You are much too kind. Everything in this paid course is available free online and every criticism you point out is absolutely valid, especially him throwing the bacon fat and butter away.
I signed up for master class last year and took most of the cooking classes. Here are my thoughts. I found the Mexican cooking class the most useful. I now regularly make my own homemade tortillas. Thomas Keller was the best teacher. Gordon Ramsey made dishes that I would never make at home, but dropped nuggets of wisdom throughout the course Roy Choi made food that you are most likely to make at home. If you were to start with a class, then start with Roy Choi.
I would actually have to disagree with you on the salmon part. As a Norwegian, if I want fish I will usally go for salmon, and I would love to be able to just buy a whole salmon but too scared to mess it up, so I think him showing how to prepare a big fish like that is very usefull. I would aldo think I could transfer that knowledge to say a big cod, which we fish a lot of up north with my family. I have rarly seen and/or cooked with smaler types of fish here unless I go and fish for it myself
@@nordicstorm9666 I mean for one you're Norwegian, you come from pretty close to where the salmon live which makes it much more accessible. Not everyone has that privilege. Secondly most people in the world when they buy a fish or catch one, it is not a massive one like this. Sure the technique is largely the same but showing it on a smaller more globally accessible type of fish would have been far more useful for more people.
I don't think the first part where he told his audience to forget about how incredible his kitchen looked was about him trying to imply there wasn't a whole team behind the scenes making a whole production. I took it like he was saying "you don't need a fancy Michelin kitchen to make my food, and even if your kitchen doesn't look as great as this YOU CAN STILL make all these incredible dishes". As a viewer that's semi important because my kitchen looks nowhere near his, nor yours for that matter. I'd still think I could give it a fair shot even with my less than impressive kitchen, equipment and utensils.
@@MrDukeSilverr Getting sea urchin is more of a money topic than a skill or equipment topic. Unless where you live its impossible to buy but even then you just gotta substitute.
As someone who's done both of Ramsay's masterclasses, all 3 of Thomas Kellars and Wolfgang Puck's I've learned a great deal from all 3 chefs' classes. Gordon's first one is taking pretty basic recipes and making them really elevated and then they get harder and harder and more complex with each recipe. His second masterclass is much more about all elevated home cooking and I have to say every recipe I've made from it have been amazing. If you want more specific videos on individual ingredients and cooking techniques, I highly recommend the Thomas Kellar classes. He goes through EVERYTHING from individual vegetables, pan roasting, sous vide, different cuts of meat, etc
Thomas Keller is the best masterclass because he does ALL TECHNIQUES. Explains everything. If you learn these, with a bit of creation in your mind for ingredients you can cook everything.
Thanks for this review. I have one critique regarding what you stated about Gordon starting with knife skill instruction-you said "The beginning is more scary for the standard student rather than inspiring" "How many fingers getting chopped off has this guy seen..." I want to inform you as a medical practitioner that a high percentage of the ER and urgent care visits are lacerations from folks cutting themselves while cooking in their own kitchens! I have sutured up more patients than I care to say, from this very common accident. Please be advised, he was smart to explain these things to the home cook and I am glad that he did as a provider. The less kitchen lacerations I see, the better!!!!
I think Mike was just trying to imply there were better ways to convey the sentiment, since the way Gordon words it could be enough to scare cooks--especially less-experienced cooks--out of wanting to handle knives altogether, and knowing how to cut things well is an essential skill for any kind of cook.
My grandma taught me how to use knives. First thing she taught me was the proper technique of holding whatever you were chopping. "If you came in with 10 fingers, you better go home with 10 fingers". Second thing, how to use the proper knife for everything "We don't use a bread knife to gutt fish, because we are not savages."
Agreed. Having critiques like that feel less like a critque from a professional perspective and more like a riff. Gordon's teaching style is pretty keen on "If you want to be a pro home cook and NOT end up in the ER. You need to learn the basics. You're not going to become a master chef overnight." It's kind of easy for youtubers to sometimes forget that they're just a kid with a camera who happen to have a large following, talking sh8t about someone who's been doing this for 40 YEARS.... Plus sharpening the knife is ultra crucial to cooking. I myself almost learned the hard way several times what the difference between a sharpened knife and a dull one can make cutting meat and veggies. It's not about speed, it's about getting the knife stuck halfway through the sausage and doing something stupid to get it all the way through and cutting off your thumb (thankfully I missed my thumb). So while his knife sharpening technique may LOOK scary... there's a good reason he took the time to practice it. I just bought a knife sharperner tool and yes, it makes a MASSIVE difference.
I'm a chef and I will say I really enjoyed seeing him in this space. And I think the chefs that do master classes are doing them not so much for home cooks but rather up and coming chefs that don't have the opportunity to study under them. This review is clearly done by a home cook that started off cool but just has been an air fryer advocate for the past few years.
He's staying pretty true to form I'd say. In the beginning of his career, he was all about the George Forman grill. Now he's got a new favorite appliance. This dudes channel is geared more towards beginners. People who are more experienced in the kitchen wont gain much from this channel besides a small amount of entertainment value
Gordan Ramsey is just a different style of cooking. Yall are not the same, different vibes, different audiences. He's not teaching typical home cooking. He's teaching elevated dishes that you make for special occasions or to show off.
Thanks for the Ramsey in 10 recommendation, reminds me a bit of his ultimate cookery course (which is also great). I think you hit the nail on the head regarding target audiences.
@@zaymax_7 Yeah, I do not know why he has all this arbitrary expectations and criteria for judging the masterclass. When it is Gordon Freaking Ramsay and it is a Masterclass. It is like watching a DIY masterclass by one of the top woodworkers in the world, and expecting him to see how to make a basic chair. I was really confused by this video, like what was he expecting?
I watched both Ramsey and Kellers videos. I found Kellers video series much more relatable and transferable to the home cook. Kellers video’s definitely improved my cooking techniques, knowledge, and skills.
According to Reynolds aluminum, who should know, there is NO difference in cooking between the shiny side and the dull side so Gordon is perpetuating a myth. Fun fact: the reason there even is a dull side is that in it's final trip through the rolling mill it is too thin to do so without tearing, so they use a double thickness, and the dull side is where the two rolls of foil were in contact with each other.
If anything, from a physics perspective, it would be the opposite where the shiny side traps the heat in better. Shiny, light coloured materials absorb and emit far less radiant heat than a dark, matte coloured surface
What about Mercury and bad Stuff on foil. You have to detox It because it is bad for the Brain can you get dementia and other bad stuff( look medical medium AW). No joke!
I think his intention is to upmarket food in a home kitchen, so I do understand his choice of ingredients and practices, this is meant for a day you have guests over and you want to spoil them.
I think the techniques is more of the take away, as opposed to the recipes. As you say, most of them are restaurant dishes, but seeing the techniques helps. I laughed when you went in to the knife section with the attitude "I don't need this, my knife skills are good, " then when he talked about cutting the zucchini you were like "ok, I'm gonna be doing that all the time".
The funny thing is pro home cooks is so like that to me. The dishes and recipes he makes on this channel I can never use because I live in Nigeria and I use different techniques and ingredients in cooking. I just watch some of his videos for entertainment and the occasional technique. So to me it felt weird for picking apart something your channel is guilty of to me…
Its a masterclass for people who want to master food which ultimately means you're cooking higher end dishes not making a omlette 😂 I also dont understand why you never poach eggs or how Gordans scrambled eggs is too labour intensive?! It takes 5 mins tops and the results are well worth the effort.
I think Gordon is offerring more than the every day cooking skill with food we typically eat weekly. He is also showing how you can learn, which is seen everywhere. There are people looking to step up their skillset, along with confidence of being shown simple techniques we may already know. All items like fish can be substituted out, but for me, I enjoy seeing food items that I would typically pass up in the store. One more video on salmon adds to my list of food fatgue. I enjoyed his masterclass. Would I make everything? maybe not, but now I know how!
