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Sous Vide or water bath cooking is in rapid ascent amongst top chefs but there is a dearth of information available let alone tactile training. At Culinary Innovations we decided to do something about this and started offering training courses on the subject two years ago. We now have two distinct opportunities for professional chefs to learn and understand more about this important cooking technique, as well as a separate opportunity to learn about liquid nitrogen techniques.
Day Course One – Introduction to Sous Vide Cookery 1
Course One is a familiarisation course in the basic principles of Sous Vide as used in service, in a cook & chill operation and for slow cooking.
Run by Westminster Kingsway College in central London, the day long course is split into two sessions in the demonstration theatre, a college tour and a seasonal lunch with a Sous Vide cooked element in one of the College's Restaurants. Delegates benefit from:
- A very insightful and outstanding demonstration of various species, cuts, temperatures and times.
- Sous Vide machine equipment and Health & Safety overviews
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A Sous Vide cooked lunch
Q & A Session
Some participation in the use of the Sous Vide equipment and kit.
A handbook for further use after the Day.
Previous guests on Culinary Innovation's "Introduction to Sous Vide Cookery Course" have included the legendary Pierre Koffman. Others have included delegates from The Chesterfield Mayfair, Nopi, By Word of Mouth, Sheraton Skyline, The Landmark Hotel and many others. They 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".
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Day Course Two – Practical Water Bath Cooking Workshop 2
The second of our Sous Vide training course programme is for the professional chef who is familiar with the water bath cooking technique but would like to learn more through an in-depth day of training with our Chef Presenter James Graham. The day is formatted in a kitchen workshop style 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 vacuum packing machines, water baths and combi-ovens. Chefs will be given a box of ingredients of various protein, vegetables and fruits and encouraged to work with our chefs in the kitchen to cook their own style of dishes to eat for lunch.
The course also covers:
- An overview of the water bath cooking application at a modern contemporary English restaurant, including combining the use of combi ovens, circulators, water baths and steamers.
- Storage and temperature information.
- Lunch.
- A troubleshooting session with James Graham who has over seven years of Sous Vide experience as Chef Owner of the contemporary fine dining restaurant Allium.
- A demonstration of the more unusual dishes from the restaurant.
This course is run from the Runnymede-On-Thames a 4 star hotel in Egham, Surrey, on the banks of the River Thames near Windsor, just minutes from Heathrow Airport and conveniently placed off Junction 13 of the M25 between the M4 & M3 motorways. Due to the size of the restaurant kitchen spaces for this course are limited to 10 spaces per day. More details of the location can be found at: www.runnymedehotel.com
Chefs from as diverse companies as Fuller, Smith & Turner, Restaurant Associates, Aramark, Wilson Vale, Shire Hotels, Harbour & Jones, Park Plaza, Cannizaro House and many others have participated in this enlightening training workshop.
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Day Course Three - Liquid Nitrogen 3
One of the problems for professional chefs has been the limited information available on Liquid Nitrogen. Indeed many chefs believe you need to have a license to use it in the kitchen. To dispel this myth as well as to acquaint chefs with its positive use within the kitchen we have developed a Liquid Nitrogen training course specifically for chefs.
This course has come about as a result of customer interest and covers:
- An overview of handling storage and safety from a Cryogenics supplier.
- Chef and bar demonstrations of a range of techniques.
- Lunch with a Liquid Nitrogen dish component.
- A Q&A session.
- Demonstration of savoury and dessert dishes as well as cocktails featuring Liquid Nitrogen.
To quote Michael Wender, Head Chef at Merton College, Oxford, "I very much enjoyed James’s introduction to nitrogen – it was very interesting, he is a good demonstrator & it was an enjoyable way of having some knowledge of the latest trend in food."
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Our Chef Presenters c
Simon Stocker qualified as a Professional Chef Diploma at Highbury College in the 80’s then moving on to study 706/3 at Westminster College whilst working up to head chef level in London's west end restaurants, clubs and casinos. His role as Advanced Practitioner at Westminster Kingsway College is varied and his responsibilities lie in the quality of teaching and food production at the college and staff development for the culinary arts department. Simon's career in teaching has seen him recognised by his peers and in 2009 he was awarded the prestigious Craft Guild of Chefs Education Chef Award. He has always mentored students in culinary competitions leading to him being appointed British Junior Team Manager for the last Culinary Olympics in Erfurt Germany. Simon regularly organises and judges cookery competitions for The Craft Guild of Chefs.
James Graham is the Chef Proprietor of Restaurant Allium. Situated in the Cotswold wool town of Fairford, Restaurant Allium has been using the Sous Vide technique since it was established in 2004 and liquid nitrogen for the past year. James who previously worked at the Wickham Vineyard in the heart of the Meon Valley has also experience as a chef at Le Manoir aux Quat' Saisons, Peter Gorton's Horn of Plenty, Le Petit Blanc in Oxford and Oxo Tower in London.
Now a nationally renowned destination, Restaurant Allium has gained multiple awards and plaudits from the UK’s leading critics at The Times, The Telegraph and Country Life, The Good Food Guide, the Michelin Guide, Harden’s and Gourmet Britain. Combining an understanding of classic culinary heritage with the latest techniques and innovations and possessing an unmatched passion for utilising the finest local produce, James and his restaurant team are working to redefine the very meaning of British cuisine.
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Future Dates for Booking: d
23rd January 2012 - Practical Water Bath Cooking - The Runnymede-on-Thames Hotel, Egham, Surrey - Book Online Here!
27th February 2012 - Introduction to Sous Vide Cookery - Westminster Kingsway College, London - Book Online Here!
5th March 2012 - Practical Water Bath Cooking - The Runnymede-on-Thames Hotel, Egham, Surrey - Book Online Here!
23rd April 2012 - Introduction to Sous Vide Cookery - Westminster Kingsway College, London - Book Online Here!
14th May 2012 - Practical Water Bath Cooking - The Runnymede-on-Thames Hotel, Egham, Surrey - Book Online Here!
21st May 2012 - Introduction to Sous Vide Cookery - Westminster Kingsway College, London - Book Online Here!
25th June 2012 - Practical Water Bath Cooking - The Runnymede-on-Thames Hotel, Egham, Surrey - Book Online Here!
All courses start at 10:00 AM and finish around 15:30 PM.
Please note: All training course spaces booked by delegates will receive a booking confirmation outlining the nature of the event and details of venue and times. This booking confirmation constitutes a delivery and once issued is entirely non-refundable. Should you wish to cancel a space in exchange for a future date there is a Ł50 re-booking fee.
Contact Us: c
Please call 01858 464411 for any further assistance.
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