Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how.
She is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager.
The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters - including writing HACCP plans for Sous-Vide.
In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Executive Chef for the Culinary Research and Education Academy, better known as CREA.
She has also been name dropped more than anyone else from guests appearing on this program.
I can't wait to learn from today's guest, AJ Schaller from CREA.
Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how.
She is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager.
The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters - including writing HACCP plans for Sous-Vide.
In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Executive Chef for the Culinary Research and Education Academy, better known as CREA.
She has also been name dropped more than anyone else from guests appearing on this program.
I can't wait to learn from today's guest, AJ Schaller from CREA.