I think some Jacques Pepin videos, especially old ones, helped me to the next level, more than anything else. I have a 70s print of La Methods and, while I was fairly advanced before getting it, it is pretty thorough on methods for cooking.
The thing I love about his later stuff especially is that it is practically freestyle. Ming Tsai has a bit of that too.
I love his philosophy and style, particularly in his various PBS series. He teaches you not just to cook different dishes, but how to gracefully cook several at once in a reasonable weeknight dinner timeframe. The way he’s relaxed about quantities and substitutions and focuses on making things the way he likes them versus how they’re “supposed to be made” completely changed my approach to the kitchen and gave me a fundamental ease with cooking. And I love the “waste not, want not” philosophy!
He is masterful, and I regularly use some of his simple dinners for my weekly rotation recipes. Like Anthony Bourdain said "if Jacques Pepin shows you how to roast a chicken, that's how you roast a chicken!"
I have a copy of the combined La Méthode and La Technique. Although I don't have any special affinity for French cooking, Jacques Pepin got me into cooking because he showed me that method and technique was universal. His knife skills were fun to watch.
The person who got me into knife skills was Martin Yan who had a show called "Yan Can Cook" (not to be confused with Wok with Yan by Stephen Yan from Canada).
Years ago I worked in the library at the French Culinary Institute and I had all of the demo videos on a shelf behind my desk, including the ones Chef Jacques made. And his demos often focused on very basic techniques like knife skills, but it was stuff you’d be doing every day, and he made it clear why getting good at them mattered.
The thing I love about his later stuff especially is that it is practically freestyle. Ming Tsai has a bit of that too.