Sous Vide is viewed by many as an unsafe method of cooking and as stated by (J. Faber & K. Dodds 1995). “One case of food poisoning can affect everyone using the sous vide technique. For this reason training on different levels is needed to improve safety and to define more meaningful safety criteria for this type of food. “
Sous vide done correctly is a very safe method of cooking and indeed can overcome many of the issues surrounding modern eating trends eg undercooked burgers. This course aims to dispel many of the myths surrounding sous vide, educate on safe sous vide cooking and its use in practice. This innovative course is aimed at EHOs, Trainers, Head Chefs and anyone who wants to understand this method of cooking.
This workshop is led by Mike Stigwood. For more information about the trainer check out our courses overview page.