Sous vide for mass production (Catering - resort hotels) training Day 1 vid.2

27 – 29 January 2015 – ATHENS/GREECE

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

TASTING COMBINATION WITH WINES (FOOD & WINE PAIRING)
with Wines from ALPHA ESTATE (Greece)

We decided to add some extra value to the program so we cooperated with ALPHA ESTATE Wine yards from North Greece.

Thank you ALPHA ESTATE

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