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.

Mastering Ingredients: Beef, Lamb & Pork

Teaches Cooking I

Gordon Ramsay

Welcome to Gordon Ramsay's kitchen. Meet the Michelin star chef and learn what he has got planned for his students.

Introduction

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.

Gordon's Journey:  Learning from Masters

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.

Method: Kitchen Layout

Do ugly vegetables taste better? Which are the most versatile herbs? Gordon shows you how to select great produce to create phenomenal dishes.

Mastering Ingredients: Vegetables & Herbs

Learn how to make perfect poached eggs every time as Gordon shows you how to master one of his go-to breakfast dishes.

Make: Poached Egg & Mushrooms on Brioche

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.

Method: 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.

Make: Elevated Scrambled Eggs

Butchery 101. Learn how to get every ounce of goodness from a chicken by breaking it down into parts.

Method: Breaking Down a Whole Chicken

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.

Make: Chicken Suprême with Root Vegetables

Learn Gordon's top tips on what to look for at the fishmongers to make sure you only get the best quality ingredients.

Mastering Ingredients: Fish & Shellfish

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.

Gordon's Journey: Becoming a Master

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.

Method: Breaking Down a Whole Fish

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.

Make: Salmon with Shellfish Minestrone

While studying in Italy, Gordon learned the process of creating handmade fresh pasta for incredible Italian dishes. Now, he's sharing what he's learned with you.

Method: Making Pasta Dough

Gordon shows you how to roll out delicate, paper thin pasta that's perfect for ravioli, tortellini, fettuccine, and a variety of other noodles.

Method: Rolling Pasta Dough

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.

Make: Lobster Ravioli

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.

Make: Beef Wellington

The path hasn't always been easy for Gordon. Listen to his universal advice for how to succeed.

Menu

Mastering Ingredients: Beef, Lamb & Pork

About the Instructor

Gordon Ramsay