Skip to main content Skip to navigation

Sous Vide or Not to Sous Vide

Chef Jamie Callison
Chef Jamie Callison

Join us for Sous Vide or Not to Sous Vide on Wednesday, October 24, at 6:30 p.m. 

Have you every accidentally undercooked a steak? With this amazing cooking technology, those days are behind you!

Join Executive Chef Jamie Callison to learn how you can use the Sous Vide cooking method to cook steak, chicken, pork, fish, or vegetables to perfection every time.

Sous Vide, French for “Under Vacuum”, is a cooking method in which food is vacuum-sealed in a bag and cooked to a very precise temperature in a water bath, producing delicious, restaurant-quality results. Jamie will show you how to cook Sous Vide, what equipment you’ll need, and what foods work best with this cooking method.

Current Global Campus Students who register and attend this livestream event will be entered into a drawing to win a free Sous Vide!

Register for Sous Vide or Not to Sous Vide

Sorry. This form is no longer available.