A teardrop came down my face because I couldn't reach out and grab any of that.

The scenery and the music... So peaceful...

I love your videos! I'm learning so much about food that I never thought I could before. I'm doing as best as I can to get all my friends to notice you and subscribe to your channel. Thank you for the knowledge you've imparted to all of us. Keep making videos!

i miss when chefsteps did stuff like this

There's just not that many ways with how insuperable the whole culinary world is to to break into and leave a mark that making such a lasting, valid, complete, and innovative impression to bring chefs' expertise to us lay people is really amazing. You guys found it. I hope you are seeing ChefSteps expand and expand. Your videos, music, and skills are no small feat. I've left a few comments in the past, but you guys just keep getting better and it becomes harder and harder to not want to acknowledge it. My father is a CIA graduated chef in French classical and so food was and is a huge part of my life. I'm curious if you like to answer, but are all of you grads of the CIA, Le Cordon Bleu, and The Arts Institute? What are some of the prominent restaurants that some of you have worked at? Just curious, because I appreciate how hard this all is to accomplish, the long hours, the determination, and the uncompromising difficulties of the culinary world. Last thing, what do any of you think of this whole "Bullipedia" and the Institute that Ferran Adria is in talks with MIT to start - the El Bulli Foundation? I realize that we haven't seen his platform, but though you guys are small, your platform is much more ubiquitous, in my lay opinion. Keep the videos coming.

This is how you make a video. Very well done. I thoroughly enjoyed watching.

Extreme precision, detailed cooking. Beautiful concept cooking and photography. All the posts appear to be Master-Classes. Who are the team behind this concept?

That was the most heavenly cooking video I have ever seen. Like mind blown.

Im from Chiloe, this is very similar to our curanto, keep up the good work guys :)!!!!!! Greetings from Chile!!

YUM!! I live in the Pacific Northwest, on the Olympic Peninsula. Only been here 3.5 years from Chicago. Would love to know who/where to go for a clambake like this!

count me in as your fan! keep up the great work ChefSteps.com

I have been in the kitchen a few years and now all I ever do when I'm away from work is read, watch and dig for all things food related. A chef buddy of mine told me about a cool site called www.chefsteps.com I was like cool, I've seen a ton of stuff, why not, sounds like something to do while chilling after work. Man was I super surprised...man these guys are right where I want to be. Pushing the boundaries of food, staying close to tradition, yet putting an artsy spin on it all and somehow are actually teaching you the correct steps along the way. Great job guys, I'm a fan for life.

Beautiful music, peaceful place, awesome food, handsome boys.....umm... Is it heaven?

The best channel ever! I'm a chef myself!

loving how he chucked that denied clam back

Wow, I really love what you guys do. I'm an organic chemist, and I've been looking to get into stuff like this. Would you call it gastronomy? Just new age cooking? Either way, the tremendous amount of work you put into this shows you care; it really shows.

this is one to remember!

love all your videos! well done ChefSteps.com

damn, this is some next level outdoor cooking

wow im jealous. this looks so perfect.

this looks like the chilean's "curanto" Curanto en Hoyo - Pulelo, Chacao, Chiloe, Chile

that looks soo good

So much yes..

@croftslucy how sanitary is a screwdriver? Restaurants across the world cook live shellfish every day. I think they are respecting the food...taking care to prepare it the way they did, imparting more flavor, and preserving the integrity of the product.

funny how your videos allways leave me both fascinated and creeped out. but the most significant ingredient is to look like a hipster. still love what you do

I'd love to see your guy's take on s'mores

Does a 1-hour cooking time makes the mussels tough? I think they'd be done much sooner.

Amazing :)

Hi chefsteps a big fan of your videos do you guys have great video recipe in mind for a great chocolate cake recipe with cocoa and chocolate but without the wierd powders and stuff can't wait :)

I wish I had been invited to this!

More vids like this please!

This is perfect.

They called it lovo in fiji...nice traditional form of cooking in south pacific...

Raindogs for the win.

WOOO PNW, Also i consider this to be Food Science cause some the the things they do is awesome and looks like wizardry lol Love the Vids

Amazing channel ,keep going plz!

Why don't you show a final dish more? So beautiful and delicious it might be)))

Yum yum yum

COOK THR CRAB ALIIIIIIIIIVEE

re-upload?

0:38 - Ultimate Hipster Chef :D

This song is soooooo relaxing.... What is it called?

@macaw2000 have you watched their videos before? He is Hilarious and friendly!

This way of cooking is inspired by how the people of west papua roasting their pig Awesome indeed

This music too good. Tell me where to find it

Grant Crilly is back and he’s on your front! The Yield: Empowerment T-Shirt is available again through August 19, 2014. This is an homage to our Rocher video: chfstps.co/UZqaUO, and a chance to show your support for ChefSteps. Click to shop and wear with pride: chfstps.co/1srEyBD.

ChefSteps Can I use your music on my videos as long as I link it to his soundcloud account and credit him?

besides Grant where r the rest of these chefs now?

Substitute publicitary pamphlets for banknotes to get 'Supreme' Clambake

Grant is so cute!

dude you forgot pick the goose neck clams!! lol

cant help feeling bad for the wee crustaceans, but all in good intention.

mussels wasn't overcooked after one hour ? 'Cause on normally, it takes 6 minutes to be ready . And please, choose already dead animals next time ! Poor crabs :'( No matter, i'm watching all the videos and some ideas and techniques are really amazing. Still septic with all the chemical stuff but you all do a great job !

Nothing like being cooked alive

Yeah that right. We brought this sea food out here just to look like cool rustic hipsters and eat it.

do you guys even listen to indie music and hakuna matata? :p

i'm surprised this wasn't some how sous vide.

wont those crabs run away?

the good juice from the seafoods are gone :-(

Guys...please put away the Joules and do more of this! I'm so sick of the "boil in bag" technique that is Sous Vide

Feels like you're torturing the crabs more than necessary 😢

not sous vide'd lol

Why is Grant so unfriendly?

next time cover with sea weed,

hipsters

Why are they all so hot

Much respect for your clam bake, but it's never a true clam bake without lobsters steaming under rockweed. ;)

Animals being cooked alive. Awesome! =)

This is a "cute" idea. But as a native PNW'er I have to strongly disagree with this practice. Firstly you're expending an incredible amount of resources in order to cook the food. You're uplilfting rocks (homes) of critters living on the beach, let alone digging a huge hole. The reason I strongly dislike this idea is that if this became a thing, beaches would be destroyed all over and it would have a massive effect on the ecosystem. Please don't do this, harvest your food, and cook it in normal pots. You should be fined for how destructive this is.

Those poor crabs.

ChefSteps Could you not have quickly killed those crabs before you steamed them? Like you would kill a lobster before boiling it.

Trash compared to New England clam bake