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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.
Speakers
avatar for Jeff Lerouge

Jeff Lerouge

CTS Teacher/CTS Department Head, 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 right there learning beside them. As an act of Truth and Reconciliation I am trying to learn more about... Read More →
RT

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 MST
Notre Dame Room-1515-Foods Lab
  CTS/CTF, 10-12