At SousVideTools we are extremely proud of our continued collaboration and work with Campden BRI the UK’s leading provider of practical scientific, technical and advisory services.
WHAT DOES WORKING WITH CAMPDEN BRI REALLY MEAN?
It’s fair to say we do mention Campden a lot on our website, social feeds and within our training resources but what actually do they do – and what does it mean to our clients who undertake our training?
Putting it simply, Campden validate all our Sous Vide training content and help us produce our own, unique, Sous Vide training courses and guides which adheres to all their guidelines. Considering they provide technical support aswell as writing the FSA guidelines on all things Sous Vide, they know what they are talking about and therefore we feel safe in their hands and so should our clients.
Campden have supported our culinary workshops for the last four years and as the courses have expanded and changed Campden have verified we are always giving the most up to date information to all our chefs and clients.
Unfortunately, the internet is awash with so much wrong and misleading information regarding sous vide and for us it is important we are safeguarding our clients with the most uptodate legislation directly from Campden, which in turn gives our clients the peace of mind that they are getting the most uptodate information.
SO NOW YOU KNOW YOU ARE IN SAFE HANDS – HOW CAN WE HELP?
The journey has been a long one, but we are very satisfied that over the last four years our courses provide not only a great culinary experience with a little fun and sous vide magic along the way, but importantly offering a side order of serious Health and safety information too (see what we did there)!
SousVideTools have placed ourselves in a very unique position in the industry as the leading advisers for SousVide, not only to chefs but also to the Food Standards Inspectors who police the professional kitchens and make sure that they adhere to the letter of the law.
We have trained chefs from Michelin to small Café operators, giving them the confidence to use the process and enjoy the benefits of the sous vide.
Over the full day course they will see sous vide techniques applied to meat, poultry, fish, seafood, vegetables, fruits, sauces, herbs and aromatics. The course also focuses on microbiology, bacteria, good food safety and shelf-life, all designed to achieve the finest quality recipes, safely and easily.