Sous Vide Cooking for Caterers

Sous vide, the art of cooking and reheating foods perfectly 'under vacuum' is a cooking technique widely used in many 5-star restaurants. Cooking sous vide produces foods cooked to the perfect temperature while reserving color, nutrients and the texture of the product. Chef Keating will demonstrate sous vide cooking and show you how you can integrate this technique into your kitchens, both on- and off-premise.

You will learn:
• How to safely prepare sous vide menu items within the specifications of HACCP.
• Working with your vacuum packaging vendor.
• The complete technique for sous vide cooking including time and temperature specifications and the process of breaking down muscle tissue.
• Finishing techniques for off-site events and specific methods for selling sous vide menu items for your events.