Thomas keller masterclass free download

That is a confident return policy given you could try a few classes in 30 days. The one thing MasterClass absolutely nails is the experience. So bravo on that — the viewing experience alone is a selling point. The UI or user interface is incredible as well.

The sleek look makes it easy to navigate and the structure of the site is user-friendly. You can search by category of classes making it easy to determine what you want to watch by what it is you are interested in. Yes, for the right interest. Let me explain more. I recently watched the Kelly Wearstler, interior design class. It was brilliant in the sense that I learned more about how to pair colors in the home, rethink lighting, and gain insight into how she makes design decisions that were interesting in and of itself.

I walked away with a better thought process around how I could approach interior design. But did I walk away with the ability to start an interior design business? Did I walk away with inspiration and some new ideas around design?

An online class that helps improve certain crafts. Yes, some of the classes may be more technical like when Thomas Keller points out that certain spatulas are better than others for flipping a vegetable. MasterClass is great for those who need inspiration, want to hear the perspective from industry experts, and learn ways to hone their craft. The video production of all of the classes and the opportunity to hear from in-field experts may be the best part in my opinion. There is a lot of value in the all-access pass.

If not, then a one class option may be more suitable. What I really LOVE about this course is that it focuses on cooking techniques rather than recipes because those are the most important parts.

This is really exciting for me and exactly what I wanted. For vegetables, foundations include:. Thomas Keller shows us why these elements are important to understand and teaches us the principles so we can apply them to any kind of vegetable that we want throughout the different seasons. This is the exact type of cooking class I wanted! In addition to the video lessons which have fantastic production value , you get access to the sleek student hub where you can meet other cooking students and participate in different ongoing exercises and discussions.

You also get access to office hours where Thomas will answer your questions no questions answered yet because the course has just gone live — so get your questions in! On top of all that, you get a fantastic PDF booklet of about pages with tons of homework. There is so much to explore crammed into this MasterClass. Make sure you have a budget set aside for ingredients and some optional cookbooks. In the final lesson of these four introductory chapters, Keller stresses the importance of knowing the origin of your ingredients and shares his somewhat surprising philosophy on the idea of ethically sourced ingredients!

Here Keller discusses the boundless versatility of eggs and explains why they look the way they do. Following this, Keller introduces you to a number of techniques and recipes with eggs at their heart. In each lesson Keller explains each technique, why it works and how to correct things if necessary:. In the next eight lessons you'll learn how to make a variety of cut, shaped and stuffed pastas.

Though the ingredients are simple and the dough easy to make, the complexity is in the intricacy of the shaping and cutting. These humble disciplines lie at the heart of his success as a chef. In his parting words he advocates staying aware and open to potentially magic moments of inspiration and embracing opportunities to improve and learn from others.

This lesson focuses on the first half of that equation and teaches you how to recognise the desirable characteristics of great cuts of beef, pork and poultry. He explains why marbling matters and how aging and air drying enhance texture and flavor.

Moving on, Keller introduces you to a number of techniques with meat at their heart. For Keller, stocks are literally life changing. Then following on nicely from this, Keller moves on to the component of cooking that he describes as magical, making sauces. Keller loves sauces. In his closing words, Keller reminds you of the two words he gave you to focus on at the start of the course.

As with the previous two classes, Keller emphasizes his focus on technique — rather than recipes. He begins, as he does with each new food type, by teaching you how to recognise quality products. From here, Keller moves on to use a range of methods to cook fish and seafood dishes. He reviews a range of equipment that can be purchased for this type of cook, but also demonstrates how you can accomplish it with things you probably already have in your kitchen.

Then using a variety of preparation techniques, Keller showcases how to use the sous vide method to cook:. And it is when making desserts that meticulous and precise technique is most important.

Finally, as he draws his series of MasterClasses to a close, chef Keller wishes us sweetness every day and hopes you are more ambitious and confident than you were when you set out on this journey!

To help you decide whether this MasterClass is right for you, I set out below what I loved and where I think the course did not quite hit the mark. This is to provide balance and highlight a few in my view small issues that could, nevertheless, be deal breakers for you. This course filled in so many gaps for me. I now feel confident enough to see recipes as guidelines not instructions.

Plus I more frequently know why things have gone awry and how to correct them. I used to look at recipes then write my shopping list. His absolute passion for what he does and his determination to make you believe in yourself are never in doubt and his sincere style made me believe in my own ability to get good at the cook.

Nothing was left unexplained. After each lesson I felt in possession of some new knowledge that enabled me to understand in a simple meaningful context how and why his methods work. His presentation is not as razzle-dazzle as the likes of, say, Gordon Ramsay. But for me, that was part of his charm and accessibility. Following the MasterClass proposition, we are of course finding out what makes Thomas Keller tick and why he is such a master of the art.

There is a strong emphasis on his philosophy throughout each of his three MasterClasses — especially in the first one. All MasterClasses benefit from sublime production values and the suite of Thomas Keller MasterClasses is no exception. The workbooks follow the flow of each MasterClass. They are well laid out with clear headings that make them easy to scan. I liked that all three workbooks provided a mise en place sidebar so that as well as knowing the ingredients and methods for each dish, you know what tools and equipment you should have to hand in order to focus more fully on your technique.

Long after you finish these MasterClasses, the workbooks are detailed enough to provide a great stand alone resource — especially if you annotate them. They also contain a lot of additional information and suggestions for deepening your learning. Under each video chapter there is an opportunity to discuss the lesson. You can reinforce your learning, share your successes and seek help and advice where you need it.