The whole point of the class is to teach you master class dishes that you could make at home if you wanted to really impress people and all you keep saying is I would never make that at home
On the butternut squash waste (no real idea but here's my theory): Two things a restaurant chef like Gordon would do is if he can get 95% or better of a vegetable but save a bunch of time (like switching from a knife to a spoon to do a different task and then go back to a knife to chop, especially if you're prepping 50 squash) he'll do that. Second, you might actually want a bit of vegetable waste, because you can take all of your scraps, roast them on a tray and make a stock. Also, just a general comment: I'm sure some of the videomaking/storytelling choices are Masterclass', rather than Gordon himself.
What is ironic is that this channel *IS* the masterclass for home cooks! I've learned to be more intuitive, efficient, and waste almost nothing. I have been following for years, so thank you!
As a person who lives in a beach, I usually see fishermen during morning walks and they usually have lots of early fish and shellfish. So sea urchin is a common thing, so maybe this is just to give some ideas on how to use local fresh ingredients in a well balanced breakfast. But hey, that is just comming from a beach boy.
Loved it, very into this kind of video. Please do more Masterclasses! I think your thoughtful, even-handed, honest style is exactly what I want in reviews in general
Tinfoil has a duller side and a shinier side because of the rollers they use to make it. Maybe there would be some reflectivity at play with the shiny side...but otherwise there's no point in thinking about the shininess of the two sides
I look at it like this: Gordon is who made me love cooking food. I learned a lot just by watching him on TV. I then got on YT and learned a lot from him there, too. I learned about Joshua Weissman, Nick DiGiovani, etc. All fantastic chefs. I also learned about you and subsequently stuff from you, even though there are plenty of videos you've created where I already know the information. I think that's what it's about. Having multiple teachers, at multiple levels of expertise, and learning what you can. We didn't learn from one teacher in school. So, why should this be any different? I felt you were a little too critical. Gordon is a fantastic teacher. He just teaches differently than you and teaches at his level... it is a MASTERclass afterall. It's that simple. In addition, he also doesn't speak to people like he used to. In fact, most people who have met him all say he's super nice. Go figure lol He was "razzing" his assistant in fun. I mean, his assistant was laughing and handing it right back - that told me a lot about their boss/employee relationship. I guess I didn't see the issue nor understand why you brought that up? At any rate, I'm sure you meant no harm as you've always seemed nice in your videos. I also appreciate your honesty in admitting you're a home cook and not a chef. In short, if someone made a video critiquing why you teach about growing your own garden, fermenting food, not having waste, how you store your spices, etc., I'd say the same to them. With ALL of that said, I really hope this is read in the way it was intended. Just offering perspective... ✌️
It’s a masterclass not a cooking class, the idea is to understand and know the more detailed methods a chef uses, so you can learn and practice those techniques yourself, on your own dishes. Martin Scorsese’s Master class was a shot by shot film, it was the technique professionals use and he’s showing you how to use it in a professional setting.
Thank you for your input. I do agree with you on the points you made, although I have made his beef Wellington before. The first time I made it we actually lived in Singapore. He was in the process as of opening his restaurant there. I had made his beef Wellington for Christmas one year and the year after when we went to his restaurant, my kids wanted to order the it as it was on the menu. They asked my kids how they liked it, they said, my mom makes it bette. lol. Since then his has become our Christmas tradition, I make it once a year, and we had the pleasure of meeting the man himself
Absolutely, literally *today* my wife and I were looking at subscribing to Masterclass and decided not to until we'd actually made a list of the content we wanted to watch, videos like this help us on our decision making
@@ibbyseed Agreed. The days of celeb chefs is crashing down. Find subject matter experts. Want to cook Italian... watch vincenzo's plate. want french and other general content, watch Alex, French guy cooking. For french food, also get the english version of Le Guide Culinaire. Want MURICAN... Sam the cooking guy, and the plethora of bbq smokers out there.
I've subscribed to masterclass for 3-4 years. I don't really know why I still am subscribed because I almost never make the food from the videos. That said the food that I have made has been delicious and, often, quite easy to make. The best items from all the classes are a simple Goan Style shrimp from maddhur jeffry, and black orange. Think black garlic but with an orange. The flavor is insane.
what people usually forget about hells kitchen is that the contestants are supposed to already be professional chefs, so if they can't execute simple cooking techniques, especially during service, its reasonable for Gordon to get angry.
The foil tip is absolutely NOT TRUE. Even the manufacturer says it's not true. The shiny and dull side is just a byproduct of the manufacturing process, nothing else
Thank you for taking the course for us. After hearing your feedback on it, it eases the desire of paying that money. I do highly suggest Gordon’s Ultimate Cookery series. It went over basics and it expanded a lot in different areas. It included cheaper ideal home meals including a canned tuna recipe that was delicious! I have learned so much from you and your channel! Thank you for your wide variety and realistic home cooking and tips!
Great breakdown. I like watching Gordon for the entertainment aspect and the knowledge nuggets. I don't usually try to recreate his dishes because the ingredients list is often a bit expensive and hard to find. I think home cooking courses should really focus on average grocery store ingredients, optimizing ingredient usage, low prep work recipies, etc.
@@Slikviq The fact you think your comment was a valid critique and yet my response was not a counter argument speaks volumes. To spell it out: Pro Home Cooks has an extremely clear philosophy on cooking. He analysed a piece of work from that perspective, for his audience, as that is a relevant thing to do. You got upset about that. That's silly.
@@jamesdean5095 Much of his critiques are nitpicking small things that someone does differently than him. This video isn't for his audience, it's for food youtubers.
I will say I'm a relatively new home cook. I did beef wellington over Christmas with my family and was expecting it to be way too difficult, but it was not hard at all, just very time consuming. I personally am really glad I made one so early in my cooking life because it inspired a lot of confidence. With the fish preparation or some of the knife skills I feel like its just scary and discouraging at first, but with that it was just purely an effort thing and that's a very helpful lesson. For that reason alone I think its worth doing (its also delicious if you have never had one).
Your point about learning from mistakes cannot be overemphasized. In my 40 years as a professional ( not a chef - something else entirely ), the biggest lesson that I learned is that the only thing that instant success in an endeavor teaches is that you already knew how to do it before you started and that you did not push your bounds at all. True learning comes from doing, failing, figuring out why you failed, fix that, and try again. Repeat until you succeed and then push the bounds farther.
This is so true, I used to find things very easy to learn but now I've gotten to a point that the fear of messing up tends to stop me trying things or putting it off until I have no choice but to rush it because I no longer have any other option. Logically, I know its normal to mess up but I find knowing something to be true and applying it to yourself are very different things
Loved it. Thank you for the review! Very indepth and you analyse from multiple angles - very interesting! I would add trying the recipes shown and sharing how they went for you from the classes.
Did you knew, Aluminium foil has 2 colours because of how its manufactured, because its so thin they stick 2 sheets together until the last phase, than they pulled them apart. The sides who were together have a mat finish the outsides are shiny, but to my knowledge they behave the same in the kitchen
This is a useful video. I think your conclusion at the end -- effectively set the proper expectation will directly impact the value of the course -- is spot on. While you didn't explicitly state it, you implicitly pointed out who should be taking the course. When you do future videos of this type, be explicit at the end of "this course would be good for XXXXX". Yes, that's quasi doing their job for them (setting proper expectations), but since they seem to fail at that task....
I liked both of his Masterclasses for general entertainment and some techniques, but his content here on TH-cam I find myself going back to them occasionally to watch and I have learned things from those recipes as well
Many of these recipes are a bit much for a quick weeknight but are great for a weekend meal and for learning. And I love busting them out for date night or special occasion meals. It made me more comfortable in the kitchen with any new recipe
Great summary, I stopped my Masterclass subscription as I found most to be very superficial without enough detail. Just one point on the tin foil - there is NO DIFFERENCE between the dull and shiny sides. The difference between the two sides is due to a manufacturing process called milling, during which heat and tension is applied to stretch and shape the foil. Two layers of foil are pressed together and milled at the same time, because otherwise, it would break. The performance of the foil is the same, whichever side you use. The only exception is where you have non-stick foil in which case, the non-stick coating is usually only applied to one side.
