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The Road To Cooking

The road to cooking is rarely a straight one.

 

Join ChefSteps’ Grant Crilly as he travels the country to meet culinary experts who are changing our food culture for the better, each in their own way. Whether they got their start in restaurant kitchens or by studying for advanced degrees, each of these experts draws from their own experiences and food traditions to produce pure culinary magic. Their stories underscore the fact that every path to a cooking career is deliciously distinct.

 

This series provides intimate portraits of some of the most exciting cooks in the country, and explores how their journeys have shaped not just how they cook, but why they cook. Listen to their stories, marvel at their skills, and get to know what inspires them to work in the kitchen every day. And with recipes on ChefSteps.com and in the Joule Oven app, you can cook along with them, making dishes exactly as they make them.

 

Join us every week for a new episode and recipe from The Road to Cooking.

5 Chefs 5 Flights
Trailer
Grant Crilly – Episode 1
Grant Crilly is a classically (and not so classically) trained chef and the co-founder of ChefSteps. In the premiere episode Grant visits purveyors in Pike Place Market, harvests fresh oysters right from Hammersley Inlet just outside Seattle, and cooks up Oysters Rockefeller to share with friends.
Grant’s Oysters Rockefeller
Eric Adjepong – Episode 2
If accolades, degrees, and awards were vegetables, Chef Eric Adjepong’s basket would be too heavy to carry. These days he’s usually on set at the Food Network, working on one of his upcoming cookbooks, or spending time with family. Grant and Eric talk about his exploration of West African cuisine and how having a family has turned his cooking into an expression of love. Eric makes Roasted Cabbage with Coconut Beurre Blanc in the kitchen with Grant for a gathering of friends in Eric’s home.
Eric’s Roasted Cabbage
Carolina Gelen – Episode 3
Carolina Gelen is a Transylvania-born “foodie influencer,” content creator, and recipe developer. She encourages cooks of all levels with her youthful spirit and old-world heart. Grant and Carolina Gelen discuss her rapid rise on social media and how she went from making simple videos to developing and producing recipe content for a legion of followers. Carolina makes an Artichoke Cheese Tart and shows Grant how she documents every step of the process to share her delicious food with her vast audience.
Carolina’s Artichoke Cheese Tart
Gregory Gourdet – Episode 4
If you chase him down, you’ll learn how chef, cookbook author, and marathoner Gregory Gourdet has embraced health and community building after battling addiction. With the opening of his new restaurant, Kann, a Michelin star may soon rest next to his James Beard Best Cookbook Award. Grant and Gregory Gourdet discuss how finding his sobriety helped put him on a clear path to becoming a chef and sharing his love for Haitian cuisine. Gregory and Grant grab some locally sourced pork and make Smoky Rub Pork Shoulder with a Haitian twist.
Gregory’s Smoky Pork Shoulder
Claudette Zepeda – Episode 5
Claudette Zepeda is a badass, San Diego-based chef known for her fearless culinary style and bold approach to regional Mexican cuisine. She was a fierce competitor on Top Chef and now empowers other women to be strong, successful, and safe. Grant and Claudette Zepeda explore how living in Southern California and embracing her Mexican roots helped her find a sense of belonging in her food. After a quick trip to Tijuana, Claudette and Grant cook Lamb Barbacoa with Claudette’s mother before a big family gathering.
Claudette’s Lamb Barbacoa
Carla Lalli Music – Episode 6
Carla Lalli Music makes us want to pull up a chair, pour a glass of wine, and chill as the bestselling cookbook author and former food director at Bon Appétit nonchalantly cooks and laughs. That’s probably why her YouTube channel is so popular. Grant and Carla zip around Brooklyn exploring her favorite spots and talking about how her mother’s career as a cookbook editor helped shape her path in food writing and recipe development. Carla makes Spice-Crusted Pork Spareribs to share with Grant and friends in her backyard.
Carla’s Spice-Crusted Spareribs
Nik Sharma – Episode 7
What do you get when you put a molecular geneticist in the kitchen? You get flavor, innovation, word-smithing, and some spectacular photos and graphics. Oh, and awards, lots and lots of awards, including multiple nominations for the James Beard Foundation Awards. Grant and Nik Sharma go spice shopping and walk through how his family and his background in science influence his approach to cooking. Nik makes a Dutch Baby and shows Grant how you can make the dish sweet or savory.
Nik’s Dutch Baby
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