Help Us Prep Our Sous Vide Food Prep Course

Module 2: Preparation of our Sous Vide Cooking Course is in production and we could really use your input in several areas. Within the course, we plan on taking you through many aspects of food preparation including:

  • The importance of organization and working clean
  • The importance of working by weight
  • The efficiency of a scale
  • Trimming and portioning
  • Seasonings, brines, and marinades
  • Tips and tricks

We would love to know if there are any aspects of food preparation that confound, annoy or keep you from cooking all together. What could you really use help with?

Also, do you have any favorite aspects of food prep that you truly enjoy (chop onions, boil water) or any favorite tips that you’d like to share?

In addition to teaching you the ins and outs of sous vide, we also want to deepen your understanding of the science of great cooking and share with you the skills that will ensure excellent results. The more input from you, the better we can do our job of providing you with a great curriculum. So please, jump right in by commenting on this post, or even better, signing up on the ChefSteps Forum and joining the discussion.

Thank you,
Chris, Grant, Ryan and the rest of the ChefSteps Team

Module 1 of Our Sous Vide Cooking Class Is Live!

The ChefSteps team has been hustling like crazy, but we’re finally starting to see the fruits of our labor. Module 1 of the Accelerated Sous Vide Cooking Course is up and running. In this module, we answer the ongoing question: “Why cook sous vide?” and we also present what we hope to have you learn in the course. Module 2 is in production right now, so we’re going to be keeping you busy.

We’re still working out the kinks on our new forum page and we’ll keep at it until it’s just right —more details about that in an upcoming post — but please sign up now to ask your questions and post your experiences with ChefSteps so far.

In addition, there are some new tasty bits for you to try that we’ve added to the course. The first one is a simple approach (you choose the food) to get you started: Improvised Sous Vide Cooking — Pot on a Stove and the second is a much more advanced recipe for Sous Vide Pastrami. Give them a try and check in with us on the forum if you need help or want to share your results.

We hope you’re as excited as we are about all that’s happening. The input we receive from each of you plays an important role in designing our course and determining what gets built on the ChefSteps site. We want to hear from you every step of the way, and with your help, we’ll figure out what’s working and what isn’t to make the experience better for everyone.

Many thanks,
Chris, Grant, Ryan and the rest of the ChefSteps team.

P.S. We’ve got some nice deals on PolyScience equipment right now and every purchase helps support the free courses, so if you’re in the market, please check it out.

The Team At ChefSteps’ Online Culinary School Is Growing!

Our ChefSteps family is undergoing a growth spurt as we expand our team and build our company. We’ve brought in some extra help to hasten the launch of our Sous Vide course and are striving to build a company that will continue to excite our team and our students. We thought you might like to see some of the new faces alongside those of our founders’ at our beautiful location in Pike Place Market.

What would your perfect job be and where would you work if you could pick any place in the world? Let us know in the comments below and stay tuned, there’s a lot to look forward to!

The Team at ChefSteps

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