The Seattle Times

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Ellen M Banner / The Seattle Times

Sunday, April 21, 2013

ChefSteps whips up combo of modernist cooking, online learning

One of ChefSteps' founders, Grant Lee Crilly, breaks up marshmallows after freezing them with liquid nitrogen in the company's Pike Place Market lab ... er, kitchen. At rear, Trissa Peterson, assistant development chef, and intern Henry Freed make the house rub.