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Sous-Vide Support Want to know more - Sous-Vide education
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Techne Sous-Vide news Techne attends the two day seminar at the Bouley Test Kitchen with instruction and training from renowned Sous-Vide inventor Chef George Pralus. Utilizing his 40 years of experience with the Sous-Vide cooking method, Chef Pralus covered the techniques, science and key safety aspects of using Sous-Vide. It was well attended by a large group of New York area Chef's, officials from the NYC Department of Health and instructors and students from the Culinary Institute. As the only Immersion Circulator manufacturer to attend Techne would like to thank Chef David Bouley for the invitation to attend. Check out the 12 page PDF (244kb) document of the Seminar Home
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