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Patrick Ogheard

Patrick Ogheard

Dean Of EHL School of Practical Arts - EHL Hospitality Business School. Patrick Ogheard is a chef and educator whose career blends culinary excellence, scientific research, and the transmission of knowledge. After formative years alongside Alain Ducasse and Franck Cerutti, he turned to teaching and innovation, developing a strong focus on sous-vide cooking in collaboration with Bruno Goussault. At EHL, he works to raise the practical arts as a cornerstone of hospitality education, where rigor, curiosity, and respect for the product guide both learning and practice.
Side profile of a kitchen chef, wearing a chefs hat
Foodservice

AI in Restaurant Kitchens: What to Automate, What to Keep Human

In this article, you will not read about whether AI can replace chefs, but about how it can help with kitchen bottlenecks, while...
Paulina Schmidt
Reading Time: 6 min
Sous-vide temperature
Foodservice

Cooking: low temperature or sous-vide at the right temperature?

When this cooking method rhymes with taste, health and efficiency, it opens up countless opportunities for foodservice...
Patrick Ogheard
Reading Time: 9 min
french slow cooking method
Foodservice

What Is Sous Vide? The Ultimate Guide to Mastering Precision Cooking

In the high-pressure world of professional kitchens, precision, consistency, and innovation are the qualities of a great chef. To...
Patrick Ogheard
Reading Time: 6 min
Sous-vide cooking expert Chef Cyrille Lecossois at EHL Hospitality Business School
Foodservice

Boost Your Restaurant’s Profitability with these 5 Sous-Vide Cooking Strategies

In the fast-moving world of professional kitchens, efficiency, consistency, and cost control are just as important as creativity....
Patrick Ogheard
Reading Time: 3 min
Sous vide cooking equipment
Foodservice

The Ultimate Guide to Sous Vide Equipment [for Professional Chefs]

A high-quality sous vide equipment is the foundation of precise, reliable sous-vide cooking in any professional kitchen. Whether...
Patrick Ogheard
Reading Time: 8 min
Chef giving sous-vide cooking advice to another chef
Foodservice

8 Common Sous Vide Mistakes [And How To Fix Them]

Sous-vide cooking has redefined precision in professional kitchens. By controlling temperature with unmatched accuracy, this...
Patrick Ogheard
Reading Time: 5 min
Sous-vide chicken cooking
Foodservice

Sous-Vide Chicken Cooking: Why Color Isn’t a Key Indicator

Many of us check chicken breast doneness by cutting into it to see if it’s white, assuming it’s fully cooked. But this common...
Patrick Ogheard
Reading Time: 3 min
Sous-Vide Pork Tenderloin Cooking
Foodservice

Sous-Vide Pork Tenderloin Cooking: Why Color Isn’t a Key Indicator

Many of us rely on color to tell when pork is done, assuming white meat means safe meat. But color alone isn’t a reliable guide...
Patrick Ogheard
Reading Time: 3 min
Sous-vide salmon cooking
Foodservice

Sous-Vide Salmon Cooking: Why Color Isn’t a Key Indicator

We’ve all been there, anxiously checking if our salmon is that perfect shade of pink to know if it’s done. But here’s the thing:...
Patrick Ogheard
Reading Time: 3 min
Sous-vide steak cooking
Foodservice

Sous-Vide Steak Cooking: Why Color Isn’t a Key Indicator

Many of us rely on color to tell if beef steak is done, assuming a nice shade of pink or brown means it’s ready. But color can be...
Patrick Ogheard
Reading Time: 3 min
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