@Pro Home Cooks - some observations. Firstly, I think a "Master Class" anything is going to scream, beg for, high-end dishes and ingredients, especially with a Chef like Gordon Ramsay. Often throughout your review, you suggested that maybe there should have been more relatable dishes / ingredients. I often got the sense that you wanted an "introductory" course from him and not a "Master Class." While I understand your perspective of wanting to give newer cooks skills they can use, I can only assume this "Master Class" in of itself assumes that potential customers already have these skills. In the future if you decide to do these types of reviews, which I am more than happy to see you diversify your channel's content, I would like to see you temper your expectations a bit and instead of lightly criticizing, to instead find a way to mediate and translate for your audience what's taking place on the screen and then from your skillful perspective, show, explain, teach how one might approach the tasks at hand that are taking place on the screen. A mediation of sorts. After all, you're the "Master Class" for your audience. The biggest takeaway for me is that you were in essence doing the same thing you thought was happening with his Master Class and that was potentially "turning people away and or turning them off from cooking." I felt the same exact thing coming from you, with your mostly criticizing how his "Master Class" could have been done things better. I just mostly felt "warned" by the end of your video, instead of having a feeling of being "invited and welcomed." BTW, I have 3 air fryers and I only cook with them. Like you, I've been on this journey to find new ways to cook with these fantastic kitchen appliances. One trick I like using that has produced great results for me is taking out the grate and tossing a little butter or oil in and frying up veggies, eggs, etc. Works great for me.
This is what I was trying to say. But I wasn't nearly as adept at it. There was more than a little jealousy in his tone of voice and I get the Impression from his video that he was using his channel as a way to get a tax break for ordering these master classes.
@@grlnexdoorable I don’t think jealous is the right word choice. He just interpreted the course as something for the everyday home chef who was learning basic techniques and there’s no need for all the extra fluff with exotic ingredients that isn’t relatable at all for the average person. I do agree with the previous commenter in saying that the course isn’t really geared towards new chefs and towards those who have been cooking for a whole
@wrigley60 Pro home cooks is definitely not a competitor to Gordon Ramsey. Both of these courses serve their target audience. Quite well, there are a lot of people who would be a lot worse off if they had not been watching pro home cooks to learn how to be efficient in their kitchen. Most people just watch Gordon Ramsay for fun.
This comment absolutely nails it. No value was added in this video - instead, it was an arbitrary critique that disregarded the content solely because of personal preference and bias. I guess this channel is moving more in the direction of reaction videos instead of educational or food content. I agree, Mike could have synthesized Gordon's material for a home cook... but alas, this video was a very stark departure from his usual attitude toward food. Where is the passion for learning about culinary techniques and traditions different than yours? *That* is what turns people away from cooking. If he reviews Keller or anyone else, I can skip that video as it will be the same critique as seen here. Disappointed in the sharp turn this video has taken. It's clear it isn't about the food anymore, it's about clicks, clout, and competition.
This was a great in-depth, balanced overview! I’m not someone who’s been considering buying the class but this definitely satisfied my curiosity about it :)
10:49 I am not convinced that the dull side of foil will insulate better. I would argue that scientifically the more reflective shiny side will reflect more of the infrared radiation back to the source, therefore help maintain temperature better.
Cool review - based on what I saw, I agree that there's not much there that I would ever prepare at home, with one exception. I've actually made his Beef Wellington numerous times, and sometimes it was just for my wife and I (left over Wellington actually is great!). It's not really that complicated, and it so delicious. One of my favs.
I understand your criticism, but I feel like true fan would like to learn from him; and the basics he uses that aren’t necessarily easy. I think it’s useful for people that want to learn his way of cooking as a home cook, because I think most would assume he’s going to go fancy. He’s a chef that loves fresh produce, and doesn’t want low quality cheap products most or almost all the time. I definitely feel like I’d learn a lot about him, and his cooking to then add to my knowledge/repertoire!! I’d love for you to take his next course in the future with your thoughts.
Love the honest takes on the masterclass class(?), especially with your experience as a home cook! Would love to see more. If you're looking for classes, Alice Waters has definitely intrigued me! Much love & appreciate you as always.
I would have liked to see you try it as well. Like you said in the beginning of gordon's video, only talking is less entertaining. I love your video's where you try and correct yourself and inspire me!
One thing I have learned about gaining knowledge from instructional materials is, once you have the basics, you get a lot of repeat in learning. What you need to look for are the hidden tips and gems, techniques that you didn’t know and will save you time or money. The area I am specifically referring to is special FX and haunted attraction work but I think it applies to everything. People say a video is a waste of money if it is just another video of the same thing but single tips and tricks can make the value priceless.
Everybody has their own ways of doing things. Yes, Gordo has mastered his way, and I love the way he puts things together. However, you are also a kitchen wizard and know what you’re doing. The beauty of cooking is learning from each other and in the end cooking better. Old school/now school need to bond and the world will be a better place 😀. I love your content, thank you so much for this
In terms of content - I just like the videos with you cooking tbh)) In terms of professionals going to the peers masterclasses - it's a cool hing to do but don't expect to take away all of what's in those masterclasses, at this point it is the hunt for those tiny little tips you can't read anywhere or never figured out yourself and it's usually worth the price in a long run :) In other words, you do you, we love your vids, keep it going🤩
This is a good summary of what I find myself feeling about a lot of online courses and TH-cam chefs in general: too fancy, too much. Your channel has been great, as well as a few others I’ve found, because y’all teach practical cooking skills with recipes that I can make for my family. I do love looking at Ramsay’s process and his restaurants are fantastic. But I’m not cooking this stuff at home, so I’m less interested in paying for it. I’d pay for a course from you or ThatDudeCanCook or one or two others though. I feel confident that would be more comprehensive and relatable than this.
I agree, and I’d even go so far as to say that ProHomeCooks isn’t even ideal for a home cook. The video that I consider as the gold standard is Forget the Set: All you need is a 10inch pan. As well as basically any video Lucas Sin appears in. There are also a couple Chinese focused youtube chefs who I would also consider but they only cook Chinese food. The reason why Chinese chefs are so good is because most of them grew up with a very limited set of tools and ingredients. Their entire kitchen consists of a Vegetable Cleaver, a Wok and a clay/ceramic pot. What I really love about Lucas Sin is because his videos are structured to teach the viewer a technique. Every other youtube food video only cares about the final result. Its very much like teaching someone to fish versus giving them a fish. Learning 1 recipe is not helpful as a home cook. You need to learn techniques in order to build confidence in the kitchen and not constantly worry about following a recipe. I almost feel like food youtubers should focus more on everything but the food. Like the main reason people are hesitant to cook at home is because they are intimidated by all the gadgets and the time that it takes to make food. However cooking is so easy if you build certain cleaning habits and only use like 5 tools in the kitchen. (1pot, 1pan, 1nonstick, 1knife, and a rice/pressure cooker). I think this simplification of tools is incredibly useful, because when you have less tools it becomes obvious which tool to use for each job. I feel like home cooks get paralyzed thinking about what the right way to cook something is, or which pot or pan they should use. When you have less tools you become an expert as using those tools because you are forced to use them more frequently, the easiest way to learn is through trial and error and high volume usage of something over short periods of time. I also think cleaning the kitchen doesn’t take a lot of time or effort as long as you know what you are doing. Too many people get overwhelmed in the kitchen and don’t clean as they go, plus they build very bad habits like soaking pans overnight in the sink. The easiest way to make sure that you never feel motivated to cook at home is if you have to clean the pots/pans in the sink before you can even start cooking. The only way to get better at cooking is to do it everyday. The actual food and recipes you make are almost irrelevant to your growth as a home cook, and yet food youtubers are mostly just focused on the recipes.
my preferred cutting boards have the grips at the corner. I the ones I tend to use fit inside a sheet pan. When I make a station over the last sink the dish pit. When I peel onions (save the skins and roots and outer layers(s) for stock. Potatoes uses are 22L Cambros and I use a 10L for peels. (so, it's easier to empty) At home it is the largest I can fit in the dishwasher. (I don't use wood). You boys on the east coast are deprived. West Coast/Pasific Northwest (Washington State where I live) seafood is way fresher and so, is the meat tends to be closer. In season the farmers market is great. Excpect the time my brother got from fresh eggs, and one missed the light. (I was gross, but taught him a valid lesson always double check)
Love the way you relate to us home cooks. I look at tons on recipes but if I can't relate I am not interested in the recipe. Great to see all these fancy cooking techniques but most of us watching will never use them!
