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 … PRO PRESENTATION
Streamlining Your Restaurant Footprint with Sous Vide
Presented by Alexis Kukuka, JB Advisory Group & Sous Vide Kitchen

11:55 am - 12:25 pm … PRO PRESENTATION
Applying HACCP to Sous Vide
Presented by Harmeet Matharoo, CREA

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

12:45 pm - 1:45 pm … COOK ALONG LUNCH
The Sous Vide Advantage: Safety, Labor & Waste Savings.
Presented by Chef Gerard Bertholon, CREA & Cuisine Solutions

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 … PRO PRESENTATION
Topic TBD
Presented by Chef Jamie Simpson of The Chef’s Garden

4:00 pm - 4:30 pm … PRO PRESENTATION

Integrating Sous Vide Into Your Menu
Presented by Chef David Pietranczyk of PolyScience

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.

6:20 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 … PRO PRESENTATION
Instagram for the Restaurant Business
Presented by Dot Lung

11:55 am - 12:25 pm … PRO PRESENTATION
Prepping for the Future
Presented by Master Chef Rich Rosendale, CMC

In this session, Chef Rich Rosendale will share how the technique of Sous Vide plays a critical role in meal prep and the emerging business of prepared meals that has gained popularity due to the impact of COVID-19 and its subsequent shift in traditional restaurant dining.

12:40 pm - 1:10 pm … PRO PRESENTATION
Optimizing Sous Vide with Blast Chilling
Presented by Chef Michael Kelly, Everidge

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