BOULDER, Colo.--(EON: Enhanced Online News)--The August Escoffier School of Culinary Arts, a leading school for aspiring chefs, pastry professionals and home cooks, proudly welcomes the incomparable founder of the sous-vide cooking method and Chief Scientist of The Culinary Research and Education Academy (CREA), Dr. Bruno Goussault, to campus for an exclusive workshop. Participants of the workshop will have the rare opportunity to learn from the master and inventor of the “sous-vide” method first-hand at the Auguste Escoffier campus in Boulder, CO.
“We are honored to welcome the esteemed Dr. Goussault to our campus”
“We are honored to welcome the esteemed Dr. Goussault to our campus,” said Ken Hause, Campus Director. “He is an industry leader, and has taught numerous Michelin starred chefs on the sous-vide technique. The sous-vide cooking technique has revolutionized the culinary world, and we are proud to host him during this exclusive workshop.”
The sous-vide workshop will be from Oct. 2 to 4 at the Boulder Campus of the August Escoffier School of Culinary Arts. The cost of the workshop is $2,400. To register, please contact James Chen of the Culinary Research and Education Academy at firstname.lastname@example.org or via phone at (571) 388-6483 or go to http://www.lecrea.com/. For information on the Auguste Escoffier School of Culinary Arts and the unique Farm to Table® experience, visit http://www.escoffier.edu/locations/boulder/.
Cited as the founder of sous-vide cooking in 1971, Goussault focuses on low temperature cooking, food safety, and industrial cooking applications. By cooking food in a sealed airtight plastic bag in water bath, the food cooks evenly and does not overcook the outside, while maintaining the flavors. This work in sous-vide has led to changes in the way top chefs cook for their guests in restaurants, and the way food is prepared and served on planes, trains, ships, hotels and resorts, and convention centers around the world. Goussault has also trained Thomas Keller, Joel Robuchon, Michel Richard and numerous Michelin starred chefs on the sous-vide technique.
“I am excited to partner with Escoffier and teach a workshop on the sous-vide cooking method,” said Dr. Goussault. “This technique has revolutionized the culinary world and changed the way in which we view food safety and temperature cooking.”
ABOUT AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS
Based in Boulder, Colorado and Austin, Texas, the Auguste Escoffier Schools of Culinary Arts offer certificate programs in professional culinary and pastry arts, as well as classes for the home cook. The schools embrace a fresh, sustainable approach to professional culinary training including a unique Farm to Table® experience in partnership with Colorado farms and food artisans. The schools offer small class sizes and highly intensive curricula that aim to create a positive impact on the direction of American food culture. Many graduates have gone on to achieve personal satisfaction and professional acclaim in establishments and institutions around the country. www.escoffier.edu.