I prefer Jamie Oliver methods, much more down to earth for a simple home cook, in my opinion. This review was very interesting! Thank you for this review. Waiting for next video with your cooking, I actually learned more from you than other chefs. Thanks!
Fun video! I watched all of the Gordon Ramsey and Thomas Keller MasterClasses a while ago. My favorite part was the pdf cookbooks you get from the courses. I’ve enjoyed recreating some of the recipes.
I did MC last year when they had a 2-for-1 deal that I shared with a friend. I didn't love Gordon Ramsey's class but truly loved all of Thomas Keller's and Yotam Ottelenghi's.
I appreciate your work tremendously. I think you'd get a lot more out of the other classes as I've taken some of his classes before. Also, Basting! I used to think jt was bunk, but it's really true. I've done my own tests with myself , family, and friends. Basting makes a difference in the flavor profile. Keep up the AMAZING work. Enjoy your stuff and have for YEARS. CHEERS
I subscribed to Masterclass for a year in 2020 and enjoyed working through every topic I was interested in. The best take away is the downloadable/printable workbook that I still have for all - including the two Gordon Ramsay courses now on my cookbook shelf - which are gold dust. Ramsay is not my style of cook, but I found the course interesting, entertaining, informative and inspiring during lockdown - I was buying different ingredients out of sheer boredom! I agree with a lot of your comments ... but take a look at the Alice Waters course next, I'd never heard of her before and she is far more my (and I guess your) kind of cook.
Thank you for doing this! I would LOVE it if you reviewed the Madhur Jaffrey Masterclass, as that is the one that tempts me. I’ve been a huge fan of hers for awhile.
Really loved this video. Reviews on masterclasses is a great idea, and seeing your perspective and small changes to things really makes it feel more worthwhile
As you were talking about Gordon Ramsey, I was thinking about Thomas Keillers' classes. I've seen some of them and was wondering what your take on his teaching style would be. So yeah, I'd love to see a review of his Master Class.
Great video! I LOVED hearing your thoughts on this class - I always learn so much from your channel and I personally 1000% prefer watching your content over G.R. (???He THREW OUT butter/bacon fat??!!? Is he insane?) I always want to stretch what I have in new and different ways/combos/ improve skills with tastes and flavors and techniques I haven’t tried. Plus I need to stretch what I have so cost does matter to the home chef ❤ I’m a fan of what you teach! I did love hearing your thoughts :) thanks for all you do!
I've been wondering if Masterclass could be helpful and worth it - at least as good entertainment and not necessarily to learn something - for years now. Their marketing team really is working magic with these trailers. I've never even listened to electronic music, yet after watching the Deadmau5 trailer I feel like it's all I wanna do. 😄 Thank you for being properly critical and not glossing over anything. Great point about all the hidden team (James May's "Oh Cook" actually makes fun of this), for example. Looking forward to more of these from you! ❤
Having watched so ma y Gordons video I think its just his style and honestly I quite like it. I feel you migt be a little harsh on Gordon as often if I am in the mood Gordons recipes are great for something fancy yet still quite doable at home. And we all have that moment.
I Vote yea on Michael Keller. I’m likely to make a dish that you prepare on Pro Cooks, it’s more my style. A single retired woman. I still get cooking tips from you on every episode. Your show keeps me busy in the kitchen and my eating habits are now healthier and more delicious. Thank you for sharing your culinary skills and making cooking fun again.
I love this channel, but what I keep hearing is complaining about master level skills, which is what is advertised, saying "I am a home chef, so won't use any master techniques."
I took the course during covid shutdown. I just made the beef wellington and it was delicious. It's more time consuming than difficult. It is a dish you prepare for a very special occasion.
I've made the Ramsey wellington, and it was not better than my own take. (I do crepes where he does not, and I replace the expensive prosciutto with gypsy ham or black forest ham) The delicate flavours of prosciutto is lost in a wellington. Leave it on the cheese board where it belongs. That all said, I've only made it 4 times. twice my own, the Ramsey version, then again my own. Agree with the rest. I do basic meals for the house all the time and try to elevate it. maybe 3 times a month I go the extra mile and create something really special and slightly expensive. Would love to see your take on the home edition of this course. Maybe it will be worth it. I've entered into a mentorship program where I trade my home cooking skills for more extensive programming skills.
I feel like the problem with these kinds of classes is that there's SO MANY cooks on youtube that you can watch and pick up most of what you'd need or want to know as a home cook for free.
I agree fully with your assessment on Gordon’s Masterclass. I would encourage you to review Roy Choi, Dominique Creen and Gabriela Cámara classes, so much better.
Now I am considering maybe buying this one day because I love to learn from people with a passion greater than mine. Like when I can feel their passion
As an ex line cook, i rarely save things like bacon fat etc when cooking because to me its more hassle to store & remember these things when i'm trying to cook a quick meal for the household. Maybe if all i did was cook in my home etc for a living it would be something i do more often, but I'd rather just use butter/oil and save my limited counter/fridge space for real food.
Yes! Please review Thomas Keller. I cannot afford the "experience" of the French Laundry, although I live nearby, so would enjoy your review tremendously.
To be fair, I've had a cutting board incident that landed me in the ER when I was just chopping broccoli and the tip of my middle finger went off with one of the florets. I've been MUCH more careful with chopping since then, but it was a hard, expensive, painful lesson to learn. Learning knife skills and cutting with proper tools in each end is a must, whether or not it sounds scary.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
This video is not sponsored by masterclass, just my personal review of the class.
You are much too kind. Everything in this paid course is available free online and every criticism you point out is absolutely valid, especially him throwing the bacon fat and butter away.
I signed up for master class last year and took most of the cooking classes. Here are my thoughts.
I found the Mexican cooking class the most useful. I now regularly make my own homemade tortillas.
Thomas Keller was the best teacher.
Gordon Ramsey made dishes that I would never make at home, but dropped nuggets of wisdom throughout the course
Roy Choi made food that you are most likely to make at home. If you were to start with a class, then start with Roy Choi.
I would actually have to disagree with you on the salmon part. As a Norwegian, if I want fish I will usally go for salmon, and I would love to be able to just buy a whole salmon but too scared to mess it up, so I think him showing how to prepare a big fish like that is very usefull. I would aldo think I could transfer that knowledge to say a big cod, which we fish a lot of up north with my family. I have rarly seen and/or cooked with smaler types of fish here unless I go and fish for it myself
@@nordicstorm9666 I mean for one you're Norwegian, you come from pretty close to where the salmon live which makes it much more accessible. Not everyone has that privilege. Secondly most people in the world when they buy a fish or catch one, it is not a massive one like this. Sure the technique is largely the same but showing it on a smaller more globally accessible type of fish would have been far more useful for more people.
@@TheCubicleReview2ε
I don't think the first part where he told his audience to forget about how incredible his kitchen looked was about him trying to imply there wasn't a whole team behind the scenes making a whole production. I took it like he was saying "you don't need a fancy Michelin kitchen to make my food, and even if your kitchen doesn't look as great as this YOU CAN STILL make all these incredible dishes". As a viewer that's semi important because my kitchen looks nowhere near his, nor yours for that matter. I'd still think I could give it a fair shot even with my less than impressive kitchen, equipment and utensils.
yeah, you only need sea urchin
Yeah that's my interpretation too.
sea urchin is dirt cheap at the asian market. @@MrDukeSilverr
@@MrDukeSilverr Getting sea urchin is more of a money topic than a skill or equipment topic. Unless where you live its impossible to buy but even then you just gotta substitute.
