Chef James Briscione from Angelena's Pensacola and the Food Network Talks Fitting Sous Vide Into Traditional Italian Cooking

Sous vide is just a method of cooking, but the real art comes from combining the flavors. And today's guest is the perfect person to help us figure it all out.

He is a chef, author and Food Network personality who is a featured chef on the new Food Network Kitchen app offering live and on demand cooking classes. He is also the first-ever two-time Chopped champion and regularly appears on television as a host and judge including on Chopped, Beat Bobby Flay, The Kitchen, The Dr. Oz Show and he was named one of People Magazine’s "Sexiest Chefs Alive."
 
Together with his wife Brooke Parkhurst, he authored 4 cookbooks, including the best-selling The Flavor Matrix, a revolutionary new guide for chefs and home cooks about understanding and creating amazing flavor with everyday ingredients. Their follow up cookbook, Flavor for All, will be published in Fall 2020. 

He has long studied the science of what makes food delicious. For 10 years, he served as Director of Culinary Research at The Institute of Culinary Education in New York City. While there, he lead the school’s collaboration with IBM to create and operate the ground breaking project ‘Chef Watson’, placing him at the forefront of culinary education. He also served as a culinary and innovation consultant for numerous clients ranging from IBM to Monogram Appliances.
 
He and his wife recently opened their first restaurant inspired by their home on the Gulf Coast and travels through Italy, Angelena’s Ristorante Italiano in Pensacola, FL. And most importantly, obviously, is he'll be doing a keynote talk at the Sous Vide Summit next week!

I can't wait to learn from today's guest, James Briscione, executive chef Angelena's Pensacola and Food Network personality.