Patrick Ogheard
Doyen de EHL School of Practical Arts - EHL Hospitality Business School. Patrick Ogheard est un chef et un enseignant dont la carrière allie...
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
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
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
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
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: 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: 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: 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: 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