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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 Cooking Masterclass.
Check our in-depth MasterClass review here:
Thomas Keller Cooking Masterclass Review 2021
About Thomas Keller Cooking Masterclass
Let us start by knowing more about the tutor: Thomas Keller- an award-winning Chef and proprietor of The French Laundry.
Thomas Keller is an American chef, restaurateur, and cookbook writer. The Chef and proprietor of The French Laundry, in Napa Valley, and Per Se, in New York, among other restaurants, 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.
Chef Keller began his culinary career in his teens as a dishwasher in the Palm Beach restaurant managed by his mother. In 1983, he moved to France, where he apprenticed in several Michelin-starred houses. In 1994, Chef Keller took ownership of The French Laundry in Yountville and soon brought it to national and worldwide acclaim.
Chef Keller is the author of five cookbooks, with more than one million copies in circulation.
Chef Keller also co-founded Cup4Cup, a line of gluten-free flour blends and mixes that substitutes for all-purpose flour in home recipes.
Chef Keller’s collaboration with Raynaud and design firm Level has led to a sophisticated collection of white porcelain dinnerware called Hommage.
Chef Keller also consulted on the films Spanglish and Ratatouille, the latter winning in the 2007 Best Animated Feature Film category at both the Golden Globes and the Academy Awards.
What is the Course offering- a brief overview and why should one go for it
Now that you know about the tutor, let us move forward into knowing what the course is offering. here, I would not only tell you more about this Cooking Techniques lll: Seafood, Sous Vide, and Deserts masterclass but you would also get some great glimpses into what this masterclass offers. So make sure you watch it till the end!
This is the third masterclass by Thomas Keller. Throughout this masterclass, you would be learning about all the cooking techniques that would not only help you out in your day to day routine but also make you a better chef.
The legendary- Thomas Keller starts this class right from the basics and as we advance further he shares many of his unique techniques to make the food more interesting. This is really a must take masterclass for all the food lovers as you get to learn a lot from this course and from Chef Keller.
Now coming to this masterclass, You start this class from the class trailer and introduction. Moving on to knowing about the tutor and then diving straight into the various sections of this class.
This masterclass has three sections that are further divided into a total of 16 subsections. Every section is perfectly divided into knowledgeable lessons that are approximately 10 minutes long. If you are looking for an amazing learning experience that not only provides you with a greater knowledge of food but also motivates you, then you should definitely take this class.
Thomas Keller has so much to offer and this masterclass is for more than 4 hours long. Yes! You heard me right. Thomas Teaches you for a total of 281 minutes. And you get to learn directly from him. And the best part? You can complete this course at your own pace.
Along with great lessons you also get access to a wonderful workbook, This 119-page long workbook has all the class-related materials, recipes, and tips that Thomas has shared throughout the masterclass. Don’t forget to download it before starting.
A Walk through Each Section
Now let us take a look at all the sections and peek into what each section has to offer. I will also brief you about what each lesson offers.
Section -1
The first section is about Cooking with Seafood. In this section, you will be discovering techniques for cooking seafood, including salmon, monkfish tail, branzino, and lobster. The section is divided into 7 subsections and the runtime is around 2hrs and 26mins. Let us take a look at the section.
- The first lesson is cooking Saute Salmon with Spinach. Chef Keller teaches you how to prepare his favorite dish: sautéed salmon with spinach. This is one of the dishes he prefers to eat a few times a week. He shows you how to properly cut and fillet a King salmon and explains the technique for cooking salmon mostly on one side. He further goes on how you can serve it with sauteed spinach at its side.
- The second lesson is Saute: Dover sole with Pommes Chateau. Chef Keller teaches you how to cook a dish that has been cherished by generations and is served with a classic garnish of Pommes château. Keller teaches you how to make Pommes chateau and what kind of potatoes you need to choose and how to cook them.
- The third lesson is Pan Roasting: Monkfish Tail With Beurre Rouge. Keller teaches you how to make Beurre Rouge that is a red wine butter sauce that will be served alongside the oven-roasted Monkfishtail. Chef Keller teaches you his technique for preparing a delicious monkfish tail. Keller explains how he uses an iron skillet in these conditions and how you can make use of oven roasting methods to take your seafood cooking to the next level.
- The fourth lesson is Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette. Sautéing and pan-roasting are not the only ways to cook seafood. In this lesson, Chef Keller shows you how to create a crust with salt and egg whites and cook the fish inside it. Chef Keller uses a branzino inside the crust to bake it and captures the flavors.
- The fifth lesson is butter-poached Lobster With Macaroni and Cheese. One of the most famous dishes at the French Laundry is the butter-poached lobster with macaroni and cheese. Chef Keller teaches you his recipe and his techniques to cook a live lobster and serve it alongside mac and cheese. This class features cooking a live lobster.
- The sixth lesson is Shrimp Scampi. In this lesson, Chef Keller prepares a dish he used to make every night as a young chef under the mentorship of his older brother, Joseph. Keller teaches you how to make the scampi and keep it ready before working on the Shrimp. Keller uses the oven roasting method to roast the shrimp and the scampi to get that juicy taste.
- The seventh lesson is Lobster boil. A lobster boil is one of those dishes you cook in the summertime with your families around you. Chef Keller has some fond memories of cooking lobster boil and shares it. He teaches you how to build the right mix of seafood ingredients and spices for a lobster boil, an ideal meal for a summer evening. This class features cooking a live lobster. Keller especially advises that it is important to simmer the potatoes and onions to the right level before proceeding with the meat. You can use lobster, clamps, shrimps while cooking a Lobster boil.
