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Become a Contributor Chef

ChefSteps is the home for the best culinary talent. And we’re looking to add more chefs to our growing roster of expert contributors!

Become a Contributor Chef

Celebrating cooks, not celebrities cooking.

The best chefs make the best teachers. We’re here to help people cook smarter and level-up in the kitchen, not go viral. Recipes and techniques from real experts, like you—that’s what we’re about.

Become a Contributor Chef

We bring your culinary expertise to life.

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Real experts, real results.

We work with culinary professionals who are masters of their craft. Whether it’s pâté en croûte or real-deal Jalisco-style birria, we don't cut corners or water things down.

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The ultimate resource for cooks.

We unlock the whys behind the hows of cooking with in-depth guides and step-by-step videos. ChefSteps is the resource we always wish we had as young cooks in the industry.

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Cooking, visualized.

We break down complex cooking concepts into easy-to-follow visuals. The topics you’re passionate about? We can help bring them to life.

A community of passionate cooks.

Our community of food obsessives are always looking to learn more in the kitchen. They’ve got questions, and you’ve got answers.

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Interested in becoming a Contributor Chef?

✓ Are you a chef with deep subject matter expertise?

✓ Do you love teaching and sharing your knowledge with the world?

✓ Are you obsessed with exploring the whys behind the hows of cooking?

✓ Take the first step by filling out our Contributor Chef form.

Fill out the form

Meet Our Contributor Chefs

Selected tab:

Kevin Smith

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Kevin Smith

Kevin Smith is a master butcher, chef, and co-owner of Beast & Cleaver, The Peasant, and Little Beast in Seattle. The Peasant has been named a top Seattle restaurant by The Seattle Met, Eater, and The Infatuation. Kevin was also nominated for Best Emerging Chef by the James Beard Foundation.

  • What Our Community Is Saying About Our Contributor Chefs
    Joe Yim, Ultimate Texas-Style Barbecue Brisket

    “Joe is such an excellent teacher. Honestly just blown away by not only the brisket but the pure teaching technique on display.”

  • What Our Community Is Saying About Our Contributor Chefs
    Kevin Smith, Pâté en Croûte

    “This is amazing. This is the stuff I come to ChefSteps for. Kevin is awesome, really loved the porchetta and the Christmas pudding as well. Keep this kind of stuff coming!”

  • What Our Community Is Saying About Our Contributor Chefs
    Eric Huang, How to Butcher a Chicken: 10-Piece Country Cut

    “As skilled with his blade as he is with his words. Excellent breakdown. (Figuratively and literally.)”

  • What Our Community Is Saying About Our Contributor Chefs
    Andrew Janjigian, Sicilian Pizza

    “Made this last night; it was spectacular. The texture of the dough was both crispy and tender, with the flavor from the semolina shining through.”

  • What Our Community Is Saying About Our Contributor Chefs
    Leah Cohen, Thai-Style Steamed Fish With Garlic and Lime

    “This was a lot better than I expected, and I expect a lot from this site. Simple and crazy delicious. This recipe rocks and is not hard to cook.”

  • What Our Community Is Saying About Our Contributor Chefs
    Jonathan Zaragoza, Pozole Rojo

    “This is such an awesome recipe! I thought I had achieved making the best pozole, but this whole thing of making the carnitas and then just letting them meld with the rest of the pozole is genius!”

FAQ

More questions? Email us at [email protected].