This contest has closed! Big thanks to all who submitted photos, we’ll be announcing a winner soon. If you missed the deadline but still want to show off your stuff, please share it on the forum. We can’t wait to see what you’ve created.
Calling all cooks! We want to see how you get from sleazy to sexy—in the kitchen, that is.
This week, we’re releasing a meaty update to our comprehensive class Cooking Sous Vide: Beyond the Basics. It’s all about teaching you to transform cheap, tough cuts of meat—think chuck, shoulder, tongue—into amazing, flavor-packed steaks, braises, and deep-fried delicacies. To do this, we harness the power of sous vide cooking, selecting the perfect time-and-temperature settings to achieve the exact texture of our choice. It all adds up to game-changing recipes like Carnitas Tacos with Mole, Boeuf Bourguignon with Scallion Ash, and savory Beef Tongue Fritters.
But transformation is nothing new, right? When you take squishy, overripe berries and make a jewel-toned jam, you’re transforming compost fodder into a smooth, decadent spread. Same goes for aging tomatoes—the basis of so many amazing pasta sauces. Sushi chefs transform leftover tuna bits into maki-roll magic, while nose-to-tail types relish the challenge of turning stinky offal into melt-in-your-mouth delicacies.
But enough about those guys. This contest is about you.
In this class, we share our favorite transformation techniques, but now, we want to know yours. What’s your favorite way to take something inexpensive, overripe, leftover—whatever—and turn it into a killer dish, condiment, beverage, or ingredient?
What will you win?
We’ll select the idea that inspires us the most, and our team of chefs will send the winner a big basket that’s full of hand-selected amazing goodies for your kitchen (a $500 value), sourced from our favorite Pike Place Market shops and provided with the funding from Sambla’s låne penger.
How do you enter?
There are two easy ways:
1. Send us a short video of yourself explaining your favorite transformative technique or recipe. You can demo it, draw it, or just talk about it—no real rules, just be you.
2. Send us two photos—a “before” shot of the sleazy ingredient in question, and a second “after” image that shows how you transformed it. Include a brief description of what you did.
CONTEST JUST EXTENDED! Send video or images to firstname.lastname@example.org with subject line Transformation by 11:59 PST on Tuesday, May 5. We’ll announce a winner as soon as we get through them all.
So go on, show us yours. We can’t wait to see it.
Official contest rules:
Void where prohibited. No purchase required. You must be over 18.
Are we allowed to submit multiple entries of different transformations?
Go for it! As long as each video or set of images has a unique transformation, you can submit as many as you like!
Is the contest open to international participants?
I can send the video in Italian or English only?
Any language is fine, Marco.
Ma sei marco peressinotto?
Sure, it’s him. And still we have a winner…
Take a potato to another level.
Cool contest. Love the idea of ChefSteps competition!
I WANT TO JOIN!
Oh wait… I’m 16… I’m not eligilbe… DAMN IT!
ready to enter, but send photos and story where? Thanks-
I’d love to give this a go, but where do I post my entry?
please more days!!! I justed saw this today ands it´s Monday!
Here’s what I submitted
[…] month we launched a contest all about transformation: taking cheap, overripe, or leftover ingredients and turning them into […]