Comments on: Worldwide data base of Sous Vide Cooking courses – Help requested

By: Sanshray

Sanshray — Tue, 26 Jan 2010 15:17:16 +0000

I would like to know more about this cooking.

By: Ramachari

Ramachari — Tue, 26 Jan 2010 15:11:31 +0000

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

By: Jean-François

Jean-François — Fri, 01 Jan 2010 18:35:59 +0000

Dan, Frank,

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

Jean-François

By: Frank Hsu

Frank Hsu — Fri, 01 Jan 2010 14:57:34 +0000

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

By: dan

dan — Tue, 29 Dec 2009 10:44:33 +0000

USA – NYC The Sous Vide Intensive
http://www.frenchculinary.com/course-Sous-vide.htm