Practical Water Bath Cooking Workshop
The second of our Sous Vide training course programme is for the professional chef who is familiar with the water bath cooking technique but would like to learn more through a more in-depth approach.
The day is formatted in a kitchen workshop style where chefs are encouraged to bring their whites and benefit from the active participation of a hands-on day of training, sharing of ideas and use of equipment.
Chefs will be given a box of ingredients of various protein, vegetables and fruits and encouraged to work with our chefs in the kitchen to cook their own style of dishes to eat for lunch.
The course also includes:
An overview of the water bath cooking application at a modern contemporary English restaurant, including combining the use of combi ovens, circulators, water baths and steamers
The workshop is led by James Graham, Chef-Proprietor of Contemporary Cotswold Fine Dining Restaurant Allium, who has over 5 years experience of Sous Vide cookery. James offers a very insightful and outstanding view of Sous Vide. His restaurant uses the technique to maximise the dining and operational benefits of Sous Vide in a small cover restaurant.
Due to the size of our kitchen spaces for this course are limited to 10 delegates per day.
The first workshop this year is now taking bookings:
Date: Monday 21st March 2011
The location: Restaurant Allium, Fairford, Gloucestershire
Chef Presenter: James Graham
Times: 10:30 to 16:30
Price: Ł195 + VAT (including Ł50 voucher against your next kit or consumable order)
We are also running a Liquid Nitrogen course with James on Monday 4th April.
To find out more or book your place please call 01858 464411 or book online.
I look forward to meeting you soon.