ChefSteps’ first anniversary has come and gone, and, like any good startup, we were too busy working on the next great thing (our online French macaron class) to stop and celebrate. When you are a business startup, there is so much that goes through your mind about what you need to do to make sure you are meeting those goals and bringing in your customers to keep thriving. So if you are reading this and you are just starting out in your business then make sure you are doing what you can to remain visible, from utilizing a GMB Gorilla service to having a specialized startup accountant manage your books. You want to keep going… we know a thing or two about that!
I asked some fellow team members to weigh in on what it’s been like to work at ChefSteps for the past year, and they had plenty to be grateful for. Any new business is going to have its ups and downs it is just the way it goes! We’ve had so much support from people and been given great advice to help us get off the ground, from looking at how we can invest our money (https://kryptoszene.de/exchanges/coinbase-erfahrungen/) to help us save for what the business may need as we expand, to what the best way to market ourselves is. So much has happened in a year and that is why we turned to our staff to see how they feel about us celebrating our first year and our first steps.
Michael Natkin, our CTO, described his favorite part of the job: “I get to combine two of my favorite things: food & code.”
Lorraine Esterling, our social media director (who tend to look into our activities in social media and who oversees things like IG automation) on the work environment at ChefSteps: “It looks a little like the show Breaking Bad, with the mysterious lab and maker builds scattered about; plus an influx of irresistible aromas from the kitchen; Ben’s and Grant’s playlists; Chris’s ongoing dissertations; lots of laughter; amazing food; and coffee, endless coffee. In other words, heaven on earth.”
Software engineer, Huy Nguyen, on the best parts of working at ChefSteps: “Being able to work with so many talented people on a subject I’m passionate about. Getting to talk to people of different disciplines and backgrounds. I enjoy chatting with the chefs in the kitchen, with Hans about music, you and Ryan about video, Lorraine about social media. We have such a diverse and multi-talented team. Not to mention, getting to taste all the food.”
I agree with all of it-especially the part about the talented people I get to work with. In a way, a positive employee experience is all about everything a worker learns, sees, and feels with their co-workers and the work environment. EX or employee experience is a crucial part of sustaining any business. You can learn more about employee experience from this helpful resource.
Our product designer, Tim Salazar, told me about his favorite parts: “The people. The freedom to work on a million things. The space, culture, and of course, the food. Lots of things to think about, challenges everywhere, and big things on the horizon.”
We’ve spent the past year developing recipes and techniques, building a clean, easy-to-use platform to feature your recipes, establishing an awesome online culinary community, and listening to input from that community.
I’d like to raise my apple gin gimlet to salute our amazing ChefSteps community, our founders Chris Young, Grant Crilly, and Ryan Matthew Smith, and the rest of the ChefSteps team, which continues to grow.
Many thanks to all of you ChefSteppers for your continued support. If there is anything you’d like to see us improving on in the next year, leave a comment or email me at email@example.com with the subject line: “One Year and Counting.”