Who Are You? (Poll)


Wow. Just Wow.

Over 15,000 16,000 20,000 of you from 107 108 114 countries have told us that you’re interested in taking our course on sous vide cooking. Be assured that we’re working day and night getting ready to start class. And there’s a lot of work to do. We’ve got to finish building the website—and a special thanks to our awesome team at Substantial and Matt at WordPress for helping us get this done. We’re also busy filming and editing the lectures, demonstrations, and recipes as well as preparing quizzes and homework (delicious homework).

But we’re curious, who are you? How many of you are professional chefs, culinary students, enthusiastic cooks, or kitchen novices. This course isn’t about us, it’s about you. If you’ll tell us a bit about yourself it will help us create the course that’s exactly what you want. Let us know.

Very humbled,
Chris, Grant, and Ryan

19 thoughts on “Who Are You? (Poll)

  1. Considering culinary school 😉

  2. You have an interesting challenge in front of you — to appeal to the newbies, and also to the professional chefs.

    In my case, I am an experienced sous vide home cook, having beta tested a number of immersion circulators and sous vide controllers — I’m now up to eight, plus two chamber vacuums and miscellaneous other kitchen gadgets. I also have most of the chemicals mentioned in Modernist Cuisine.

    But what I am looking for are the combination of ingredients and techniques that will advance my knowledge, and turn me into a competent CHEF, and not just a cook.

    Anyone can cook a delicious steak sous vide, or corn on the cob, or asparagus. But using multiple ingredients and techniques — that’s more of a challenge.

    And SOUVIDE is what it says on my license plate — NM will only allow 7 characters!

  3. Sousvide. We certainly agree that what we’ve set out to do will be a challenge. Our hope is that we can find the balance that helps a novice get started with confidence and also elevates someone such as yourself to a whole new level of cooking ability. Your feedback on the course will help us get there.


  4. Really looking forward to this. I’ve been cooking sous vide for roughly 2 years now. I’m hoping this information takes my skills to the next level.

  5. […] our poll about your level of experience as a cook. Help us create the perfect course for you here. Share […]

  6. This looks so cool. I am a 14 year old. And I love this stuff. I have pre ordered modernist cuisine and I cant wait for it to come out.

  7. Un Buen Comedor

    Seria bueno que el curso estuviera también en español.
    Muchas gracias por el excelente trabajo.

  8. Todd in Chicago

    Home cook only, but work with sousvide every coupla days. Own a sousvide supreme, and a thermal whipping siphon.

  9. Professional Chef. No sous vide experience believe it or not.

  10. Home-based foodie, always looking to learn more!

  11. Home cook, worked as a pastry chef for a stint, run the kitchen for meal that feeds 150+ homeless once per month, day job in TV. Really looking forward to this!

  12. Professional chef. No sous vide exp. In search of….

  13. Im home cook but i have around 15 year working like waiter but now I runing my own mediterranean restaurant and I cook there and I get the recipes in the books, in the internet or with the web site of the profesional chefs and Im doing well but I hope with your help will be really better.

  14. Wow, wow, wow. I am very excited about this. I am entirely self taught and have hit a bit of a wall in my development. I am slowly moving through Modernist Cuisine but it is definitely a lot to digest and very slow going for me. I feel like a 7 year old who just started learning the guitar. What do you mean I can’t just pick up the instrument and play Blackbird??? To have a “virtual” semi-hands on course to take is just wonderful. I can’t wait. Do you have any sense of your timing?

  15. This site is amazing already can’t wait or the first class!
    Congrats, guys on changing the way chef’s learn?

    • Post script- im a chef with a good understanding of sous-vide cooking and use the method every day in our kitchen. That being said, I can’t wait to learn more from ou guys!

  16. I am a high school culinary arts teacher at John B. Connally High School in Texas. Looking for techniques I can share with my students for our ProStart competition and to inspire them to look at food through the lens of a scientist. Sooner or later I will be able to afford a set of your books for our classroom. Very excited you are inspiring the next generation of cooks! Culinary Regards!

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