Understanding the sous vide and slow cooking revolution
CESA event looks at sous vide, low temperature and the latest slow cooking technologies
Westminster Kingsway College, London SW1, May 17, 9am till 3pm
It’s no understatement to say that the slow cooking technologies developed in recent years are revolutionising the way commercial kitchens operate. ‘Understanding the Sous Vide Revolution’ is a CESA event that combines a comprehensive conference speaker programme, featuring leading chefs, operators and technical experts, with live demonstrations and the opportunity to get hands-on experience of the latest sous vide and slow cooking appliances.
Keynote speakers will cover specialist topics aimed at giving operators, consultants and equipment dealers a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.
Speakers include ‘sous vide champion’ Russell Bateman of Colette’s at the Grove, Greg Jones of Campden BRI, Paul Foster of SALT, EHO Miranda Steward, Tom McNeil from Arlo’s and Sodexo’s David Mulcahey. Their presentations range from slow cooking techniques and equipment development, ‘from the lab to the pass’, to menu development and HACCP. There will also be a series of chef spotlights plus a panel discussion and Q&A session.
Tickets for the event cost £45 plus VAT per person. Every attendee will also receive “The microbiological safety of sous-vide processing” from Camden BRI, normally priced at £135.
The full programme is available to view at www.cesa.org.uk, which also has an online form to book tickets for the event. For further information, please call CESA Administrator Jocelyn Carr on 020 7793 3029 or email email@example.com.
‘Understanding the Sous Vide Revolution’ takes place at Westminster Kingsway College, London SW1, on May 17 2017, running from 9am till 3pm.