Thomas Keller’s MasterClass in Cooking Michelin Star Quality Eggs, Pasta & Vegetables

Apr 29, 2020 | 0 Votes by Mel - rate Your vote
With an astounding 7 Michelin stars to his name, Thomas Keller has won more Michelin stars than any American-born chef. In this MasterClass, his first online cooking course, Keller teaches students the building blocks to preparing great food that go beyond what you read in a cookbook, including poaching eggs, making pasta, and cooking vegetables perfectly. Time to Buy - Thomas Keller’s MasterClass in Cooking Michelin Star Quality Eggs, Pasta & Vegetables

The most remarkable thing to know about Thomas Keller is that he has never been formally trained as a chef at any prestigious culinary institutes, instead apprenticing his way, first under his own mother and followed by a series of stints at summer resorts before moving his way up to apprenticing with various Michelin-starred Paris restaurants.

Over 40 years later, Keller 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 with his world-renowned The French Laundry restaurant being a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.

In this MasterClass Keller shares with the public for the first time online what excites him in the culinary world, and why he’s using the MasterClass platform to challenge home cooks to learn the fundamentals of technique that he actually uses at his famed restaurants—which Keller stresses as the most important factor to becoming an excellent cook--because, as he points out, if you don’t know the proper way to do something, you’ll never really get the recipe right.



Through a voluminous 36 classes, Thomas Keller Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs shows you a variety of integral culinary techniques covering three of the most common meal ingredients in everyday cooking, including baking, blanching, braising, roasting, glazing, pureeing, poaching, confiting, and pasta making.

The first five chapters of the series has Thomas Keller introducing himself and giving an overview of his course before moving on to the Kitchen Setup segment where he lays down all the essential tools (from all the proper knives to whisks), ingredients, and cookware and where to source them.

In Chapters 6 to 13, meanwhile, Keller shows us all the wonderful—and surprisingly easy!--ways to prepare your favorite Vegetables so that you can enjoy them Michelin Star restaurant-style all year round, such as perfectly blanching asparagus, glazing carrots to bring out their optimum sweetness, preparing silky puréed potatoes and parsnips, roasting zucchini, properly confiting eggplant and garlic, and much more.

Keller then uses the next 9 segments to demonstrate the best ways to prepare Eggs for all your breakfast, salad, main dish, and dessert recipes. From boiling, poaching, scrambling and making a heavenly omelet to whipping up perfect homemade mayonnaise, hollandaise and crème anglaise sauces; Keller shows exactly why eggs are his favorite ingredient to work with.

Despite being trained in classical French cuisine and techniques, Keller loves cooking with Pasta. Here in episodes 26 to 34, Keller shares lessons garnered from 50 years of working in kitchens as he uses 5 simple ingredients--eggs, flour, oil, salt, and milk—to make versatile pasta dough by hand which he then shapes into a variety of uncommon pasta shapes such as agnolotti, chitarra, and cavatelli as well as the usual like fettuccine, linguine, and potato gnocchi before finishing them with simple yet divinely delicious sauces like pomodoro and aglio e olio.

Finally, Thomas Keller concludes his series with two chapters worth of personal Essential Philosophies (where he shares his thoughts on the importance of nurturing the people you love through food) and his Six Disciplines of Success that comprise of organization, efficiency, critical feedback, repetition, rituals, and teamwork.

Each MasterClass Thomas Keller Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs video lesson runs between 10 to 20 minutes with the whole course lasting around 6+ hours which MasterClass allows you to access anytime, anywhere from your desktop, mobile, or TV (Apple TV, Amazon Fire, Android, Roku).

Apart from the video course, student subscribers will also be able to download a 100-page Class Cookbook that complement the video lessons with all the techniques and recipes explained plus additional notes from Keller not included in the videos.

Like most of the MasterClass expert instructors, Keller also offers an Office Hours segment where you can interact 1-on-1 with Keller himself as he personally answers any questions that students might have about the lesson; and a Community forum discussion section for each lesson that lets you discuss lessons, ideas, and more with thousands of others enrolled in the course.

And if you can’t get enough of Thomas Keller’s invaluable culinary knowledge, you’ll be happy to know that he comes back for even more lessons through the second and third parts of his MasterClass cooking course called Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces and Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts comprised of another 39 classes.

Thomas Keller is just one of several world-renowned chefs who have joined the MasterClass online education portal to share their expertise and stories, including Gordon Ramsay, Wolfgang Puck, Massimo Bottura, Dominique Ansel, and Alice Waters; and whose courses you can also access in their entirety with your Masterclass All-Access Pass for just $180, which also grants you access to 80+ other MasterClass courses available from the most famous and respected experts in their fields, whether in the culinary arts, business, sports, literature, music & entertainment, and more.

MasterClass also has a Gift option where you can surprise your loved ones with either an All-Access subscription for $180 or a single course for $90.

Best for intermediate amateur culinary students who are already familiar with basic food preparation and cooking fundamentals but want the opportunity to ramp them up to near Michelin star-level quality, MasterClass Thomas Keller Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs is the perfect course to do so. For just the price of a $180 All Access pass, you don’t have to attend a cooking school or work in a professional kitchen to make pasta, eggs, and veggies that will wow any culinary snob.

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