A couple of months ago, the ChefSteps team had the pleasure of receiving a few lessons on espresso, pour over, grinders, espresso history, and all other things coffee during a visit with Scott Gugglielmino at the La Marzocco USA headquarters.
While hanging out with Scott, you kind of get the impression that he obsesses about great coffee even while sleeping. The ChefSteps team is known for being coffee obsessed, but Scott takes it to an entirely new level. Lucky for us, he also has zero inhibition about sharing his expansive wealth of knowledge.
After nerding out on coffee knowledge for a few hours, ChefSteps was able to see the factory. The building front is very unassuming; then you walk through one door and……BAM, you’re in espresso machine heaven. Racks completely filled with espresso machines floor to ceiling cover the walls. They even have racks filled top to bottom with historic espresso machines that illustrate important changes in technology.
A third of the shop is a dedicated work area. This is where the machines are assembled, tweaked, repaired, and customized. Lucky for us a La Marzocco Strada was disassembled, giving us an inside look at their signature machine
We capped the day with a lesson from another local master of espresso; Andrew Milstead of Milstead & Co. Andrew gave us some tips ranging from dialing in our grind size to getting ideally textured milk foam.
Thanks for the great coffee and more importantly; dropping some knowledge!
Just a quick post to thank our friends from Cincinnati who dropped by yesterday to check out what’s going on behind the scenes at ChefSteps and try our Salmon 104°F recipe. On the left is Illene Ross from 513Eats.com and on the right are Justin Dean from Woodland Pork and Steven Geddes, the chef at Local 127 in Cincinnati.
Justin is raising amazing heritage breed pigs the old fashioned way at Woodland Pork, and then curing a range of traditional European-style pork products like dry-cured hams, coppa, and lomo.
Local 127 is the first restaurant in the country to feature Justin’s work. Check out the video below to see Steven and Justin at work. And at about 5:50 into the video you’ll see some really happy pigs living the way pigs should. Grant and I cannot wait to get some Woodland Pork into our kitchen.
So after breaking down our 163 lbs / 74 kg pig last week—with props to Tim Ferriss, our butcher-in-training—we’ve been busy using up every bit of pig, from nose to tail. Sure, a lot of this work will end up in our sous vide course, but in the meantime we’d like to know which cuts you would most like to see as a demonstration video and step-by-step recipe?
Vote below, and then check back soon for the video and recipe that results.
Over 15,00016,000 20,000 of you from 107108 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.
Just a quick update from the team here at ChefSteps. We’re busy getting the course ready—more about that tomorrow—but today we spent a little time cooking with some good friends who are in town from San Francisco. Let us know if you recognize the butchers helping us break down this pig.
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.