Lol yeah, Mikes kitchen is practically a professional kitchen at this point. Less like a real home kitchen
As someone who's done both of Ramsay's masterclasses, all 3 of Thomas Kellars and Wolfgang Puck's I've learned a great deal from all 3 chefs' classes. Gordon's first one is taking pretty basic recipes and making them really elevated and then they get harder and harder and more complex with each recipe. His second masterclass is much more about all elevated home cooking and I have to say every recipe I've made from it have been amazing. If you want more specific videos on individual ingredients and cooking techniques, I highly recommend the Thomas Kellar classes. He goes through EVERYTHING from individual vegetables, pan roasting, sous vide, different cuts of meat, etc
Thomas Keller is the best masterclass because he does ALL TECHNIQUES. Explains everything. If you learn these, with a bit of creation in your mind for ingredients you can cook everything.
Do you have to pay to have those videos every month? Is it like a subscription?
@calebchristian404 yeah it's $180/ year
Thanks for this review. I have one critique regarding what you stated about Gordon starting with knife skill instruction-you said "The beginning is more scary for the standard student rather than inspiring" "How many fingers getting chopped off has this guy seen..." I want to inform you as a medical practitioner that a high percentage of the ER and urgent care visits are lacerations from folks cutting themselves while cooking in their own kitchens! I have sutured up more patients than I care to say, from this very common accident. Please be advised, he was smart to explain these things to the home cook and I am glad that he did as a provider. The less kitchen lacerations I see, the better!!!!
I agree. My personal trainer's dad chopped off his finger and had to have it reattached. It's definitely more common than normal people would think.
I think Mike was just trying to imply there were better ways to convey the sentiment, since the way Gordon words it could be enough to scare cooks--especially less-experienced cooks--out of wanting to handle knives altogether, and knowing how to cut things well is an essential skill for any kind of cook.
Yeah I chopped the tip of my thumb off slicing an onion lol
My grandma taught me how to use knives. First thing she taught me was the proper technique of holding whatever you were chopping. "If you came in with 10 fingers, you better go home with 10 fingers". Second thing, how to use the proper knife for everything "We don't use a bread knife to gutt fish, because we are not savages."
Agreed. Having critiques like that feel less like a critque from a professional perspective and more like a riff. Gordon's teaching style is pretty keen on "If you want to be a pro home cook and NOT end up in the ER. You need to learn the basics. You're not going to become a master chef overnight." It's kind of easy for youtubers to sometimes forget that they're just a kid with a camera who happen to have a large following, talking sh8t about someone who's been doing this for 40 YEARS.... Plus sharpening the knife is ultra crucial to cooking. I myself almost learned the hard way several times what the difference between a sharpened knife and a dull one can make cutting meat and veggies. It's not about speed, it's about getting the knife stuck halfway through the sausage and doing something stupid to get it all the way through and cutting off your thumb (thankfully I missed my thumb). So while his knife sharpening technique may LOOK scary... there's a good reason he took the time to practice it. I just bought a knife sharperner tool and yes, it makes a MASSIVE difference.
I'm a chef and I will say I really enjoyed seeing him in this space. And I think the chefs that do master classes are doing them not so much for home cooks but rather up and coming chefs that don't have the opportunity to study under them. This review is clearly done by a home cook that started off cool but just has been an air fryer advocate for the past few years.
He's staying pretty true to form I'd say. In the beginning of his career, he was all about the George Forman grill. Now he's got a new favorite appliance. This dudes channel is geared more towards beginners. People who are more experienced in the kitchen wont gain much from this channel besides a small amount of entertainment value
Gordan Ramsey is just a different style of cooking. Yall are not the same, different vibes, different audiences. He's not teaching typical home cooking. He's teaching elevated dishes that you make for special occasions or to show off.
And if anyone wants easy at home vids, his Ramsey in 10 videos. Big difference than the type of recipes in the master class.
@@tasiabird4176 as well as being free and much more relaxed
yea it's called masterclass for a reason. not pro home chef class...which is literally this channel
Thanks for the Ramsey in 10 recommendation, reminds me a bit of his ultimate cookery course (which is also great). I think you hit the nail on the head regarding target audiences.
@@zaymax_7 Yeah, I do not know why he has all this arbitrary expectations and criteria for judging the masterclass. When it is Gordon Freaking Ramsay and it is a Masterclass.
It is like watching a DIY masterclass by one of the top woodworkers in the world, and expecting him to see how to make a basic chair. I was really confused by this video, like what was he expecting?
Thomas Keller next?
Yes please🎉🎉🎉🎉🎉
yes
Yeeeessss!
No. Marco Pierre white, the godfather of cooking next, plz
I watched both Ramsey and Kellers videos. I found Kellers video series much more relatable and transferable to the home cook. Kellers video’s definitely improved my cooking techniques, knowledge, and skills.
According to Reynolds aluminum, who should know, there is NO difference in cooking between the shiny side and the dull side so Gordon is perpetuating a myth. Fun fact: the reason there even is a dull side is that in it's final trip through the rolling mill it is too thin to do so without tearing, so they use a double thickness, and the dull side is where the two rolls of foil were in contact with each other.
That bit about the dull side of the foil was a red flag for me, lol!
If anything, from a physics perspective, it would be the opposite where the shiny side traps the heat in better. Shiny, light coloured materials absorb and emit far less radiant heat than a dark, matte coloured surface
Side only matters for nonstick foil,
Yeah, my first thought was, "Give me the science on that, Gordon."
What about Mercury and bad Stuff on foil. You have to detox It because it is bad for the Brain can you get dementia and other bad stuff( look medical medium AW). No joke!
I think his intention is to upmarket food in a home kitchen, so I do understand his choice of ingredients and practices, this is meant for a day you have guests over and you want to spoil them.
I think the techniques is more of the take away, as opposed to the recipes. As you say, most of them are restaurant dishes, but seeing the techniques helps.
I laughed when you went in to the knife section with the attitude "I don't need this, my knife skills are good, " then when he talked about cutting the zucchini you were like "ok, I'm gonna be doing that all the time".
The funny thing is pro home cooks is so like that to me. The dishes and recipes he makes on this channel I can never use because I live in Nigeria and I use different techniques and ingredients in cooking.
I just watch some of his videos for entertainment and the occasional technique.
So to me it felt weird for picking apart something your channel is guilty of to me…
Its a masterclass for people who want to master food which ultimately means you're cooking higher end dishes not making a omlette 😂
I also dont understand why you never poach eggs or how Gordans scrambled eggs is too labour intensive?! It takes 5 mins tops and the results are well worth the effort.
yeah exactly 😅
Gordon is _very_ serious about his omelettes BTW 😊
But I understand what you are saying.
I think Gordon is offerring more than the every day cooking skill with food we typically eat weekly. He is also showing how you can learn, which is seen everywhere. There are people looking to step up their skillset, along with confidence of being shown simple techniques we may already know. All items like fish can be substituted out, but for me, I enjoy seeing food items that I would typically pass up in the store. One more video on salmon adds to my list of food fatgue. I enjoyed his masterclass. Would I make everything? maybe not, but now I know how!
The whole point of the class is to teach you master class dishes that you could make at home if you wanted to really impress people and all you keep saying is I would never make that at home
On the butternut squash waste (no real idea but here's my theory): Two things a restaurant chef like Gordon would do is if he can get 95% or better of a vegetable but save a bunch of time (like switching from a knife to a spoon to do a different task and then go back to a knife to chop, especially if you're prepping 50 squash) he'll do that. Second, you might actually want a bit of vegetable waste, because you can take all of your scraps, roast them on a tray and make a stock.
Also, just a general comment: I'm sure some of the videomaking/storytelling choices are Masterclass', rather than Gordon himself.
What is ironic is that this channel *IS* the masterclass for home cooks! I've learned to be more intuitive, efficient, and waste almost nothing. I have been following for years, so thank you!
I found Gordon's cookery course from many years ago to be great. You can usually find the videos in his UK kitchen on youtube.
As a person who lives in a beach, I usually see fishermen during morning walks and they usually have lots of early fish and shellfish. So sea urchin is a common thing, so maybe this is just to give some ideas on how to use local fresh ingredients in a well balanced breakfast. But hey, that is just comming from a beach boy.
