Elizabeth Kearney

My background hasn’t always been about sous vide. I was a chef and caterer for many years and have only been cooking sous vide for the last 10. I have written several cookbooks about sous vide and continue to enjoy this incredible method of cooking. It doesn’t replace traditional cooking, but it can elevate so many foods that are cooked with different cooking methods, making them taste like restaurant quality dishes, not to mention the healthful benefits that are provided when cooking sous vide. During my time as an Executive Chef and Saucier for a home meal delivery service, I prepared many sauces to pair with gourmet meals. For me, a great sauce is the pièce de résistance to complete a great meal. Sauces may seem daunting, but they are quite easy to prepare, and the variations are endless. My love for making sauce has led me to create a new brand for myself, “The Saucey Chef”. A sauce not only presents a finishing touch, but elevates the dish, taking it from ordinary to extraordinary.