TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella

What's included?

  • 1h 45 min HD videos
  • 17 lessons
  • 3 recipes
  • Recipe Book
  • Course certificate
  • Audio: Spanish
  • CC: English, Spanish, Italian, French, German, Portuguese

Watch Intro Video

Learn the sous vide cooking technique along with Tony Botella

Even if the sous vide cooking technique seems to have expanded quite a lot, it is still highly unknown. 

It is important to make a difference between vacuum keeping, a practice used by several sectors such as markets and stores, and vacuum cooking (or sous vide): a culinary technique with numerous possibilities. Even renowned professionals are surprised when noticing the scope of this marvelous technique.

 Simplicity is one of its main features and opens up to professionals who have never used this technique and amateurs who desire to successfully venture into sous vide cooking technique.

Course curriculum

What you'll learn

Be an expert in the sous vide cooking technique, and learn how to correctly use the necessary equipment

With this online course you will learn how to master this technique, and how to correctly use the necessary machinery. Furthermore, you will see the advantages of sous vide cooking and the steps to follow to get results impossible to obtain in traditional cooking in terms of taste, color, texture, try sous vide cooking and you will see astonishing gastronomic results! 

The mise en place organization is of the essence… and in this course you will learn the advantages in the service and organization of your kitchen space in a very simple way. You will also be able to learn the advantages of cooking and preservation and the steps to follow for an optimal preservation and later placing, with no fear of spoilage of perishable products. 

With 3 different recipes and 3 different purposes (only gastronomic, gastronomic and preservation and mainly preservation), Tony Botella will teach us, step by step, all what we need to have in mind for a perfect preparation. You will be able to learn how to prepare food before the time of cooking up to its re-generation, and the final execution for a sublime presentation and taste. 

This course will give an answer to any technical or concept questions you need to know about sous vide cooking, with the passion, rigorosity and the expertise of Tony Botella. This course will let you use this technique safely and step firmly and surely.

Who is it for?

For professionals and any other person who desires to venture into, or improve the techniques of sous vide cooking. For all those who want to discover what sous vide cooking really is, the correct use of this technique and the reason for each step and how to profit from such an innovative technique the most.

What you'll need

  • Turmix 
  • Vacuum packing machine
  • Cooking bags
  • Mixed oven and / or thermo-circulator  bath
  • Blast chiller or inverted Bain Marie
  • Labelling machine or marker
  • Stacking chamber or fridge


TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)

Tony Botella

In 2001, Tony Botella founded TBTC, ‘Tony Botella Taller de Cuina’ (Cooking Workshop), a gastronomic space dedicated to consulting, with special attention paid to the technique of sous vide cooking. In 2005 the workshop became the first sous vide cooking school for professionals. He also teaches classes at the Basque Culinary Center, lectures at the University of Barcelona, and has provided his services to the most prestigious hospitality schools in Central America. Tony Botella has been researching, analyzing and developing sous vide cooking technique for more than 15 years, and most importantly, knows how to explain it clearly and safely. He has participated in Spanish gastronomic summits such as Madrid Fusión, The Best of Gastronomy in San Sebastián, Andalusia and Gerona; as well as international summits in Mexico, Colombia and Brazil. He is currently an advisor to various food service industry groups and a collaborating chef with sous vide dedicated or related brands, such as Orved, Memmert and Josper. Tony Botella began his professional career at the age of 21, in Alt Emporda, Gerona, as a stagier at the Michelin starred Restaurant La Llar. In the early 1990’s, he moved to Barcelona where he spent a decade working as Chef of the R&D Department at Grupo Paradís.


5 star rating

It far exceeded my expectations

Erick A

This course opens up a wide range of possibilities for new recipes.

This course opens up a wide range of possibilities for new recipes.

Read Less
5 star rating


Felix S

Essential to understand and master the sous vide technique

Essential to understand and master the sous vide technique

Read Less
5 star rating


Mark G

Fundamental concepts explained in a simple and didactic way.

Fundamental concepts explained in a simple and didactic way.

Read Less

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