He said to me, "Cooks cook to nurture people."

That moment is when I decided to become a professional chef.

It's an emotional connection that you

have to have with food, first and foremost.

This is the first time I've ever done anything like this.

I've always felt that we are a product of those

who have inspired us.

I stand on the shoulders of countless chefs

who came before me.

I have better knowledge, I have better skills because of them.

And that's my job, to pass it on.

I focus on techniques, rather than recipes,

because it's really the techniques that

are the most important part of any recipe.

Salt enhances, acid enhances, pepper changes flavor

or adds another flavor.

The amount of oil that a yoke will take is almost infinite.

Glazing is surprisingly challenging, even

for professional cooks.

The aromas, the sound is really important.

Any one of these techniques is something

that I know is achievable.

Every technique that I'm sharing with you,

we use in our restaurants.

We want to give you very simple dishes

with very few ingredients.

It really ignites that emotional connection to food.

So pan roasting is a technique to give you creamy, almost

pudding-like zucchini.

If you go through the steps, if you take your time,

if you're patient, you will succeed.

Everything here that I'm teaching

is something that will last you a lifetime.

I want you to be able to master each technique.

You will gain the confidence and the courage

to express yourself.

I'm Thomas Keller and this is my MasterClass.