Sous Vide Intensive Returns to ICC in 2019 With New Hands-On Curriculum

immersion circulator for sous videWhile the method of modern sous vide cooking has been around for more than 40 years—invented by Dr. Bruno Goussault in 1971—its popularity hasn’t slowed down. The use of sous vide cooking in restaurant kitchens continues to sweep the industry, and the emergence of new, more affordable equipment has allowed the technique to enter the kitchens of home cooks around the world.

And why wouldn’t it? The innovative cooking technique of sous vide—French for “under vaccum”—unlocks the full potential of food, enhancing flavor, texture and aroma to achieve results beyond the limits of traditional methods. Vacuum-sealed and slow-cooked in water at constant low temperatures, it produces consistently excellent quality and perfectly cooked meals.

chef Herve Malivert teaching sous vide techniquesWhen ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert, sought to re-launch the Sous Vide Intensive in 2019, he realized that there was something missing to how the method was being taught. “I’ve taken many sous vide classes,” says Malivert. “Some are technique and recipe focused but not hands-on, while others are science based and hands-on, but aren’t chef or cook oriented. We wanted to build a class that incorporated the science, technique and recipes for everyone—from professionals to foodies—to be able to integrate into their restaurants or home kitchens.”

“Just like any profession, chefs always want to improve upon technique and be able to control quality. Using sous vide to cook at precise temperatures allows me to achieve this. That’s why it’s become increasingly important for professionals, culinary students, and even home cooks to understand sous vide techniques.” – Chef Hervé Malivert

The new two-day, hands-on curriculum will offer a more complete approach to teaching sous vide techniques, combining practical and theoretical instruction into one. Through this 14-hour course, students will gain an understanding of how time and temperature influence taste and texture, learning to apply proper safety techniques to sous vide preparations. They’ll evaluate the difference between classic preparations and sous vide cooking methods, and taste side by side comparisons of various temperatures, and times of cooking protein.

 

The goal is to provide students with the techniques behind low temperature cooking and how to adapt them to their own kitchens—whether they plan to use what they learn in professional restaurants or home kitchens. Rather than focusing on professional grade equipment only, this course will also review at home versions of immersion circulators, as well as the difference between using sous vide vacuum bags and other alternatives. The end result is a course that provides students with the opportunity to taste, test and explore the applications of sous vide for their kitchens with an array of proteins, vegetables and more!

To celebrate International Sous Vide Day in January and the return of ICC’s Sous Vide Intensive, we’re hosting a special sous vide cooking demonstration with ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert. Join us on January 23rd to get a sneak peek of the new curriculum and learn how sous vide cooking unlocks the full potential of food to maximize taste, texture and aroma. We’ll be announcing details about the Sous Vide Intensive in January, so stay tuned and contact us if you’d like to learn more!

CHEF TIPS & TECHNIQUES: SOUS VIDE COOKING WITH CHEF HERVÉ MALIVERT

Wednesday, January 23 | 3:30-5:00pm
International Culinary Center
462 Broadway, 2nd Floor Theater

As our resident culinary technology and sous vide instructor, Chef Hervé brings years of experience—and experiments!—to the technique behind this innovative cooking method. During this demo, you’ll learn what it is, what to do—and how to do it—and most importantly, what to avoid when cooking sous vide. Chef Herve will share his tips & techniques for sous vide cooking, as well as demonstrate and compare classic vs. sous vide preparations on a classic. Plus, he’ll unveil his new sous vide eggs & bacon dish, which you’ll be able to learn in ICC’s re-launched 2-day Sous Vide Intensive course returning in the Spring of 2019.

Open to ICC Students & Alumni. Limited seating available to the general public, please RSVP to events@culinarycenter.com.

About Chef Hervé Malivert

Chef Hervé Malivert’s enthusiasm for the kitchen was evident by the age of 12, as his father was a cheese maker and going on deliveries with him was the inspiration for him to become a chef. Now, you can find him in the kitchens of ICC in his downtime creating beautifully intricate dishes and sharing them with his followers. As the Director of Culinary Arts & Technology, Chef Hervé’s sense of adventure is put to good use as he researches and develops new techniques to include in the ICC curriculum. Read more about Chef Hervé here!

Recipe: Side Roasted Wild Mushrooms

I love roasted wild mushrooms; it’s a great side dish for any roasted or game you may do during the Holiday season. You can pick your own selection of mushrooms; my selection is based on different colors and mushroom flavors — and are very easy to find. The cauliflower is great little touch to bring some crunch, and make it look like grated cheese. – Chef Herve Malivert, Director of Culinary and Pastry Arts

Check out the following recipe crafted by Chef Herve Malivert to add this fun funghi side dish to your holiday menu!

The wish mushroom side dish, shown here, in a completed warm mushroom salad with truffle emulsion. Created by Chef Herve Malivert.

Yield 8 to 10 portions

Ingredients:

For roasted mushrooms:

3 lb Oyster Mushrooms
3 lb Hen of the hood mushrooms
3 lb Chanterelle
3 lb shitake mushrooms
3 lb Cremini mushrooms
Thyme
Grapeseed oil
Salt & Pepper (to taste)
10 garlic cloves (sliced)

 

 

 


For the garnish

¼ of a head of cauliflower

Procedure: 

For the mushrooms:
– Clean all mushrooms and cut them into large similar sized pieces.
– In a hotel pan or a baking dish layout with thyme and garlic scatter  all the mushrooms in 1 layer sprinkle salt, black pepper, and oil
– Bake in a convection oven set at 375 degrees until roasted, and slightly golden and crisp.

For the garnish and plating: 

– Remove the thyme and garlic from the warm mushrooms + place in a serving tray or individual side dishes container.
– Using a Microplane, grate some cauliflower on top.