Cooking with Sous Vide *NEW*

The vacuum-sealing cooking technique has become very popular, as it utilizes precise temperature and helps perfect the quality and consistency of food. For home cooks, is it worth buying this tool? Join Lars, the head chef of Fissler USA, who has highly experienced using a wide range of kitchenware and appliances and learn how to cook with Sous Vide machines. We’ll cover cooking techniques to enhance the flavors and how to manage time of cooking, especially for serving a crowd. Instructor: Lars Liebisch

Sections

SOUS-FA19.01

Start Date

November 4, 2019

Time

6:00pm

Location

CCAE

Cost

$85.00

Availability

7

Monday, 6-9pm. Nov. 4

Instructors: Lars Liebisch

Instructor

Lars Liebisch

Lars Liebisch was trained as a classical chef in Germany. In 1999, Fissler, Germany's No.1 cookware brand, asked Lars to join their elite team of demonstration chefs. With his enthusiasm, talent, and experience, Lars was hugely successful in cooking battles on German television and stage! In 2005, he came to Boston where he worked at a restaurant in the North End and later for Jury's Hotel. Recently Lars was named Head Chef for Fissler USA and is also an independent chef, preparing food for private parties, cooking presentations and classes.