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SCHEDULE BUILDER
Sous Vide in the Field Kitchen
Mark Ellis (o-owner/Executive Chef, The Chef’s Table)
Location: Ballroom C
Date: Thursday, July 22
Time: 2:30pm - 3:30pm
Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass
Track: CS-Culinary
Format: Session
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.