Sous vide for mass production (Catering - resort hotels) training Day 3 vid.2

27 – 29 January 2015 – ATHENS/GREECE

SOUS-VIDE FOR MASS PRODUCTION
(HOTELS-CATERING)
CHEF GEORGE STYLIANOUDAKIS

Some Bulleting points of the Program :

• Consistency - same consistent result, every time. Leave food in for an extra
hour, no effect on quality
• Quality - aid in achieving excellence in molecular gastronomy
• Workflow - food can be prepared and precooked in advance
• Flexibility - leave food in for an extra hour, no effect on quality
• Cheaper cuts - transform cheaper cuts into premium. Make the same quality dishes, only cheaper
• Shrinkage - lower temperature cooking = less shrinkage.
• Lower energy - less heat extraction, less heat in the kitchen. Little energy to
maintain temperature, less evaporation

Organizer : Gastronomy Essentials