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One Small Step: Chris Young, Grant Crilly, and Ryan Matthew Smith at work, with develop­­­­­­ment chef Ben ­Johnson in the background.
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Technology old and new fills the space in Pike Place Market.
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Crilly preps meat for a photo shoot.
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The light-filled space was previously a day care.
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ChefSteps.com relies on artful photos by Ryan Matthew Smith, photo editor for Modernist Cuisine.
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Young at work.
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One of the benefits of working directly beneath the market--pretty much any ingredient you need is just minutes away.
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Vacuum-sealed bags.
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Young handles liquid nitrogen.
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Cooking sous vide, the first lesson on ChefSteps.com, results in more controlled, consistent temperatures.
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As the name implies, ChefSteps breaks recipes down into small, manageable steps and lessons.
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Slicing meat.
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Sealing food in bags destined for the immersion circulator.
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Awaiting its closeup.
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