Sous Vide Cook & Chill - September 20-21, 2021 (RC Culinary Lab, DC Metro)
*Note: Classes will be limited to a max of 12 participants.
Cook-Chill Systems are used by many types of food service organizations including Fine Dining Restaurants, Fast Food Restaurants, Restaurant Chains, Hospital Food Service Departments, School Food Service Departments, College University Institutional Food Service Departments, and Caterers. These organizations produce large quantities of consistent 'just made fresh' foods using the Cook-Chill method which gives products an extended shelf life while achieving a reduction in food and labor costs and practicing high-level safe food handling.
The Cook-Chill System that incorporates the use of skin food-grade Packaging is a major advance in prepared foods technology that ensures consistent quality in every batch, at every location, while reducing the labor required for preparation and serving. Like no other system now on the market, Cook-Chill can provide a high degree of quality and freshly cooked taste.
Certified Master Chef Rich Rosendale and Chef Walter Zuromski will walk you through the world of Sous Vide + Cook-Chill as no one else can. With a forward-thinking approach, merging traditional principles with modern technology and science, this class will take your Sous Vide game to a new level.
Rich is one of only 72 Certified Master Chefs in the United States and an expert in this style of cooking. He has over 55 international cooking awards under his belt. He has applied smoking and barbecue in large-scale operations like the Greenbrier Resort with 15 kitchens on property. He is also a consultant for major barbecue brands.
Walter Zuromski is the owner and Chief Culinary Officer of the Chef Services Group, Inc., Lincoln, RI. For the past 25 years, his company has provided consulting services to a wide variety of industry-leading companies in both the foodservice and manufacturing segments of the industry. He is a former Executive Committee Member and Founding member of the Research Chefs Association, where he was responsible for trademarking the found profession of "Culinology", (the blending of food science and culinary arts). Walter is a Certified Executive Chef, Culinary Educator, and Food Technologist working in these roles for a diverse consulting portfolio of Private Restaurant Developers, National Food Service, and Retail Chains in all segments that include, Industrial Ingredient Companies and USDA Manufacturers and Food Processors.
In his varied career, Chef Zuromski has served as an Executive Chef at multiple luxury hotels and restaurants. A highly accomplished Executive Chef during his years in the kitchen he was a two-time James Beard House Chef and received Gold Medal recognition as a team member of the New England Culinary Olympic Team that competed and won the World Cup at the Frankfurt, Germany International Culinary Olympic Competition in 1988.
A seasoned veteran of the kitchen, he is a highly successful Executive Chef, pastry chef and bread baker having worked in this capacity at luxury 4-star hotels and restaurants for over 20 years. Research Chef Zuromski is committed to the advancement of the culinary profession and remains an active certified culinary judge for the American Culinary Federation. Having judged high-level professional and Jr culinary competitions across the country he is committed to the advancement of the Culinary R&D profession.
So what are you going to learn? The course is packed with applicable knowledge of cook-and-chill and innovative concepts about this type of cuisine. You can take these recipes, methods, and techniques back to your own operations or unleash them at your next cookout with friends.
- Sous-vide fundamentals
- High production sous-vide with steam
- Retherm technique with sous-vide
- Cooking secondary cuts of meat
- Specialty vacuum preparations
- HACCP and food safety overview
- The Cook-Chill process:
- Bag Fill
- Bag Seal
- Ice Bath
- Finished Product
- The Central Preparation Concept
- Optimum Sanitation Throughout
- Freshness and Quality
- A Proven, Successful System
- Other Benefits
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 access to Kohmee, our new web-based recipe software with recipes, and the course material upon completion.
Note: These programs are not affiliated with ACF or the ACF Certification Program.
TOOLS AND ATTIRE: We supply all of the food and material for the workshop to facilitate in-class participation. 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)
9:01 am to 1:00 pm - (Morning Session)
1:01 pm to 1:30 pm - (Lunch)
1:31 pm to 3:00 pm - (Afternoon session)
RC Culinary Lab
75 Lawson Rd SE, Leesburg, VA 20175
Phone: (202) 969-6010
117 Fort Evans Rd NE, Leesburg, VA 20176
1 Saarinen Cir, Dulles, VA 20166
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 80 days prior - No refunds will be offered but 100% class credit will be issued and can be used towards future classes.
Less than 20 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 14 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.
WANT A CLASS IN YOUR CITY? - CONTACT US AT firstname.lastname@example.org
NOTE: We recognize the reality of the pandemic and have adapted our operations to maintain continuity while ensuring the safety of our employees. We are taking abundant care to minimize exposure to both our employees and participants to our classes, using technology whenever possible. As we have told our employees, we also ask you to follow CDC guidelines, remain home as much as possible, and stay safe.
Equipment sponsors from http://www.rcculinarylab.com/