New Professionals

Art and Science of Food

FNCE 2018

512. Culinary Demonstration: When Engineering Meets Culinary Science - Sous Vide Cooking

Sunday, October 21
3:30 PM - 5:00 PM
CE: 1.5

Session Level 2 - Intermediate

Sous vide is a food processing technique in which foods and seasonings are vacuum-sealed in plastic and cooked in a low temperature water bath. There are many benefits to this method of food processing, as seen by food companies, foodservice operations, and even some home cooks who use the technique. The process, regardless of scale, yields even cooking for top quality menu items. Culinary savvy consumers have caught on to sous vide, using devices specially designed for home use. This session will delve into sous vide cooking from both an engineering and culinary perspective. Learn how sous vide food processing can improve food quality, and observe culinary techniques used in final preparations before service.

Planned with the Food and Culinary Professionals DPG

Learning Objectives:

Learning Need Codes:

  • 8018 - Environmental, agricultural, and technologic influences on food systems
  • 8020 - Equipment management
  • 8040 - Food safety, HACCP, sanitation

Garrett Berdan, RDN, LD

Garrett Berdan is a chef and registered dieitian with passion for making healthy delicious. He recently began working for Spokane Public Schools in Spokane, Washington, as a Nutrition Services Supervisor responsible for district-wide menus and culinary training. Garrett's career history includes experience in school nutrition programs, nutrition and culinary communications, program management, culinary instruction, work as a retail dietitian, and production assistance for a Food Network television program. Garrett has written for Today’s Dietitian, Food and Nutrition Magazine, and the American Journal of Lifestyle Medicine. Garrett graduated from Washington State University and The Culinary Institute of America at Greystone where he received the CIA Award for Culinary Achievement.

Garrett is a member of the Academy of Nutrition and Dietetics, the Food and Culinary Professionals (FCP) Dietetic Practice Group, the School Nutrition Services Dietetic Practice Group, the School Nutrition Association, and the Washington State Academy of Nutrition and Dietetics. He has held many elected and appointed leadership positions with both the Oregon Academy of Nutrition and Dietetics and FCP.

Presentation(s):

Send Email for Garrett Berdan

Garrett Berdan, RDN, LD

Garrett Berdan is a chef and registered dieitian with passion for making healthy delicious. He recently began working for Spokane Public Schools in Spokane, Washington, as a Nutrition Services Supervisor responsible for district-wide menus and culinary training. Garrett's career history includes experience in school nutrition programs, nutrition and culinary communications, program management, culinary instruction, work as a retail dietitian, and production assistance for a Food Network television program. Garrett has written for Today’s Dietitian, Food and Nutrition Magazine, and the American Journal of Lifestyle Medicine. Garrett graduated from Washington State University and The Culinary Institute of America at Greystone where he received the CIA Award for Culinary Achievement.

Garrett is a member of the Academy of Nutrition and Dietetics, the Food and Culinary Professionals (FCP) Dietetic Practice Group, the School Nutrition Services Dietetic Practice Group, the School Nutrition Association, and the Washington State Academy of Nutrition and Dietetics. He has held many elected and appointed leadership positions with both the Oregon Academy of Nutrition and Dietetics and FCP.

Presentation(s):

Send Email for Garrett Berdan

Adam Busby, CMC

Chef Busby brings a diverse professional background in culinary arts and education to The Culinary Institute of America. After completing his culinary studies in Canada, Adam migrated to France where he worked for several years in top-rated Michelin starred restaurants in Dijon and Paris. Adam joined The Culinary Institute of America at their California campus in July of 2000 as a faculty member, and eventually as the Director of Education with oversight of degree and certificate programs in culinary, baking & pastry, professional wine studies, consulting and continuing education programs. In 2011 Adam joined Avenir, a startup sous-vide and precision-temperature cooking company in the SF Bay area where he spent two years as VP of culinary development. In 2014 Adam rejoined the CIA and is now General Manager of Greystone, the CIA's historic St. Helena facility.

Presentation(s):

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Dennis Heldman, PhD

Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. His educational background emphasized the application of engineering principles and concepts to the processing of foods. In August, 2012, Heldman joined the faculty at The Ohio State University as Dale A. Sobering Endowed Professor of Food Engineering. He is involved in teaching and research in the area of food engineering, with a focus on sustainability of the food system, and specifically on improvement in process efficiencies while enhancing product quality.

Presentation(s):

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