Master Sous-Vide Cooking in Cornwall
Turn your curiosity into real kitchen confidence with hands-on training that actually sticks
We're not talking about quick tips from a video. This is the kind of learning where you show up, get your hands messy, ask questions when something doesn't make sense, and leave knowing you can pull off restaurant-quality dishes at home. Our programs run from September 2025 through early 2026, right here in Cornwall.
Ask About ProgramsThree Ways to Learn, One Kitchen
Pick the path that fits your schedule and what you're trying to accomplish. Some folks want a quick weekend immersion. Others prefer spreading things out over a few months.
Weekend Intensive
Two Days · September 2025
Saturday and Sunday, 9am to 5pm. We cover temperature theory, equipment setup, and you'll cook five different proteins plus two desserts. Good for people who want to understand the basics fast and don't mind a packed schedule.
Evening Series
Eight Weeks · Starts October 2025
Tuesday nights, 6pm to 9pm. We go deeper here—textures, flavor infusions, troubleshooting common mistakes. You'll have time between sessions to practice at home and bring questions back. Works well if you're juggling a day job.
Private Mentorship
Flexible Schedule · Year-Round
One-on-one sessions tailored to what you actually want to cook. Maybe you're obsessed with perfect eggs. Or you're planning dinner parties and need to nail timing. We meet when it works for you, usually four to six sessions total.
What Actually Happens When You Join
Here's how people typically move through the program, from that first nervous "I hope I don't mess this up" moment to confidently cooking for friends and family
Initial Confusion Phase
Weeks 1-2
Most people walk in thinking sous-vide is complicated. There's all this talk about precise temperatures and vacuum sealers. First couple sessions, we strip that away. You learn it's actually pretty forgiving once you understand a few principles.
The Breakthrough Moment
Weeks 3-4
This is when something clicks. You nail a pork chop or get salmon exactly how you want it. Suddenly you're texting photos to people. The fear of overcooking disappears because you've got temperature control figured out.
Experimentation Stage
Weeks 5-7
Now you're getting creative. Trying flavor combinations we didn't cover. Bringing in your own recipes and adapting them. This is where you stop following instructions and start understanding why things work.
Confidence Build
Week 8+
By the end, you're cooking for other people without stress. Planning meals differently. Some folks start small catering gigs. Others just enjoy having this skill in their back pocket for when they want to impress someone.
Program Investment
All prices in Canadian dollars. Includes equipment use, ingredients for class sessions, and a take-home reference guide. You bring a notebook and an appetite.
Weekend Intensive
CAD 425
Two full days
Everything you need to get started, condensed into one weekend. Materials and lunch included both days.
Evening Series
CAD 680
Eight sessions
More breathing room to absorb concepts. Practice homework between classes. Smaller groups mean more individual attention.
Private Mentorship
CAD 950
Six one-on-one sessions
Custom curriculum built around your goals. Flexible scheduling. We focus entirely on what you want to learn.
Darren Kinsley
Completed Evening Series, October 2024
"I burned a lot of expensive steaks before this. Now I can cook them perfectly while doing other things. The timing freedom alone was worth it—I'm not stuck hovering over a pan anymore."
Now cooks weekly dinners for extended family
Petra Lundqvist
Weekend Intensive, November 2024
"Went from intimidated by the equipment to meal prepping proteins for the whole week. The instructors actually answered my dumb questions without making me feel dumb."
Started small weekend catering side project
Simone Thériault
Private Mentorship, January 2025
"I needed to figure out desserts for my restaurant. Three sessions in, I had five new menu items. The one-on-one format meant we could skip basics and go straight to problem-solving."
Added sous-vide dessert menu to restaurant