Clifton Food Range will be supporting the ‘Sous Vide – What’s good for the customer and what’s good for you’ seminar on the 16th March, 11.00-11.45, Location: The Skillery – Craft Guild of Chefs.
This entertaining presentation looks at the benefits and safety aspects of sous vide including: how you can use sous vide in your own facility together with predictive modeling? the benefits of this method not only to your customers health but to your bank balance.
Professor Svetlana Rodgers, Professor of Food, Hospitality and Culinary Arts, University of Brighton
Dr Sandra Stringer, Senior Research Scientist, Institute of Food Research