Acknowledgments

A BOOK OF THIS SIZE AND SCOPE, EXPLORING A SET OF TECHNIQUES THAT are relatively new to all chefs, has required a substantial team. We are very proud of this team, without which we couldn’t have completed this book. I’d first like to give special attention to two longtime sous-chefs. Devin Knell has been with us for ten years and has been an integral part of our evolution, including the use of sous vide techniques. Rory Hermann was instrumental in developing and finalizing a HAACP plan for sous vide cooking that was not only accepted by the New York City Department of Health but accepted as their standard.