“ Cooking is like love — it should be entered into with abandon or not at all.” Harriet Van Horne, Vogue magazine, “Not for Jiffy Cooks,” 1956 Inside a floor-to-ceiling windowed kitchen laboratory and office space located in Seattle’s iconic Pike’s Place Market, you’ll find Grant Crilly and Chris Young, two chefs who both received their training from three-Michelin-starred gastronomical luminaries. Together, Crilly and Young have created their own cooking academy, combining equal parts passion, generosity, determination, craftsmanship, scientific curiosity, and technology to create their small business known as ChefSteps.
So what are the ingredients for creating such a unique company? First, blend in to the mix Chief Technology Officer Michael Natkin (who in addition to spending 13 years as an engineer at Adobe, is a wellknown blogger and cookbook…
