Mr McGee,
What are your thoughts on sous vide?I find the work Bruno Goussault started to be fascinating.What if any comparisons could be made about him and Georges Pralus?
What is the initial investment a chef needs put out to buy, lets say a Multivac and a thermal circulater.In your opinion, who are some of the chefs catching up to the science of sous vide in there applications.
Keller,Atchatz, Gagnier,Bras?
Thank you very much.
What are your thoughts on sous vide?I find the work Bruno Goussault started to be fascinating.What if any comparisons could be made about him and Georges Pralus?
What is the initial investment a chef needs put out to buy, lets say a Multivac and a thermal circulater.In your opinion, who are some of the chefs catching up to the science of sous vide in there applications.
Keller,Atchatz, Gagnier,Bras?
Thank you very much.