 - 4 CLASSES
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 Sous-vide is a method of cooking that allows food to maintain flavor, nutrients, and natural texture through low temperature heating for an extended period of time.
Developed decades ago, the sous-vide method uses airtight plastic bags placed in water significantly below the boiling point, sometimes for well over 24 hours. Now, finally it has shed its boring boil-in-bag reputation and found its way into the most highly regarded restaurant kitchens.
In just four short sessions, you will be introduced to sous vide techniques and learn about recent technological advances in low temperature cooking and how to preserve, even intensify, the flavor of food by sealing in the juices so it doesn't lose color or dry out. Guided by our Chef Instructors, you’ll understand how sous-vide cooking can help you achieve results that you can't get with classic techniques and how to use low temperature techniques even if you can't use a vacuum machine.
And because the sous-vide method takes precision and care, you'll learn how to stay current with New York State health and safety regulations.
Chefs interested in learning sous-vide and low temperature cooking will learn:
Sous-vide techniques for meats, fish, sauces, stocks, vegetables and fruits
How to choose and use sous-vide equipment, including vacuum machines, bags, combi-ovens, circulators, hypodermic probe thermometers and datalogger
How to cook-chill products
How to prepare direct-serve products, including fish, meats and vegetables
Surprising sous-vide special effects, such as de-airing, texture modification, forming and flash pickling
Safety and health issues, including non-regulated low temperature cooking and techniques not requiring a vacuum machine
HACCP plans and how to put them in place
 
Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule. At this time all classes are full to capacity. Please check back or call 1-888-324-CHEF for course updates.
We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.
The FCI's Amateur courses are not accredited by ACCSCT and are designed for personal enrichment. They are not intended to qualify a student for employment.
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The French Culinary Institute is dedicated to furthering the use of technology in the kitchen because we believe that technology can help us make better food. |
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David Arnold
Director of Culinary Technology |
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