Jordan Quidachay is a classically trained chef who spent more than a decade working in top kitchens across Denver and New York. That includes time at 2 Michelin starred Aska, and as a sous chef at the Aviary. Today he owns a private chef company, and writes based on his experiences with both molecular and sous vide cooking. He's a regular contributor at Top Sous Vide, as a culinary expert with Kitchen Ambition.
Jordan 
