3-Day Sous Vide Cooking at Precise Temperature
DIFFICULTY LEVEL:
LENGTH: February 23-25, 2026
FORMAT: TBA
PRICE: $2500
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Hands-On Instruction in Sous Vide Methods and Food-Safety Best Practices
By the end of the seminar, you’ll have experience using the sous-vide method to cook meat, poultry, fish, shellfish, fruits, vegetables, sauces, herbs and aromatics, and be well versed in the best practices for maintaining food safety.
Once registered, more travel instructions will be provided.
PLEASE NOTE: Only still photos are allowed during the class. No video or audio devices are allowed during the class. This means no iPads or other tablet devices, Smartphones, cell phones. voice recorders or cameras of any kind.
