Last September, I decided to gift myself a MasterClass all access for my birthday. now, a single class in $99. and if I had paid that much for one of the 'classes' I would have been REALLY unpleased.
However, $200 for an all access (and now, not when I was buying mine in September, you get an all access and one to gift as well)
Formyself, I started with the Thomas Keller classes. there are three of them. if you're a seafood person, you will LOVE the seafood, Sous Vide and Dessert class. the techniques were the reason i wanted these. Keller, Ramsay, Butturo, Franklin, Puck, Adams, Ansel, there are a lot of great culinary classes.
there's a lot of padding, too but that's OK. the best part is they are all just chatting while they work. they are sharing a LOT of teeny tiny detail about what they are doing. some you may know, some you may not know. I love Mashed Potatoes but had never been over to master the light, creamy, fluffy, silky I had always heard about. after watching both Keller and Ramsay, I picked up a couple of details from each, things they point out that seem tiny but can be key. and only the person watching knows which tiny detail is the 'key' to make them understand. My mash is much better. and I've picked up a LOT more terrific techniques. Keller gives you several great demonstrations on sauces and thickeners. and you all know my love affair with sauces.
and, of course, there's other classes too, Guitar with Carlos Santana and magic with Penn & Teller. I know I sound like an ad but frankly, I have really enjoyed these. they have allowed me to fine tuned some of my fine cooking techniques and learn some things I always wanted to try. but, I seriously doubt even Kaspirov can teach me Chess.
However, $200 for an all access (and now, not when I was buying mine in September, you get an all access and one to gift as well)
Formyself, I started with the Thomas Keller classes. there are three of them. if you're a seafood person, you will LOVE the seafood, Sous Vide and Dessert class. the techniques were the reason i wanted these. Keller, Ramsay, Butturo, Franklin, Puck, Adams, Ansel, there are a lot of great culinary classes.
there's a lot of padding, too but that's OK. the best part is they are all just chatting while they work. they are sharing a LOT of teeny tiny detail about what they are doing. some you may know, some you may not know. I love Mashed Potatoes but had never been over to master the light, creamy, fluffy, silky I had always heard about. after watching both Keller and Ramsay, I picked up a couple of details from each, things they point out that seem tiny but can be key. and only the person watching knows which tiny detail is the 'key' to make them understand. My mash is much better. and I've picked up a LOT more terrific techniques. Keller gives you several great demonstrations on sauces and thickeners. and you all know my love affair with sauces.
and, of course, there's other classes too, Guitar with Carlos Santana and magic with Penn & Teller. I know I sound like an ad but frankly, I have really enjoyed these. they have allowed me to fine tuned some of my fine cooking techniques and learn some things I always wanted to try. but, I seriously doubt even Kaspirov can teach me Chess.
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