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:

At this time all classes are full to capacity. Please check back or call 1-888-324-CHEF for course updates.