"The basics are a steel, a chef's knife, a slicer, and a paring knife."
Tutorials in this course: 13
Total viewing time: 2 hours
Total course time (including prep and cooking): 20 hours
Some of us think we can hardly boil water, let alone make a delicious meal. This course is all about laying the most basic foundation of techniques that can get anyone up and running in the kitchen.
Even if you're already comfortable with cooking, this course is filled with valuable nuggets of wisdom that you'd never expect. Learn how master chefs approach basic cooking skills, which include grilling, roasting, and seasoning. Although basic, mastering these skills will make a lifelong difference in your cooking experiences.
We recommend watching each of the eight tutorials on a separate day and practicing along with it - but you can feel free to watch the tutorials at your own pace.
Chef Roy Choi is the executive chef and co-owner of Kogi Truck, A-Frame, Sunny Spot, and Pot, all in Los Angeles. Chef Roy is regarded as the godfather of the food truck movement. His masterful fusion of Mexican-Korean flavors has reshaped Los Angelenos’ expectations for Korean BBQ.
Chef Daniel Holzman is the executive chef and co-owner of The Meatball Shop in New York City. Chef Daniel trained at many of the country's finest restaurants before mastering the art of the perfect meatball, a skill which is showcased in his restaurants around the city.
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
Chef Ben Lee is the executive chef at A Voce Madison in New York City. Chef Ben’s diverse background in Italian cuisine allows him to approach his culinary endeavors with precision, and prepare dishes with incomparable flavors.
Chef Sarkis Vartanian is the head chef of Daily Dose in downtown Los Angeles. Chef Sarkis is dedicated to sourcing local and sustainable ingredients, with a firm belief that honest food is the best food.
Chef Ralph Scamardella is a chef and partner of the venerable Tao Group, which operates some of the highest grossing, most profitable restaurant venues in the country.
Chef Jonathan Benno is the executive chef of Lincoln Ristorante. Chef Jonathan is a world renowned culinary figure, having worked with Chef Thomas Keller at the three Michelin-starred Per Se in NYC and French Laundry in Yountville, CA.
Chef Adam Steudle is the chef at Barlo in Venice Beach. With his adventurous and flavor-focused perspective on cooking, Chef Adam adds a unique twist to classic American cuisine.
Chef Michael Gulotta runs and owns the highly praised restaurant, MoPho, in the heart of New Orleans. At MoPho, Gulotta serves up Southeast Asian eats with Louisiana flair. Committed to sourcing the best, local produce, and producing the finest quality meals, Gulotta focuses on sustainability and strengthening the local economy. MoPho was named 2014’s Restaurant of the Year by MyNewOrleans.com has has been featured on Eater New Orleans, Best of New Orleans, and NOLA.com.
Michael Sichel is the executive chef of Galatoire’s Restaurant, one of the largest, most well-known, and frequented fine dining restaurants in New Orleans, as well as their bar and steakhouse affiliate, Galatoire’s 33 Bar & Steak.
What You Need
- Mixing bowl
- Dutch oven
- Large pot with lid
- Large sauté pan
- Fryer or deep-sided pan
- Colander or steam basket
- Carving knife
- Chef's knife
- Paring knife
- Sharpening steel
- Cutting board
- Large spoon
- Aluminum pan
- Stainless steel pan
- Cast iron pan
- Dry measuring cups
- Liquid measuring cup
- Dry measuring spoons
- Slotted spoon
- Box grater
- Food processor
- Ingredients are listed within each respective tutorial