Become an expert in Sous-Vide Methods

 

 

  • Restaurateur
  • Chef
  • Kitchen staff
  • Know all the basics of cooking
    and Sous-Vide cooking.
  • Know how to prepare and
    make recipes according to
    hygiene and security rules.
  • Discovering and implementing
    cooking sous-vide methods.
  • Understanding the various ways
    of exploiting, preparing and preserving
    while respecting food and aroma.

Two Days Training with a French Master Chef expert in Sous-Vide cooking

Training program

Day One

Showing the ingredients at their best

Objective: Implementing Sous-Vide methods to enhance food’s qualities

Duration: 8h

  • Meat aging
  • Salt-cured meat
  • Brining in order to make a lacquered beef
  • Making of tapas, rillettes

Day Two

Showing the ingredients at their best

Objective: Implementing Sous-Vide methods to enhance food’s qualities

Duration: 8h

  • Confit
  • Smoking
  • Marination
Teaching Tool
  • Technical sheet
Technical Equipment
  • The professional kitchen, fully equipped, is provided by the customer.
Teaching Method
  • Clear demonstration by the intervener
  • Practical implementation by the trainees
  • Theoretical input
  • Hands-on training doing practical simulations
  • Participatory teaching
Expert
  • Total duration: 3 days/21 hours
  • Location: intra-company
  • Maximum of trainees: 8

Follow-up of the implementations: Trainees and instructor will be required to sign an attendance sheet, each half-day.

  • Continuous oral assessment during the training.
  • Certificate of attestation given at the end of the fifth day.
  • Collection of the individual needs at the beginning.
  • Questionnaire to evaluate the training.
  • Individual report provided, on-demand.
  • Questionnaire to evaluate the impact of the training three months later.

Follow-up by phone call between the instructor and the trainee within 3 months of the training.

To implement cuisine Sous-Vide in your restaurant: Contact us