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Thursday, February 20 • 9:00am - 10:15am
The Art of Sous Vide Cooking FULL

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A look into different applications using sous vide cooking techniques. From cooking meats and vegetables to making yogurt or creme fraiche.

avatar for Jeff Lerouge

Jeff Lerouge

CTS Teacher, Notre Dame High School
I teach Food Studies at Notre Dame High School. I love to eat, travel and I would never pass up a great risotto! I truly believe in pushing my students to try new things and I'm often right there learning beside them. I love the community that forms when we eat together and I try... Read More →

Richard Toll

Richard has 20 years of culinary experience in Canada, Great Britain and U.S. currently the head chef at Under The High Wheel in Edmonton. A huge whisky enthusiast and trained in sous vide cooking.

Thursday February 20, 2020 9:00am - 10:15am
Notre Dame Room-1515-Foods Lab 50 Lees St, Red Deer, AB T4R 2P6, Canada
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