The sazón.
I’ve been a Chef Steps member since pretty much the beginning and have loved the wave of stuff the last few months. But even as a regular and a YouTube viewer, I didn’t know about a third of the things you listed, so thanks for all that!
Oh wow. That's both worrying and great to hear. If you've got any ideas for how we could do a better job highlighting new material, I'm all ears!
There’s just so much content out there. I’m not sure I have any advice, even for my own stuff!
I’ve been a Chef Steps member since pretty much the beginning and have loved the wave of stuff the last few months. But even as a regular and a YouTube viewer, I didn’t know about a third of the things you listed, so thanks for all that!
Oh wow. That's both worrying and great to hear. If you've got any ideas for how we could do a better job highlighting new material, I'm all ears!
There’s just so much content out there. I’m not sure I have any advice, even for my own stuff!