This is Gordon Ramsay like you’ve never experienced with his online cooking classes. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this Master Class, you’re not just learning recipes, you’re learning how to take your cooking to the next level. Click to learn more
Take your cooking skills to the next level with Chef Ramsay’s online cooking classes. Join Gordon in his home kitchen for 20 exclusive online video lessons, with lifetime access to each class. This is Gordon Ramsay like you’ve never experienced.
Chef Ramsay invites you into his home kitchen to learn the techniques that have earned him 6 Michelin stars. Gordon will teach you everything from buying the freshest ingredients to constructing unforgettable dishes. Learn the expert-level skills from the master himself in this limited-edition online cooking class. Your kitchen apprenticeship starts here. For the best cooking utensils go to Amazon.com
Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own. Click to Learn More.
The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed chef has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.
Puck began cooking as a child, at his mother’s side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.
In 1975, Wolfgang came to Los Angeles and very quickly garnered the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s. In his online master classes you will become a master chef.
From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award multiple times.
In 1983, following the success of Spago, Wolfgang went on to open Chinois on Main in Santa Monica. His early exposure to Southern California’s multicultural population intrigued him, inspiring him to fuse the Asian flavors and products of Koreatown, Chinatown, and Thai Town with his French and California-based cuisine in a fine dining setting. Chinois on Main brings diners a fresh and imaginative Asian-fusion menu that laid the groundwork for fusion cooking in America.
Wolfgang opened his third restaurant, Postrio, in the Prescott Hotel off San Francisco’s Union Square, in 1989. Throughout its 20 years in business Postrio drew upon the multi-ethnic nature of its surroundings.
Thomas Keller is the only American-born chef to hold multiple Michelin three-star ratings. In his first online classes, the chef behind The French Laundry teaches you how to master the fundamentals of cooking. Learn about handling kitchen tools, preparing foundation ingredients (like vegetables, eggs, and pasta), and the science behind cooking. Gain the skills—and confidence—that will help you execute recipes to perfection. Click to learn more.