Loved it, very into this kind of video. Please do more Masterclasses! I think your thoughtful, even-handed, honest style is exactly what I want in reviews in general
I would expect Gordon's masterclass to be for somewhat experienced homecooks, so it makes sense for him to give good method and technique dishes
Tinfoil has a duller side and a shinier side because of the rollers they use to make it. Maybe there would be some reflectivity at play with the shiny side...but otherwise there's no point in thinking about the shininess of the two sides
I look at it like this: Gordon is who made me love cooking food. I learned a lot just by watching him on TV.
I then got on YT and learned a lot from him there, too. I learned about Joshua Weissman, Nick DiGiovani, etc. All fantastic chefs.
I also learned about you and subsequently stuff from you, even though there are plenty of videos you've created where I already know the information.
I think that's what it's about. Having multiple teachers, at multiple levels of expertise, and learning what you can. We didn't learn from one teacher in school. So, why should this be any different?
I felt you were a little too critical. Gordon is a fantastic teacher. He just teaches differently than you and teaches at his level... it is a MASTERclass afterall. It's that simple.
In addition, he also doesn't speak to people like he used to. In fact, most people who have met him all say he's super nice. Go figure lol
He was "razzing" his assistant in fun. I mean, his assistant was laughing and handing it right back - that told me a lot about their boss/employee relationship. I guess I didn't see the issue nor understand why you brought that up?
At any rate, I'm sure you meant no harm as you've always seemed nice in your videos.
I also appreciate your honesty in admitting you're a home cook and not a chef.
In short, if someone made a video critiquing why you teach about growing your own garden, fermenting food, not having waste, how you store your spices, etc., I'd say the same to them.
With ALL of that said, I really hope this is read in the way it was intended. Just offering perspective...
✌️
It’s a masterclass not a cooking class, the idea is to understand and know the more detailed methods a chef uses, so you can learn and practice those techniques yourself, on your own dishes. Martin Scorsese’s Master class was a shot by shot film, it was the technique professionals use and he’s showing you how to use it in a professional setting.
Thank you for your input. I do agree with you on the points you made, although I have made his beef Wellington before. The first time I made it we actually lived in Singapore. He was in the process as of opening his restaurant there. I had made his beef Wellington for Christmas one year and the year after when we went to his restaurant, my kids wanted to order the it as it was on the menu. They asked my kids how they liked it, they said, my mom makes it bette. lol. Since then his has become our Christmas tradition, I make it once a year, and we had the pleasure of meeting the man himself
Absolutely, literally *today* my wife and I were looking at subscribing to Masterclass and decided not to until we'd actually made a list of the content we wanted to watch, videos like this help us on our decision making
Masterclass is not worth it. You can find practically everything on TH-cam and other places for free. this master class stuff is a joke
@@ibbyseed Agreed. The days of celeb chefs is crashing down. Find subject matter experts.
Want to cook Italian... watch vincenzo's plate. want french and other general content, watch Alex, French guy cooking. For french food, also get the english version of Le Guide Culinaire. Want MURICAN... Sam the cooking guy, and the plethora of bbq smokers out there.
I'd say massimo bottura masterclass is the best
I poach eggs frequently. Poached eggs on wilted spinach make a great breakfast or lunch.
I've subscribed to masterclass for 3-4 years. I don't really know why I still am subscribed because I almost never make the food from the videos. That said the food that I have made has been delicious and, often, quite easy to make. The best items from all the classes are a simple Goan Style shrimp from maddhur jeffry, and black orange. Think black garlic but with an orange. The flavor is insane.
what people usually forget about hells kitchen is that the contestants are supposed to already be professional chefs, so if they can't execute simple cooking techniques, especially during service, its reasonable for Gordon to get angry.
This is super helpful. Straight up there is so much content from Gordon and creators like you that becoming a good cook is simple, with practice.
The foil tip is absolutely NOT TRUE. Even the manufacturer says it's not true. The shiny and dull side is just a byproduct of the manufacturing process, nothing else
I think he uses a larger salmon in part because it might be easier to show cutting techniques that can be used on smaller fish.
Thank you for taking the course for us. After hearing your feedback on it, it eases the desire of paying that money.
I do highly suggest Gordon’s Ultimate Cookery series. It went over basics and it expanded a lot in different areas. It included cheaper ideal home meals including a canned tuna recipe that was delicious!
I have learned so much from you and your channel! Thank you for your wide variety and realistic home cooking and tips!
As a Finn where our cheapest fish literally is a rainbow trout or a norwegian salmon at 7€/kg I appreciate Gordon's tutorial on how to filee the fish.
As a neighbor Swede I agree. Got inspired to try out my diy knife skills on a fresh salmon for tomorrows dinner.
Love the premise of reviewing master class chefs! Hope you do more! It would be fun to see you recreate more of the recipes from from the class.
Great breakdown. I like watching Gordon for the entertainment aspect and the knowledge nuggets. I don't usually try to recreate his dishes because the ingredients list is often a bit expensive and hard to find. I think home cooking courses should really focus on average grocery store ingredients, optimizing ingredient usage, low prep work recipies, etc.
Mike: Buys a masterclass from a michelin star chef
Also Mike: WHY WON'T HE COOK LIKE ME????
Slikviq: Watches video from Pro Home Cooks
Also Slikviq: WHY IS HE TAKING THE PRO HOME COOKS PERSPECTIVE????
@@jamesdean5095: Reads comments
Also @jamesdean5095 : Disagrees with an actual valid critique but is unable to articulate an actual counter argument.
@@Slikviq The fact you think your comment was a valid critique and yet my response was not a counter argument speaks volumes.
To spell it out: Pro Home Cooks has an extremely clear philosophy on cooking. He analysed a piece of work from that perspective, for his audience, as that is a relevant thing to do. You got upset about that. That's silly.
@@jamesdean5095 Much of his critiques are nitpicking small things that someone does differently than him. This video isn't for his audience, it's for food youtubers.
I will say I'm a relatively new home cook. I did beef wellington over Christmas with my family and was expecting it to be way too difficult, but it was not hard at all, just very time consuming. I personally am really glad I made one so early in my cooking life because it inspired a lot of confidence. With the fish preparation or some of the knife skills I feel like its just scary and discouraging at first, but with that it was just purely an effort thing and that's a very helpful lesson. For that reason alone I think its worth doing (its also delicious if you have never had one).
GORDON RAMSEY WILL ALWAYS BE THE MOST AWESOME CHEF WORLDWIDE.
Your point about learning from mistakes cannot be overemphasized. In my 40 years as a professional ( not a chef - something else entirely ), the biggest lesson that I learned is that the only thing that instant success in an endeavor teaches is that you already knew how to do it before you started and that you did not push your bounds at all. True learning comes from doing, failing, figuring out why you failed, fix that, and try again. Repeat until you succeed and then push the bounds farther.
This is so true, I used to find things very easy to learn but now I've gotten to a point that the fear of messing up tends to stop me trying things or putting it off until I have no choice but to rush it because I no longer have any other option. Logically, I know its normal to mess up but I find knowing something to be true and applying it to yourself are very different things
Loved it. Thank you for the review! Very indepth and you analyse from multiple angles - very interesting! I would add trying the recipes shown and sharing how they went for you from the classes.
Did you knew,
Aluminium foil has 2 colours because of how its manufactured, because its so thin they stick 2 sheets together until the last phase, than they pulled them apart.
The sides who were together have a mat finish the outsides are shiny, but to my knowledge they behave the same in the kitchen
This was really useful! I would love to have a series on other master class courses so I know which ones I should put my time into.
This is a useful video. I think your conclusion at the end -- effectively set the proper expectation will directly impact the value of the course -- is spot on. While you didn't explicitly state it, you implicitly pointed out who should be taking the course. When you do future videos of this type, be explicit at the end of "this course would be good for XXXXX". Yes, that's quasi doing their job for them (setting proper expectations), but since they seem to fail at that task....
thanks for the feedback! will do
No ads here, team premium.
