Sous Vide BBQ with Matt and Tim

Our two mystery guests on Thursday were Matt Mullenweg of WordPress fame and tech-entrepreneur Tim Ferriss, author of The 4-Hour Workweek and The 4-Hour Body. Tim has a new book coming out soon called, what else, The 4-Hour Chef. We put Tim and Matt to work as guinea pigs for some of the skills we’ll be teaching in the sous vide course, including the sous vide barbecue you see Grant Crilly explaining in the photo above.

To those of you landing on our blog for the first time, we’re still running our poll about your level of experience as a cook. Help us create the perfect course for you here.

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

Awesome First Day


Thank you to the thousands of visitors today who checked out what we’re doing at ChefSteps. It’s been a very long, but awesome day. Right now we’re busy prepping food. We’ve got some pretty cool friends from San Francisco coming to help out and cook with us tomorrow—we’ll post about it as soon as we can.

Chris, Grant, and Ryan


Welcome to ChefSteps

We are Chris Young, Grant Crilly, and Ryan Matthew Smith-all alumni of the Modernist Cuisine team.

Nathan Myhrvold set an audacious goal for that book; and we achieved it because a team of talented people collaborated to create something that would have lasting value for the culinary world. But once Modernist Cuisine was published, we thought: What next? Should we get in touch with other literary agents and see if we can try to get something bigger and better published? Or do we figure out what our next step is first?

Well, for us, the answer was to go big. To build our own experimental kitchen (and photo studio) where we could keep doing what we love to do, which is explore what’s possible in a kitchen where the art and science of cooking come together.

We’ve done this. Delve Kitchen is our workshop located in Seattle’s historic Pike Place Market. It’s filled with all the usual stuff you expect in a well-equipped kitchen, plus a number of exotic tools, technologies, and toys found only in research labs and machine shops. Better still, steps from our door are the farm stands, butchers, fish mongers, specialty grocers, and local artisans that make Pike Place Market the heart of Seattle’s food scene.

Once our kitchen was up and running, a lot of people assumed that we would quickly get to work on another book. Now, big beautiful cookbooks are great-and we’re always excited when a new one arrives at our kitchen-but we were interested in doing something different. Rather than sequester ourselves away for a long time before publishing our work with great fanfare, we wanted to do something more collaborative.

So rather than a book, our audacious goal is to create a culinary school where curious cooks can learn the how’s and why’s of cooking.

Our first course is on sous vide cooking, and you can read more about it here. But creating the course content is actually the easy part of our job; we need your help to make this successful. Our team is small, we’re in start-up mode, and this is all being done without a bunch of investor funding.

And this is where you come in: If this seems interesting, tell us, and better still, tell your friends about us. Feel free to use Facebook, Twitter, Google+, or some other new social media thing that we don’t know about yet. Then, once the course starts, get engaged with us and with your peers. Above all, practice the techniques, try the recipes, and then let us know how it goes. Your feedback (good and bad) will keep us getting better at what we do.

Chris, Grant, and Ryan