Sous Vide Lecture and Workshop

I was delighted to deliver another lecture on sous vide to second year Bachelor of Business Culinary Arts Students at the Galway - Mayo Institute of Technology.
After the most important theory part all attendees got to taste the beef cheek and carrot puree.
The dish below was produced to emphasise, how the sous vide cooking method enables chef's to create high quality food using relatively cheap and tough cuts of meat, like beef cheek.  

72 hour beef cheek;
carrot puree;
sauteed girolles and birch bolete; wild mushroom dust;
elderberry jus, -gel, -vinegar and -capers
lovage oil; wild pea and wood sorrel