I liked both of his Masterclasses for general entertainment and some techniques, but his content here on TH-cam I find myself going back to them occasionally to watch and I have learned things from those recipes as well
Many of these recipes are a bit much for a quick weeknight but are great for a weekend meal and for learning. And I love busting them out for date night or special occasion meals. It made me more comfortable in the kitchen with any new recipe
Great summary, I stopped my Masterclass subscription as I found most to be very superficial without enough detail. Just one point on the tin foil - there is NO DIFFERENCE between the dull and shiny sides. The difference between the two sides is due to a manufacturing process called milling, during which heat and tension is applied to stretch and shape the foil. Two layers of foil are pressed together and milled at the same time, because otherwise, it would break. The performance of the foil is the same, whichever side you use. The only exception is where you have non-stick foil in which case, the non-stick coating is usually only applied to one side.
@Pro Home Cooks - some observations. Firstly, I think a "Master Class" anything is going to scream, beg for, high-end dishes and ingredients, especially with a Chef like Gordon Ramsay. Often throughout your review, you suggested that maybe there should have been more relatable dishes / ingredients. I often got the sense that you wanted an "introductory" course from him and not a "Master Class." While I understand your perspective of wanting to give newer cooks skills they can use, I can only assume this "Master Class" in of itself assumes that potential customers already have these skills. In the future if you decide to do these types of reviews, which I am more than happy to see you diversify your channel's content, I would like to see you temper your expectations a bit and instead of lightly criticizing, to instead find a way to mediate and translate for your audience what's taking place on the screen and then from your skillful perspective, show, explain, teach how one might approach the tasks at hand that are taking place on the screen. A mediation of sorts. After all, you're the "Master Class" for your audience. The biggest takeaway for me is that you were in essence doing the same thing you thought was happening with his Master Class and that was potentially "turning people away and or turning them off from cooking." I felt the same exact thing coming from you, with your mostly criticizing how his "Master Class" could have been done things better. I just mostly felt "warned" by the end of your video, instead of having a feeling of being "invited and welcomed." BTW, I have 3 air fryers and I only cook with them. Like you, I've been on this journey to find new ways to cook with these fantastic kitchen appliances. One trick I like using that has produced great results for me is taking out the grate and tossing a little butter or oil in and frying up veggies, eggs, etc. Works great for me.
This is what I was trying to say. But I wasn't nearly as adept at it. There was more than a little jealousy in his tone of voice and I get the Impression from his video that he was using his channel as a way to get a tax break for ordering these master classes.
@@grlnexdoorable I don’t think jealous is the right word choice. He just interpreted the course as something for the everyday home chef who was learning basic techniques and there’s no need for all the extra fluff with exotic ingredients that isn’t relatable at all for the average person.
I do agree with the previous commenter in saying that the course isn’t really geared towards new chefs and towards those who have been cooking for a whole
@wrigley60 Pro home cooks is definitely not a competitor to Gordon Ramsey. Both of these courses serve their target audience. Quite well, there are a lot of people who would be a lot worse off if they had not been watching pro home cooks to learn how to be efficient in their kitchen. Most people just watch Gordon Ramsay for fun.
This comment absolutely nails it. No value was added in this video - instead, it was an arbitrary critique that disregarded the content solely because of personal preference and bias. I guess this channel is moving more in the direction of reaction videos instead of educational or food content. I agree, Mike could have synthesized Gordon's material for a home cook... but alas, this video was a very stark departure from his usual attitude toward food. Where is the passion for learning about culinary techniques and traditions different than yours? *That* is what turns people away from cooking. If he reviews Keller or anyone else, I can skip that video as it will be the same critique as seen here. Disappointed in the sharp turn this video has taken. It's clear it isn't about the food anymore, it's about clicks, clout, and competition.
I've often wondered how useful these classes are. Thank you for breaking it down for us!
16:26 There was a moment during Gordon Ramsay's guest appearance in some Korean cooking show that showed this mentality off in action perfectly.
I am forever thankful for you and other youtubers for all the free masterclasses you guys've put up for free on the Internet!
This was a great in-depth, balanced overview! I’m not someone who’s been considering buying the class but this definitely satisfied my curiosity about it :)
10:49 I am not convinced that the dull side of foil will insulate better. I would argue that scientifically the more reflective shiny side will reflect more of the infrared radiation back to the source, therefore help maintain temperature better.
It’s a masterclass, not a class on basic cooking
Cool review - based on what I saw, I agree that there's not much there that I would ever prepare at home, with one exception. I've actually made his Beef Wellington numerous times, and sometimes it was just for my wife and I (left over Wellington actually is great!). It's not really that complicated, and it so delicious. One of my favs.
Also make sure you do a bunch of curls to get a good pump going and put on your tightest t-shrt.
I understand your criticism, but I feel like true fan would like to learn from him; and the basics he uses that aren’t necessarily easy. I think it’s useful for people that want to learn his way of cooking as a home cook, because I think most would assume he’s going to go fancy. He’s a chef that loves fresh produce, and doesn’t want low quality cheap products most or almost all the time. I definitely feel like I’d learn a lot about him, and his cooking to then add to my knowledge/repertoire!! I’d love for you to take his next course in the future with your thoughts.
Without the basics you can't become a good cook.. So Gordon nailed it
Loved this Video, Mike!
Love the honest takes on the masterclass class(?), especially with your experience as a home cook! Would love to see more. If you're looking for classes, Alice Waters has definitely intrigued me! Much love & appreciate you as always.
I would have liked to see you try it as well. Like you said in the beginning of gordon's video, only talking is less entertaining. I love your video's where you try and correct yourself and inspire me!
Great breakdown, felt the same way about his class! Would be nice to hear your thoughts on Thomas Keller!
One thing I have learned about gaining knowledge from instructional materials is, once you have the basics, you get a lot of repeat in learning. What you need to look for are the hidden tips and gems, techniques that you didn’t know and will save you time or money. The area I am specifically referring to is special FX and haunted attraction work but I think it applies to everything. People say a video is a waste of money if it is just another video of the same thing but single tips and tricks can make the value priceless.
Everybody has their own ways of doing things. Yes, Gordo has mastered his way, and I love the way he puts things together. However, you are also a kitchen wizard and know what you’re doing. The beauty of cooking is learning from each other and in the end cooking better. Old school/now school need to bond and the world will be a better place 😀. I love your content, thank you so much for this
This video made me realize just how much I learn from you and put into real life action.
In terms of content - I just like the videos with you cooking tbh))
In terms of professionals going to the peers masterclasses - it's a cool hing to do but don't expect to take away all of what's in those masterclasses, at this point it is the hunt for those tiny little tips you can't read anywhere or never figured out yourself and it's usually worth the price in a long run :)
In other words, you do you, we love your vids, keep it going🤩
Gordon could have been a marine biologist in another life.
Anyone else imagining him screaming at fish?
This is a good summary of what I find myself feeling about a lot of online courses and TH-cam chefs in general: too fancy, too much. Your channel has been great, as well as a few others I’ve found, because y’all teach practical cooking skills with recipes that I can make for my family.
I do love looking at Ramsay’s process and his restaurants are fantastic. But I’m not cooking this stuff at home, so I’m less interested in paying for it.
I’d pay for a course from you or ThatDudeCanCook or one or two others though. I feel confident that would be more comprehensive and relatable than this.
I agree, and I’d even go so far as to say that ProHomeCooks isn’t even ideal for a home cook.
The video that I consider as the gold standard is Forget the Set: All you need is a 10inch pan. As well as basically any video Lucas Sin appears in.
There are also a couple Chinese focused youtube chefs who I would also consider but they only cook Chinese food. The reason why Chinese chefs are so good is because most of them grew up with a very limited set of tools and ingredients. Their entire kitchen consists of a Vegetable Cleaver, a Wok and a clay/ceramic pot.
What I really love about Lucas Sin is because his videos are structured to teach the viewer a technique. Every other youtube food video only cares about the final result. Its very much like teaching someone to fish versus giving them a fish. Learning 1 recipe is not helpful as a home cook. You need to learn techniques in order to build confidence in the kitchen and not constantly worry about following a recipe.
