The ChefSteps Transformation Contest: Show us yours.

 

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.

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 info@chefsteps.com 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.

A Quick Announcement About Content

Camp the ChefSteps dog takes a nap.

Camp takes a quick break from a long research session.

Hello there, ChefSteps community. As you’ve likely noticed, our hard-working team of cooks, designers, writers, photographers, and musicians has settled into a pattern of delivering new content every Tuesday. This weekly schedule has allowed us to populate the site with tons of new content that, on the whole, you’ve responded to with great enthusiasm—which we appreciate greatly. We’ve been pushing hard to provide you with plenty of kitchen inspiration—from tips and tricks on how to level up your sous vide game, to a grow-your-own microgreens project and the launch of the ChefSteps Egg Calculator.

Recently, we began developing some ambitious new releases that we believe are shaping up to be among the best stuff we’ve produced yet. In the next few weeks you’ll get a thorough, behind-the-scenes account of how chefs design and plate their own dishes. Then, with the help of some of the best baristas and roasters in the biz, we’ll dig deep into the science of espresso—teaching you to pull perfect shots and make sexy latte art, among other things. After that, prepare for an epic launch of new sous vide content, featuring exclusive, essential information you won’t find anywhere else, period. Whether you’re just getting curious about this revolutionary cooking method or are looking to improve your already considerable skills, you’ll discover plenty there to enrich your sous vide experience.

But here’s the thing: Ensuring this content is the best it can be is going to require massive amounts of research, plus more photo and film shoots, writing, original graphics, and input and innovation from our kitchen than we’ve ever brought you before. Plus, we want to get better at supporting content once it has been published. So while you can continue to expect lots of new stuff from us, we will no longer be adhering to a strict weekly schedule. Stay tuned for more information, and don’t forget to explore the hundreds of recipes, techniques, and articles that currently populate the site. Get ready for some great stuff coming soon. We can’t wait to share it with you.