By Sara Johnson
Today it’s becoming increasingly common to find houses that are “smart.” From thermostats that automatically adjust, to security systems that can be monitored with your phone, these devices are designed to leverage technology to ease the daily grind. Sous vide immersion circulators are a great example of smart technology—many connect over Bluetooth or wifi to a phone, allowing the user to control cooking without leaving the couch. Next month in Seattle, experts from across this food-and-tech space will convene at the two-day 2019 Smart Kitchen Summit, and will discuss topics such as plant-based food, kitchen design, robotics, and food waste.
On Oct. 7, Steve Svajian, co-founder and CEO of Anova Culinary, will present “Sous Vide: Mainstream or Foodie Hobby?” as part of the Kitchen Tech Future Focus Master Session. Anova Culinary produces a family of immersion circulators: the Precision® Cooker Nano, the Precision® Cooker Pro, and the newly updated Precision® Cooker, now available for pre-order. Representatives from WeWork, Food-X, and Hatchery will also be speaking about food technology accelerators on the summit’s second day, Oct. 8. (Read Sous-Vide’s article about WeWork’s launch of Food Labs.)
In addition to two days of speakers and panels, the summit will also feature presentations from the finalists of the Startup Showcase and Future Food Competition. These finalists include companies for edible spoons (Planeteer), seafood substitutes made from plants (Sophie’s Kitchen), a cordless blender (Millo), a countertop infusion machine (LEVO), and a chocolate maker (CocoTerra).
While you’re in Seattle, head to Canlis (2576 Aurora Ave. N.) or Nue (1519 14th Ave.) for a meal—both are only about a 10-15 minute drive from Bell Harbor International Conference Center where the Summit is being held.
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