Randy Emert is the Chief Culinary Officer for CCL Hospitality Group. He has a diverse and extensive culinary and operations career. Having worked in restaurants and the Henry Ford Hospital as an Executive Chef and Director of Operations; he’s also been a food stylist for Cooking Light and Southern Cooking Magazines and a culinary instructor for more than 10 years.
The French term sous vide means "under vacuum," and it refers to the process of cooking food in a vacuum-sealed bag at a constant temperature in a water bath.
