Sous Vide Cooking

Worldwide data base of Sous Vide Cooking courses – Help requested

by on Dec.28, 2009, under General Topics

sous-vide-course_2I am currently gathering information about culinary instituts, universities, courses where you can learn sous vide cooking. Wherever you are located, feel free to post a comment with the country, name of the culinary school, internet site link…I’ll group this information and make a specific page about it in some weeks.

Thanks a lot for your help!

Jean-François

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6 Comments for this entry

  • Frank Hsu

    We are starting a sous vide cooking courses in the New Year (2010).
    The course is a three-day (72 hours) intensive hands-on sous vide courses.
    It will be very small group (maximum 5 students).
    At the end of the course, the student will inherit all the sous vide equipments he/she uses during the course.
    Outline:
    - Sous vide vs conventional cooking
    - How sous vide can make conventional cooking better?
    - Techniques, rules and guidelines.
    - Temperature and time
    - Food safety issues
    - Unique SV recipes
    Address: 188 Augusta Avenue, Toronto, Ontario, Canada (freshmeals@gmail.com).Note: All food ingredients will be bought at the historical Kensington Market, a stone-throw away.
    Objective: Experienced chefs can start practicing sous vide techniques right after the course.
    Instructor: Frank Hsu plus other chefs.
    Oversee students can include food, lodging and airport pickup (no extra charge).
    Time: Mutually agreeable schedule.

    Fees: US$2,000

  • Jean-François

    Dan, Frank,

    Thanks for the information. I’ll add your comments/links to the data base.

    Jean-François

  • Ramachari

    We wish you all sucess and look forward to hear from you about your experince in SOUS VIDE COOKING

  • Sanshray

    I would like to know more about this cooking.

  • E. Olin Mastin

    Can you only cook one thing at a time?
    Is it possible to cook an entire meal at one time?
    Say you have your steak or fish and potatoes, broccoli, etc… Can it all be put into the oven to cook together?? Would it take minutes, hours, or what? What about setting the temperature to cook a variety of things at one time??
    What good is it to have to cook each item separately and to have to wait a real long time for each item to get done?? Then what do you do when you are ready to eat and some of the food is cold because in the meantime you had to remove each item so you can cook the other items?? Then how would you warm everything up to serve the meal??? Seems very impractical to me!

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