Sous Vide Szechuan Chicken
Skip the takeout and learn to cook this Sous Vide Szechuan Chicken with Chef Anthony McCarthy from Stoked Kitchen & Bar.
Anthony McCarthy
Chef Anthony McCarthy received his culinary training in Banbury, England. He served as Executive Chef at the Toronto Club and private chef to NASCAR Champion Jeff Gordon. Anthony was Executive Chef at the Saskatoon Club for 14 years and later consulted on a brand-new dining concept at Stoked Kitchen & Bar. He is now an instructor of Culinary Arts at Saskatchewan Polytechnic in Saskatoon, sharing his passion for excellence in the culinary field with the chefs of tomorrow.