thomas Keller’s Masterclass workbook
The list of recipes is impressive. But, there’s no stopping Thomas Keller. There are at least a dozen more recipes in his excellent workbook.
Mostly side dishes, which are perfect because you can use these to add interest to the food for your friends and family that you typically prepare.
In short, enough recipes to encourage you to cook unique dishes for several weeks for your family. Stuff such as:
- Braised greens
- Maitre d’hotel butter
- Horseradish Cream
- Mashed potato
- German potato salad
- Pickled red onions
- Arugula Salad
The other nice thing about the workbook of Thomas Keller is that it is structured very well. The ingredients, for example, are all listed in the order in which you would use them.
Plus, to cook each meal, there is a list of the equipment you would need to pull together. I really enjoy the timelines, which are a nice way to keep on track and coordinated.
How much does Keller’s Masterclass cost?
Keller’s coaching program is available as a one-time purchase for $90 with just his classes included in the Single Pass.
They can also be bought for $180 per annum in a subscription service which includes access to other masterclasses, which consists of the previous Keller programs. To avail of this offer, use Masterclass Promo Code.
Subscription service provides more benefits while Single Pass is a more affordable option for those just wanting Keller’s classes.
Thomas Keller Masterclass Review
I really love and enjoy cooking but the small tips I learned today would probably make perfection possible. Wonderful to have a teacher like Mr. Keller. -EVELYN D.
My favourite Chef by a country mile!! So glad to have another opportunity to have you in my kitchen! -Kelli D.
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FAQs | Thomas Keller Masterclass Review
🔥Who is Thomas Keller?
Thomas Keller is an American chef, restaurateur, and cookbook writer. He founded The French Laundry restaurant in Yountville, California, which won multiple awards from the James Beard Foundation.
🤔 What does Thomas Keller teaches ?
Keller teaches ways to sauté, pan, oven roast, braise, fry, grill, and select the best cut of meat which are used in his restaurant. He also reveals the right way to make the stocks and sauces which are essentials in his restaurant kitchens.
✅ Does Thomas Keller Masterclass provide workbook ?
Yes Thomas Keller Masterclass provides a workbook. There are at least a dozen more recipes in his excellent workbook.
🙋♂️ How much does Keller’s Masterclass cost?
Keller’s coaching program is available as a one-time purchase for $90 with just his classes included in the Single Pass. They can also be bought for $180 per annum in a subscription service which includes access to other masterclasses, which consists of the previous Keller programs.
💁What is MasterClass?
MasterClass is the streaming platform that makes it possible for anyone to watch or listen to hundreds of video lessons taught by 100+ of the world’s best.
🤷♀️ How does the 30-day guarantee work?
Our goal is to make sure that you have the best learning experience possible. If MasterClass isn’t for you, then email us within 30 days of the date you purchase your subscription, and we’ll offer a full refund.
Why do I love Thomas Keller’s Masterclass?
That’s a pretty long course. Not as long as it was his first, but it’s still pretty detailed. This is because he goes into a great deal of detail when Thomas Keller lectures, which is a very good thing for this subject.
I’ve never cooked anything like braised short ribs before, for instance, so I needed every tip for that recipe he packed into the 40-minute video.
He covers what you need to know when he teaches you a recipe or cooking process.
Thomas takes the time to illustrate how, before cooking, to store, trim or dress the meat, as well as how to serve it.
A VALUE FOR MONEY Cooking Course
This is a really good cooking course overall. It would be possible for even very experienced chefs to learn a lot from Thomas Keller. This 6-hour plus 35 video course offers you a lot of data for $90.
I have undoubtedly gained immensely from taking a step back and studying or re-learning some of Thomas Keller’s fundamentals.
Speed up the learning process
If you’re a little put off by the course’s duration, don’t be. You can skip the intro and watch most of them at 1.5 or double velocity quickly. Plus, it is very simple to dip in and out of them as masterclass.com courses are laid out.
You can learn a lot in a very small period of time by using them.
It’s a format I like very much, which is why I purchased the masterclass.com all-access pass as I said earlier.
This made it possible for me to take all the culinary classes, as well as the improv, acting, sports, and life skills that I was often involved in.
