Chef Nick Whitehouse, in the media again with Sammic sous-vide solutions

  • Sammic   |   20 July

    Chef Nick Whitehouse, in the media again with Sammic sous-vide solutions

    The acclaimed chef Nick Whitehouse, from Epping’s Rawsons Restaurant in Sydney’s Northern Suburbs, is in the media again cooking with SmartVide immersion circulators and using a Sammic vacuum sealer.

    Chef Whitehouse has had a prestigious career working in Europe, Asia and Australia as well as appearing on Channel Ten’s Masterchef ‘The Professionals’. Nick’s experience in Australia includes Koi restaurant (Woolwich), Wildfire (Circular Quay) and Flying Fish (Pyrmont). In England he worked for both one and two Michelin Star restaurants for over a decade. Nick’s culinary style uses traditional cooking techniques and understanding of local ingredients to create modern timeless dishes in line with the seasons.  He has even cooked for royals, as he explained on TV 1 year ago, when he cooked live using our immersion circulator.

    Thanks for being part of our international network of chefs. And thanks again for choosing Sammic #TheRightChoice!

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