International Sous Vide Day will be celebrated on 26 January, honouring 50 years of the sous vide cooking method, with an all-day online event boasting conversation and cooking skills, all centred around the magic of sous-vide.
The day's schedule will be filled with culinary expert panelists, including Michelin-starred chefs and renowned industry professionals, as well as global cooking demos, and a docufilm illustrating Dr. Bruno Goussault’s work (the creator of sous-vide) over the last 50 years and more.
There will be conversations with Daniel Boulud of the two-Michelin-star restaurant Daniel, Kyle Connaughton of the three-Michelin-star restaurant SingleThread, and Grace Ramirez, celebrity chef and cookbook author. Topics will include the challenges they have faced during the Covid-19 pandemic, how they have used sous vide to their advantage during this time, and what they foresee in the future for the hospitality industry.
And there will be a cooking series with chefs including Katie Button of Cúrate Bar de Tapas in Asheville, North Carolina; Ian Kittichai of Issaya Siamese Club in Bangkok, Thailand; Eka Mochamad of At.mosphere Burj Khalifa in Dubai, UAE; and Nicolas Adamopulos of Restaurant Sens in Angers, France.
To join, register for free at www.internationalsousvideday.com.