Thomas Keller Masterclass On Social Media
So excited to be enrolled in Thomas Keller’s MasterClass! Prepping my kitchen now! @Chef_Keller @masterclass #ThomasKeller #Masterclass #Foodie
— RUTH GALLACHER (@PAISLEYGIRL68) November 23, 2017
TOOK THE PULLTABS CASH AND BOUGHT SOME STUFF FOR DINNER!!!
USING SOME IDEAS FROM THOMAS KELLER’S #MASTERCLASS …
BEEF RIB WITH POTATO PUREE, RED WINE REDUCTION AND MAITRE D’HOTEL BUTTER!!!! pic.twitter.com/K8Gx1xheVB
— DJK (@DrunkJonKriesel) July 15, 2020
I’ve been a fan of Thomas Keller for a long time now. His French Laundry Cookbook is one of the best cookbooks I have ever used, and his restaurant The French Laundry gets 5 stars from me. So when he came out with this Masterclass, I was not going to miss it at any cost. The videos are crisp and enjoyable to watch because he doesn’t bother you with too much talking or advertisements! And that’s what you would expect from someone as experienced as him–to focus on giving us only the most important details about the foods we’re eating!
I’m not the best cook in the world, but I knew when I saw Thomas Keller on TV that he was truly the master chef. And when his dish won over all these other dishes without even trying my mouth watered with desire! When I found out you can enroll in this program to learn just like him then it was impossible for me to pass up an opportunity like that! It’s not for everyone, sure it takes time and effort, but if you try your hardest then that will earn a reward unlike any other. You might end up working at a fancy five star restaurant or cooking because of what you did here today-whatever you do though make sure to stay sharp and don’t stop learning from others.”
I’ve been in the restaurant business for over 20 years and have had Thomas Keller’s Masterclass in my possession both in hardcopy and on Netflix for about 18 months. When I first saw it, friends at work joked that he was too difficult, but after watching it I started doing some food preparation tasks like butchering a whole chicken or prepping toast points with such precision that you could get ready-made ones for less effort.
So if you’re looking to make good food, be able to do all of your cooking from scratch without spending hours online looking up recipes because you can’t seem to find them all the time (the key ingredient will always be there: salt), then this is definitely worth investing into!
I’ve been in the restaurant business for over 20 years and have had Thomas Keller’s Masterclass in my possession both in hardcopy and on Netflix for about 18 months. When I first saw it, friends at work joked that he was too difficult, but after watching it I started doing some food preparation tasks like butchering a whole chicken or prepping toast points with such precision that you could get ready-made ones for less effort. So if you’re looking to make good food, be able to do all of your cooking from scratch without spending hours online looking up recipes because you can’t seem to find them all the time (the key ingredient will always be there: salt), then this is definitely worth investing into! AWESOME
If you want to learn how to cook like Thomas Keller, this is the perfect opportunity. I was looking for a fun new hobby and he taught me everything about cooking. I was so amazed at all of the cool things I learned and now you can do it too!
“The best cooking class ever and it’s all FREE! This guy has tons of awards and is a genius with the culinary arts. He’s like the Gordon Ramsay, Wolfgang Puck, Red Lobster of cooking.”
The best food class ever! It has food for adults and kids. I cried when I made the first dish, it was so good. You can make sushi or lasagna. They show you how to use an ice cream maker which is really cool but there’s not much cook time in this course unless you want to put your beef in a crockpot overnight like they did (which is really smart). This will be great if you live alone because everything that was taught in here can be done by yourself without relying on people constantly stopping by at your house everyday so get cooking with Thomas Keller Masterclass Today!
One of the best things that Thomas Keller Masterclass has to offer is you get emails from him with new recipes. He updates it everyday and I still have to keep staring at my phone because he changes it twice a day! The other cool thing about Thomas Keller’s master class is how many ingredients they will teach you to make every recipe. Believe me, he includes a lot of them which means more flavor for all your meals. A lot of facilities are available here !
I don’t think it’s worth the exorbitant price that you have to pay just for a cookbook. The content is too high-level and there are no cooking recipes. If you’re going to give us nothing, then why should we buy this?
I’ve been a fan of Thomas Keller for a long time. He is a very famous chef in America and he has won many Michelin stars than any other chef in the country. I have received his Masterclass as a Christmas gift from my grandma and now I learned how to cook with it! It teaches you everything about food so now you can be as good as me too.
