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Sous Vide in the Field Kitchen

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

Maria Phillips  (Pastry Chef, The Chef's Table)

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

Location: WF4 Culinary Main Stage

Date: Tuesday, March 28

Time: 1:15 pm - 2:00 pm

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

Track : CS-Culinary Arts

Vault Recording: TBD

Audience Level: All

Sous vide has many practical applications in off-premise catering field kitchens and action stations. Sous vide allows chefs to create a fine dining experience in strict venues that limit cooking with any type of flame. Additionally, sous vide can be used on action stations, in concession settings serving thousands or to simultaneously serve perfectly cooked filet to 900 guests. This session will demonstrate the variety of ways we use sous vide in the field.

Presentation File