Elizabeth Kearney

My background hasn’t always been about sous vide. I was a chef and caterer for many years and have only been cooking sous vide for the last 10. I have written several cookbooks about sous vide and continue to enjoy this incredible method of cooking. It doesn’t replace traditional cooking, but it can elevate so many foods that are cooked with different cooking methods, making them taste like restaurant quality dishes, not to mention the healthful benefits that are provided when cooking sous vide.