A modern cooking technique made easy, with the guidance of Chef Daniel.
Sous vide is a relatively new cooking technique gaining popularity over the past few years. In this hands-on cooking class with Chef Daniel, you’ll learn the fundamentals of using sous vide to create a gourmet menu unlike anything you could create with traditional cooking methods.
In this enlightening lesson, you’ll create a collection of unique dishes, including compressed melon with a sherry glaze, an eight-minute egg with asparagus and pesto, a thyme chicken breast with fingerling potatoes and slow-cooked leeks with white beans.
After graduating from culinary school, Chef Daniel completed an internship in Umbria, Italy and became a sous chef shortly afterward, partnering with Iron Chef Jose Garces. He's spent the last five years as the go-to chef for a selection of eateries within a restaurant group that has helped elevate a neighborhood in disrepair into a desirable upscale destination.