If you are ordering from the EU please visit www.sousvidetools.com/eu/

Sous Vide Training in Association with Campden BRI (Lancaster)

Stock No.
SVT-TRAIN-CHEF-2
£129.00 £107.50

Our most popular Sous Vide training course is back, suitable for professional chefs and home foodies alike, come and immerse yourself in the world of sous vide at our state of the art training facility in Lancaster. Validated by Campden BRI the UK’s leading provider of practical scientific, technical and advisory services, to the Food Standards Agency’s (FSA) the course offers practical guidance backed up by the best practices as recommended by the Food Standards Agency.

If you are ordering from the EU please visit www.sousvidetools.com/eu/

Immerse yourself in the world of sous vide as you join us for a full day of training at our state of the art training facility in Lancaster.

You will start with the origin and evolution of sous-vide; the why-and-how it made its way into the kitchens of the world's top Chefs. Based on science our development chef Bruno Birkbeck will teach you the reason why there is a right temperature to cook each different product and how to confidently put it into practice with your own recipes.

For us tasting is believing with sous vide so as we move on from the theory, you will watch, learn and taste. Bruno will show you how the sous vide technique can be applied to meat, poultry, fish, seafood, vegetables, fruits, sauces, herbs and aromatics. See and taste first-hand the benefits sous vide will have on the consistency of your dishes, how it can retain nutrients, increase yield and reduce waste. Take full advantage of Bruno’s extensive hands on experience and gain invaluable hints and tips on how to get the best from cooking sous vide.

After a sous vide lunch the final element of the course focuses on microbiology, bacteria, good food safety and shelf-life in order to achieve the best quality and the safest products. Essential for professional chefs but always something our home chefs find of benefit.

Class sizes are kept small so you will have a front row seat around our specially designed island, as Bruno gets hands on with cooking and presenting the course. We find the most fulfilling classes are those where everyone comes open and willing to share their own experiences and to learn from one another.

The course is perfect for home and professional chefs, we have found that whether you are a complete beginner or a regular user of sous vide the course will offer something you can take away to your own kitchen.

We are extremely proud that our courses are validated by Campden BRI, this means any materials presented and supplied during the course have gone through a rigorous approval process to ensure that they follow best practice set out by the Food Standards Agency (FSA).

As well as being the UK’s leading provider of practical scientific, technical and advisory services, Campden BRI is the Food Standards Agency’s (FSA) Master Vendor for the provision of specialist training courses and has done all the FSA’s research around sous vide guidance, so they were a perfect match for us to work with to create a sous vide course.

Allergens and dietary requirements

Please state any food allergies or dietary requirement in the box provided before adding to basket.

Run from our training facility in Lancaster this is a full day course that starts at 10am until approximately 4pm

Areas Covered

  • Relationship between cooking pressure and precise temperature
  • Origin and background of sous-vide
  • Controlling the colour, tenderness and flavour of your food
  • How to choose, calibrate and maintain the right equipment for your kitchen
  • Hands-on sous-vide training and experimentation
  • Creating your own sous-vide recipes
  • Sous-vide techniques for meat, poultry, fish, seafood, vegetables, fruit, sauces, herbs and aromatics
  • Microbiology, bacteria, food safety and shelf life for safe and high-quality products
  • Discussion of the E.H.O. regulations on sous vide cookery/vacuum sealing

Benefits

  • A sous vide cooked lunch
  • A questions and answers session
  • A sous vide handbook including a number of recipes for use after the day

Please Note: This training day take place at our state of the art training facility in Lancaster (SousVideTools.com, Central Barn, Hornby Road, Lancaster, LA2 9JX).

As spaces are limited on our training days and much of the preparation is done in advance please note our below policy on amendments and cancellations.

  • 30 Days or More Prior To The Training Day - We would be happy to offer a full refund or the opportunity to change to an alternative date. Changes to the course date can only be done once.
  • 10-30 Days Prior To The Training Day - Opportunity To Change to an alternative training date. Changes to the course date can only be done once.
  • Less than 10 days To The Training Day - Unfortunately the course would not be refundable or changeable.
Product Specification
More Information
Product Name Sous Vide Training in Association with Campden BRI (Lancaster)
Country of Manufacture United Kingdom
Model SVT-TRAIN-CHEF-2
Delivery Spaces Available
Warranty N/A
Brand SousVideTools
Application Commercial, Domestic

If you are ordering from the EU please visit www.sousvidetools.com/eu/

UK Delivery Options

Orders over £75

FREE

Orders under £75

£4.99

Saturday Delivery

(Place the order before 1.30pm on the Friday before)

£12.00

Sunday Delivery

(Place the order before 1.30pm on the Friday before)

£12.00

Jersey

£20.00

Guernsey

£20.00

Isle of Man

£10.00

Northern Ireland

(Free on orders over £250)

£12.50

Sousvidetools.com will only be held liable for damaged goods when signed for as ‘received damaged’. All damages and/or short delivery must be notified within 1 working day (please sign for all goods unexamined). Off loading – the buyer will be deemed responsible for providing facilities for off-loading delivery vehicles.

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