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From October 2nd through the 4th, our Chief Scientist Bruno Goussault and Director of Educational Development held a 3-day Sous-Vide off-site training session at the Auguste Escoffier School of Culinary Arts Boulder campus. The 3-day off-site course included 8 chef trainees hailing from as far as Hawaii to train with our team. Chef instructors and students of the Escoffier Boulder campus also took part in the sous-vide course.