Two weeks ago, we were excited to welcome Chef Carl Swanbeck from the Culinary Vegetable Institute in Milan, Ohio as a guest chef for our most recent class on Cook Chill and Sous Vide in the Commercial Kitchen. Chef Carl brought some lovely vegetables from The Chef’s Garden (including some beautiful Golden Beets and micro arugula) and shared with the class his excitement about what vegetable dishes he has been able to create using Flavorseal’s sous vide equipment.
Chef Carl is a great example of why we bring guest chefs in from time to time to share what they have been doing in their kitchens. While it’s always great (and very important) to understand the basics of the technique, these guest chefs also give our attendees a creative spark to get their own ideas percolating. We hope that sometime in the near future, one of our former students will come back to show us what innovative things they have been doing with sous vide and share with another group of people who are just waiting to be inspired.
If you are interested in attending one of our free sous vide/cook chill classes at the Flavorseal Culinary Center, visit our Culinary Center Events page for more information and to register.