I couldn’t believe my eyes when I logged into my All Access Pass dashboard over at MasterClass to see one of my favourite instructors, who taught one of my favourite classes, was back for the first time ever giving a second masterclass! Gordon Ramsay Teaching Restaurant Recipes At Home!
What could be better with Thanksgiving and Christmas and all the other wonderful family holidays where food is the glue binding us together are right around the corner!
Shit. I thought the first Gordon Ramsay MasterClass was phenomenal (you can see my review here). But this is a whole new level. I’m already saying “Roll on the third one!”
We’ve got 15 video lessons and 4 hours of video content with each lesson running just under the 30-minute mark.
And Gordon outright says in the introduction that the aim is to take things to a whole new level and to show us the new tricks he has up his sleeve.
Watch, learn, listen, and dedicate.
The aim is for Gordon to teach us the secrets and methods that he’s currently teaching the best chefs in the world today.
Gordon lays out his aim as the following:
- How to extract the best from humble ingredients and propel that into the premier league.
- How to cook great appetisers, entrees, and the wow factor of dessert.
- How to leave your guests absolutely breathless.
In short, it’s about taking your cooking to places you didn’t think it could go.
First lesson in and it’s straight down to business.
No messing around, no beginner stuff (though a beginner like me could follow along), it’s just straight into the knowledge, practical hands-on – and you realise THIS truly is a MASTER class.
Gordon’s passion and energy is incredible.
When you’re chopping or boiling or following along with him in the kitchen, it’s so easy to lose yourself and fantasise about quitting your day job and becoming a full time chef ready to take on the world in search of Michelin stars, reality tv shows, and, of course, a bunch of grateful people with full bellies.
I watched all the videos through once without actually making anything or following along. I was transfixed.
It was like art, poetry in motion, I was hypnotised and couldn’t turn away.
Gordon makes a real theatre out of food and education.
This MasterClass is mesmerising.
So far I’ve only made one of Gordon’s recipes from this masterclass.
I think that’s pretty good going seeing as the class just came out recently.
Some of the recipes require equipment I don’t have in my small apartment so I’ll have to invest and also borrow what I can from friends.
I’ll show you what I made at the end of this review but let’s quickly talk about what recipes I have my eye on next and also what I love about this class.
There are 13 main recipes in the video modules.
That’s not including the variations and extras in the work booklet.
Talking about the workbook, I’ve gotta say I’m SO impressed. It’s really phenomenal.
It’s a 95-page booklet and it’s crammed with goodies.
Each dish has a fantastic drink pairing – how to make a great cocktail that will compliment the dish.
You can learn how to make even more recipes based on leftovers from the recipes Gordon teaches you.
There are cooking timelines so if you’re having a dinner party you know exactly when to do what and how to plan around your food and your guests.
You’ve got ingredient workarounds – some of the ingredients in this class are quite specialised so it’s nice to see Gordon and MasterClass have covered for the eventuality that you might not be able to get hold of everything (e.g. I’m in Japan so some of the ingredients really are hard to get ahold of).
There’s also a dietary restriction section so you can make modifications based on whether you’re vegan or gluten-free (it was nice to see that a fair amount of the recipes in this class are actually vegetarian).
The next meal I’m going to cook is red wine poached egg, asparagus, and mushrooms.
Watching this lesson through was a treat because Gordon was dropping knowledge about the nature of food and flavour and seasons and cooking as he was preparing.
Gordon’s like a walking talking encyclopaedia of cuisine (so… a cookbook lol).
So I learnt a lot listening and now I’ve got to put it into practice and actually make it. Although I doubt mine will look anywhere near as gorgeous as Gordon’s.
After that, the recipe that most catches my eye is this divine raspberry soufflé.
Obviously like most people I’m apprehensive about trying my first soufflé.
They’re notoriously difficult but Ramsay practically guaranteed in this lesson if you follow his instructions you won’t mess it up.
He says he has never yet in over 357,049 soufflés ever had one stick and not risen.
After the soufflé, I plan to get into the recipe for Crispy Duck with Red Endive and Spinach.
This lesson really made my mouth water (actually all of them did).
If you’re a budding chef (amateur or pro) get the Gordon Ramsay MasterClass.
Seriously. I 100% recommend it.
Especially if you grab the All Access Pass so you can learn from Thomas Keller, Alice Waters, and Wolfgang Puck too.
MasterClass is such a phenomenal learning suite for chefs. I guarantee you’ll love it if you love cooking great food.
Talking about cooking great food, here’s what a beginner who never cooks (that’s me) managed to whip up following one of Chef Ramsay’s recipes.
Sesame Crusted Tuna With Cucumber Salad
I’m just gonna dump all the pictures I took during the making of this dish and after the dish.
Now it doesn’t look as pretty as the version in Gordon Ramsay’s MasterClass…
But, fuck. I was SO freaking proud of myself after cooking this that I almost cried.
It was sooooooo tasty and I can’t wait to show it off to people.
My mouth is watering just remembering this beauty.
Anyways, picture time!
You can check out the Gordon Ramsay MasterClass here.
Or you can check out the All Access Pass here.
