In the culinary world, there are some very notable chefs – but few who can come close to the accomplishments of Thomas Keller. Among many other fantastic restaurants, Chef Keller founded the famous restaurant The French Laundry – a restaurant recognized numerous times Michelin (given three stars) as well as San Pelligrino (in the 50 best restaurants in the world, although it recently fell to the top 100). Perhaps more importantly, Thomas Keller and The French Laundry produced some of the greatest chefs in the world including Grant Achatz, founder of Alinea.
In his Masterclass, Chef Keller does a fantastic job of starting with the basics, such as picking out good quality equipment for your kitchen, and moving into the various techniques which enable you to really bring out the best in whatever it is you plan on cooking. Sometimes a simple improvement to your technique can bring a bunch more flavor to a dish than adding loads of spices (for a great demonstration of this, try the simple recipe he proposes for his blanched asparagus). During his class on potato puree, we learned the value of using a drum sieve instead of a potato masher or potato ricer – a technique we’re looking forward to using for Thanksgiving dinner this year.
Note that this is not a promoted post in any way, I just wanted to bring light to a really great video series we came across. We’re still only 13 lessons into his 36 lesson series, but so far I think we’ve both learned something new from just about every video. Great work, Thomas Keller; we’re glad to have the opportunity to learn from the best.