SOUS VIDE Workshop with Dale Prentice – Director – Sous Vide Australia

Australian young chefs' club LogoWACS young chef logo

The Australian Young Chefs’ Club Presents:

 

SOUS VIDE Workshop

with Dale Prentice – Director – Sous Vide Australia

 

An introduction to sous vide

• Short demonstration

• Lunch

• The perfect eggs (chicken, duck and quail)

• The effects of long cooking (36 hour – Carnitas pork tortilla)

• Using sous vide to enhance flavour (Vanilla infused lamb belly and Syrian eggplant)

• Using sous vide to modify texture (Brides vales of squid in black and white)

• Sous vide dessert

• Hands on

Sous Vide Beef cheeks

When: Saturday, 10 August, 2013

Time: 11am to approx. 2.00pm

Where: Holmesglen Tafe

Moorabbin Campus

Cost: $20 for young chefs

$40 for other attendees

For bookings and further information, contact Enzo Frisini – 0437 885 000 / e-mail: enzofrisini@live.com

Dale Prentice – Sous Vide Australia

Dale Prentice has been the Director of Sous Vide Australia since 2009 and the former Executive Chef of Stones of the Yarra Valley; a large events venue in Melbourne’s picturesque Yarra Valley, and is looking to share his knowledge with interested professionals at an upcoming workshop.

Over the last eight years Dale has cooked with Greg Malouf of Momo’s, George Calombaris of The Press Club and Helenic Republic, Philippe Mouchel of PM24, Riccardo Momesso of Sarti and Frank Camorra of Movida, at his Stones of the Yarra Valley kitchen.

Organic, local, free range and sustainable produce define Dale’s passionate style of cookery.

Dale lectures at culinary institutes and consults to industry on sous vide processes and techniques, and is currently writing Australia’s first sous vide cook book with recipe contributions from chefs and bloggers from all over the world.

The book will be released on the 1 December.

Sous vide spanish onion 

When & Where?

  • Holmesglen Institute – Moorabbin Campus
  • Room TBA
  • 10 August, 2013
  • Workshop starts at 11am – Finish time around 2.00pm

 Duck egg with dukkah

 What’s included?

  • An introduction to sous vide
  • Short demonstration that will become lunch, then 2 hours hands on
    • The perfect eggs (chicken, duck and quail)
    • The effects of long cooking (36 hour – Carnitas pork tortilla)
    • Using sous vide to enhance flavour (Vanilla infused lamb belly and Syrian eggplant)
    • Using sous vide to modify texture (Brides vales of squid in black and white)
    • Sous vide dessert

Cost:

  • $20 for young chefs under the age of 25 (includes a free 12 month membership to the ACFV valued at $25)
  • $40 for other attendees
  • A maximum of 20 participants
  • Aimed at young chefs and apprentices

 How to pay:

  • Direct transfer to the Australian Culinary Federation Victoria

Account Number 251119

BSB 033-305 – in the description, please state your full name and the letters ‘SVW’

  • Cash on the day

What to bring:

  • Must wear presentable chefs uniform (including hat) or entry will be denied
  • Non slip enclosed shoes
  • Knives / tools
  • Pen and note pad

 Sous Vide at home

To book your place, contact:

Leave a Reply

More from the blog...