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Welcome to Gordon Ramsay's kitchen. Meet the Michelin star chef and learn what he has got planned for his students.
Learn how Gordon became one of the most recognizable chefs in the world. Hear how his passion for cooking brought him from his mother's home to some of the world's greatest kitchens.
Take a tour of Gordon's own kitchen as he shares the design concepts driving its layout. He'll show you how just a few good pots, pans, utensils and a hot plate are all you need to get cooking.
Do ugly vegetables taste better? Which are the most versatile herbs? Gordon shows you how to select great produce to create phenomenal dishes.
Learn how to make perfect poached eggs every time as Gordon shows you how to master one of his go-to breakfast dishes.
Knife skills: The basics are so important. Gordon shows you how to properly sharpen and hold these critical tools, and the best ways to practice and improve your knife skills.
Even in a restaurant kitchen, cooking eggs is one of the most difficult tasks. Learn how to make the perfect scrambled eggs and elevate them by adding sea urchin and white truffle.
Butchery 101. Learn how to get every ounce of goodness from a chicken by breaking it down into parts.
Ditch dry chicken. From the stove to the oven, learn how Gordon creates a simple, yet delicious entrée using this humble protein. You won't want to miss the way Chef Ramsay roasts his root vegetables before plating this dish.
Learn Gordon's top tips on what to look for at the fishmongers to make sure you only get the best quality ingredients.
Gordon details his path for mastering his craft, from opening his first restaurant, to gaining his third Michelin star, and to building a culinary empire.
Do you find the thought of tackling a whole fish intimidating? Gordon gives you a step-by-step tutorial on how to fillet a whole salmon.
Gain essential tips and tricks for cooking skin-on fish fillets. Gordon shows you how to perfectly cook salmon and create a delicious, light supper with an elegant shellfish and vegetable minestrone.
While studying in Italy, Gordon learned the process of creating handmade fresh pasta for incredibly Italian dishes. Now, he's sharing what he's learned with you.
Gordon shows you how to roll out delicate, paper thin pasta that's perfect for ravioli, tortellini, fettuccine, and a variety of other noodles.
Since its opening, only one dish has remained on the menu at three Michelin star Restaurant Gordon Ramsay: lobster ravioli. Now, Gordon shares the recipe for its signature filling and shows you how to shape and fill your ravioli to perfection.
Gordon didn't always have the luxury of cooking with expensive ingredients. Here he shows you how to get the most from a variety of cuts of beef, lamb and pork.
He's served over a million of this classic dish all around the globe! Now, Gordon demystifies his iconic Beef Wellington for you to share this showstopper with friends and family.
The path hasn't always been easy for Gordon. Listen to his universal advice for how to succeed.
Wrap up your MasterClass with a few final words of encouragement from Gordon.
In your first lesson, Gordon explains why he’s back with a second class and how his newest restaurant-inspired recipes will help you wow your next dinner guests with a fabulous at-home dining experience.
Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.
Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive.
Gordon’s perfect mashed potatoes rely on a waxy potato and potato ricer. Learn how to choose the right type of potato, infuse your cream with flavor, and achieve a smooth and creamy purée.
Gordon demonstrates how to transform an ordinary head of cauliflower into a show-stopping vegetarian dish. Learn how to sear cauliflower "steaks" and make a flavorful olive pistou with sautéed porcinis to top.
Learn how to gently sear a rack of lamb and finish with oven-roasting. Then make Gordon’s updated versions of the traditional mint jelly and mash—a mint yogurt sauce and glazed root vegetables with star anise.
Gordon shares his tips for extracting the bitterness from eggplant and roasting it in its own skin for this vegetarian side dish that quickly comes together. Learn how to incorporate aromatics and Turkish spices for a surprising flavor profile.
Make Gordon’s dish of grilled baby leeks, then poached in a miso broth full of umami flavor. Finish the dish by making a luscious, sauce-like caviar vinaigrette or simply omit the caviar to make this appetizer vegetarian.
Gordon teaches you how to truss and roast a whole chicken encrusted with homemade szechuan pepper mix. Then, carve the chicken into portions you’ll reserve for the salad in Chapter 10 and the ramen broth with udon in Chapter 11.
Utilizing chicken thighs from Chapter 9: Szechuan Roasted Whole Chicken, Gordon teaches you how to make his crispy hoisin chicken, quick pickles, and his unique plating for this salad meant for sharing.
Learn how to make a quick, flavorful, aromatic broth that tastes like it’s been simmering for days, then pair it with udon noodles and the Szechuan-crusted chicken breast—reserved from Chapter 9—for Gordon’s play on chicken noodle soup.
Gordon says to "treat tuna like you would an amazing wagyu steak." Learn how to cook such a delicate meat, quick-pickled vegetables, and make cucumber "noodles" finished with a bright, yuzu dressing.
Gordon demystifies cooking with whole fish. Learn how to trim, marinate, and shallow fry a whole branzino with a stunning presentation that encourages guests to be interactive and build their own lettuce cups.
Gordon teaches you the techniques he calls "the science of soufflé." Learn how to bake airy soufflés with crisp edges and perfect height for a sweet end to a special meal.
As Gordon says, "cooking isn’t a sprint, it’s a marathon." He encourages you to stick with it and try your own spin on each dish as you gain confidence and creativity in the kitchen.
