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:
- Sous-vide fundamentals
- High production sous-vide with steam
- 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
- And more!
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.
Still not sure?
Here’s what chefs are saying about the class.
"I attended the sous -vide course that was offered by Rich recently. Not only did I gain a greater understanding for the theory and process but most importantly to me and my club was the real life applications. I was able to take away pages of notes, documents, recipes, and information that I could immediately put to work in my own kitchen. It has made us a better culinary operation and made me a better cook. Sous-vide cookery is here to stay and knowing how to use this to our best advantage is vital."
Tim Recher, C.E.C., Lead A.C.E. Approved Certification Examiner, Washington DC
Space is limited.
CANCELLATION/REFUND DATES: 100% – 60 Days Out
NO REFUNDS – Less Than 60 Days - AMOUNT CAN BE USED FOR FUTURE CLASSES.
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