Advanced Sous Vide Two Day Workshop, July 20th-21st, DC Metro Area
- JUNE 20, 2020: Price will increase to $950.00
Over the last 5 years, the method of sous vide cooking has taken kitchens by storm. Rosendale Collective has been on the cutting edge of this emerging style of cooking by utilizing it in small and large scale events around the globe. If you have attended one of the earlier sous vide classes, you will find that our new Sous Vide 2.0 course takes into consideration new techniques with refreshed and updated concepts. Our improved and revamped class is jam-packed with new recipes and new topics that will inspire you to redesign your dishes. If you are in search of a premier sous vide class, you’ve come to the right page!
Here is what we will cover:
- Banquet cooking / Irinox
- Catering Setup-Cooking
- Holiday turkey
- Cook & Chill
- HACCP - Template
- HACCP - Henkelman systems
So you want to learn sous-vide? Learn it with an expert! Rich is considered an authority on this style of cooking. Taught by one of only 67 Certified Master Chefs in the United States, Rich has over 55 international cooking awards under his belt. He has applied this technique in large-scale operations such as the Greenbrier resort with 15 kitchens on the property, as well as full-service, independent restaurants. He has also applied the sous-vide technique in prestigious cooking events such as the Culinary Olympics and the Bocuse d’Or. In 2014, Rich was contracted by the Royal Family of Dubai where he performed this technique for the chefs at the royal kitchens of the Zabeel Palace.
This hands-on workshop is open to those looking to make a difference in their craft. 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 to facilitate in-class participation.
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 participant's 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: (ALL DAYS/LOCAL TIME)
8:30 am to 9:00 am - (Continental Breakfast)
9:01 am to 12:00 pm - (Morning Session)
12:01 pm to 12:30 pm - (Lunch)
12:31 pm to 3:00 pm - (Afternoon session)
ADDRESS FOR THE CLASS:
RC Culinary Lab
75 Lawson rd. Unit 203
Leesburg VA, 20176
Hampton Inn & Suites Leesburg
117 Fort Evans Rd, NE
Leesburg, VA 20176
Hotel reservations can be made directly with Sales Manager, Aili Miller, by calling 703-669-8640 and selecting the sales option, or via email at email@example.com
CANCELLATION & REFUND POLICY
Less than 90 days prior - 100% refund to the original form of payment will be offered for the total amount paid.
Less than 60 days prior - No refunds will be offered but 100% class credit will be issued and can be used towards future classes.
Less than 10 days prior - 75% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.
Less than 7 days prior - 50% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.
Anytime (past participants only) - 100% class credit offered (based on the amount paid) and can be used only for regular class price and cannot be applied to early bird prices or discounts.
Each situation will be evaluated by Chef Rich Rosendale and/or Chef Christopher Rieloff. Upon review, the credit will be submitted. Evaluation can take up to 48 hours.
WANT A CLASS IN YOUR CITY? - CONTACT firstname.lastname@example.org
Equipment sponsors from http://www.rcculinarylab.com/