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GRADUATE EQUIPPED WITH A PROFESSIONAL E-PORTFOLIO OF YOUR WORK AND A CULINARY CERTIFICATION
What is the sous-vide cooking method? The phrase “sous-vide” means “under vacuum” in French. It is a method of cooking food in airtight, vacuum-sealed plastic bags in a controlled, heated water bath. The food is cooked at a lower temperature than most cooking methods and for a longer period of time, but the end result is worth the wait: perfectly cooked dishes.
Because many successful chefs and kitchens use the sous-vide cooking technique, it’s important for aspiring culinary professionals to have this training before they enter the industry. With Escoffier Online, learning sous-vide cooking is more convenient than ever: You can practice hands-on from home with our Sous-Vide online course!
In this online program, we explore all sides of the groundbreaking sous-vide cooking technique created and taught by the esteemed culinary organization, CREA. For over 40 years, inventor Bruno Goussault and his team of scientists and culinarians have been teaching some of the most prestigious chefs and organizations in the world this superior method. Now, our professional chef mentors are ready to teach you, so you can take your cooking techniques — and your culinary career — to the next level.
Your course lessons will cover everything from the history and basics of sous-vide, to food safety, to mastering the process. Because this course is taught 100 percent online, you can cook and study when it’s convenient for your schedule.
Our goal at Escoffier Online is to prepare you for the culinary field — to ensure you have the knowledge and skills you need to land the job you want. By understanding and experiencing this specialized area of cooking, you can enhance your resume and portfolio and be confident to pursue a new career or advance your current position.
Watch the video below to learn more about sous-vide and our Sous-Vide online course. To start your online training in sous-vide cooking right away, call us or submit the form at the top of this page.
While the French’s contributions to the culinary world range from everything like freshly baked croissants to buttered frogs’ legs, their kitchen practices are also crucial when it comes to food preparation. The term ‘sous-vide’ translated to ‘under vacuum’ in English is the phrase that describes the culinary method of cooking food while in airtight plastic bags while immersed in a controlled heated water bath.
For more than forty years, chefs have been carrying out the superior culinary practice, pioneered by inventor Bruno Goussault, and currently implemented in some of the world’s most prestigious restaurants. Whether you’re an aspiring amateur chef or seasoned veteran of the kitchen, learning the sous-vide cooking techniques through Escoffier’s exclusive online program will enlighten students on how to efficiently use this method to their cooking advantage. Escoffier offers five distinct lesson steps – providing you with everything from the history of the sous-vide practices to mastering the entire process.
Everyone within the food industry can benefit from learning the premier advantages that the sous-vide cooking technique. This procedure is essential for eliminating bacteria from food and balancing the cooking of both the interior and exterior of your meats and ensuring the meat retains crucial juices and flavors. Learning the sous-vide cooking technique through Escoffier’s online program is the quickest way to perfect your culinary skills and dazzle diners with your next dish. Contact us today at 855-696-6602 to see how you can become a sous-vide expert in no time.
- Identify and explain the sous-vide cooking method
- List the advantages of sous-vide cooking in a commercial setting
- Describe the precursors to sous-vide
- Explain how sous-vide has developed since first being invented
- Differentiate the compounds that compose meat
- Explain how they transform when being cooked
- Adjust their cooking so that as much juice and flavor as possible remains
- Properly handle and store food cooked sous-vide
- Prepare food in ways that will eliminate bacteria
- Identify the equipment used in sous-vide cooking
- Prepare items for sous-vide cooking
- Sear items in a way that complements sous-vide cooking
- Chill items in order to kill bacteria
- Vacuum-seal an item
- Probe a sealed item to ensure it reaches the proper temperature
- Cook an item sous-vide
Sous-vide is a technique to produce through Sous-vide concept unusual and unique results, but also enhances everything else that we do in our kitchen. Low-temperature cooking – cooking with very exact temperatures – I think, is the biggest revolution that’s taken place in cooking in several lifetimes. It has totally changed what I thought was possible to do in the kitchen. With sous-vide you kind of eliminate all of the guessing and you can go straight to precision and you can focus really on the taste and where you want to go without having to worry about how you get there.
