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Article: Course 10: Boeuf Bourguignon

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have bought all the classes...including this one...however, I am really dissapointed that you did this to the people that are just joining ChefSteps. You said you were posting all the recipes over the next 14 days.....i understand revenue, believe me, and a lot of people would have paid for this whole package had they known upfront.

Karen_Taylor_Quinn_36329

Hi Rob- Thanks so much for your feedback. I understand and appreciate your perspective. We definitely aren't trying to juice revenue from newbies—we're just concerned with offering exclusivity to people who have already paid for the classes. We don't want people who have paid to feel disappointed that we're giving away paid recipes for free, and the truth is that we used this recipe for both the class and the tasting menu that we served to guests in March. So, we're hoping people will want to enroll in the class, learn more about sous vide, and get a great recipe out of the whole thing, too! If not, it's true, they'll have to miss out on one recipe from the series. All the other recipes in the Tasting Menu series are and will be free. Thank you again for your feedback, and for being such a loyal member.

PS: Here are some great (free!) recipes that could replace the Boeuf Bourguignon. I'll add these to the page so people can access some other ideas.

http://www.chefsteps.com/activities/pork-cheek-celery-root-and-pickled-apple

http://www.chefsteps.com/activities/coffee-butter-steak-and-spinach

http://www.chefsteps.com/activities/pastrami-plate

alexander.greis

If you all are making good profits from your current pricing scheme than kudos, but I would love to see an all inclusive single-time fee.

Curry_Leamen_48831

Given the amount of work that goes into producing such high-quality content, the amount of knowledge packed into each class and the unbelievable amount of free content that is already available and constantly being added, I'm amazed at how affordable the classes are. I feel like you guys have really made your training accessible. Not to mention the frequent sales on classes.

Thank you for that. Chef steps is an incredible resource.

Jonathan_Boe_175355

I really love what you guys do. I have found that oxtail is one of the most magical cuts for a bourguignon. I don't even take it off the bone. It so satisfying sucking on the cartilage.