What if you could cook virtually any food to perfection? Do you want to serve an amazing meal to your family and friends, effortlessly? Or simply cook and eat better food everyday.
You can, but it requires forgetting what you've been taught about cooking. The secret is sous vide—a simple technique that ensures you add just enough heat to perfectly cook your food. Sous vide takes the guesswork out of cooking.
Once used in only the most forward-thinking restaurants, sous vide is ideal for anyone who wants to be a better cook. But, until now, there hasn't been an affordable or convenient way to learn this easy and highly flexible way to cook. That's why we've launched ChefSteps, a free-to-learn cooking school.
Our free sous vide course will:
The James Beard award-winning culinary team at ChefSteps, together with our active community of both novice and experienced cooks, will help guide you every step of the way.
Chris is the principal coauthor of the acclaimed six-volume work Modernist Cuisine: The Art and Science of Cooking, which was named both the 2012 Cookbook of the Year and Best Professional Cookbook of the year by the James Beard Foundation and has been a worldwide best seller. Chris was also the founding chef of Heston Blumenthal’s Fat Duck Experimental Kitchen, the secret culinary laboratory behind the innovative dishes served at one of the best restaurants in the world. Prior to becoming a chef, he completed degrees in theoretical mathematics and biochemistry.
Grant was the first development chef hired by the Modernist Cuisine team. Prior to this he was chef de cuisine at Busaba in Mumbai and Mistral in Seattle, and served as head development chef at Delicious Planet. He has cooked for Pascal Barbot at L’Astrance, worked with Pierre Hermé’s team at Grégoire-Ferrandi, and practiced butchery at Bajon Jean Pierre in Paris.