Thomas Keller is one of the most accomplished chefs of our time. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, and he is the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France.
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In addition, he has been awarded the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. More than one million copies of Thomas’s books, including the New York Times bestsellers “Ad Hoc at Home” and “Bouchon Bakery,” and “The French Laundry,” “Bouchon,” and “Under Pressure,” a book devoted to sous vide cooking, are in print. He is the chef / proprietor of The French Laundry, Per Se, Ad Hoc + Addendum, Bouchon, and Bouchon Bakery. Thomas is credited with setting a new standard for excellence within the culinary and hospitality profession.
In his first ever online class, Thomas teaches you his philosophy that culinary excellence comes from mastering the fundamentals. Lessons include his techniques for selecting and handling kitchen tools, preparing and creating foundational ingredients (like vegetables, eggs, and pasta), and the science behind cooking and ingredient preservation. No matter your skill level, you’ll walk away with a sense of confidence in the kitchen, having mastered the skills required to execute recipes to perfection.
In this online class, Chef Thomas Keller teaches:
• Kitchen Setup: Essential Tools, ingredients and cookware
• Sourcing Ingredients
• Cooking Techniques: Vegetables, eggs and pasta
• Essential Philosophies
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