Chef Aaron Deal, recently appointed Executive Chef of The River and Rail in Roanoke, VA, will be adding his expertise to the January 18 class in the Flavorseal Culinary Center as Guest Chef and Instructor. Chef Deal will be demonstrating sous vide cooking techniques with a variety of special dishes and sauce preparations and offer his unique perspective on effective ways to use sous vide cooking as part of a restaurant’s daily menu.
A semifinalist in the Rising Star category of the James Beard Awards in 2009, Deal has served as executive chef in some of the most renowned restaurants in the country, including Tristan in Charleston, SC and Custom House in Chicago. Deal is currently busy in development of his most recent restaurant, The River and Rail in Roanoke, VA, which is scheduled to open in 2012.
In addition to the sous vide component taught by Chef Deal, the January 18 class at the Flavorseal Culinary Center will touch on the principals of cook chill cooking, including proper technique, equipment required, food safety and the HACCP issues involved with these types of cooking methods. The class will be facilitated by Chef Tim Franks, Flavorseal’s corporate chef and cook chill expert.
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.