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) 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.  It also now includes notes on Sous Vide from an EHO's perspective.

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 around 12 delegates per demonstration Sean will produce a spring menu in our May event including: local grilled asparagus, soft boiled egg & crispy ham; fillet of wild salmon cooked en papillotte, lobster bisque & garden peas; and alphonso mango tatin & lime crčme fraiche.  Other seasonal menus will also be demonstrated using summer and autumn produce in August and November.

The course will start at 09:00 and include the menu for all to enjoy at lunch time.

Future Dates for Booking:

8th March 2010 - Course One - Bowdon Hotel, Altrincham, Cheshire - Book Online Here!

17th May 2010 - Course Two - Red Lion Inn, Stathern near Melton Mowbray, Leicestershire - Book Online Here!

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.