Happy 4th of July! I hope you all are enjoying the Summer thus far. Last week I had the opportunity to chat with ISVA committee member and founder of Fire & Water Cooking Podcast, Darrin Wilson. He is a sous vide enthusiast that loves to fuse the method with smoking and cooking BBQ. We talk about my career, new cookbook, the 1st annual sous vide summit in late July, and being appointed the executive chef for the International Sous Vide Association (ISVA). Listen to our chat HERE

The summit will be held at the Hilton Wilmington/Christiana July 19-21, 2019. Delicious food will be on deck throughout the weekend. It will be prepared by myself, Polyscience/Breville, Allen Brothers Steaks, Anova Culinary, CREA, Cuisine Solutions, Meathead Goldwyn (AmazingRibs.com) and many more. Key note speakers are James Briscione (Food Network) and Scott Heimendinger (Modernist Cuisine). I will be a speaker during the summit and also perform an on-stage food demo featuring wild game cooked via sous vide. I will be sure to blog about this fantastic event for those of you that cannot attend. If you are interested in attending this culinary adventure, register now and receive an $80 discount>>>> https://www.theisva.org/summit2019

To purchase Mastering the Art of Sous Vide Cooking visit: #Amazon #BarnesandNoble #Costco #Indiebound #bookdepository #BooksaMillion #Target #Walmart #Googleplay #PageStreetPublishing #Macmillan