Thomas Keller, chef / owner of Bouchon and Bouchon Bakery stopped in
The evening attracted over 160 guests, which included an a wide array of VIP’s, culinary aficionados and the current Miss America 2009 Katie Stam.
Chef Keller's new book "Under Pressure" is written for Chefs but even novices can learn from who many consider the greatest American Chef.
Chef Keller uses a method of cooking food called " Sous Vide". Sous vide is French for "under vacuum" and describes a method of cooking in vacuum sealed plastic pouches at low temperatures for long times. With the proper equipment and some basic knowledge, anyone can prepare consistently delicious and safe food. With more advanced knowledge, a chef can safely create (or modify) recipes to realize their unique vision.
Takes a very detailed look at the techniques of Sous Vide cooking and its history, As well as some very important precautions that need to be taken.
We have visited Bouchon in Las Vegas on numerous occasions and must say, we have never been disappointed. Chef Keller's techniques and influence can been seen everywhere from the decor , food and service.
Please visit Our sister site , The Cuisineist for the unique opportunity to spend a few minuets with Chef Keller and talk about his book, Sous Vide cooking , his thoughts about Las Vegas dining and advice to young Chefs.
You can purchase Chef Keller's new book " Under Pressure " in the VINO LAS VEGAS Store for your convenience.