Category: Bio

Norm King Bio + Background

The Chef First Encounters Sous Vide I started working in hotel/restaurant kitchens just prior to...

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Recent Posts

Sous Vide: Prime Rib For Two?
Dec 28, 2018 | Beef
Sous Vide: Rack of Oregon Lamb Stuffed with Spinach and Feta; Edible Eggplant Relish Agrodolce; Phyllo Crust
Aug 23, 2018 | Lamb
Sous Vide Sensation: Beef in Phyllo Crust with Spinach and Feta
Aug 9, 2018 | Beef
The Curse of the Purple Gray-Gray, and the Birth of Sous-Glace™
May 22, 2017 | Demi-Glace, Sauces
The Nose Rules the Tongue, and Why That Matters
May 15, 2017 | Meat

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