Training & support

The Training

During the training you will learn the origin and evolution of sous-vide; the why-and-how it made its way into the kitchens of the world's top Chefs. You will learn the reason for which there is a right temperature to cook each different product and how to put it into practice using your own recipes. You will learn to master the times and temperatures to control the colour, tenderness and flavour of your product. Part of the training is devoted to learning about the right equipment: How to select, utilise and maintain it. There is no single way to cook sous-vide and because scientists love experimenting as much as Chefs, most of the time is dedicated to hands-on training. Under the direction of our development chef Chris Holland, you can experiment and taste to discover the many possibilities sous-vide has to offer. Over the full day course you will see these techniques as they are applied to meat, poultry, fish, seafood, vegetables, fruits, sauces, herbs and aromatics. Lastly, the focuses will be on microbiology, bacteria, good food safety and shelf-life in order to achieve the best quality and the safest products. The class is mix of lecture and hands on activities which leads to a very informative and fulfilling experience.

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

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