David Kinch is the chef and owner of Manresa, a two Michelin starred restaurant in Los Gatos, California. His new book which he wrote with Christine Muhlke is Manresa: An Edible Reflection. In conversation with Good Food’s Evan Kleiman, Kinch explained why he only uses sous vide techniques for some fruits and vegetables, and never for proteins. “I’m very opinionated about this,” he says. After all – the technique was created for the prison and hospital system. “It was feeding a lot of people with a certain amount of consistency…with not a lot of labor,” he explains. In short – the origins of sous vide did not have fine dining in mind.
Listen to his opinions about sous vide below: