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The next of our popular professional training courses on Sous Vide Cookery is at Chartered Accountants Hall, One Moorgate, London, EC2R on Monday 28th June 2010 … To learn more read on.

Sous Vide Training Courses

Sous Vide or "vacuum cooking" is in rapid ascent among top chefs but there is a dearth of information available let alone tactile training. At Culinary Innovations we offer professional chefs the prospect to learn and understand more about this important cooking trend. Our course covers:
  • Equipment & consumables
  • Basic Sous Vide principles i.e. Cooking for service, cook & chill and slow cooking
  • Demonstrations & tasting of Sous Vide cooked fish, meat, poultry and fruit & vegetables
  • Information on species, cuts, temperatures and times
  • Health & Safety concerns

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The course 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.

Also speaking at the course will be Victor Goodridge, a food safety management consultant and microbiologist, with over 40 years experience of food safety. Victor will provide training on Sous Vide and Food Safety.

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.

The next course is now open for booking:
 
Date: Monday 28th June 2010
The location: Chartered Accountants Hall, One Moorgate Place, London , EC2R 6EA

The day commences at 10:30 and finishes around 15:00 and includes a Sous Vide cooked dinner.

Price: Ł145 + VAT

A few spaces also remain on our advanced Sous Vide course with Michelin starred Sean Hope on Monday 17th May at the Red Lion, Stathern, near Melton Mowbray.

To book your place please call 01858 464411 or book online.