August 19 – 21, 2014
Auguste Escoffier School of Culinary Arts is proud to host a very exclusive Sous-Vide training session with Dr. Bruno Goussault.
Bruno Goussault, Chief Scientist for Cuisine Solutions, is often cited as the founder of sous-vide cooking. Developed in 1971, his focus has been on low temperature cooking, food safety, and industrial cooking applications.
This work in sous-vide has led to changes in the way top chefs cook for their guests in restaurants, and the way food is prepared and served on planes, trains, ships, hotels and resorts, and convention centers around the world. Goussault has also trained Thomas Keller, Joel Robuchon, Michel Richard and numerous Michelin starred chefs on the sous-vide technique.
Improve your cooking process by attending the Sous-Vide Workshop:
- Location: Auguste Escoffier School of Culinary Arts – Boulder, CO campus
- Corporate Partnership Sponsor: CREA
- Cost: $2,400
Limited seats are available — register today!
Or call James Chen at (703) 270-2959 to register.