Flavorseal Foodservice Division announced the first three dates in 2012 for its introductory course “Sous Vide and Cook Chill for the Commercial Kitchen”. The classes are scheduled for January 18, February 15, and March 21, 2012 at the Flavorseal Culinary Center in Avon, OH.
Intended as an introductory class for food service professionals, these classes will cover the principals of cook chill and sous vide cooking, including proper technique, equipment required, food safety and the HACCP issues involved with these types of cooking methods. A tasting menu of food prepared using either cook chill or sous vide cooking will accompany the different stages of the class. The class will be led by Chef Tim Franks, Flavorseal’s corporate chef and cook chill expert.
For more information, or to register for the classes, please contact Flavorseal Foodservice Division.
Flavorseal specializes in packaging systems and products for the food processing, foodservice, and retail markets, providing customized solutions that improve ways to package flavor. In addition to the SQF Level 3 Certification, the Flavorseal manufacturing facility has achieved a superior rating from the American Institute of Baking (AIB). For more information, visit us at www.flavorseal.com or email us at firstname.lastname@example.org. We are located at 35179 Avon Commerce Parkway, Avon, OH 44011. Phone: 440-937-3900 or Toll-Free: 866-769-1500; Fax: 440-937-3901.