MasterClass Thomas Keller Teaches Cooking Techniques 2 Meats, Stocks, and Sauces

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.

Thomas Keller is the only American chef to have been awarded simultaneous three Michelin star ratings for two restaurants, The French Laundry and Per Se. Now he’s back in his second MasterClass to introduce new techniques to cook with chicken, duck, pork, and beef to build complete meals for the holidays, a dinner party, or any occasion.

He is the recipient of seven Michelin stars and is the first American male chef to be designated a Chevalier of the French Legion of Honor, the highest decoration in France. He has received countless accolades, including the Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.

In his second online class, Thomas will teach you how to:

• Sauté

• Braise

• Oven-roast

• Fry chicken

• Pan-roast

• Grill

• Create stocks, sauces, and vinaigrettes

Instant Download Only

Format file 22x MP4 720p

duration 6 hours 6 minutes

Release May 2021