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Sous Vide in the Field Kitchen

Mark Ellis  (o-owner/Executive Chef, The Chef’s Table)

Location: Ballroom C

Date: Thursday, July 22

Time: 1:00pm - 2:00pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass

Track: CS-Culinary

Associations & Accrediting: CEH & CMP

Vault Recording: TBD

Audience Level: Intermediate

Sous vide has many practical applications in off-premise catering to make back of the house logistics easier. From creating a fine dining experience in the most exclusive of venues even when open flame is not allowed, to simultaneously serving filet for 900, or serving thousands in a concession setting this session will demonstrate ways to make sous vide work for your off-premise applications.