Technical Supplies & Services Company LLC (TSSC) in partnership with Ducasse Education, Henkelman, Fusionchef, ICCA Dubai and Electrolux has successfully brought to Dubai the The Sous-Vide Advantage Master Class last 23rd March 2014. 24 chefs from different hotels and restaurants spent a day of specialized training on cooking with sous-vide with Ducasse Education Executive & Senior Consultant Chef Christophe Larrat. The one day class was all about learning the basic science behind the easy-to-use, versatile technology of sous-vide cooking for immediate and consistently high-quality results in their professional kitchen. Understanding how to set up, use & clean appropriate equipment. Learning the fundamentals of sous-vide techniques through hands-on application. And practical demonstration and recipe tutorials reinforced mastery of sous-vide skills. Sous-vide (vacuum cooking) offers valuable benefits, including minimized risk of food contamination, minimized waste, optimized conservation & maximized food freshness & flavor for all types of ingredients. Simple to set up and easy to master, sous-vide is the perfect rapid cooking method promising excellent culinary results while saving time & money for the professional chef. Chef Christophe Larrat after first learning his trade with the Darroze family, he developed his professional expertise as a station chef in the kitchens of Joël Robuchon. He subsequently worked with Alain Ducasse to open 59 Raymond Poincaré in Paris before moving to La Maison Troisgros in 1999 as Head Chef. In 2004, Christophe joined Ducasse Education, where he now directs and teaches full-time as Executive Chef and Senior Consultant.
Posted on: Mon, 12 May 2014 12:47:21 +0000
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