Courses with Azti Tecnalia
Mugaritz and Azti-Tecnalia organise annual training courses aimed at professionals. At the end of 2009 the workshop 'Temperature controlled sous-vide cooking (level I)' was held, in collaboration with De Dietrich.
Sous-vide cooking is a technique created in the 70's, when practitioners of fine dining began to demand a technique capable of improving the taste and increase the lifespan of foods, thus enabling, from an organic point of view, to obtain healthier and more adequate products.
This technique has meant an enormous culinary breakthrough, and nowadays it is increasingly sought after by restaurateurs because they see it as a practical way to create dishes.
The course was taught by Bruno Goussault, renowned specialist in the technique of cooking at low controlled temperature. Goussault has worked with chefs of the calibre of Michel Bras, Thomas Keller and Heston Blumenthal and is at present the director of engineering of Cuisine Solutions and the scientific director of CREA (Research Centre on Nutrition Study).
The initiative has been aimed at professionals in the kitchen equipment food industry sector, to caterers in general, producers and, ultimately, at every professional who wished to acquire organoleptic characteristics of food.
