"Many years ago cooking and technology crossed roads and brought about the sous vide cooking method. This method, in combination with the coagulation of proteins, was one of the main advancements that has allowed cooks to develop new work systems, formerly unknown textures and to potentiate the flavor of food. I can confirm from my own experience that the sousvide technology of fusionchef is the best I know of. It is the most precise one with the most comprehensive types of use."
The Ritz-Carlton, Abama
Ctra. General TF-47, Km. 9
38687 Guía de Isora. Tenerife, Spain