An evenly cooked ribeye steak. An egg with a runny yolk at its ideal consistency. A juicy chicken breast. Even tender, flavorful vegetables. What do all of these dishes have in common? They are ideally prepared using sous vide cooking. But what is sous vide cooking, exactly, and how has it become one of the most popular cooking methods in today’s foodservice operations?

Chef Tommy has access to all the top-of-the-line equipment that restaurant operators long to have, and part of his challenge as an executive chef for a company like High Sabatino is to push the limits of the commercial foodservice equipment in our test kitchen. Not only does he love working with all the chef-driven equipment we have, but it helps him build knowledge to better assist our customers. Let’s take a look at a quick example.

If you’re running a commercial kitchen or restaurant in the Virginia and Washington, D.C. area, you’re already familiar with, and buying from High Sabatino. We take pride in offering the best brands for our business partners to find success and grow their companies. For that reason, we’re always looking for new manufacturers to represent that share our values for quality and flexibility.