To learn more about Sous Vide and Liquid Nitrogen, we are now offering three distinct courses for professional chefs. Course One covers an introduction to Sous Vide and includes basic Sous Vide principles for: cooking in service; a cook & chill operation; and slow cooking.
Course Two 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.
Course Three is a new course on Liquid Nitrogen techniques and is set to run along side our Sous Vide courses from April 2011.
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