Thanks 513Eats, Local 127, and Woodland Pork

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 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.

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