The course is jam packed with other short instructional videos, tips, and techniques.
| How to Crack/Separate an Egg |
| How to Beat Eggs |
| Platform Tour |
| Cooking Technique |
| Mis en Place |
| A Note From the Chef |
| Notes From the Chef |
| Chef Introduction Video |
| Poultry Introduction |
| Welcome to Your Course! |
| The Importance of Cilantro Stems |
| Fridge Salad |
| Fridge Soup |
| In the Garden |
| Dinner with Jacques |
| Simple Greens |
| Thank You for Being Our Guest |
| Skimming Chicken Stock |
| Jacques & Knives |
| Fabricating a Chicken |
| Peeling and Eviscerating Shrimp |
| Knife Position |
| Jacques & Alice Waters |
| Mirepoix |
| Peeling Peppers |
| Chopping Parsley |
| Peeling Tomatoes |
| Basil Chiffonade |
| Cutting Onions |
| Peeling, Crushing and Chopping Garlic |
| Cutting, Washing and Julienning a Leek |
| Potato Cuts |
| Chopping Onions |
| Your Chef Narrator |
| Pealing Pears |
| Cutting Lemons |
| Lemon Pig and Lion Teeth |
| Peeling & Segmenting Orange |
| Apple Swan |
| Peeling, Coring & Slicing Apples |
| How to Carve a Turkey |
| Opening Clams and Oysters |
| Jacques & Julia, Vegetables |
| French Language |
| How to Sharpen a Knife |
| Knife Sharpening |