Thomas Keller Masterclass is a good way to learn how to cook. I was not a big fan of cooking before, but with Thomas Keller’s coaching I discover that cooking is actually very simple. Now I have no problem making delicious food for my family anymore!
If money’s not a factor and cooking is your passion, you should definitely give this cookbook a try. I’ve never seen anything like it before and much appreciate the hard work and creativity that went into putting this thing together. It makes cooking easier than ever!
“Seriously, I cannot stand doing what you want me to do. Making us read this guide for hours on end about cooking sushi doesn’t exactly strike my fancy.”
A pricey book of seemingly blank pages! I managed to get a single recipe from a friend who bought it, but you really need the DVD. Apparently that’s what I’m paying for…not worthy.
“I bought this cookbook because the name stuck out to me, and after going through all the hype I decided to give it a try. Sure, there are some pretty pictures of food, but they don’t do much for the damnation that is contained within.”
This is a great cookbook with excellent pictures and simple steps. I loved this product after I received it, easy to use and pretty too. You’ll be happy if you buy your own copy of this book for yourself or as a gift!
“If you want to become a wonderful cook, try watching this video. It’s really worth the money and time! Chefs in France are also cooking with low prices, so I know that Thomas offers great service at this price! Happy cooking!”
I enrolled for this masterclass to improve my cooking skills. Thomas Keller is not kidding when he says that “everyone’s food has the potential to be great.” He teaches us how to make foolproof sauces, salads, soups and desserts with fresh produce picked up at the local grocery store. Now I am hooked on his videos where I learn how you can enjoy eating more vegetables by experimenting with different dishes made of 80% vegetables!! GO AND GIVE IT A SHOT.
This is not for the person who needs to learn how to cook, this book is only for people who are already world famous chefs. If you want a quality basic cooking or recipe book then look elsewhere because this caters strictly to expert cooks and chefs.
One of the best things I’ve ever watched was this masterclass that Thomas Keller teaches you how to cook. “I learned cooking by watching him now it’s your turn to enroll in Thomas Keller Masterclass, so do it already. He has only one master class left and after I’ve watched this once I always want more, so act now!
I am not even totally sure where to start! The online community is awesome, the workbooks are totally supportive and transferable, and the techniques supplied in each lesson of this masterclass will elevate all your cooking.
Omg what a waste of money! I mean sure if you’re into boring uncomfortably long videos then this is for you. I wasn’t expecting it to be a documentary, but come on at least make some phone calls and show me how to do something. The instructor was so monotonous. You can find better directions from YouTube tasting Thomas Keller recipes who actually have the recipe in front of them while they speak instead of telling us about France which doesn’t involve cooking. Save your time people….I am so much into this!
“As a student of the Thomas Keller Masterclass Course, I would say that it is an intense but valuable extension of one’s culinary knowledge.”
I took this course, and it was life changing. The videos are all quality HD video, there is no free preview for this product–you have to buy the whole thing before you see any of it. But I watched almost every one in full, because by the time they were over my mouth was watering with intrigue about tasting these dishes! Plus the recipes are really easy to follow. Get ready for your new favorite cooking show–watch Thomas Keller Masterclass now!
If you want to learn how to make good food like the best chef, then this is for you. This class taught everything about it!
This is the man who taught me how to cook. I’ve been cooking for over twelve years now, and I only learned because of watching him on TV all those years ago. Now he won’t show his secrets to just anybody, so if you want to become the next Top Chef then enroll in Thomas Keller Masterclass now!
This is one of the best things I have seen in my life. Now it’s on sale! If you are into cooking there is no doubt that you would be interested in using this product. You can learn new skills and techniques with Thomas Keller, some of which he has never told anyone before!I have learnt a lot from him.
It would be the best if I could work along side Thomas Keller without even paying for his masterclass. But since I can’t, enrolling in this class is the next best thing. Seriously though it’s worth every penny. From French Laundry to Per Se, all of it will happen right here on your laptop because Thomas Keller wants you to jump into cooking too! Start by watching him whisk butter slowly then turn up the heat just enough for that sheen, that brightness and then take care not to burn or brown the onions too much before they caramelize beautifully – Trust me when I say he’ll tell u everything he knows about making good food so start now with this masterclass!
