*Note: Classes will be limited to a max of 12 participants.

So you want to learn sous-vide? Well, you came to the right place! Rich is considered an authority in this style of cooking. This class is taught by Rich Rosendale and his team, one of only 72 Certified Master chefs 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 the 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:

CLASS TOPICS

• Sous-vide fundamentals
• Fish cookery
• Fruit and vegetable cookery
• Poultry and meat cookery
• Compression sous-vide
• Retherm technique with sous-vide
• Cooking secondary cuts of meat
• Specialty vacuum preparations
• HACCP and food safety overview
• Bonus: High production sous-vide with steam

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 of 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 participant's business needs and showcased techniques specific to them!"

Lou Bastian- VP Corporate Chef Levy Restaurants.

GENERAL 

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.

RECOMMENDED HOTEL: 
Hampton Inn
117 Fort Evans Rd NE, Leesburg, VA 20176

CLOSEST AIRPORT: 
Dulles International Airport
1 Saarinen Cir, Dulles, VA 20166

ADDRESS FOR THE CLASS:  

Forklift
75 Lawson rd. Unit 109
Leesburg VA, 20175

Space is limited.

CANCELLATION & REFUND POLICY

Less than 120 days prior - 100% refund to the original form of payment will be offered for the total amount paid.

Less than 90 days prior - No refunds will be offered but 100% class credit will be issued and can be used towards future classes.

Less than 60 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 30 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. Upon review, the credit will be submitted. Evaluation can take up to 48 hours.

WANT A CLASS IN YOUR CITY? - CONTACT info@richrosendale.com

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.

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Equipment sponsors from http://www.rcculinarylab.com/