Press


Culinary Innovations now offer a new range of Sous Vide and Liquid Nitrogen courses that will be relevant to your chef in 2011.

Sous Vide & Liquid Nitrogen Training Courses

We now have two distinct opportunities for professional chefs to learn and understand more about this important cooking technique, as well as a separate opportunity to learn about liquid nitrogen techniques.

Course One - An Introduction to Sous Vide

Course one is a familiarisation course in the basic principles of Sous Vide as used in service, in a cook & chill operation and for slow cooking. Dates: Monday 7th March 2011 & Monday 9th May

Course Two - A Practical Water Bath Cooking Workshop

The second of our training courses is a practical water bath cooking workshop 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 experiences and use of kit. Dates: Monday 21st March & Monday 23rd May

Course Three - Liquid Nitrogen

As from April 2011 we will be launching a Liquid Nitrogen course. Dates: Monday 4th April & Monday 6th June

All our guests leave having enjoyed a great learning experience.

All our guests leave having enjoyed a great learning experience.

Here are just a few sample quotes from our guests:

  • "the course has a "nice pace and a variety of foods to show"
  • "it has a real clear understanding of how to implement Sous Vide from a technical and a taste point of view"
  • "you have the benefit of being able to taste and see the effect of Sous Vide cooked foods at different temperatures."

Previous guests have included the legendary Pierre Koffman.

To find out more click here or call 01858 464411 or book online.