How to Cook Meat class process on social media all day today

We are trying a new experiment in opening up the development kitchen today. While we work on our new How to Cook Meat class, we'll be sharing the process on all of our social media. Along with some fun stuff. We'd love it if you'd ask questions and share with your friends. Here are the links:

https://www.facebook.com/Chefsteps

https://plus.google.com/106370441183974123730/posts

https://twitter.com/chefsteps

http://instagram.com/chefsteps

https://www.pinterest.com/chefsteps/chefsteps-process/

See you there!

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Johan_Edstrom_5586

I'm really sorry I missed these sitting in a conference room trying to explain

how to associate natural keys in a non relational space....

I really, really like the towels, the chicken butcher and the fact that you are opening

up the kitchen, the birdie on the fly for a question from G+ was awesome.

Thanks!

robert.c.brown15

When is this class coming out and is it a class we have to pay for? Are free classes in the past?

And don't get me wrong. I'm grateful for everything here and not complaining at all. Just curious!

Chris_Young_80640

@Robert_Brown

It will be a paid class, and it will be out soon. Paid classes are likely here to stay, but so is a regular schedule of free content and exploring more ways to get people engaged and involved with what we're working on everyday. Always open to feedback.

Johan_Edstrom_5586

For paid classes would you possibly be thinking of an annual enrollment fee?

robert.c.brown15

Depending on the varieties of meat that is covered in the meat class, you might be making a killing. I saw a squab I think? That sounds exciting. I may need to enroll in this one. Will I need to purchase anything additional for it if I already have a sous vide set up? Compared to the siphon class where I need to buy a siphon to obviously benefit from the class.

Like Johan asked, ever think about creating a member status where you pay an annual fee (dues?) and all content is free to those members. I'm not sure I like the idea, but it is a thought.

Chris_Young_80640

@Johan and @Robert — We too are wondering if a (eventually) a subscription plan would make sense. There is a lot that makes it attractive from a business standpoint. But what kinds of things could we make available to all of you, as subscribers, that would make a subscription plan a good value?

We intend to keep a very steady supply of free content flowing. And we also want to keep the community discussions open and vibrant. So please don't worry about those things changing.

Brendan_Lee_56950

I think from a value standpoint there would need to be a curriculum of sorts so that we would know what to expect (at least generally) because right now things kind of pop up on short notice. I think rather than a subscription you could offer credits for classes, so I could buy say 3 credits that would give me access to 3 classes or whatever other wonderful products you are planning on offering of my choice. This way you get the money up front from us and it's then up to me to use them rather than trying to gauge the interest of each class you could just focus on putting out what you want and just price them accordingly. So maybe some quick classes on butchering would be 1/2 credit classes vs. the more intensive classes like the siphon class or macaron class would be 1 credit or more.

Matthew_Snyder_68770

Have you guys looked into getting ChefSteps accredited? Or is that way more ambitious than what you have planned?

Btw, I would support a subscription model and think @Brendan_Lee's 'credit' suggestion is a good one.

robert.c.brown15

Brendan Lee has a great idea.