So you want to learn sous-vide? Well, you came to the right place! Rich is considered an authority on this style of cooking. This class is taught by Rich, one of only 67 Certified Master chef’s in the United States. He has over 55 international cooking awards under his belt. He has applied this technique in large-scale operations like the Greenbrier resort with 15 kitchens on property, as well as full-service independent restaurants. He also has applied the sous-vide technique in prestigious cooking events like the Culinary Olympics and the Bocuse d’Or. In 2014 Rich was contracted by the Royal Family of Dubai where he performed the technique for the chefs at the Royal kitchens of the Zabeel Palace.
So what are you going to learn? Well, the course is packed with applicable cooking procedures using sous-vide that you can take back and begin using in your own operations. The topics covered in the two-day hands-on workshop are listed below:
High production sous-vide with steam
Fruit and vegetable cookery
Poultry and meat cookery
Retherm technique with sous-vide
Cooking secondary cuts of meat
Specialty vacuum preparations
HACCP and food safety overview
This is a professional hands-on workshop for chefs. Participants will receive a welcome letter with the schedule three weeks prior to the course. The certificate provided at the end of the course is good for sixteen hours toward continuing education with the American Culinary Federation. All participants will receive an electronic file with recipes and the course material upon completion. We supply all of the food and material for the workshop. This class is a tremendous value.
This program is approved for 16 continuing education hours toward the initial or recertification application for ACF certification.
Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
Here’s what chefs are saying about the class.
“Chef Rich not only teaches the basics and advanced techniques of sous vide cooking…he made sure he understood each participants business needs and showcased techniques specific to them.
Lou Bastian- VP Corporate Chef Levy Restaurants
TOOLS AND ATTIRE: Each attendee may bring their own knives & notepad. We suggest your normal kitchen attire and apron.
PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.
CLASS SCHEDULE: (BOTH DAYS/LOCAL TIME)
8:15 to 8:30 – (Continental Breakfast) 8:15 to 12:00 – (Morning Session) 12:00 to 12:30 (Lunch) 12:30-3:00– (Afternoon session)
CLOSEST AIRPORT: Los Angeles International Airport
RECOMMENDED HOTEL AND ADDRESS FOR THE CLASS IS THE SAME:
Charlotte Marriott City Center
100 West Trade Street Charlotte, North Carolina 28202
Space is limited.
CANCELLATION/REFUND DATES: 100% – 60 Days Out
NO REFUNDS – Less Than 60 Days - AMOUNT CAN BE USED FOR FUTURE CLASSES.
WANT A CLASS IN YOUR CITY? - CONTACT email@example.com