Do you want to improve the shelf life of your products? Are you interested in cooking with greater precision, efficiency and food safety? Looking to make the most of your sous-vide equipment? Keep reading!
Mastering the sous-vide technique is about more than just cooking under vacuum: it’s about understanding the product, controlling time and temperature, and bringing out the best in every ingredient. That’s why, at Sammic, together with chef Enrique Fleischmann, we offer complete training in vacuum packing and low-temperature cooking, designed for professionals and cooking enthusiasts who want to take their preparations to the next level.
This course, divided into 10 chapters and available free of charge on the Sammic website, combines theory and practice so that you can learn everything from the basics of vacuum packing to the keys for precise and safe cooking. All of this is delivered in a rigorous yet accessible style, guided by Enrique Fleischmann — a chef with years of experience in high-end cuisine and technical development.
Alongside the essential concepts, you’ll discover tips, tricks and real-world applications that you can easily incorporate into your day-to-day kitchen routine. And best of all: you can progress at your own pace, from anywhere.
Access the vacuum packing and low-temperature cooking course – Learn with Sammic
