Full Agenda

5:00 pm … Welcome

5:15 pm - 5:45 pm … DEMO
Reinventing a Michigan Classic: the Beef Pasty
Presented by Chef Eric Villegas of VACMASTER

5:55 pm - 6:25 pm … PRESENTATION
Sous Vide: Beyond Steak & Eggs
Presented by Chef David Pietranczyk of Breville I PolyScience

6:35 pm - 7:15 pm … DEMO
Pro Tips and Techniques for Home
Presented by Chef AJ Schaller of CREA

7:15 pm - 7:20 pm … CLOSING & COCKTAIL HOUR INSTRUCTIONS

7:30 pm - 8:30 pm … Cocktail Hour / Speaker Meet & Greets

10:00 am - 10:05 am … Morning Welcome & Recap

10:05 am - 11:00 am … KEYNOTE
Presented by Master Chef Rich Rosendale, CMC

11:10 am - 11:40 am … BREAKOUTS

•Exploring Time and Temperature: Chuck Roast 10 Ways
Presented by Jason Logsdon

Different temperatures affect meat in different ways, and understanding the differences is key to picking the right ones to get the dish you want. Jason will take a simple chuck roast and cook it using 10 different combinations of time and temp and explore how the meat is different after each one.

•Low Temp. Maillard, Fermentation, Inoculation and Other Pickup Lines
Presented by Kevin Holmes Liddell

Have you ever wondered if there might be a world of sous vide cooking beyond cooking a steak or two? In my talk I will introduce some possible, and even unusual, uses for this cooking technique. Low temperature enzyme reactions, some food safety issues, and important temperatures for food safety will be discussed. And, I will try to dispatch some of the myths related to this cooking technique.

•How to Photograph Brown Food
Presented by Christina Peters

This session will talk about all the ways to plate and garnish with visual examples, and how to make proteins more appealing with some easy styling tricks. Christina will also cover some easy tips for getting the most out of your phone when taking food photos.

11:55 am - 12:25 pm … BREAKOUTS

•Sous Vide with an Asian Flair
Presented by Carmen and Kevin Koo - Kind of Cooking

Sous vide cooking isn't always about steaks and meats. We adapt traditional Asian recipes for the sous vide.

•All About Beef - Cater Your Cooking to the Cut
Presented by James Peisker, Co-founder of Porter Road

Expert Butcher James Peisker will walk through several cuts of beef, and talk about the different qualities that impact time and temperature for sous vide cooking. Learn what to look for in a cut and how to adjust your cooking approach according to where the cut is harvested from, the muscle fiber structure, and the amount of marbling present.

12:25 pm - 12:45 pm … BREAK, LUNCH PREP

12:45 pm - 1:45 pm … COOK ALONG LUNCHES

•Sous Vide Juicy Lucy
Presented by Chef Eric Villegas

In 2014 TIME Magazine published a list compiled by assorted "burger historians and experts" of what they considered to be the top 17 most influential hamburgers of all time. The Juicy Lucy, a Minneapolis-perfected phenomenon, came in hot at number 10. If your not familiar, the Juicy Lucy (which has recorded origins that can be traced back to the 1920’s) is a cheeseburger that has the cheese stuffed inside the meat patty rather than placed on top. You end up with a melted oozy core of the creamy cheese hidden within the patties.

Of course, using the sous vide method makes this version comically easy! The gentle cooking waters of the help keep the cheese from breaking through its meat barrier, and a quick sear for extra flavor and color completes the dish.

•Advanced Lunch Option - High-Falootin’ Chuck Roast Bulgogi with Brussel Sprouts Salad, Carrot Puree, Miso Butter Mushrooms, and a Toasted Coconut Mai Tai!
Presented by Chef David Pietranczyk

This lunch utilizes a lot of different components and techniques. Per the instructions in the three attachments, all of the components will need to be prepared ahead of time so that the lunch will become a final setup and assembly with Chef David. You won’t regret the work - the incredible lunch will be well worth it!

1:45 pm - 2:30 pm … BREAK TO EAT AND NETWORK

2:30 pm - 2:35 pm … CHAMPIONS OF SOUS VIDE AWARD PRESENTATION

2:35 pm - 3:05 pm … PRESENTATION
Innovation in the Kitchen
Presented by Philip Preston, President of PolyScience

3:15 pm - 3:45 pm … BREAKOUTS

•Building Joule and Future Cooking Tools
Presented by Chris Young

Go behind the scenes with Chris Young to learn how ChefSteps designed, engineered, and built Joule, the world's smallest and most powerful sous vide circulator. Chris will also share his thoughts on the future of sous vide and precision low-temperature cooking tools. 

