Magazine: Cooking sous vide – the Italian way

Italian company Orved was established in 1984 to provide the culinary sector with equipment used for cooking sous vide. Chef Celebrin Lino, inventor of the Orved Grand Gourmet vacuum system told our magazine: – Cooking sous vide hardly changes the colour, the look and humidity content of food. Chefs can work more efficiently and fewer people can ensure better quality under much ‘simpler’ hygiene control. It was in 2011 that Orved contacted me with the idea of developing the Grand Gourmet product line together. Cooking under vacuum can be very profitable for small family restaurants too, since fewer people are needed for working in the kitchen.