We Started Because Temperature Matters More Than People Think
Back in 2019, we were just food enthusiasts who kept ruining expensive cuts of meat. Traditional cooking methods felt unpredictable. Sous vide changed everything for us, and we wanted to share that clarity with others in Latvia.
The Story Nobody Asked For But We're Telling Anyway
Here's the thing about sous vide cooking. Most people see it as this fancy restaurant technique that's too complicated for home kitchens. We thought the same until we spent six months testing it ourselves.
What started as weekend experiments turned into something bigger. Friends kept asking questions. Then colleagues wanted to learn. By early 2023, we were running informal workshops from a small kitchen space in Rīga.
The frustration we heard was always the same. People wanted consistent results without needing culinary school training. They wanted to understand why temperature precision actually matters. So we built our approach around those real questions.
What Drives Our Teaching Method
Temperature Science First
You can't master sous vide without understanding thermal dynamics. We break down the science into practical knowledge that makes sense when you're actually cooking.
Equipment Reality
Not everyone needs professional-grade circulators. We teach you how to evaluate equipment based on your actual cooking habits and budget constraints.
Local Ingredient Context
Latvian meat cuts and produce have specific characteristics. Our workshops address these regional differences instead of copying international approaches blindly.
How We Actually Teach This Stuff
Small Group Sessions
We limit workshops to eight participants. Sounds arbitrary, but it's the maximum number where everyone gets hands-on time with equipment without waiting around awkwardly.
Real Problems Only
Every session focuses on challenges people actually face. Overcooking proteins. Texture problems. Time management for multi-course meals. We skip the theoretical stuff that doesn't help in real kitchens.
Progressive Skill Building
Our autumn 2025 program starts with foundation techniques in September and gradually introduces complexity. By November, participants are designing their own temperature protocols for different ingredients.
Valdis Liepiņš
Lead Culinary InstructorValdis spent twelve years working in professional kitchens before admitting he was more interested in teaching than running services. He started experimenting with sous vide in 2017 and hasn't looked back.
His background in traditional Latvian cooking gives him a different perspective on temperature control. He's particularly focused on adapting sous vide methods for local ingredients and seasonal availability.
When he's not teaching, Valdis tests new timing protocols and documents what actually works versus what just sounds good in theory.
Questions About Our Approach?
We're happy to discuss our workshop structure, upcoming sessions starting September 2025, or specific techniques you're curious about. Reach out directly.
Get In Touch