MolecularRecipes Competitors

The Chefs' Warehouse, North America's top specialty food distributor since 1985, offers over 88,000 premium products to elite restaurants, hotels, and gourmet shops. Proudly Great Place to Work®-Certified™ OUR VALUES: C. Curious & Creative - We foster creativity and curiosity to drive innovation and enhance efficiency for customers, vendors, and employees. H. Hungry for food and results - We have an unmatched drive to deliver industry-leading results. Success is measured by both the outcome and the path to achieving our vision and goals. E. Entrepreneurial - We approach work with a success-oriented mindset, bringing determination, grit, and resourcefulness to adapt to the ever-changing needs of customers, vendors, and employees. F. Forward-Thinking & Flexible - We strive to stay ahead of our competitors with a flexible approach that delivers exceptional experiences and value, influences market trends, and provides agile, customized solutions. S. Supportive (Of Peers and Chefs) -Through teamwork and skillful collaboration, we foster a supportive, honest, and fair environment for our customers, vendors, and employees, always open to challenging our ideas and embracing the best solutions.

ChefSteps, a wholly-owned subsidiary of Breville, is a rapidly growing online cooking and entertainment channel that works at the intersection of culinary education, entertainment, and technology. Our James Beard award-winning team includes chefs, filmmakers, writers, marketers, designers, makers, software developers and a growing number of other highly talented people with a passion for getting things done and having fun along the way. Most of us work from our 7,000 square foot kitchen studio and workspace in Seattle's Pike Place Market. We hire people who are generalists at heart, with a wide range of interests, but also exhibit deep subject expertise. We're always interested in creative people with great ideas and a collaborative style of leadership. It helps if you also love food.

The Modernist Cuisine team is a collective of passionate chefs, scientists, researchers, photographers, engineers, machinists, editors, and marketing experts who are all dedicated to making, capturing, and thinking about food in new ways. Almost anything is possible at the Modernist Cuisine Lab, which is home to our state-of-the art research kitchen, photography and visual engineering studios, and full machine shop. We share our discoveries through our in-house publishing division, The Cooking Lab, which has produced four award-winning books. You can experience founder Nathan Myhrvold’s innovative food photography at Modernist Cuisine Gallery, with locations around the US. Our state-of-the-art research kitchen and laboratory is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza ovens, laser cutter, autoclave, and even a soft-serve machine, the lab is a culinary wonderland. The lab is also home to Nathan’s innovative photography and visual engineering studio, where he pushes the boundaries of food photography. The studio houses microscopes, custom-made robotics, and one-of-a-kind camera systems which Myhrvold utilizes for his photography. The team has written and produced the award-winning books Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013) and Modernist Bread (2017). In addition, the team has created a touring photography exhibit that illuminates and brings to life the fascinating science happening daily in kitchens. We are currently hard at work on our next in-depth, multi-volume book Modernist Pizza, which will explore the science, history, equipment, techniques, and people that have made pizza so beloved.