Press

Sous Vide or water bath cooking is in rapid ascent amongst chefs but there has been very little provided in the way of professional training.  Culinary Innovations first recognised the need for training on the technique over two years ago and in that time has trained many chefs around the country.  The company is now pleased to be the proud sponsors of a new short course at Westminster Kingsway College on Sous Vide Cookery. 

The new course entitled “An Introduction to Sous Vide Cookery” includes a chef demonstration of Sous Vide cookery techniques, a lunch featuring a menu with elements of Sous Vide cookery, practical use of equipment by delegates and a bound handbook to take away.  There will also be chef lecturers available to answer any HACCP questions.  The first courses begin this autumn at Westminster Kingsway College’s Victoria Centre on Monday 19^th September Monday 17^th October and Monday 14^th November.  Price is Ł90 per delegate.

Director at Culinary Innovations Ltd., Alan Wearring-Smith, comments “We have found many chefs very interested to learn more about the Sous Vide cooking technique.  Our sponsorship of Westminster Kingsway College allows us to present the Sous Vide technique, including equipment & consumables, basic principles, cooking times and food safety in a fantastic environment right at the heart of the UK Hospitality Industry in central London.   We have found the college’s senior chef lecturers keen to provide real and valuable know-how to chefs who are either looking to introduce or to consolidate their knowledge of Sous Vide.” 

As well as sponsoring Sous Vide training courses at Westminster Kingsway College, Culinary Innovations also offers practical water bath cooking sessions with James Graham at Restaurant Allium in Fairford Gloucestershire.  Graham has been using the Sous Vide technique since establishing his Cotswold based fine dining restaurant in 2004.  He offers an outstanding and insightful view of how Sous Vide Cookery can be used in a small cover fine dining restaurant.

Culinary Innovations supplies Sous Vide equipment and consumables, including Orved branded vacuum packers, Fusion Chef^TM by Julabo water baths and a variety of vacuum pouches, including high temperature cooking bags.