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2020 Sous Vide Summit Recordings - FULL CONFERENCE (general & pro tracks)
Day 1 Sessions
Welcome and a Bonus!
Reinventing a Michigan Classic: Beef Pasty with Chef Eric Villegas (33:01)
Sous Vide: Beyond Steak & Eggs with Chef David Pietranczyk (28:37)
Pro Tips for the Home Cook with AJ Schaller (41:12)
Demo - Spicy Moscow Mule with Chef Thiago Quirino (3:39)
Day 2 Sessions
Keynote - Master Chef Rich Rosendale (50:23)
Exploring Time & Temperature: Chuck Roast 10 Ways with Jason Logsdon (30:09)
Low Temp. Maillard, Fermentation, Inoculation and Other Pickup Lines with Kevin Holmes Liddell (16:16)
How to Photograph Brown Food with Christina Peters (27:13)
Sous Vide with an Asian Flair with Carmen & Kevin Koo (32:37)
All About Beef - Cater Your Cooking to the Cut with James Peisker (34:38)
Lunch - Sous Vide Jucy Lucy with Chef Eric Villegas (60:41)
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)
Champions of Sous Vide Award Presentation (6:04)
Innovation in the Kitchen with Philip Preston (24:16)
Sous Vide: The Next Generation - Engaging Students and Young People Through Sous Vide with Chef Tim McGinnis (26:36)
Using the Purge with Fr. Leo Patalinghug and Mike La Charite (29:37)
Mason Jar Desserts with Chef Michael Kelly (23:02)
Aromatic Cuisine - Sous Vide Style with Mark Webb (61:54)
Sous Vide Que Made Easy with Meathead (54:55)
Chocolate Custard Pie with Paul Arguin and Chris Taylor (33:09)
Day 3 Sessions
Keynote - Culinary Creativity: Where Science and Technique Meet with Chef James Briscione (57:56)
Demo - Lobsterlicious Pasta with Chef Justice Stewart (27:39)
Creating Something Totally New Using Sous Vide and Barbecue (32:36)
Sous Vide Ice Cream (22:03)
Demo - Sous Vide Fish Tacos with Aly Romero (24:41)
Adapting Classic Stew Recipes for Sous Vide with Stefan Boer (26:27)
Sous Vide Meal Prep Your Week - 5 Meals with One Hour of Prep with Justin McChesney-Wachs (27:07)
Sous Vide Chicken with Chelsea Cole (34:45)
Brewing Delicious Beer with Your Sous Vide with Doug Piper (28:40)
Closing Q&A with Jason Logsdon and Chef David Pietranczyk (73:25)
Pro Track Content
Streamlining Your Restaurant Footprint with Sous Vide by Alexis DePietro (27:09)
Applying HACCP to Sous Vide with Harmeet Matharoo (28:55)
The Sous Vide Advantage: Safety, Labor and Waste Savings with Chef Gerard Bertholon (47:35)
Beyond Blanching: Using Modern Technology to Refine the Fundamentals of Cooking Vegetables with Chef Jamie Simpson (20:45)
Integrating Sous Vide Into Your Menu with Chef David Pietranczyk (38:46)
Instagram for the Restaurant Business with Dot Lung (49:22)
Prepping for the Future with Master Chef Rich Rosendale (24:59)
Optimizing Sous Vide with Blast Chilling with Chef Michael Kelly (26:26)
Teach online with
Applying HACCP to Sous Vide with Harmeet Matharoo
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