I’m Going To Work At ChefSteps. And Maybe You Should Too.

I know I’ve said here very publicly that the next thing I wanted to do was open a small restaurant. Well, sometimes incredibly cool opportunities happen when you least expect them. The chance to work with alumni of the Modernist Cuisine team? Hell yes. I’ll still be posting here at Herbivoracious, but probably a little less frequently than usual. Wanna know what I’m doing in the picture above? Jump over to ChefStepsΒ for the scoop. (And if you are a badass web developer, be sure and read all the way to the end.)

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Posted by Michael Natkin on Sunday, November 18th, 2012 in Miscellany.

11 Responses to “I’m Going To Work At ChefSteps. And Maybe You Should Too.”

  1. Reply
    November 18, 2012 at 6:59 am #

    Sounds great … congrats on the new venture πŸ™‚

  2. Reply
    November 18, 2012 at 7:25 am #

    Only in Seattle such thing is possible! The Modernist Cuisine project is fantastic, I am so happy for you Michael! And good luck hiring your team. It shouldn’t be a problem. πŸ™‚

  3. Reply
    November 18, 2012 at 8:22 am #

    So happy for you, Michael! Congratulations for this great opportunity! Happy Thanksgiving to you and your family!

  4. Reply
    November 18, 2012 at 8:52 am #

    Very cool – sounds absolutely amazing! I’m so happy for you that you’ve found such an incredible way to combine your passions.

  5. Reply
    Razzy 7
    November 18, 2012 at 9:21 am #

    Thrilled for you Michael. What a dream job. I understand you’ll be busy, but I hope you won’t abandon Herbivoracious. I can imagine what you learn at ChefSteps helping you take your recipes up a notch. For example, I’ve told you before that your Umami Packed Vegetarian Broth is fabulous — but what if it could be made even more delicious using what you learn at ChefSteps?

    I just purchased Modernist Cuisine – At Home and am loving it. I hope the work at ChefSteps won’t focus solely on professional chefs and cooking at restaurants. People like me are interested in learning and trying things too. And who are “people like me?” I’m not a professional cook at all though do believe I’m an excellent home cook and always love learning new things, culinary. I’m old :-), retired, but still want to learn and better ways for improving what I cook in my home kitchen. I have a special interest in pressure cooking and will look for ways to make pressure cooked foods even better.

    If I were younger and still in the working world, I’d consider working at ChefSteps a dream job.

    Best wishes to you Michael.

  6. Reply
    November 18, 2012 at 10:23 am #

    That’s so exciting, Michael – many congrats to you!! Can’t wait to hear about your new projects (I’d love to visit that kitchen-office sometime, sounds incredibly cool).

  7. Reply
    November 18, 2012 at 10:43 am #

    This is so cool, Michael! I’m in the middle of figuring out my own career transition, and I continue to admire your bravery and creativity. Congratulations!

    I don’t know anything about web development, but if you ever needed an intern, I would be there in a second! I could help with writing or editorial work. I’m also pretty good at doing silly voices … not terribly germane, I know. Unless you do a Cooking with Kids course someday πŸ™‚

  8. Reply
    November 19, 2012 at 12:35 am #

    I’m jealous with a capital J. Best of luck and know you’re doing it for us all. LOL

  9. Reply
    November 19, 2012 at 4:27 am #

    ChefSteps sounds incredible! Congratulations on the new job!

  10. Reply
    November 19, 2012 at 11:55 am #

    This is terrible news! I want MORE herbivoracious posts, not fewer! I was hoping your new restaurant would be opening as soon as this coming weekend when I will be in town for the marathon, which, I know, is a lot to hope for, but still…

  11. Reply
    Pamela Handy
    November 21, 2012 at 5:19 am #

    Congratulations on ChefSteps. I’m now a subscriber, thanks to Google – and maybe a budding vegetarian as well!

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