January 26th is International Sous Vide Day. To mark the occasion, Cuisine Solutions hosted a celebration of Sous Vide cooking at the Conrad.
The food and craft cocktail party was a celebration of Sous Vide’s modern French roots.
Sous Vide is French for “Under Vacuum.” Food is vacuum-sealed and slow-cooked in hot water. It enhances food’s flavor and retains its moisture.
Interactive tasting stations featured bites from renowned chefs, including Bryan Voltaggio, David Deshaies, Nicolas Tang, Todd Gray, Carla Hall, and three-time Michelin chef Kyle Connaughton.
The event also served to benefit The Culinary Arts Program.