January 14, 2016
from Chef Brian Dragos
I first heard the term ‘sous vide’ back in the late 1970’s; some kind of European boil in the bag technology that was going to change cooking as we knew it. As a classically trained chef, I waited and waited here in Arizona but nothing happened. I locked the term in my brain until just a few years ago as similar news started coming around. However, this time around I heard it being discussed by Chefs I knew.