October 11, 2016 · Team HG
Vacuum cooking is perhaps attracting more attention in gastronomy than ever before. It is clear that many chefs have discovered its benefits and are delving into this versatile technique.
However, both on the internet and in the literature, there is unfortunately too little discussion about the significant difference between applying this technique à la minute and in mise en place. In principle, it is the most applicable kitchen technique, but at the same time, it is also the least taught and known technique, about which there are many misunderstandings and a lack of knowledge. During this inspiration session, Frans will talk about the possibilities and various applications of vacuum cooking.
He is a publisher (glossy magazine Passion HI for the hospitality industry), photographer, and writer, but at heart, he remains a chef. He was already in the kitchen at his parents' business at the age of four, earned his Master's in Gastronomy, and was head chef of one of Belgium's Relais and Chateaus, with no fewer than 14 cooks in his kitchen.
Sign up for this session (<– Click here)
Monday, October 17
13:00 – 16:00
Groningen
