The videos of the class are published at
Sous-vide French translation “under vacuum”.
The class was a great success (I are too much). Excellent food and interesting process.
Sous-vide cooking is relatively new for the home chef, but has been used in fine dining restaurants for a few decades now.
There is no charge for the class, but if you want to build your own machine we will have parts available to convert a crock pot to a Sous-vide machine for $25.
Please let me know if you want to build your own so I can have the parts available.
Space is limited. Please sign up if you intend to attend this class.