As a foodservice professional, it pays to stay ahead of the curve of emerging technology and advances in our industry. Sous vide has been embraced by many of America's top culinarians as a key cooking method in creating superior textures as well as an excellent technique to maximize and highlight the organoleptic properties of food. Through demonstrations and hands-on assignments, participants will discover the many benefits of sous vide cooking and understand the critical points to successful application of the sous vide techniques. During Sous Vide Cooking, you will: · Explore sous vide as a progression of three concepts: storage, cooking, and cuisine · Identify textural differences in cooked proteins using a variety of different cooking methods · Demonstrate the potential for increased storage utilizing sous vide · Discuss the benefits of sous vide cooking as a technique for vegetable cookery · Taste the difference in finished products and witness increased yields created by precise temperature-controlled cooking in a closed environment · Expand your expertise in safety and sanitation practices critical for sous vide methodology For details or to register, hayleymm@hawaii.rr.com