Precision Cooking Without the Mystery

We started teaching sous-vide in 2019 because too many people thought it was complicated. It's not. You just need someone who explains things clearly and shows you what actually works in a home kitchen.

Based in Cornwall, we've helped over three hundred home cooks and food enthusiasts learn techniques that restaurants have used for decades. Our approach is straightforward: teach the science, demonstrate the method, then let people practice until it feels natural.

Sous-vide equipment setup with vacuum sealer and temperature controller Precision cooking demonstration with digital thermometer and sealed ingredients
Students practicing vacuum sealing techniques during hands-on workshop session

Real Kitchen Experience

Every session includes hands-on practice. We believe you learn by doing, not just watching demonstrations. Our students work with the same equipment they'll use at home.

How We Structure Learning

1

Temperature Science Basics

We start by explaining why temperature matters more than timing. Students learn to read doneness charts, understand protein structure changes, and recognize safe cooking zones. This foundation makes everything else logical.

2

Equipment Selection and Setup

Not all immersion circulators work the same way. We review different price points, container options, and vacuum sealing methods. Students leave knowing exactly what fits their budget and cooking goals.

3

Practical Cooking Sessions

Each participant prepares proteins, vegetables, and desserts using sous-vide methods. We cover timing adjustments, texture preferences, and finishing techniques that create restaurant-quality results. This is where theory becomes skill.

4

Menu Planning and Adaptation

The final phase focuses on integrating sous-vide into regular meal prep. Students learn batch cooking strategies, storage practices, and how to combine traditional and precision cooking methods in their own kitchens.

Who Teaches These Sessions

Our lead instructor brings fifteen years of professional kitchen experience and a genuine belief that anyone can master precision cooking with proper guidance.

Instructor Aleksander Thorne demonstrating sous-vide cooking techniques

Aleksander Thorne

Lead Culinary Instructor

I worked in high-end restaurants across Ontario before realizing I preferred teaching to service rushes. Sous-vide became my focus after watching too many home cooks struggle with techniques that should be accessible.

What I enjoy most is the moment students realize they can achieve results they thought required professional training. It usually happens around week three, when someone brings in perfectly cooked salmon they prepared at home. That's when the method clicks.

My teaching style is practical and patient. I'd rather demonstrate something three different ways than leave anyone confused. And yes, I still cook with cast iron and use my oven regularly. Sous-vide is a tool, not a religion.

Close-up view of precision temperature monitoring during sous-vide process Workshop participants examining vacuum-sealed ingredients before cooking

See Our Program Details

Our next course begins in September 2025. Classes run over six consecutive Saturdays with limited enrollment to maintain quality instruction time.

View Learning Program