What sous-vide has meant for me as a chef is that it’s another tool or another technique, I should say, that has become part of my repertoire of cooking techniques. One of the reasons why I choose sous-vide is because there are a lot of techniques you can use for infusion and spices. When you are using actually the sous-vide, you are going to obtain a very consistent infusion of flavor profiles every single time. It’s a different type of cooking, a different technique. It’s a whole different world. You can do so much things with sous-vide, it’s, I guess, limitless, what you can do.
I think that sous-vide has opened up a lot of creative opportunities for chefs and cooks. I remember when I was first introduced to sous-vide, 12 years ago at the French laundry. We tried a lot of different applications, not just low-temperature cooking for a prolonged period of time. It wasn’t just about cooking for me. It continues to be a tremendous learning process. It’s really important for culinary students, young chefs, and home cooks to get the proper training in sous-vide, because without the training, you can’t have that superior product. When you really understand how to regulate the temperatures and use the different techniques, the food comes out amazing. But you also can preserve a lot of the nutrients in the food by doing things correctly. And that goes way beyond the health safety concerns, which of course is something you want to pay attention to as well.
Once thought as being reserved for only big-name chefs, sous-vide is quickly catching on as something every chef can do to reap the benefits of terrifically tender meat.
With this revolutionary technology, meat is vacuum-sealed in plastic coatings and cooked in temperature-controlled water baths. The end product is more flavorful food that’s evenly heated so not one bit is overcooked, all without having to adhere to the conventional cooking methods that are often inaccurate and time-restraining. This video gives you a peek into the sous-vide cooking technique and what you can learn in our Sous-Vide online course.
CHEF RANDALL SANSOM
CHIEF ACADEMIC OFFICER AND CORPORATE EXECUTIVE CHEF
Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.
CHEF SUSIE WOLAK
Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.
CHEF CESAR HERRERA
Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend’s restaurant; by the time he was in high school, he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years, he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake, IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of an Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in Chicagoland for 2012″ and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students earn their online culinary certificate through the Escoffier Online Culinary Program.
have spending $80,000 on a two-year program. With the program online you can take your time, which is what I was looking for being a full time mother and having a full time job. I can say the online program at Escoffier has been very instrumental in helping me move forward in my career
Culinary Arts Program Graduate
to my skill, and I learned I had a lot to learn. I’m a full time professional so I became a weekend cooking enthusiast. I often cooked meals for assessment during the week for dinner. As the program progressed so did I. I would recommend Escoffier Online School of Cooking for anyone who is looking to increase their skill level as a home chef, or for those who want to pursue a career in cooking and receive a certificate. I had regular access to chef mentor Mark as well as live webinars, and contact with other students in my class. I’d recommend Escoffier to friends and those looking to perfect their cooking skills. My biggest regret- the courses ended. I look forward to enrolling in other Escoffier cooking courses. Cooking is a passion. I’ve found mine!
Culinary Arts Program Graduate
“I feel like I got just as much of an education going through the online program as I would…
have spending $80,000 on a two-year program.”
“With the program online you can take your time, which is what I was looking for being a full time mother and having a full time job. I can say the online program at Escoffier has been very instrumental in helping me move forward in my career.”
“I thoroughly enjoyed the Escoffier Online Cooking School. I love to cook, but never applied theory to my skill, and I learned I had a lot to learn.”
“I’m a full time professional so I became a weekend cooking enthusiast. I often cooked meals for assessment during the week for dinner. As the program progressed so did I. I would recommend Escoffier Online School of Cooking for anyone who is looking to increase their skill level as a home chef, or for those who want to pursue a career in cooking and receive a certificate. I had regular access to chef mentor Mark as well as live webinars, and contact with other students in my class. I’d recommend Escoffier to friends and those looking to perfect their cooking skills. My biggest regret- the courses ended. I look forward to enrolling in other Escoffier cooking courses. Cooking is a passion. I’ve found mine!”