Jonathan Deuker is the group’s executive chef for Café del sol, an Italian restaurant group based in the heart of Johannesburg. In the past he has worked as a chef for the king of Swaziland and at several hotel chains. In this training module he will focus on the sous vide process, a submerged food cooked in vacuum.
The art of Sous vide, explained by Executive Chef Jonathan Duiker.
Jonathan Duiker goes over what ingredients he will be using in the sous-vide duck dish.
Before cooking, some prep work needs to be done in order to be able to cook.
How to cook using the sous-vide technique, example 1, part 1: Duck.
How to cook using the sous-vide technique, example 1, part 1: Duck.>
The best way to plate this particular duck dish, and how to do so.