This is the perfect educational series for people with no previous experience in cooking. I learned how to cook by watching Thomas Keller, and now you can do it too! This masterclass walks through every step of taking an idea to plate at home with help from world-renowned chef, Thomas Keller. The content gives aspiring cooks everything they need to know about cooking tasty food at home including simple recipes that are made just like Chef Keller would lead patrons into his kitchens at TFL or PES. I LOVED THE WAY HE TAUGHT .
This masterclass is the perfect course for anyone who’s interested in learning how to cook like a professional chef. Thomas Keller, the guru of French cuisine, not only teaches techniques that will take your cooking game to new heights but also shares his personal philosophies on food and sources water + ingredients domestically. The class complements its instruction with stunning visuals drawing inspiration from France’s natural landscapes; later sessions even include footage of construction at Reims Cathedral (a historic site). Aside from experience-driven content, this class captures one man’s incredible journey to crafting iconic dishes like black truffle soup or strawberry shortcake. OVERALL IT IS BEST FOR ME.
This is a strange product. They do not seem to have a contents page and the exercises you are suppose to do take up most of your time, but nothing in this book actually made me feel more skilled or knowledgeable about cooking. In my opinion, I would rather just buy some cookbooks for cheaper on Amazon. There’s no way that this Masterclass could be worth what they’re asking for it on here!
I checked and Thomas Keller has tons of awards. He was honourable with 3 silver stars which I don’t even know how to pronounce, and you’re saying that my cooking is worse than his? You must be nuts. Besides, he won more than any other chef in the U.S as well as using this masterclass to help people learn how to cook like him! So if we know anything about Keller, it’s that he wants everything done right so now you can do the same thing- try out this masterclass for yourself and see if it can change your life too!
This class is excellent! I enjoy it so much and can even relate to the stories in this program. The dishes we tried were fabulous and all of the recipes easy. Apart from putting together these amazing dishes, he also generally talks about his restaurant which sounds really well and informative. He provides a list of techniques you could try at home when cooking, very useful for rookie chefs like me.
I bought this for a friend of mine who was out of work and feeling very discouraged. This Masterclass is just what he needed to get back up on his feet again! The whole process starts with something called roux, which I had never heard about before but it sounds like an amazing soup that needs its own cookbook! There are so many steps and rich ingredients that come together magically in perfect harmony at the end. This must be the pinnacle of cooking: this labor-intensive masterpiece really stirs your soul and makes you want to keep going until you’ve mastered every single recipe off the list. It’s worth whatever price they charge for this one – without any question whatsoever!
Thomas Keller, a celebrity chef in America who has won Michelin stars than anyone else, has created the Thomas Keller Masterclass to teach you how to cook. I learned cooking by watching him so now it’s your turn to enroll in the masterclass while he teaches you everything about what needs doing and why. Simply sign up for this class and get access instantly so that all the knowledge of a true master is right at your fingertips. Sign up for Chef Card from Mastercard Services today!
“This is a great resource for cooking enthusiasts. It’ll teach you how to use different techniques from the chef himself. The community is very active and it’s easy to connect with people who have similar interests.” i love this masterclass so much !
Thomas Keller’s Masterclass is an absolutely spectacular program. Thomas himself, walks you through everything about food preparation, including the most minute details – right down to working your way over a turkey carcass in order to make stock from it hours later. His teaching style lends itself perfectly to demonstration with multiple camera angles and never slows down for anything. It really feels like you’re part of his kitchen…try it for sure.
Thomas Keller is a very famous chef in America and he has won many Michelin stars than any other chef in the country. He is the founder of French Laundry and Per Se. Now he brought you this masterclass where he teaches everything about how to make good food. I learned cooking by watching him now it’s your turn to enroll in Thomas Keller Masterclass.
“Expensive! So expensive!” This is a bunch of volumes on dried out paper with some cooking instructions. I am going to need a mortgage for this cookbook startup company’s next project, if they come up with one at all.
Thomas Keller Masterclass is a great new cookbook of lectures from renowned French chef, Thomas Keller. Anyone who has the will to cook up delicious meals for friends and family of all skill levels can use this book as a guide on how to learn from some of the best chefs in the world! The website contains personalized tips and techniques based on which chapter you need help with, so it’s perfect if you’re looking for a little guidance. This course gives users access to exclusive online content that won’t be found anywhere else. I don’t think there’ll be any better time than now to purchase this product; people are raving about it everywhere!
