ChefSteps, a company I came to in 2014, recently drastically downsized. The sadness runs so deep. While I stopped writing for the site a couple of years ago—I moved to the app team and then focused on content-as-product development—building content there in the early days taught me so much. I’m told all startup experiences are head spinners—this one certainly was that. The best part: collaborating with giant talents like Nick Gavin, a brilliant development chef, Rick Wallace, a superstar designer, motion graphics guy, and editor, so-much-cooler-than-me photographers Canh Nguyen and Reva Keller, awesome editor Karen Quinn (now at The New Yorker, ffs), Riley Moffitt, Hans Twite, and so many more.
Really, I could be here all day lauding these incredible people. And that’s just the OG content team. I have so much gratitude for all my ChefSteps homies across the company. Also, the readers—home cooks around the globe who had so much appreciation for the work. Never encounted such a passionate audience before or since. It drove us to work harder and do better, and we just wanted to keep on making stuff for them forever. But everything ends, I guess. So RIP, you crazy thing.
Anyway, here are three projects of which I’m particularly proud.
Making the Most of Your Microwave
”Put aside the Pop Secret—it’s time to take a deeper look at the humble microwave.”
We maybe could have been more creative naming this one but it’s good, I promise.
The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home
Can’t take credit for the epic recipe or the wicked duck photos, but the words were me.