Sous vide can be applied to a wide variety of foods, from home cooking to professional kitchens, from Italian and American to Bolivian and Brazillian. And today's guest is the perfect person to help us navigate those waters.
He is a Certified Culinarian and Professional Cook. He has earned scholarships and won awards, as well as been featured in a MasterChef Cookbook, Voyage Magazine and Taste of America Texas . He's served successful internships in renouned restaurants like Eculent (Featured in The Washington Post as “One of the Best Restaurants in the world”), and Indigo (one of Time Magazines “World’s Greatest Places 2019”). He's also a Brand Ambassador for CrowdCow Craft-Meats and Forge to Table Knives.
I can't wait to learn from today's guest, Thiago Quirino, from Robusto Food House
Sous vide can be applied to a wide variety of foods, from home cooking to professional kitchens, from Italian and American to Bolivian and Brazillian. And today's guest is the perfect person to help us navigate those waters.
He is a Certified Culinarian and Professional Cook. He has earned scholarships and won awards, as well as been featured in a MasterChef Cookbook, Voyage Magazine and Taste of America Texas . He's served successful internships in renouned restaurants like Eculent (Featured in The Washington Post as “One of the Best Restaurants in the world”), and Indigo (one of Time Magazines “World’s Greatest Places 2019”). He's also a Brand Ambassador for CrowdCow Craft-Meats and Forge to Table Knives.
I can't wait to learn from today's guest, Thiago Quirino, from Robusto Food House