Patrick Ogheard
Dean Of EHL School of Practical Arts, Chef, and Educator at EHL Hospitality Business School.
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
12 Key Questions To Master Cooking Temperatures and Sous-Vide Cooking
When a cooking method rhymes with taste, health and efficiency, it opens up countless opportunities for foodservice professionals...
Patrick Ogheard
Reading Time: 9 min