More than 2 Dozen Amazing Sessions
There's a star-studded line up including Master Chef Rich Rosendale, Food Network personality and Executive Chef James Briscione, PolyScience President Philip Preston, AmazingRibs.com founder Meathead Goldwyn, Jason Logsdon from Amazing Food Made Easy, Chef David Pietranczyk from PolyScience, Chef Eric Villegas from VacMaster, Chef Michael Kelly from Everidge, and many, many more!
Cook along with your favorite sous viders during interactive hands on workshops and check out the demos featuring the latest in sous vide technology and accessories and so much more!
So come level up your sous vide game and eating amazing food!
All the Sessions
Day 1 Sessions
Available in
days
days
after you enroll
Day 2 Sessions
Available in
days
days
after you enroll
- 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
Available in
days
days
after you enroll
- 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
Available in
days
days
after you enroll
- 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)