Boulder, CO and the Auguste Escoffier School of Culinary Arts welcomes the pioneer of the sous-vide culinary method, Dr. Bruno Goussault, for a 3-day workshop to share his brilliance to aspiring sous chefs, pastry chefs and home cooks alike. Goussault reigns as Chief Scientist at the Culinary Research and Education Academy in Paris, France and has revolutionized the culinary world with the sous-vide technique.
The sous-vide method is based on cooking food in airtight sealed packages at lower temperatures for longer amounts of time. With this process, food cooks evenly throughout, without overcooking the outside. Flavor is locked in and meat is moist. Goussault’s method has been adopted globally by restaurants, planes, ships, hotels and resorts, just to name a few. Goussault has also trained many Michelin starred chefs in his time and now he can train you.
“I am excited to partner with Escoffier and teach a workshop on the sous-vide cooking method. This technique has revolutionized the culinary world and changed the way we view food safety and temperature cooking,” says Goussault.
The workshop takes place at the Auguste Escoffier School of Culinary Arts in Boulder Oct 2-4 with a price tag of $2,400. To register, contact James Chen of the Culinary Research and Education Academy at email@example.com or by calling 571-388-6483. For my information on the sous-vide method, visit http://www.lecrea.com/en/ and learn more about Auguste Escoffier at http://www.escoffier.edu/locations/boulder/.