Fusion-Chef-Version1

PREMIUM SOUS VIDE
COLLECTION
Food prepared by Chef Ambassador Steve McHugh

Information, Service & Support worldwide
GERMANY | USA | JAPAN | CHINA | SINGAPORE | FRANCE | ITALY |
NETHERLANDS | UNITED KINGDOM | KOREA | INDIA | LATIN AMERICA
1-877-436-CHEF (2433)
info@fusionchef.us
https://fusionchef.us
www.facebook.com/fusionchefusaonchef
www.youtube.com/user/fusionchefpro

THE COOK THAT
NEVER CALLS
OUT SICK
You rarely come
across a single piece
of equipment that can
have such a positive
effect on your entire
kitchen and everything
in it, and have sucha a
dramatic impact on the
operation itself.
FUSIONCHEF BY JULABO PROVIDES THE
TOOLS THAT BRING YOUR CULINARY DREAMS
TO REALITY

Chef Ambassador
JULABO is constantly innovating new technology
that offers flawless temperature control while
simplifying the processes for cooks who care... The
Chefs Garden provides the world’s most innovative
chefs with an opportunity to share knowledge,
experiment, and discover new techniques which is
why our relationshipwith JULABO is a perfect fit.
Chef: Jamie Simpson
Restaurant: The Culinary Vegetable Institute of The Chef’s Garden
Location: Milan, Ohio

/soo ved/
Sir Benjamin Thompson, Count Rumford was the first
to describe low-temperature cooking in 1799. The benefits
of the procedure were recognized in France in the
mid 1960s and used to reduce food shrinkage. Today, star
chefs all over the world apply this technique because of its
numerous advantages.
When applying Sous Vide, which translates as “under vacuum”,
fresh food such as fish, meat or vegetables are vacuum-packed
and then cooked in precisely temperature-controlled
water.
Cooking Sous Vide yields healthy and nutritious dishes with
high-quality taste, preserving aroma, flavor, and vitamins.
The Sous Vide technique facilitates the preparation of nutritionally
healthy and vitamin-rich foods. When using conventional
cooking methods vitamins and flavors are released
into the water or the air. However, when using the Sous Vide
method the fresh food is vacuumed and all vitamins, nutrients
and flavors remain concentrated in the food. This ensures
a more intense taste.
Freshness, color and appearance remain
unaltered until consumption.

03
Chef Ambassador

When we are creating recipes we rely on accuracy and
consistency, the JULABO machines provide a world class
version of both. We utilize the machines nearly 24hrs a day
without interruption and they are extremely reliable. I have
found that cooking sous vide in the JULABO’s makes the
most consistent and clean sous vide recipes that I have ever
worked with. We have an open kitchen at Alter and they are
near silent, one sits right next to our Chefs table and cooks
without interruption, also its sleek design looks great in the
open kitchen and is always grabbing the guest’s attention.
Chef: Brad Kilgore
Restaurant: ALTER & BRAVA by Brad Kilgore
Location: Miami, FL

05
The pictured meal XXXXXXXXX with
mango relish by XXXXXXXXX found in
middle Sous Vide Kitchen recipes.
1 | DIAL IT IN
Dial the cooking time and target temperature into your fusionchef Pearl
or Diamond Immersion Circulator and allow enough time for the bath to
come up to temperature.
2 | PREP IT
Choose fresh, raw ingredients. The sous vide method is simple and requires
little preparation other than safe food handling and portioning. Just add
your favorite herbs, spices and oil or butter as desired.
3 | SEAL IT
Vacuum seal the prepared food (below 38°F, 4°C) to lock in natural flavors,
seasonings, nutrients, and juices.
4 | COOK IT
Place the vacuum-sealed product into your fusionchef insulated stainless
steel tank (or plastic cambro) for the predetermined cooking time.
5 | WALK AWAY
The timer on your fusionchef Pearl Immersion Circulator or the temperature
probe on your fusionchef Diamond Immersion Circulator will alert
you when the target internal temperature is reached or your cooking process
is complete. While your immersion circulator is harnessing the laws of
physics to cook your product, devote that extra time to plating and enhancing
your guests’ experience.
If you need to:
CHILL IT— If you don’t plan on serving the product right away (and
want to get ahead and gain control over your prep process), cool it
in a bath of ice water or a commercial grade blast chiller and store it
until service.
Refresh It—Just before serving, return your chilled bag to the water
bath to heat the dish to your target serving temperature.
6 | FINISH IT
Once the food has reached the target doneness, remove the bag from your
fusionchef water bath. Let it rest and then simply sear, grill or sauté for
additional texture.
7 | PLATE IT
With less time spent monitoring the cooking process and more freedom for
creativity and presentation, you can really inspire your guests.
1.
2.
3.
4.
5. 6.
7.

CHEF DUSTIN
SELVAGGIO
Chef Dustin Selvaggio, a magna cum laude graduate of Johnson
& Wales University, developed his passion for all things culinary
at an early age. Cooking from scratch, responsible farming,
and eating meals as a family were all values that Dustin’s
family instilled in him. At age 16, Dustin’s career began at the
Farmhouse with local celebrity chef Michael Adams. While
attending JWU, Dustin fulfilled his externship requirements
by working at Walt Disney World’s premiere location, Victoria
& Albert’s in the Grand Floridian. This led Dustin toward
a more modernist approach of cooking and after graduation,
Dustin returned to Walt Disney World as one of the three first
culinary management interns. Over the course of the next 10
years, Dustin worked up and down the East coast in the best
kitchens he could find in order to hone his skills and learn from
the culinary masters. In 2014, Dustin helped open 187 Rue
Principale in his hometown of Emmaus, Pennsylvania. Presently,
he is the corporate chef/product and account manager
for JULABO USA, Inc.’s culinary line of products, fusionchef.
Among Chef Selvaggio’s talents resides a desire to share what
he has learned from his culinary travels, sous vide adventures
and foodie explorations. Therefore, he started the fusionchef
blog. From beginner cooking topics to more advanced modern
techniques, Chef is sharing his experiences and food science
knowledge to provide you with the resources needed to adopt
modern tools and techniques into your repertoire.
Contact info?
What info?

Information, Service & Support worldwide
GERMANY | USA | JAPAN | CHINA | SINGAPORE | FRANCE | ITALY |
NETHERLANDS | UNITED KINGDOM | KOREA | INDIA | LATIN AMERICA
1-877-436-CHEF (2433)
info@fusionchef.us
https://fusionchef.us
www.facebook.com/fusionchefusaonchef
www.youtube.com/user/fusionchefpro