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From September 25th through 27th, the executive chefs of the Fig & Olive locations in New York and Los Angeles attended an on-site sous-vide training session with Bruno Goussault. The 3-day course was held at the Fig & Olive Meatpacking location in New York City’s Meatpacking District in Manhattan. The chefs were truly amazed at the results of Bruno’s techniques and how sous-vide has evolved into what it is today due to Bruno’s work.

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