Understanding the sous vide and slow cooking revolution

04 April 2017 by
Understanding the sous vide and slow cooking revolution

The Catering Equipment Association (CESA) and The Caterer have joined forces to organise and promote an event that looks at sous vide, low temperature cooking, and the latest slow cooking technologies.

Scheduled for 17 May at Westminster Kingsway College, London, keynote speakers will cover specialist topics aimed at giving operators, consultants and equipment dealers a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.

Speakers include: chef Russell Bateman of Colette's at the Grove in Watford, Hertfordshire; Greg Jones of Campden BRI; Paul Foster of Salt, Stratford-upon-Avon; environmental health officer Miranda Steward; Tom McNeile from Arlo's restaurant in London; and Sodexo's David Mulcahy, with presentations ranging from demonstrations of slow cooking techniques and equipment development, 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 £50 plus VAT per person. Attending delegates will also receive the microbiological safety of sous-vide processing book from Camden BRI, normally priced at £135.

For details of timings and the full programme visit www.cesa.org.uk or call Jocelyn Carr on 020 7793 3029.

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