2018 Speakers
- Daniel Asher
- Thomas Bliss
- Erin Brannan
- Samuel Burges
- Michael Cheng
- Gabrielle Draper
- Andy Dratt
- Tracey Erickson
- Bryan Fluech
- Hattie Hill
- Vicki Shaw Hughes
- Mike Kostyo
- Kang Kuan
- Julie Lesnik
- Bernard Leveau
- Wendy Lu McGill
- Aly Moore
- David Newman
- Clay Oliver
- Benjamin Pasternak
- Sara Place
- Cheryl Preyer
- Phil Saneski
- Kimberly Schaub
- Steve B. Steinborn
- John Stephanian
- Lauren Swan
- Jean Marc Tachet
- Bryan Voltaggio
Meilleur Ouvrier de France
Session: The Evolution of Sous Vide: Inception to Commercialization
Get to Know Jean Marc
An expert in the art of sous vide cooking, acclaimed French Chef Jean Marc Tachet grew up in his family owned restaurant. With parents who were in the restaurant business Tachet says “I was born to be a chef”. Tachet worked throughout France with renowned chefs: Renard Roucou, Gerard Cortembert and Paul Bocuse. In 1993 at the age of 25 Tachet became Meilleur Ouvrier de France (a culinary award given out only ever 4 years in France) becoming the youngest such winner in the history of the competition. Tachet also has the designation of being a member of Maitres Cuisiniers de France. Tachet has spent the last 20 years teaching technique to chefs around the globe.