Sous-vide cooking is fast becoming a food revolution. Recently, Woman Around Town’s Editor Charlene Giannetti visited Cuisine Solutions, the force behind this movement. (See the story.) In this WAT-CAST, she talks with AJ Schaller, who is on the forefront of training chefs in this slow-cooking technique.
AJ Schaller is a 2005 graduate and former teaching assistant at the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and overseeing health department matters.
In 2015, after a stint at Corkbuzz Restaurant and Wine Bar, she took the opportunity to work under Bruno Goussault for Culinary Research and Education Academy. At CREA, AJ assists Dr. Goussault in training chefs in sous-vide and extraction, as well as managing consulting projects for a variety of food service establishments.