Sous Vide

Controlled, Creative Cuisine

Sous Vide or "vacuum cooking" is in rapid ascent amongst top chefs but there is a dearth of information available let alone tactile training.  At Culinary Innovations we have decided to do something about this by offering two distinct opportunities to professional chefs to learn and understand more about this important cooking trend. 

Course One – Introduction to Sous Vide

Course One is a basic introduction to Sous Vide covering all the basics such as:

  • 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.

This course was originally developed by Neil Nugent (Executive Chef - Brand Development at Waitrose) and Alan Wearring-Smith (Company Owner of Culinary Innovations Ltd.) and is now led by James Graham, Chef-Proprietor of Contemporary Cotswold Fine Dining Restaurant Allium, in Fairford, Gloucestershire 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. 

Previous guests, who have included the legendary Pierre Koffman, have commented on how the course has a "nice pace and a variety of foods to show", a "real clear understanding of how to implement Sous Vide from both a technical and a taste point of view" and the benefit of "being able to taste and see the effect of Sous Vide cooked foods at different temperatures".

Each session gathers about 12 to 15 professional chefs who have the opportunity to use kit, taste Sous Vide prepared food, ask interactive questions and network.  The day starts at 10:30 for coffee on arrival and is then followed by a presentation session.  At around 12:30 we break for a Sous Vide cooked dinner prepared by the host venue.  After dinner there is a question and answer session and further opportunities to try the kit. We aim to finish around 15:00.

Course Two – Seasonal Menu Development using Sous Vide

New for 2010 is an advanced course led by Sean Hope of the One Michelin Star Olive Branch in Clipsham, Rutland.  The course will demonstrate how to create a seasonal menu using the Sous Vide technique and locally sourced produce.

Based at the traditional village public house of The Red Lion Inn in Stathern, Leicestershire, Sean will produce a summer menu in our August event including: pan fried mackerel fillet, soused aubergine & tomato coulis; pork chop, peas pudding & caramelised apple; and pistachio pavlova & summer berries.  Other seasonal menus will also be demonstrated using autumn, winter & spring produce in  November, February and May.

Sean’s passion and enthusiasm will be displayed to fine effect as he demonstrates how to prepare and cook the finest and freshest ingredients with a vacuum packer, Sous Vide circulators, water baths and induction heaters.  The produce will all be sourced from local suppliers - and wherever possible - from the Red Lion’s very own allotment.

Following the demonstration Sean will return to the kitchen and, with his staff, cook the same menu for your lunch.

Sean provides a continuous stream of time-saving hints and tips on menu preparation, cooking and presentation during the demonstration.  Guests will leave with a copy of the demonstration menu recipes for the featured dishes.

Food Safety
 
Also speaking on all our courses is 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. 

Future Dates for Booking:

16th August 2010 - Course Two - Red Lion Inn, Stathern near Melton Mowbray, Leicestershire - Book Online Here!

20th September 2010 - Course One - Frontline Club, Paddington, W2 1QJ - Book Online Here!

25th October 2010 - Course One - Westminster Kingsway College, London in Association with Craft Guild of Chefs - Details to Follow

If you would like to host a courses then please contact us for details of the incentive package we can offer and details of our requirements.

Please note all bookings are non-refundable unless 2 days cancellation notice is provided.