•Sous Vide: The Next Generation - Engaging Students and Young People Through Sous Vide
Presented by Chef Tim McGinnis

Young people are naturally curious and excited about new technology. Sous Vide is a novel and fun way to engage and strengthen bonds with young cooks.

4:00 pm - 4:30 pm … BREAKOUTS

•Mason Jar Desserts
Presented by Chef Michael Kelly

The precision of sous vide cooking makes it the perfect method for a wide range of sweet treats. Explore the world of delicious, single serving desserts like cheesecakes, pot de cremes, creme brûlée and more.

•Using the Purge
Presented by Father Leo Patalinghug

One of the most underutilized components of sous vide cooking is the liquid gold left over in the bag once the cook is finished. It’s a sin to throw it out! Join Catholic Priest and chef Fr. Leo Patalinghug, who beat Bobby Flay on the popular Food Network program, Throwdown with Bobby Flay, as he demonstrates some quick pan sauces using the purge to complete your meal.

•Aromatic Cuisine Sous Vide Style
Presented by Mark Webb

Fresh and dried herbs and spices have been used for thousands of years to flavor beverages and dishes across all human cultures and cuisines. In today’s presentation Mark will discuss the limitations of these forms of flavoring and suggest modern alternatives for producing consistent, multi-layered flavor experiences focusing upon the sous vide technique.

He will do so by taking a look at the chemistry of flavors and how modern extracts (and extraction techniques) can be used to overcome many of the disadvantages inherent in dried herbs and spices while improving and expanding your sous vide flavor experience.

4:30 PM - 4:45 PM Break

4:45 pm - 5:45 pm … PRESENTATION
Sous Vide Que Made Easy
Presented by Meathead, founder of AmazingRibs.com

Meathead will share the results of his experiments with bringing together fire and water.

5:55 pm - 6:25 pm … DEMO
Chocolate Custard Pie
Presented by Paul Arguin and Chris Taylor of Flour Sugar Butter.

Champion pie bakers and authors of The New Pie, Paul and Chris will provide their insights about baking custard pies. After reviewing the common problems associated with traditionally baked custards, they will demonstrate their recipe for a more fool proof chocolate custard pie using sous vide.

6:25 pm - 6:30 pm … Closing

10:00 am - 10:05 am … Morning Welcome and Recap

10:05 am - 11:00 am … KEYNOTE
Culinary Creativity: Where Science and Technique Meet
Presented by Chef James Briscione

11:10 am - 11:40 am … BREAKOUTS

•DEMO - Chef Justice Stewart's Lobsterlicious Pasta
Presented by Chef Justice Stewart

Chef Justice prepares sous vide lobster with a delicious cream sauce and tossed in pasta.

•Creating Something Totally New Using Sous Vide and Barbecue
Presented by Darrin Wilson, Fire & Water Cooking

I will discuss why the cooking methods of sous vide, low & slow barbecue, grilling, and outdoor cooking can produce amazing dishes that cannot be made with the individual methods on their own.

•Sous Vide Ice Cream
Presented by Lloyd Cupiccia

Yep, you read that right. Learn the science behind great ice cream and how sous vide’s precise control can help you make the perfect base.

11:55 am - 12:25 pm … BREAKOUTS

•DEMO - Sous Vide Fish Tacos
Presented by Aly Romero

Come join Aly Romero as she puts her “elegant” spin on sous vide fish tacos! An avid home cook, food and wine enthusiast who’s appeared on Good Morning America and The Chew, she’ll show you how to get all your toppings prepped while the sous vide perfectly prepares the fish.

•Adapting Classic Stew Recipes for Sous Vide
Presented by Stefan Boer

Learn to develop the deep flavors of a long braise using the precision of sous vide.

•Sous Vide Meal Prep Your Week - 5 Meals with 1 hour of Prep
Presented by Justin McChesney-Wachs

We all want to eat better, more delicious food each day; but we are all busy and it can feel overwhelming. Learn the strategy to get set up to prep 5 amazing sous vide meals for the week in 1 hour of prep that will be cooked each night for dinner.

12:40 pm - 1:10 pm … BREAKOUTS

•Sous Vide Chicken
Presented by Chelsea Cole

Sous vide truly shines in the preparation of juicy, perfectly cooked chicken. Join Chelsea Cole in an exploration of some of her favorite chicken techniques.

•Brewing Delicious Beer with your Sous Vide
Presented by Doug Piper

1:10 pm - 1:25 pm … BREAK

1:25 pm - 2:25 pm … Closing Q&A
Presented by Jason Logsdon and Chef David Pietranczyk

Bring your toughest questions for these two sous vide all stars. They can cover topics from the conference or any other questions you’ve got!

2:25 pm - 2:30 pm … Closing