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Sous-vide and low temperature cooking training with Enrique Fleischmann
Would you like to learn about sous-vide and low temperature cooking? Understand its foundations, discover its real advantages and learn how to apply it professionally in your kitchen?
For the first time, we at Sammic have created a complete and free training programme on sous-vide and low temperature cooking, led by our corporate chef, Enrique Fleischmann. This training brings together experience, technique and practical application, built on years of research and work with professional chefs.
This course is part of “Learn with Sammic”, our new space where we bring knowledge within reach of those who want to take things a step further.
What will you learn in this training?
Across 10 video chapters, Enrique clearly and thoroughly explains the key concepts you need to start applying this technique in your kitchen. The contents are structured into the following topics:
- History and key concepts
- Process, benefits and sous-vide cooking checklist
- Types of packaging and inert gases
- Risk temperatures, shelf life and temperature charts
- Types of vacuum bags
- Cutting-edge techniques
- Problems and solutions
- Thermocirculators
- Other low temperature cooking tools
- From technique to system: the future of sous-vide cooking
You'll also have access to downloadable documents that support each topic covered, so you can explore them in more depth and refer back to them whenever you need.
Who is this course for?
For professionals in the HORECA sector and for those passionate about the technique who want to understand it and apply it correctly in their daily work. If you’re already using this technology or thinking about introducing it, this course is for you.