Section -2
The second session is Sous Vide Techniques. Kellar will be teaching you the fundamentals of Sous Vide. You will be getting an overview of Sous vide cooking techniques in this lesson. This section is around 57mins and divided into 5 subsections. Let us take a look at the section.
- The first lesson is Sous Vide Cooking: An introduction. The lesson is an introduction to the Sous Vide machine and cooking techniques. Keller teaches you the basics of the Sous Vide machine using a watermelon, a short rib, and a bunch of carrots. Chef Keller gives an overview of sous vide packaging and preparation as well as how the technique is used.
- The second lesson is Sous Vide Cooking: Carrots, Asparagus, and Fennel. Chef Keller shows you how to cook three kinds of vegetables using sous vide cooking methods. He showcases different preparation techniques for these vegetables and advises that you take the utmost care while using this cooking method.
- The third lesson is Sous Vide Cooking: Turbot. Turbot is a flat white fish that is found in the northern sea. In this lesson, Chef Keller continues to use the immersion circulator at a constant temperature, Chef Keller cooks a piece of turbot with chicken velouté enriched with cream.
- The fourth lesson is a Simplified Sous Vide: Salmon. In this lesson, Keller uses methods that you can perform at home without special grade equipment, this is the method that Keller used in his restaurant at the beginning. All you need to perform this Sous Vide technique is just a pot of hot water, a thermometer, and a kitchen film. He uses King Salmon to cook with some asparagus.
- The fifth lesson is a bonus chapter on Sous Vide Cooking: Varying Time and Temperature. To understand different temperatures Chef Keller uses short rib as an example. Chef Keller demonstrates how cooking for different times and at different temperatures via sous vide and more traditional preparations can lead to drastically different tastes and results.
Section – 3
The third section is Desserts. You will be learning to make some classic desserts in this section. Keller teaches you some desserts including Apple pies. The Section is divided into 4 subsections. Let us look into each of the subsections.
- The first lesson is Desserts: Pots de creme. Pots de crème are small but extremely rich. Chef Keller teaches you the importance of ingredient selection in this dish, and he explains the techniques for creating a creamy filling. He textures the Pots de creme finally with some whipped cream and chocolate shavings.
- The second lesson is Desserts: Lemon Tart With Pine Nut Crust. Lemon tart is a very special dish to Chef Keller. He shows the exact recipe for his lemon tart that he’s been making since the early 1980s in his first restaurant. In this recipe, he includes how to make a pine nut crust and how to broil the dessert to perfection.
- The third lesson is Desserts: Apple Pie with Lard crust. Chef Keller uses something called a lard crust which will go with any pie since the crust is a critical part of the dessert. He teaches you how to make an apple pie with a lard crust, reveals why he prefers the Granny Smith apple and shows his techniques for creating the lattice top.
- The final lesson is the conclusion of the masterclass. It is time to eat. Keller recommends heating the knife before slicing to ensure a smooth cut. He concludes his MasterClass by showcasing techniques for slicing your desserts, and he offers some final words of advice.
And that concludes the masterclass.
Who should be taking up this Course
Now that you know all about what this masterclass has to offer let us move forward to discussing who should be taking up this course.
This is a well-designed course which is best suited for beginners as well as advanced chefs. As this course is full of Chef Keller’s personal recipes and techniques, there is indeed a lot of learning throughout the masterclass.
This masterclass is also good for beginners and amateurs as Thomas makes sure to start right from basics and then move forward in the more advanced techniques.
So I would say that this course is best for anyone who loves seafood and deserts and is eager to learn how to cook them. All you need is some curiosity and an open mind and I assure you, you would just love taking this class.
Thomas Keller Cooking Masterclass Pros & Cons
Pros
Now moving towards the pros of this course.
- You get to learn directly from Thomas Keller and that too for approximately4 hours which wouldn’t have been possible otherwise.
- The best thing about this class is that it is self-paced and you can visit the class whenever you want to.
- Thomas Keller also teaches you the various Safety measures to ensure while cooking.
- You get access to an amazing like-minded community with whom you can communicate and share any of your achievements and find solutions to any difficulties that you might face.
- The downloadable workbook is also filled with many amazing recipes that you can learn and practice even after the class is completed
Cons
- A detailed course so a bit lengthy too
Thomas Keller Cooking Masterclass Pricing
There are two ways by which you can purchase a MasterClass, a single MasterClass, and an All-Access Pass for any of the gurus on the platform.
- Single MasterClass: ₹7,775
- All-Access Pass: ₹15,550 per year
The All-Access Pass comes in real handy when you wish to take more than one MasterClass, so this means that there is no limit on the number of MasterClasses on the All-Access Pass.
A 30-day money-back guarantee is also available for any of the packages you purchase and you will get a complete refund of the amount in case you are not satisfied with their services.
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Conclusion: Thomas Keller Cooking Masterclass Review 2021
My first reason for taking up this class was that I just couldn’t miss the opportunity to learn from Thomas Keller. I had been following chef Keller’s recipes for some time now and as soon as I heard about this masterclass, I immediately enrolled for it.
I personally found this class to be very interesting. The way chef Keller started by teaching all the basics was really amazing. Not only have I learned a lot of cooking techniques from Chef Keller, but he also has helped me change my perspective towards things and become a better, confident chef myself.
Chef Keller also shared very interesting dessert recipes which were my favorite part of this masterclass.
This class was really worth it for me and I am sure you too would be equally benefited from this masterclass.
We would love to hear your thoughts on the same in the comment section below.
Also, I highly recommend the cooking Techniques lll: Seafood, Sous Vide, and Deserts masterclass course by Thomas Keller and if you wish to pursue please go ahead without any second thought.
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