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Follow along as we develop a recipe from start to finish. Each day, our chefs keep notes as they modify, test, and improve their recipes. Use what you learn to test our recipes and offer suggestions, or develop your own!

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Michael Sterioff

Select who you want to invite

Invite your friends to join you on ChefSteps.com (Preview)

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Welcome to ChefSteps

Thanks for joining. We're so glad to have you. Here are some ideas to get you started on the road to cooking smarter.

Recipe development
Follow along as we develop a recipe from start to finish. Each day, our chefs keep notes as they modify, test, and improve their recipes. Use what you learn to test our recipes and offer suggestions, or develop your own!

Classes
Drawing on our years of combined culinary experience, we create hands-on online classes about food and cooking that are both informative and entertaining. We won't tell you how to use a whipping siphon or make macarons from scratch — we'll show you.

Thanks for joining the Community!

Check your email for updates on new Recipes, Classes and more.

Bio

I come from corporate world where I spent most of my time traveling around the world eating at every type of restaurant and/or dive their is. Spent a lot of time in Bologna Italy eating some of the finish food in the world. Mom started teaching me how to cook as soon as I could reach the top of the stove. I don't know why I didn't go into the food industry much earlier but I just didn't. Today I'm 60 years of age and still feel about 24, not including some of the aches and pains I have, or when I look into the mirror. Eight years ago I left the corporate world and moved to Kauai, Hi and five years ago we opened a small bakery café. Which we still love, even with all the hard work. Yes I do the work and have trained a staff of 10 people now. About 40% of our business sales is in retail sales at our bakery, the 60% is in wholesale. We have developed a frozen ready to bake product line of muffin, scones and cookies. We sell bake and/or ready to bake products to health food stores, hotels and restaurants. Our highest volume item is a Brioche buns with some local Taro inside. It's typically used for improving the looks and taste of burgers however at our bakery we use them for egg sandwiches. We've been told many times our breakfast sandwiches are the best they ever tasted. We have a secret sauce too. Chipotle pepper aioli. We bake and sell artisan organic breads, pastries, cookies, muffins and serve breakfast and lunch. Our breakfast and lunch sandwiches are served on our house made breads.