CESA is to hold a training day called ‘Understanding the Sous Vide Revolution’ at Westminster Kingsway, London on 17 May.
The event combines a conference speaker programme, featuring chefs, operators and technical experts, with live demonstrations and the opportunity to get hands-on experience of the latest sous vide and slow cooking appliances including from Clifton Food Range.
Keynote speakers will cover specialist topics aimed at giving distributors, operators and consultants a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.
Speakers include ‘sous vide champion’ Russell Bateman of Colette’s at the Grove, Greg Jones of Campden BRI, Paul Foster of SALT, EHO Miranda Steward, Tom McNeil from Arlo’s and Sodexo’s David Mulcahey. Their presentations range from slow cooking techniques and equipment development, ‘from the lab to the pass’, to menu development and HACCP. There will also be a series of chef spotlights plus a panel discussion and Q&A session.
Tickets for the event cost £45 plus VAT per person. Every attendee will also receive “The microbiological safety of sous-vide processing” from Camden BRI, normally priced at £135.