We're Going Virtual!
Like many in the event industry, we've been paying close attention to regulations surrounding COVID-19. What's most important to us is to ensure the health and safety of our attendees, sponsors, speakers and staff. With that in mind, the San Francisco Summit has been postponed to June of 2021.
Instead, we'll be taking the experience online! You'll learn from the same great speakers, have opportunities to network, enjoy cooking demos and hands on cooking opportunities, and all of the fun that goes with it! In our changing world, we have the opportunity to do something truly revolutionary, and frankly, we can't wait!
Hear from the World's Top Sous Vide Experts
Meet the top names in sous vide, build new friendships, and discover ways to further perfect your sous vide cooking
This is NOT a business conference, where you will listen to boring speakers in a dark room.. We will have some of the top sous vide cooks in America showing you their tips and tricks - in the comfort of your own home!.
Imagine hanging out with the sous vide stars you've been following online, asking them questions and swapping recipes!
There's a star-studded line up including Master Chef Rich Rosendale, Food Network personality and Executive Chef James Briscione, The Food Lab Author and Serious Eats’ Chief Culinary Advisor J. Kenji López-Alt, PolyScience President Philip Preston, AmazingRibs.com founder Meathead Goldwyn, Jason Logsdon from Amazing Food Made Easy, David Pietranczyk from PolyScience, Chef Eric Villegas from VacMaster, Chef Michael Kelly from Everidge, and many, many more!
Cook along with your favorite sous viders during interactive hands on workshops. There will also be interactive panels, virtual meet and greets, product information and demos featuring the latest in sous vide technology and accessories and so much more!
You'll be surrounded by people just like you, who get you and want to talk to you. So come hang out with some of the biggest names in sous vide, while leveling up your sous vide game and eating amazing food!
Don’t miss the premier sous vide event of the summer!
Professional Track Speakers
Chef Gerard Bertholon
Cuisine Solutions
The Sous-Vide Advantage: Safety, Labor and Waste Savings
Chef Michael Kelly
Everidge
Blast Chilling and Vacuum Sealing
Alexis Kukuka
Sous Vide Kitchen
Streamlining Your Restaurant Footprint with Sous Vide
Dot Lung
Mother of Social Media Dragons
Instagram for the Restaurant Business
Harmeet Matharoo
CREA
Applying HACCP to Sous Vide
Chef David Pietranczyk
Breville I PolyScience
Implementing Sous Vide Into Your Menu
Rich Rosendale, CMC
Rosendale Collective
Prepping for the Future: Sous Vide Prepared Foods
Keynote Speakers
Chef James Briscione
Executive Chef, Angelena’s & Food Network Personality
Chef Rich Rosendale, CMC
Founder | Chef
Rosendale Collective
Featured Speakers
Check back soon, additional speakers are still being confirmed!
Paul Arguin and Chris Taylor
Authors, The New Pie
Stefan Boer
StefanGourmet.com
Chelsea Cole
Vesta Precision
Lloyd Cupiccia
Kosher Dosher
Chef Michael Kelly
PrepRite by Everidge
Carmen & Kevin Koo
Kind of Cooking
Mike La Charite
ISVA
Kevin Holmes Liddell
Amuse Bouche Catering
Jason Logsdon
Amazing Food Made Easy
Meathead
AmazingRibs.com
Justin McChesney-Wachs
Salt Pepper Skillet
Chef Tim McGinnis
Upper Bucks County Technical School
Fr. Leo Patalinghug
Plating Grace
James Peisker
Porter Road
Christina Peters
Christina Peters Photography
Chef David Pietranczyk
Breville | PolyScience
Doug Piper
Gourmet Brewing
Philip Preston
PolyScience
Aly Romero
Aly’s Elegant Eats
Chef AJ Schaller
CREA
Chef Jamie Simpson
The Chef’s Garden
Chef Justice Stewart
Gourmet Deconstructed
Chef Eric Villegas
VACMASTER
Mark Webb
Aromascienceguy
Darrin Wilson
Fire & Water Cooking
Chris Young
Chefsteps
Planned Sessions
Pro Tips and Technique for Home
Chef AJ Schaller
Sous Vide Fish Taco
Aly Romero
Sous Vide with an Asian Flair
Carmen and Kevin Koo
Sous Vide Chicken
Chelsea Cole
Building Joule and Future Cooking Tools
Chris Young
How to Photograph Brown Food
Christina Peters
Creating Something totally new using Sous Vide and Barbecue
Darrin Wilson
Beyond Steak & Eggs
Chef David Pietranczyk
Brewing Delicious Beer with your Sous Vide
Doug Piper
Beef Pasty - A Sous Vide Take on a Michigan Classic
Chef Eric Villegas
Using the Purge
Fr. Leo Patalinghug
Note: Sessions Subject to Change
New Sessions Still Being Added
Beef - How Different Muscle Structures Affect Sous Vide Time
James Peisker
Chef Justice Stewart's Lobsterlicious Pasta
Chef Justice Stewart
Sous Vide Meal Prep Your Week - 1 hour of prep; 5 meals
Justin McChesney-Wachs
Low Temperature Maillard Reactions, Fermentation, Inoculation and Other Pickup Lines
Kevin Liddell
Sous Vide Ice Cream
Lloyd Cupiccia
Aromatic Cuisine - Sous Vide Style
Mark Webb
Sous Vide Que Made Easy: How To Deliciously Marry The Grill And Smoker With Sous Vide
Meathead
Mason Jar Desserts
Chef Michael Kelly
Chocolate Custard Pie
Paul Arguin and Chris Taylor
Sous Vide: The Next Generation - Engaging Students and Young People Through Sous Vide
Chef Tim McGinnis
Chefs - We've Got You Covered!
While most of the Summit content will be applicable to both professionals and home cooks, we are offering some dedicated time for chefs working in a commercial environment to learn about topics specific to their businesses. With the change to virtual we are still exploring exactly where this will fit; but it will be perfect for professional chefs, caterers, and culinary school students and will cover a range of topics including HACCP plans, using sous vide to streamline your restaurant footprint, how to integrate sous vide into your current menu, commercial sous vide innovations, and more.
Join Us For An Incredible Weekend!
Spend the weekend with some of the foremost experts in sous vide cooking and level up your sous vide game!
August 21 - 23, 2020.
Don't miss the premier sous vide event of summer!
Hear From Top Sous Vide Cooks
Some of the biggest names in the business will be sharing their hard earned sous vide secrets with YOU. Discover what the best cooks are doing to elevate your own sous vide cooking!
Watch Demos By Top Chefs
Learn the keys to perfectly cooked food by watching some of the top chefs and home cooks in the country prepare their specialties. Chefs Rich Rosendale, James Briscione, David Pietranczyk from Polyscience, Eric Villegas from VACMASTER, Michael Kelly from Everidge & ISVA’s Executive Chef Justice Stewart, are just a few who will be showcasing their favorite dishes.
Dive Deep Into Focused Breakout Sessions
In addition to our main stage presentations, we will also have several more focused breakout sessions. You can discover more about dry aging beef, creating amazing food photography to share on Instagram and Facebook, using modernist cooking at home, and how to game plan your meals as a busy parent.
Mingle with the Names You Know
The majority of the speakers will be staying for the whole conference and joining us for the cocktail reception, lunch, and other events. You'll have the chance to introduce yourself and chat about sous vide with some of the biggest names in the business.
Learn About The Latest Toys
Many of the biggest names in sous vide will be showcasing their latest equipment.
