Gigi Gaggero

San Mateo California

A professional chef, Gigi Gaggero is a nationally recognized expert in culinary education, and former dean and academic director of Le Cordon Bleu in Northern California. Her first experience with sous vide was in the 1980's in restaurant kitchens when the equipment was big, bulky and difficult to transport. In her opinion, this is exactly what led to the demise of the technique back then in American kitchens, and also what has made Anova such a wild success! Anova' sleek design and size allows cooks and chefs, both professional and hobby, to create amazing, restaurant quality in their own kitchens without taking up counter space when not in use; we are so lucky