About the course

In this workshop you’ll see, experience and taste sous vide cooked products from meats and seafood to fruits and vegetables, as well as hollandaise and meringue.

Content

• Benefits of sous vide vs. other cooking techniques
• Proper preparation of various food items for sous vide cooking
• Best and safe cooking temperatures and times including brining
• When to use a hypodermic probe for internal temperature
• How to pre-sear, chill and finish sous vide cooked products

You will sample all the preparations made during the workshop.

About the chef

John’s career in restaurants, hotels and food companies, coupled with a busy culinary competition roster has taken him from his native Australia to Germany, France and Mexico before finally settling in Canada. He’s represented Australia at the Culinary Olympics and also the prestigious Bocuse d’Or competition in France. After meeting Ferran Adria (el bulli, Spain) in 2006, John was inspired to launch Modern Culinary Academy to promote the awareness and education of molecular cuisine. His articles on the subject can be found in Food in Canada Magazine, YFM, Foodservice and Hospitality Magazine and from time to time in The Toronto Star.
 

Level: Beginner

Structure: Demo + hands-on practice

Price: $125 + tax per person

To register: call 416 922 9055 or click the button below

 

The class will run with a minimum of 12 participants

Please advise any allergies and food restrictions