Go to the Article: ChefSteps 101
There are a number of typos in this post. You describe yourselves as, among other things, scientists and writers. Yet you display a blatant disregard for even the most cursory level of proofreading. Are the high standards you say you have for your recipes (rigorous testing, precision and accuracy) not relevant to the web content which aims to convince potential customers to subscribe?
I was just thinking the same thing...although I planned to email so as not to call it out publicly. Now that it has been mentioned though, I’ve noticed these types of mistakes as a common occurrence lately (seems to have been since the Breville acquisition). I don’t know if that’s just because of the increase in content going out (the frequency of emails seem to have increased dramatically), or just a new person in charge of the content. I also hope that these criticisms do not bring about discipline on the person behind the keyboard. At my job, we have a saying that when something goes wrong, it wasn’t one person that failed, but a team, a system, or processes. Maybe consider adding another person to proofread every email and post...or have others already on the team do it.
I love ChefSteps and want others to as well. I want ChefSteps to succeed and to be around for many years to come...but my fear is that if quality control is not increased, you’ll put off the potential customers you’re trying to attract.
You're spot on Rhonda. For example this quote: "Consistently using accurate is how we conduct our trials." CONSISTENTLY. USING. ACCURATE. It's obvious there is no proofreading and it makes me hesitant to considering forking out for the Studio Pass if this is indicative of ChefSteps' attention to detail.
Brent - please send an email. No dirty laundry should be aired here, but if there are so many typos in the narrative, I fear what might be in the recipes. Would hate to ruin everyone's holiday with an errant 100 grams or two.
What dirty laundry? The typos and misinformation has been on nearly public post since the fall. It’s not a secret they aren’t proofreading.
I agree, I worry this sloppiness extends to the recipes. I know it already has to the directions and head notes so I don’t know if I can trust the measurements of anything either. I was tempted by the studio pass but I’m not sure it’s worth it.
Dar rhonda,
Thank ya for applyin' for thuh position awf websaht edtor eend submittin' a writin' sample. however, we done decided t' huhre sumone else.
We thank ya for yo-wr interest an bettermost awf luck next taahm.
Cowboy chefstep's
ps, we didn't huhre that other gal Helen ary
Does Chefsteps pay you to come on to every post and defend them and make fun of other members or what? There are a ton of typos in every post since they came back, they’ve admitted it themselves and changed some (notably the truffle post).
The truffle post is still a sh*t-show.
Lol u clicked Like on ur own comment. Who even does that?!?
Have any of the editors / grammarians ragging away down thread about "typos" taken a course in communication? First day in 101: the object is to be understood. If you understood "Consistently using accurate" and of course you did, then communication was complete. Take for instance a sentence from a critic: "I agree, I worry this sloppiness extends to the recipes......." How do I love thee let me count the ways. Two independent clauses linked with a comma? Semicolon baby or add the word 'and' to the comma. Awkward construction: "I worry this sloppiness may extend into.." is how it's done. Just getting started. But you know what ( aside the fact that I just started a sentence with a conjunction )? I understood the author was concerned CS grammatical errors might lead one astray in their kitchen. I disagree but I understood.
This is a cooking blog not a grammar thesis. No place for downer stuff.
The Macaron class was a tremendous help to me.
- "typos"
They are typos, not "typos."
- the object is to be understood.
There is more than one object. It's clear from recent emails and IG posts that another major objective is to convince potential customers that purchasing a Studio Pass will provide value worth the cost. What makes the Studio Pass content worth paying for?
ChefSteps has repeatedly described this content as valuable because it is produced by a team that is made up of "writers and scientists." Writers and scientists value accuracy, clarity, and precision, and they demonstrate their commitment to these values by embodying them in their work. Your claim that mistakes in writing aren't important if the reader can figure out what was meant is a weak defense that undermines the basic value proposition.
- Critiquing the writing skills of commenters in this thread and questioning experience in communications
Irrelevant, since nobody in this thread is trying to convince anyone to spend $69 per year to fund their work. ChefSteps is, which is the actual topic of this thread.
- No place for downer stuff.
This is obviously an assessment that represents your opinion, just as everyone else in this thread has their own opinions. It's unfortunate that the expression of your opinion conveys the implication that other people shouldn't express theirs.
- This is a cooking blog
Operating under the umbrella of a multinational corporation. I sincerely doubt that mistakes such as “We fail at so many things to you can succeed” would ever be given a pass by any Breville communications officer.
There is a saying that applies here: "How you do anything is how you do everything." The writing, and the obvious lack of commitment to quality control, in website posts, emails, and Instagram captions, is causing potential customers/community members to lose confidence in the ability of ChefSteps to deliver what it promises.
