Notable chefs and sous vide enthusiasts convened last weekend at the Hilton Wilmington/Christiana in Newark, Delaware, for the International Sous Vide Association’s inaugural Sous Vide Summit. Cuisine Solutions chefs Gerard Bertholon and AJ Schaller joined speakers such as: Meathead Goldwyn, the author of Meathead: The Science of Great Barbecue and Grilling (Rux Martin/Houghton Mifflin Harcourt, 2016); Paul Arguin and Chris Taylor, authors of The New Pie (Clarkson Potter, 2019); and chef James Briscione, co-author of The Flavor Matrix (Houghton Mifflin Harcourt, 2018) with his wife Brooke Parkhurst. Missed this year’s event? Conference organizers announced next year’s show will be held in San Francisco.
Can all breakfast Sammies have a sous vide egg white patty? This one is so fluffy and custardy @theISVA #svsummit #eggs #theisva #egg pic.twitter.com/olpqmdSImF
— deanna (@asiantestkitchn) July 20, 2019
We’re here at the @theisva #svsummit this weekend in Delaware. Catch our chefs AJ Schaller and Gerard Bertholon (@Sousvidechef) as they talk sous vide basics at the opening keynote today. pic.twitter.com/737G51zdeH
— Cuisine Solutions (@SousVideCuisine) July 19, 2019
From @meathead: “Every time you call the juice left in sous vide bag ‘blood’, a bell rings and a child in Indiana becomes vegan.” #svsummit #sousvide @theISVA
— Scott Heimendinger (@seattlefoodgeek) July 20, 2019
Just tried my first cryoconcentration from @SousVideCuisine. Fascinating technique for amplifying flavor, especially from trimmings. #sousvide #svsummit @theISVA pic.twitter.com/P0uY9j2kXV
— Scott Heimendinger (@seattlefoodgeek) July 20, 2019
It’s official! The 2nd Annual Sous Vide Summit will be in #sanfrancisco August 21-23, 2020!
•
•
•#savethedate #sousvide #sousvidecooking #theisva #ilovesousvide #conference #meeting #nomnom #gourmet #foodie #food… https://t.co/a8eZppCanz— International Sous Vide Association (ISVA) (@theISVA) July 21, 2019