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Literally translated from the French, "sous vide" means "under vacuum." This way of cooking was pioneered in the 1960s by the airlines as a way to prepare food at high altitudes. You need a sous vide machine and a vacuum packing machine to make sous vide. Anything can be cooked with this method - veggies, fruits, and virtually any meat, poultry or fish. For sous vide, you'll generally use a lighter hand with your seasonings. It's a very precise method of cooking, so temperature and time are all very important.
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."
