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(CS) Sous Vide: Unconventional Applications for Hors d'oeuvres through Dessert

Mark Ellis  (Co-Owner/Executive Chef, The Chef's Table)

John McLallen  (Sous Chef, The Chef's Table)

Joshua Fraser  (Sous Chef, The Chef's Table)

Location: South Pacific E Culinary Experience

Date: Wednesday, March 11

Time: 2:30pm - 3:30pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!

Track: CS-Culinary

Association: CPCE

Vault Recording: TBD

Audience Level: All

Sous vide has become more commonplace in commissary and restaurant kitchens during recent years, however the uses for Sous Vide go far beyond heating beef in large quantities. In this demo orientated session we will explore other uses in both the prep and field kitchen and will show methods to shape products to increase yield, control presentation and simplify reheating. Non-conventional applications will be shown including hors d'oeuvres, salad and desserts.

*This session includes a sample (vegetarian). In order to mitigate food waste, food samples will be served first to those people sitting in the classroom seats. If there are remaining samples, we will distribute to those seated in the theater-style area.

Culinary Experience Stage Sponsored by:

American Lamb Board / Superior Farms

Barilla Foodservice

Chef Rubber

Sterno Products

Tony Chachere's Creole Foods