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Modernity Returns as Improvised Tradition

Sous Vide! What is this term?

Article contributed by Faculty of Hospitality Management, Amrapali Group of Institutes

A vacuum heating style of modernity sounds great! So this thought clicked in my enthusiastic head as I sat with my team to organize a session for students. The Sous Vide technology, modernity, a style of cooking, where a sealed polythene bag slips a portion of food and it goes on a water bath to give the right taste, flavor and juiciness. The stage was set for a session- ‘Sous Vide’           

The Chef at the mike was explaining the students, ‘It is not a very complicated or expensive type of cooking style but still, it manages to be very uncommon and exclusive style of cooking’. This was the main reason behind taking up this topic for the session. This knowledge booster session was an honest effort from Food Production Team of AIHM to give the real insight of Sous Vide to the budding chefs of the institute. In the session, almost every important aspect related to Sous Vide was introduced and explained to the students, the procedure to be followed to carry out this type of cooking style, the appropriateness of temperature, the importance of texture to the tongue, the effect of flavor and juiciness. Why is it considered to be one of the most nutritious styles of cooking? What are the limitations of this style of cooking etc?

The highlight of this knowledge booster session was the overwhelming participation of students. Students really acted as catalyst and took this session to a next level with their encouraging interaction and interesting questions related to Sous Vide. The session was carried out online and more than a hundred participants joined the session. This shows that the decision of picking up this Advance Cooking Method for students was right. We hope that all the budding chefs’ ready to join the industry in near future must have benefited through this knowledge booster session. The enthusiasm that we have experienced within the students in the session was very encouraging and every member of the Food Production Team is looking forward to plan more sessions in the future for the students.


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