It was like learning the secrets of a Michelin-star Chef! Worth every single penny, even though it seems pricey. The workbooks are great for beginners to learn techniques or sharpen their skills before starting an ambitious project. The transferable techniques focus on what you want to cook… not all fancy French stuff. The online community is active and will inspire your cooking in ways you never thought possible–I was blown away how quickly I learned tips and tricks! It’ll give you confidence when cooking, because it’s more than just following directions to get through food prep; with Masterclass I felt accomplished in the kitchen!
The course was a disappointment. Expensive ingredients and a high price tag for a workbook that was written with little to no context or dialogue! I found it hard to go through the recipes because there wasn’t enough information in them. Overall I’m not satisfied with this product and would recommend something else if someone is interested in cooking from scratch.
Thomas Keller Masterclass is the best culinary program I’ve seen and tasted. This DVD set has all of this chef’s thoughts on cooking made into an instructional package for aspiring home cooks, chefs, and even experts that want to learn more about how best to prepare food! All you need is a copy of this masterpiece and your taste buds will take over from there…i love this course so do i recommend this to my every fellow mate.
Thomas Keller Masterclass is a great way for those of us who don’t live by the coast and donate our time to yoga and meditation to experience his cooking through workbooks.
Experiences like this one make me feel like my time is not wasted with the exchange of knowledge utilizing HIS techniques. His online community has created an exciting environment filled with people who want to share in tips for making food that tastes amazing with ingredients that are available locally, such as elk? I never knew how easy it was! The most important thing about these classes though, is that they’re transferable – do you dare dream too big?!
This book is just for some random jerk who never learned to cook anything on his own, not even hamburgers.”
“I’m sorry I ever made the mistake of buying it!”
“Yeah, this thing sucks so bad. Save your money and find a friend who actually cooks.”
I have been cooking for a lot of years. But nothing compares to Masterclass by Thomas Keller. I was learning in my kitchen when he came on the telly and started telling me about what thou need if you cook well, so point being is- this class here was amazing!
I not only learned how to cook, I was exposed to a world that I had never experienced before. The course is absolutely wonderful and worth every dollar. There’s something in it for everyone and I can’t recommend it enough!
I have never tasted anything better in my life. Literally, not even close. From the moment I stepped inside, I had a feeling of grandeur and it will allure you with every second of your experience. Everyone who works there is trained to give you an exceptional experience from start to finish. It’s also more fun for people like me who want to learn cooking !
Thomas Keller Masterclass is a very innovative cooking session. You are going to find out about everything you need to know for starting your own restaurant kitchen. For example, Thomas will show you how to make the most difficult dishes like beef Wellington and roast chicken à l’Aurore. It doesn’t stop there–you’ll also learn basics of running a professional kitchen that many other chef masters have no idea about! Ever desired to be an expert French baker? This course includes what you’ll need in order to start it! Head over now and enroll today before these slots are gone so Others can reap all the benefits too!
What I get from this is really not over-complicated. The step by step lessons are clear and concise. You don’t need to be gifted or talented either, anyone can cook up a feast with simple techniques that will leave any foodie drooling! Seriously; it’s like cooking school for everyday people!
I have been cooking my entire life by watching Thomas Keller masterclass on YouTube. I love this show because it provides great recipe ideas and the recipes are authentic French cuisine made for simple ingredients that result in low-cost cooking, all without taking up hours of your time. After being one of the best chefs in America with three Michelin stars, he now brings you his latest video series on how to cook courses like steak au poivre or roasted lamb shoulder. It’s an incredible opportunity to learn from the most influential chef ever!
Thomas Keller Masterclass is an incredible compilation of culinary knowledge. It has taught me how to cook better, smarter, and with more confidence than ever before. I am so excited for all of the amazing food I can create because of this masterclass that will keep my family fed for years to come!
This online course is a 3-course meal for anyone who wants to learn how to cook. I did a lot of research and this is hands down the best course out there. The ingredients are all really fresh from local farms, other than that it’s just up-to-date, quality instruction from one of America’s most decorated chefs…i love this , so do i recommend this to everyone.
This incredible product gives you more than just a cook book. With the Masterclass, you have all the techniques to take your cooking from basic to extraordinary. The workbooks are supportive and will encourage you on your journey as a novice chef, teaching essential skills that transfer regardless of what food you’re making. The online community is active with helpful videos too!