For sous vide salmon, the process begins by soaking your fish in brine. This is a great way to season the fish - and to keep it from releasing albumin (the white, gooey stuff) while it cooks. The sous vide method enables you to infuse flavors deeper into the fish. The result is a more delicate, flaky, flavorful fish - with the added tang of passionfruit buerre blanc.
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."