The Chef's job is to create flavorful experiences through the extraction and enhancement of flavors within the components of a dish. Through the advanced sous-vide technique of extraction and cryoconcentration, a chef can further enhance flavors and nutrients left in food waste from the kitchen to elevate their menu. This technique packs a powerful punch in a small droplet!
CEU's Eligible: 1 CEU
Speaker:
| Resources | 00:55:57 |
| Slides and Recording | 00:55:57 |
Distributors may purchase multiple copies of packages to distribute to learners, and follow their progress. Bulk discounts are below.
| Quantity | Price per voucher |
|---|---|
| 1+ | $0.00 |
Terms | Privacy | Culinology.org | Designed by Boldare