Why Buy A Sous Vide System From Us?

We are a group of chefs who have years of experience with sous vide preparation and cooking. We also own and operate a successful restaurant that serves sous vide entrées every day. We know what chefs want: a superior end product with consistency and ease of use. We know what chefs want - easy to use equipment and consistently good food. The Sous Vide Total System will produce a finished product that is superior in taste and consistency to food prepared in a conventional manner. This is why some of the best chefs in the world use sous vide in their restaurants. It reduces stress in the kitchen both in terms of equipment and personnel and saves time and money while producing consistently superior productUntil now, buying and learning to use a sous vide system has been a complicated and extremely costly process, only feasible for the largest of restaurants. But now, with the introduction of the Sous Vide Total System independent restaurants can enjoy the same benefits at a cost they can afford.

Our team at Sous Vide Total System has extensively researched equipment currently being used in sous vide cooking. We selected our equipment for quality, consistency, durability, ease of use and affordability. We have done the product research and testing for you and have assembled the best total system for sous vide cooking.

This system is complete: there is nothing else to buy. You can be up and running with the sous vide technique the same day. Your savings in food costs alone will pay for the equipment. The instructional video included with your system will walk you through the complete preparation of an entrée from start to finish. In addition, our system includes proven recipes and cooking guides so that you can prepare your regular entrées and expand your menu using the sous vide technique.

About Our Team of Experts

The Sous Vide Total System team has more than 30 years experience in the food service industry, including restaurant operation and catering. Our team also includes a member with a background in electrical engineering. Other team members have trained under renowned French and Chinese chefs. We have all remained on the cutting edge of food preparation techniques and recipes.

In our constant search for quality and consistency, we began to study the technique of sous vide cooking. Over the years, we have gained extensive experience in the sous vide technique, serving multiple entrees of sous vide every day in our own successful restaurant.

As a result of our years of experience, we have a deep appreciation of the need for quality and the importance of operating an efficient kitchen and restaurant – we understand the business side of the industry.

We are innovative chefs who continue to be excited by new food ideas and techniques which have inspired us to assemble the Sous Vide Total System to help other restaurant operators benefit from what we have learned.