Friday Content
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Welcome to the Sous Vide Summit! (9:20)
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Collard Green "Birria" Tacos with Chef Eric Villegas (25:47)
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Champions Hour Intro (1:44)
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Champions Hour: Wagyu Demystified with Russell Wong (7:29)
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Champions Hour: Freezing Study with Stephan Boer (7:19)
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Champions Hour: Garlic Chili Oil with Chelsea Cole (5:31)
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Champions Hour: Easy Weeknight Meals with Mark Webb (7:04)
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Champions Hour: Sous Vide Creme Brulee with Chef Elizabeth Lee (7:56)
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Champions Hour: Sous Vide in the Sweet Kitchen with Paul Arguin & Chris Taylor (6:08)
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Champions Hour: Sous Vide Chillin' with Doug Piper (8:54)
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Coffee Infused Vermouth Cocktails with Chef David Pietranczyk (51:28)
Saturday Content
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Welcome to Day 2 (5:59)
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Keynote Presentation: Around the World with Sous Vide by Simon Majumdar (59:55)
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Wood Oven Searing with Chef Michael Kelly (12:02)
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Searing Q&A with Jason Logsdon (5:32)
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Sous Vide Cod Confit with Chef Thiago Quirino (16:10)
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Simple Ways to Kick Your Dishes Up A Notch with Mike La Charite (21:47)
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Sous Vide Swiss Meringue with Chef Elizabeth Lee (4:09)
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Cook Along Lunch: Duck Lo Mein with Carmen & Kevin Koo (67:15)
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Champions of Sous Vide and Hall of Fame Presentation (19:42)
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How Meat Heats with Jason Logsdon (29:26)
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Sous Vide Meal Prep with Chelsea Cole (20:13)
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Common Sous Vide Que Questions Answered with Darrin Wilson (26:36)
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Cook Along Dinner: Crispy Skin Salmon with Mike La Charite (63:08)
Sunday Content
Monday Content - Pro Track
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Welcome to the Pro Track (6:17)
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Sous Vide and HACCP 101 with Chef David Pietranczyk (63:00)
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Sous Vide Chicken Study: Banquet vs. Prepared Sous Vide with Chef AJ Schaller, Christine Shearer and Chef Irvin Van Oordt (62:25)
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Virtual Kitchen Panel with Alexis DePietro, Chef Buddy Gillespie and Scott Swiger (58:43)
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Why Every Bar Needs a Circulator by Chef & Mixologist Eamon Rockey (59:49)
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Sous Vide Sustainability with Master Chef Rich Rosendale (26:02)
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Pro Track Closing (4:54)