I almost feel like food youtubers should focus more on everything but the food. Like the main reason people are hesitant to cook at home is because they are intimidated by all the gadgets and the time that it takes to make food. However cooking is so easy if you build certain cleaning habits and only use like 5 tools in the kitchen. (1pot, 1pan, 1nonstick, 1knife, and a rice/pressure cooker). I think this simplification of tools is incredibly useful, because when you have less tools it becomes obvious which tool to use for each job. I feel like home cooks get paralyzed thinking about what the right way to cook something is, or which pot or pan they should use. When you have less tools you become an expert as using those tools because you are forced to use them more frequently, the easiest way to learn is through trial and error and high volume usage of something over short periods of time.
I also think cleaning the kitchen doesn’t take a lot of time or effort as long as you know what you are doing. Too many people get overwhelmed in the kitchen and don’t clean as they go, plus they build very bad habits like soaking pans overnight in the sink. The easiest way to make sure that you never feel motivated to cook at home is if you have to clean the pots/pans in the sink before you can even start cooking. The only way to get better at cooking is to do it everyday. The actual food and recipes you make are almost irrelevant to your growth as a home cook, and yet food youtubers are mostly just focused on the recipes.
my preferred cutting boards have the grips at the corner. I the ones I tend to use fit inside a sheet pan. When I make a station over the last sink the dish pit. When I peel onions (save the skins and roots and outer layers(s) for stock. Potatoes uses are 22L Cambros and I use a 10L for peels. (so, it's easier to empty) At home it is the largest I can fit in the dishwasher. (I don't use wood). You boys on the east coast are deprived. West Coast/Pasific Northwest (Washington State where I live) seafood is way fresher and so, is the meat tends to be closer. In season the farmers market is great. Excpect the time my brother got from fresh eggs, and one missed the light. (I was gross, but taught him a valid lesson always double check)
Love the way you relate to us home cooks. I look at tons on recipes but if I can't relate I am not interested in the recipe. Great to see all these fancy cooking techniques but most of us watching will never use them!
I prefer Jamie Oliver methods, much more down to earth for a simple home cook, in my opinion.
This review was very interesting! Thank you for this review.
Waiting for next video with your cooking, I actually learned more from you than other chefs. Thanks!
Basting the meat is a gamechanger, I don't know why you won't do a such simple technique?
Fun video! I watched all of the Gordon Ramsey and Thomas Keller MasterClasses a while ago. My favorite part was the pdf cookbooks you get from the courses. I’ve enjoyed recreating some of the recipes.
He’s one of the best for a reason
I did MC last year when they had a 2-for-1 deal that I shared with a friend. I didn't love Gordon Ramsey's class but truly loved all of Thomas Keller's and Yotam Ottelenghi's.
I appreciate your work tremendously.
I think you'd get a lot more out of the other classes as I've taken some of his classes before.
Also, Basting! I used to think jt was bunk, but it's really true. I've done my own tests with myself , family, and friends. Basting makes a difference in the flavor profile.
Keep up the AMAZING work. Enjoy your stuff and have for YEARS.
CHEERS
the difference between gourmet and home cooks ideology
I subscribed to Masterclass for a year in 2020 and enjoyed working through every topic I was interested in. The best take away is the downloadable/printable workbook that I still have for all - including the two Gordon Ramsay courses now on my cookbook shelf - which are gold dust. Ramsay is not my style of cook, but I found the course interesting, entertaining, informative and inspiring during lockdown - I was buying different ingredients out of sheer boredom! I agree with a lot of your comments ... but take a look at the Alice Waters course next, I'd never heard of her before and she is far more my (and I guess your) kind of cook.
@__prohomecook Not sure how to tell what this means or if indeed it is spam (sadly often a risk in this world!)
Thank you for doing this! I would LOVE it if you reviewed the Madhur Jaffrey Masterclass, as that is the one that tempts me. I’ve been a huge fan of hers for awhile.
Really loved this video. Reviews on masterclasses is a great idea, and seeing your perspective and small changes to things really makes it feel more worthwhile
As you were talking about Gordon Ramsey, I was thinking about Thomas Keillers' classes. I've seen some of them and was wondering what your take on his teaching style would be. So yeah, I'd love to see a review of his Master Class.
Great video! I LOVED hearing your thoughts on this class - I always learn so much from your channel and I personally 1000% prefer watching your content over G.R. (???He THREW OUT butter/bacon fat??!!? Is he insane?) I always want to stretch what I have in new and different ways/combos/ improve skills with tastes and flavors and techniques I haven’t tried. Plus I need to stretch what I have so cost does matter to the home chef ❤ I’m a fan of what you teach! I did love hearing your thoughts :) thanks for all you do!
I've been wondering if Masterclass could be helpful and worth it - at least as good entertainment and not necessarily to learn something - for years now. Their marketing team really is working magic with these trailers. I've never even listened to electronic music, yet after watching the Deadmau5 trailer I feel like it's all I wanna do. 😄
Thank you for being properly critical and not glossing over anything. Great point about all the hidden team (James May's "Oh Cook" actually makes fun of this), for example.
Looking forward to more of these from you! ❤
Having watched so ma y Gordons video I think its just his style and honestly I quite like it. I feel you migt be a little harsh on Gordon as often if I am in the mood Gordons recipes are great for something fancy yet still quite doable at home. And we all have that moment.
I Vote yea on Michael Keller. I’m likely to make a dish that you prepare on Pro Cooks, it’s more my style. A single retired woman. I still get cooking tips from you on every episode. Your show keeps me busy in the kitchen and my eating habits are now healthier and more delicious. Thank you for sharing your culinary skills and making cooking fun again.
As an American, this is truly an American production. Do you have anything to teach the world?
The man is a culinary genius without a doubt. Its his on camera love for food and hate for idiots that we love. This video was excellent.
I love this channel, but what I keep hearing is complaining about master level skills, which is what is advertised, saying "I am a home chef, so won't use any master techniques."
@wrigley60 both educators have their arena where they are strongest. They should BOTH hoe their own row.
I would love to see you tackle some of those other cooking courses like yeschef and BBC Maestro to see if those are any more relatable.
I took the course during covid shutdown. I just made the beef wellington and it was delicious. It's more time consuming than difficult. It is a dish you prepare for a very special occasion.
I've made the Ramsey wellington, and it was not better than my own take. (I do crepes where he does not, and I replace the expensive prosciutto with gypsy ham or black forest ham)
The delicate flavours of prosciutto is lost in a wellington. Leave it on the cheese board where it belongs. That all said, I've only made it 4 times. twice my own, the Ramsey version, then again my own.
Agree with the rest. I do basic meals for the house all the time and try to elevate it. maybe 3 times a month I go the extra mile and create something really special and slightly expensive.
Would love to see your take on the home edition of this course. Maybe it will be worth it.
I've entered into a mentorship program where I trade my home cooking skills for more extensive programming skills.
Awesome format - more of that!!
You would cook Beef Wellington at Christmas, New Year, or for a special weekend meal.
This is a great review. Your thought process is great. Thank you for this insight.
I feel like the problem with these kinds of classes is that there's SO MANY cooks on youtube that you can watch and pick up most of what you'd need or want to know as a home cook for free.
I made a pure vegetarian Wellington (once) using Paneer and Mushrooms and Vegetarian Omlette.
Turned out pretty great.
I agree fully with your assessment on Gordon’s Masterclass. I would encourage you to review Roy Choi, Dominique Creen and Gabriela Cámara classes, so much better.
Now I am considering maybe buying this one day because I love to learn from people with a passion greater than mine. Like when I can feel their passion
As an ex line cook, i rarely save things like bacon fat etc when cooking because to me its more hassle to store & remember these things when i'm trying to cook a quick meal for the household. Maybe if all i did was cook in my home etc for a living it would be something i do more often, but I'd rather just use butter/oil and save my limited counter/fridge space for real food.
Yes! Please review Thomas Keller. I cannot afford the "experience" of the French Laundry, although I live nearby, so would enjoy your review tremendously.
I loved this review! I would love to see more, *specially of these high end fancy types of masterclass
To be fair, I've had a cutting board incident that landed me in the ER when I was just chopping broccoli and the tip of my middle finger went off with one of the florets. I've been MUCH more careful with chopping since then, but it was a hard, expensive, painful lesson to learn. Learning knife skills and cutting with proper tools in each end is a must, whether or not it sounds scary.
This was awesome! Make more videos like this! Keep up the good work!