Autoplay
Autocomplete
Previous Lesson
Complete and Continue
2022 Sous Vide Summit Recordings - PRO TRACK
Saturday Content
Welcome to the Sous Vide Summit (7:56)
Organizing Your Home Kitchen with Sous Vide with Master Chef Rich Rosendale (29:55)
Time and Temp Explored with Stefan Boer (34:25)
Sous Vide Roast Beef with Jason Logsdon (19:01)
Stocking Up on Stocks with Mike La Charite (14:50)
Sous Vide Mushroom Soup with Lisa Keys (16:52)
Salmon and Potato Salad with Chef Elizabeth Lee (16:54)
Champions of Sous Vide Award Presentation and Hall of Fame Induction (0:02)
The APO - Unlocked with Darrin Wilson (38:13)
Must Have Sous Vide Tools for Home Cooks with Chelsea Cole (10:30)
Decoding Ready to Eat Meals with Mark Webb (30:05)
Cocktails and Sous Vide Mixology by Chef David Pietranczyk (75:57)
Sous Vide Smoked Chocolate Maple Pudding with Chef Eric Villegas (34:41)
Day 1 Closing Session (1:50)
Sunday Content
Welcome to Day 2 (5:22)
Sous Vide Canoa with Chef Ivan Medina (29:52)
Sous Vide Once, Savor All Week with Sharon Chen (17:07)
Grab Bag Challenge - Duck Breast with Mike La Charite (22:25)
Grab Bag Challenge - Chicken Leg Quarters with Lisa Keys (18:22)
Grab Bag Challenge - Lentils with Cole Wagoner (3:29)
Grab Bag Challenge - Rutabaga with David LaForce (11:20)
Grab Bag Challenge - Pumpkin with Lloyd Cupiccia (22:54)
Grab Bag Challenge - Potatoes with Chef David Pietranczyk (26:43)
Keynote Address with Chris Young (53:50)
Great Steaks from Frozen with Doug Piper (18:38)
Sous Vide Fennel with Chef Elizabeth Lee (14:36)
Zucchini Wrapped Halibut with Risotto with Chef Thiago Quirino (15:54)
Q&A with Dr. Douglas Baldwin and Jason Logsdon (62:52)
Sous Vide Summit Closing Session (12:19)
Monday Content - Pro Track
Welcome to the Pro Track (3:36)
3 Ways Sous Vide Automation Can Benefit Your Kitchen with Maialen Goenaga (11:50)
Sous Vide Professional Safety Tips with AJ Karwowski (37:47)
The Advantages of Sous Vide for Small Businesses with Chef Carolina Gomez (49:58)
Sous Vide Applications for Catering with Alexis DePietro, Neal Pearlman, and Chef Buddy Gillespie (34:16)
Sous Vide Cocktails: Why Every Bar Should Have a Circulator by Eamon Rockey (73:37)
Pro Track Closing (5:09)
Teach online with
Zucchini Wrapped Halibut with Risotto with Chef Thiago Quirino
Lesson content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock