Day 1 Sessions
Day 2 Sessions
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Keynote - Master Chef Rich Rosendale (50:23)
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Exploring Time & Temperature: Chuck Roast 10 Ways with Jason Logsdon (30:09)
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Low Temp. Maillard, Fermentation, Inoculation and Other Pickup Lines with Kevin Holmes Liddell (16:16)
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How to Photograph Brown Food with Christina Peters (27:13)
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Sous Vide with an Asian Flair with Carmen & Kevin Koo (32:37)
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All About Beef - Cater Your Cooking to the Cut with James Peisker (34:38)
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Lunch - Sous Vide Jucy Lucy with Chef Eric Villegas (60:41)
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Lunch - High Falootin' Chuck Roast Bulgogi with Brussel Sprouts Salad, Carrot Puree, Miso Butter Mushrooms and a Toasted Coconut Mai Tai with Chef David Pietranczyk (70:36)
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Champions of Sous Vide Award Presentation (6:04)
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Innovation in the Kitchen with Philip Preston (24:16)
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Sous Vide: The Next Generation - Engaging Students and Young People Through Sous Vide with Chef Tim McGinnis (26:36)
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Using the Purge with Fr. Leo Patalinghug and Mike La Charite (29:37)
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Mason Jar Desserts with Chef Michael Kelly (23:02)
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Aromatic Cuisine - Sous Vide Style with Mark Webb (61:54)
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Sous Vide Que Made Easy with Meathead (54:55)
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Chocolate Custard Pie with Paul Arguin and Chris Taylor (33:09)
Day 3 Sessions
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Keynote - Culinary Creativity: Where Science and Technique Meet with Chef James Briscione (57:56)
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Demo - Lobsterlicious Pasta with Chef Justice Stewart (27:39)
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Creating Something Totally New Using Sous Vide and Barbecue (32:36)
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Sous Vide Ice Cream (22:03)
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Demo - Sous Vide Fish Tacos with Aly Romero (24:41)
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Adapting Classic Stew Recipes for Sous Vide with Stefan Boer (26:27)
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Sous Vide Meal Prep Your Week - 5 Meals with One Hour of Prep with Justin McChesney-Wachs (27:07)
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Sous Vide Chicken with Chelsea Cole (34:45)
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Brewing Delicious Beer with Your Sous Vide with Doug Piper (28:40)
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Closing Q&A with Jason Logsdon and Chef David Pietranczyk (73:25)
Pro Track Content
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Streamlining Your Restaurant Footprint with Sous Vide by Alexis DePietro (27:09)
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Applying HACCP to Sous Vide with Harmeet Matharoo (28:55)
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The Sous Vide Advantage: Safety, Labor and Waste Savings with Chef Gerard Bertholon (47:35)
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Beyond Blanching: Using Modern Technology to Refine the Fundamentals of Cooking Vegetables with Chef Jamie Simpson (20:45)
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Integrating Sous Vide Into Your Menu with Chef David Pietranczyk (38:46)
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Instagram for the Restaurant Business with Dot Lung (49:22)
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Prepping for the Future with Master Chef Rich Rosendale (24:59)
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Optimizing Sous Vide with Blast Chilling with Chef Michael Kelly (26:26)
