By Sara Johnson
This July, the International Sous Vide Association is holding a three-day weekend event featuring sous vide influencers and chefs. The first Sous Vide Summit will run from July 19 through July 21 at the Hilton Wilmington/Christiana in Newark, Delaware. From a chef boot camp presented by the Culinary Research & Education Academy (CREA) to presentations by Cuisine Solutions chefs, here are five can’t-miss events on the weekend’s agenda.
Meathead Goldwyn, the author of Meathead: The Science of Great Barbecue and Grilling (Rux Martin/Houghton Mifflin Harcourt, 2016) and publisher of AmazingRibs.com, will discuss the perfect pairing of sous vide with the grill and smoker.
Experts from CREA (Culinary Research & Education Academy) will be in town to present. The session will focus on what professionals need to know to use sous vide in their kitchens, from Hazard Analysis and Critical Control Points (HACCP) plans to innovations for businesses.
Authors of the recently published cookbook The New Pie (Clarkson Potter, 2019) Paul Arguin and Chris Taylor will discuss how sous vide aids in baking flawless fruit pies.
Cuisine Solutions chefs AJ Schaller and Gerard Bertholon are leaders in sous vide research and education, and at this session they will walk you through must-know tips about the cooking practice.
Chef James Briscione, who wrote The Flavor Matrix (Houghton Mifflin Harcourt, 2018) with his wife Brooke Parkhurst, will give the final day’s keynote followed by a demonstration on Italian dishes using sous vide.
Register to attend the 2019 ISVA Sous Vide Summit here.