Whenever anyone mentions the steady rise of sous-vide cooking, I think of that scene in The Devil Wears Prada where Meryl Streep explains to a snorting Anne Hathaway how a trend is born. The pivotal line, “You think this has nothing to do with you,” gets to point of this scene: Some trends are intentionally constructed — like the color cerulean, or in this case, sous-vide cooking. In this scenario, Alinea, the celebrated Chicago restaurant, was the leading engineer of the trend. For an insider’s take on this cooking method, I chatted with Nicholas Lomba, a former Alinea chef, to find out what he thinks a home cook to know about sous vide.
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.