CESA and The Caterer hosts sous vide event
The Catering Equipment Association (CESA) and The Caterer have joined forces to organise and promote an event looks at sous vide, low temperature and the latest slow cooking technologies
Scheduled for the 17 May at Westminster Kingsway College, London, keynote speakers will cover specialist topics aimed at giving operators, consultants and equipment dealers a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.
Speakers include, chef, Russell Bateman of Colette's at the Grove; Greg Jones of Campden BRI, Paul Foster of Salt, Environmental Health Officer, Miranda Steward; Tom McNeil from Arlo's and Sodexo's David Mulcahy with presentations ranging from demonstrations of slow cooking techniques and equipment development, to menu development and HACCP. There will also be a series of chef spotlights plus a panel discussion and Q&A session.
Tickets for the event cost £45 plus VAT per person. Attending delegates will also receive the microbiological safety of sous-vide processing book from Camden BRI, normally priced at £135.
For details of timings and the full programme visit www.cesa.org.uk or call Jocelyn Carr on 020 7793 3029.