Hey everyone,

We posted our first video this week, and have already received some really nice press about it. We want to thank this community for its support, and are excited to bring you more great videos and cooking information.

In case you missed it, the video is below, and beaneath the video are links to some great articles.

- Eater.com: "Voltaggio Bros. Debut "Deconstructing the Voltaggio Brothers"

- YumSugar.com: "Top Chef's Voltaggio Brothers Debut Weekly Web Video Series"

- MyFoxDC.com: "Maryland Students Learn from Top Chefs"

- WashingtonCityPaper.com: "The Voltaggio Bros.' Web Series: They're Angling for Something Bigger"

Thanks!

-Bryan

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.. and I guess with continuing press the creeps will come out.  The eater basher in the comments, is he/she maybe a failed Top Chef applicant?  I hope with the newfound fame the love you get outweighs the small minded loonies.
so so inspiring thank you :))

Really enjoyed the Fox News story last night.  Bryan, you are so humble!  It's so nice to see Frederick featured on D.C. news.  Thanks for all you do to make Frederick a great place to be.  Best of luck in the new year!

Really enjoy the real factor, can't wait until I get back home to try some of the stuff that you guys do!
Hi guys!  Thanks for all the great stuff you put out here!  Bryan, looks like you're making something yummy with apples and maybe a caramel sauce in your video, what is it?
The video is great..and very revealing.  Thank you for sharing yourselves with us.  Bryan..those dark chocolate lollies look so delicious, what will you be using them for?
It is because both you and Michael are true to what you do! It comes naturally to both of you and you both truly love what you do. Keep being sincere and kind and you both will have tremendous sucess now and for many years to come! Stay true to yourselves. Both of you deserve all the sucess that comes your way! Congratulations and enoy yourselves.
So, what the heck were you microwaving in a cup, Michael?

And, what on earth was that purple, carrot-looking thing? 

Who was the exec chef at Aureole when you worked there, B?

I am glad that you dudes are working on the branding thing.  Ruhlman's book informed me that that's the way to go these days.  It's sad but true; chefs are no longer chefs from a cooking standpoint.  I hope you milk it for all it's worth though. 
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