BOULEY TEST KITCHEN OFF-SITE TRAINING

From March 26th through the 28th, our Chief Scientist Bruno Goussault held a 3-day Sous-Vide off-site training session at David Bouley’s Test Kitchen in New York City. The 3-day off-site course included 19 chef trainees spanning across all of North America; from Alaska, Mexico, Colorado and the East Coast. Top chefs from David Bouley’s and Daniel Boulud’s kitchens, local to New York City, also attended the sous-vide training. Check back for more sneak peeks of our training at the Test Kitchen.

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