I got my first taste of sous vide cooking in culinary school. We had a huge multi-compartment bath that we used to cook proteins and compare them to traditional cooking methods. I was blown away.
Then, I entered the restaurant scene at the perfect time. The technology was becoming widely available and it allowed me to get intensive hands-on experience.
Today, I’ll be using over a decade of experience with the industry’s best commercial sous vide machines. By the end, you’ll know what to look for when shopping and how you can save money and improve the efficiency of any commercial operation.