with Luca Manfè, Claudia Sandoval & Shaun O'Neale
Online Class

Cooking With MasterChef: Restaurant Results

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$7.99/month
$40.00
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Overview

Prepare your tastebuds for a new kind of culinary adventure! We’ve partnered with the hit FOX TV show MasterChef to bring you this interactive cooking class team-taught by three of the series' most popular winners. Join Luca Manfè (Season 4), Claudia Sandoval (Season 6) and Shaun O’Neale (Season 7), as they share restaurant-quality versions of their title-winning dishes. We’re talking halibut, savory short ribs, and a special riff on hibiscus-poached pears! Along the way, discover a range of industry techniques and tricks from pairing, plating and more.

Details

  • intermediate
  • 5 episodes
  • 2h34m

Included in this Class

1. Spicy Miso Halibut With Carrot Purée & Pan-Seared Mushrooms
30m

1. Spicy Miso Halibut With Carrot Purée & Pan-Seared Mushrooms

Kick things off with Shaun O'Neale as he teaches you a variation of his finale-winning appetizer: spicy miso halibut with pan-seared chanterelles and curly carrots. Find out how to use Japanese ingredients, including yuzu (Japanese citrus), uni and miso. And uncover the secrets to plating Instagram-worthy dishes like a pro!

2. Quick Restaurant-Style Appetizer
33m

2. Quick Restaurant-Style Appetizer

Next, the MasterChefs share their most-loved appetizers. Learn to make fresh ceviche with curled carrots, homemade ricotta and confit tomato crostini and a modern octopus salad.

3. Roasted Pork Belly With Parsnip Purée & Brussels Sprouts
23m

3. Roasted Pork Belly With Parsnip Purée & Brussels Sprouts

Luca Manfè teaches you how to make a delicious pork belly with parsnip purée and roasted brussels sprouts using the same tamarind glaze that won him his title.

1. Spicy Miso Halibut With Carrot Purée & Pan-Seared Mushrooms

1. Spicy Miso Halibut With Carrot Purée & Pan-Seared Mushrooms

2. Quick Restaurant-Style Appetizer

2. Quick Restaurant-Style Appetizer

3. Roasted Pork Belly With Parsnip Purée & Brussels Sprouts

3. Roasted Pork Belly With Parsnip Purée & Brussels Sprouts

4. Restaurant Tricks

4. Restaurant Tricks

5. Hibiscus Poached Pears With Buñuelos & Tres Leches Sabayon

5. Hibiscus Poached Pears With Buñuelos & Tres Leches Sabayon

Recommended with this class

    • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk