Erika Turk

I got my first sous vide circulator as a gift when I was in college at UC Davis in 2013 and have been completely captivated by the method ever since. I made it my mission to learn the ins and outs of sous vide and develop easy, delicious recipes for home cooks and enthusiasts alike. In the early days of sous vide for home use, the internet was one of the only accessible teaching tools; it is so exciting to see how much the industry has grown and changed in just a few years.

I started working as a food scientist in research and development with a specialization in sous vide production on a commercial scale in 2017. My company develops products for retail, fast food, chain restaurants, food service, etc. My focus is on the development and innovation of sous vide systems for improved flavor, texture, and yield in a wide variety of applications.