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. (more…)
‘Flavorseal Food Service’ Category
28 February 2013
Attending the International Restaurant & Foodservice Show of New York this weekend? Don’t forget to stop by the Imperial Bag & Paper Company booth 1631 and say hello to Flavorseal’s Chef Tim Franks and Guy Schuler as they help out with some great demos!
Like last year, Guy will be showing off the complete cook-chill process from bagging to sealing and chilling. A new addition to the Imperial booth this year, Chef Tim will be handing out samples of chicken and steak cooked sous vide style while educating attendees on sous vide cooking tips and techniques.
10 January 2013
Flavorseal Announces First Culinary Center Class of 2013: Sous Vide and Cook-Chill for the Commercial Kitchen
Flavorseal’s Culinary Center recently announced the first class for 2013, which has been scheduled for Wednesday, February 20.
The class, “Sous Vide and Cook-Chill for the Commercial Kitchen”, provides a comprehensive overview and demonstration of cook-chill and sous vide equipment and techniques through the creation of several different dishes.
Joining Flavorseal’s Chef Tim Franks as an instructor for the class will be Chef Carl Swanbeck of the Culinary Vegetable Institute in Milan, Ohio. Chef Swanbeck will discuss the keys to successfully preparing vegetables sous-vide style, and demonstrate one of his favorite dishes.
Be sure to join us for the first class of the year! To learn more about these classes or to register for the upcoming session in February, click here or call us at 1.888.733.7794 for more information.