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Interviews

Interviews Recipes and Articles

Chris Young from ChefSteps

Headshot chris young 2x3 This interview with Chris Young from ChefSteps covers the joule sous vide circulator, his time with Modernist Cuisine and the story behind ChefSteps.

La Presse Quoting Jason Logsdon in Their Sous Vide Article

In their recent sous vide article, La Presse, a newspaper from Montreal, Canada, reached out to Jason Logsdon to get his thoughts on sous vide cooking.

Expert Interview Serives Interview With Jason Logsdon

Jason was recently interviewed by Cilantro as part of their Expert Interview Series. You can read about his thoughts on modernist cooking, pasta, and desserts.

Interview With Jason Logsdon

Jason logsdon headshot Jason Logsdon was interviewed as part of Cilantros Expert Interview Series. See what he has to say about modernist cooking, pastas, and desserts.

Museum of Food and Drink Grand Opening

Museum of food and drink outside The Museum of Food and Drink in Brooklyn is filled with historical and interactive exhibit dealing with the creation of flavor and scents. It's worth a trip if you are in the area!

Brooklyn's Breuckelen Distillery Creates Unique Local Spirits

Breuckelen 77 whiskey aged gin Brooklyn's Breuckelen Distillery creates unique local spirits including gin and whiskey with ingredients all sourced from Brooklyn and New York City.

Duncan Werner from ICA Kitchen

Ica kitchen sidekic Today's interview is with Duncan Werner from ICA Kitchen, makers of the SideKIC immersion circulator for home cooks.

Daniel from Underground Circulators

Underground circulators Today's interview is with Daniel, one half of the team from Underground Circulators. Underground Circulators makes lower cost immersion circulators for sous vide enthusiasts. If you want to see one in action, Snake river farms will be featuring one at the caterer source trade show in Las Vegas at booth #933.

Drs. Michael and Mary Dan Eades from Sous Vide Supreme

Sousvide supreme dr. eades Drs. Michael and Mary Dan Eades are the creators of the Sous Vide Supreme water oven, nutritional specialists with a new book out, and sous vide enthusiasts. They recently gave me some of their time to answer my questions about the Sous Vide Supreme, the direction of their company, and how they use sous vide.

The Crew from SVKitchen Interview

Pamandsally There are a lot of food blogs out there, and many good sous vide websites. SVKitchen, a collaboration by Pam McKinstry, Sally MacColl, Pete Johnson, and Suzette Mahr, is the rare combination of both. They have recipes for common dishes like ribs, duck, and chicken to dishes most people would never think of doing sous vide. They are one of my must-read websites and they were gracious enough to answer some questions I had for them.

Philip Preston from PolyScience Interview

Sous vide professional In this installment of Sous Vide Stars I talk to Philip Preston from PolyScience. Philip has helped drive the creation of several home and professional items that are out of the normal realm of kitchen appliances such as their Smoking Gun, AntiGriddle, and recently their Sous Vide Professional immersion circulator.

Becky Selengut, the Chef Reinvented Interview

Becky selengut Becky Selengut is the Chef Reinvented, a chef, author, and teacher. She was an avowed hater of sous vide until she decided to see for herself what all the fuss was about. Now, while still not a huge fan, she has at least embraced some aspects of sous vide.

Frank Hsu: Fresh Meals Solutions and Sous Vide Magic

Sous vide magic bubbler I recently had the opportunity to interview Frank Hsu from Fresh Meals Solutions, maker of the SousVideMagic. Frank was kind enough to answer some questions I had, I hope you all find the answers as interesting as I did.

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