It's clear that some longtime community members here are not interested the opinions and experiences of newcomers/potential new customers, but since ChefSteps is actively trying to grow its customer base, it seems that someone should be addressing these issues.
As far as I can tell, the newcomers in this thread have commented calmly and matter-of-factly, to which some longer-term members have responded with dismissiveness and ridicule. I don't think that's in ChefSteps' best interests.
What an unprofessional site. You'll probably all be laid off soon so why hire competent people?
The content is hard to follow and rambling.
The concern is that if no one is checking the directions or head notes no one is checking to see if the measurements or techniques are correct either. I’m not sure how that is difficult to understand.
Yes, I could have used a period instead of a comma in my earlier comment. Aren’t you clever for pointing that out! However, I am not writing this for pay nor am I writing complicated instructions for people to follow. English is also my second language. The person writing the recipes and text since the fall return is getting paid and expecting people to be able to understand and follow their text. It should be of better quality than a message board post.
Chefsteps wants money for subscriptions but can’t be bothered to proofread. It’s unprofessional and strange that a site that is fixated on precise food experimentation to put up such imprecise and often incorrect writing. It gives the exact opposite impression than the one I would think Chefsteps wants.
I realize you are a super fan and love this site dearly but that doesn’t mean that ChefSteps is infallible.
I understand why you all are frustrated at ChefSteps for their grammatical errors. But this comments section is the opposite of what chefsteps is designed to be. All of you are either making fun of chefsteps or one another. In order to improve Studio Pass we need to contribute constructive feedback and actually post about FOOD! Sure this website has declined some but what made it great was the community (forum and comments section) if we continue to talk crap it will NEVER get better. So just shut the heck up and leave OR help improve this website! (I know this sounds very preachy but this comments section just made me sad about the future of this site)
Largely ignoring all the comments below. I think your stuff is really good. I dont care for any grammer "issues" or typos. First of all because I am not a native (although I did do the English Literature AP course and exam back in school) and secondly and most important to me: the writing doesnt speak for the content (my opinion). When I get focused on the subject my writing is far from ideal.
Now to my actual question: would it be possible to include a date of publishing of a recipe on the top? I usually scroll to the comments to pin-point the time. I cant event say why thats important, but when reading old stuff I do like to see when it was first published.
Hi Darina, putting a date of publish just has never been part of our model, our activities are updated and changed as they are needed to be, but if you want to you can sort the recipes from oldest to newest.
C.A.V.E. peeps.....
Thank for the very prompt response, Kyl. No worries, as I said it was just a thought not a real concern. It is just interesting to see at which point in time the particular subject was of interest to you guys.
You loving all of the Studio Pass new content?
Hey, Grant – love you and ChefSteps, and I am a happy studio pass member. I own a Joule and have really enjoyed it. My sous vide cheesecake now has a following of its own. I also have a Breville smart oven air. I have used my wall oven twice since I got it, about a year ago now. It’s amazing and I appreciate it when your recipes add the Smart Oven details. Now to the point of my email. I bought a Breville Pizzaiolo last week. I’ve made pizza three times since then, once using my own 72 hour dough recipe, and twice using the Neapolitan and New York style the recipes that came with the oven. I’ve made margheritas, pizza Bianca with shaved potatoes and rosemary, and one was shaved asparagus, fontina and mozzarella, and pepperoni pizzas. All were terrific. I’ve used the settings for woodfired, New York, and thin and crispy styles so far. I am very, very impressed with this oven. And this is coming from someone who has been making pizza in my outdoor wood-burning oven for 20 years, and with the Baking Steel indoors for about two years now. I would love to see chef steps tackle the Pizzaiolo. Maybe some hints on dough recipes that may be better than those that come with the machine or what I’ve been able to do. The toppings that we can expect to come out incredibly well when baked in each of the various preset options. The best setting to use if you want an egg on your pizza and when to add the egg, etc. In short, all the stuff that you seem to love doing at ChefSteps. And of course if you need any home bakers to check out your ideas, I am here for you!
Thanks for giving this your consideration. Denise Botticelli
watching Umami powder video. I have a coffee grinder but it doesn't grind the umami that fine. Where do I purchase the grinder used in the video... chrishmason@peoplepc.com?
Hi Chris, it is a Waring spice grinder. You can find them here. They are a bit pricy but are by far the best we have used. You can't beat being able to wash it. https://www.waringcommercialproducts.com/p/173j1/commercial-heavy-duty-electric-spice-grinder. They appear to be sold out.
Hi l would like to to know how I buy the panettone recipe? Please, thanks
These videos are source of information For me related to food products
Love the recipes but would love even more quick or fast meal prep series. Having to cook after work can be a bit much… pretty much every recipe I have tried has been great but time consuming and a bit more complicated than desirable after a long day or work.
