Just started in a new job, as sous in a hotel, and want to start sous vide inspired cooking. We´re changing basically everything at the hotel, and have a couple of problems. One of them is the skills of the cooks. They are hopeless. Yeah, I know... They should have been fired all of them, but we cant do that, so we will just have to train them, get rid of all bad habits and start over again from scratch. I have to find a way to ensure a stable quality, but the cooking cant be to advanced. Have to take this step by step. They have started to learn what a washcloth is, so soon we can start on the cooking. My first idea is to teach them sous vide. I guess thats gonna be the easiest way to get the meat to be the same way every time. Its gonna do wonders as well for the fridges if I can have most things packed in bags, organized and labeled. My problem is that I havent done that in ovens. Ive always been working with circulators and liquid water. Im thinking its gonna work, but it wont be the exact same thing, as water transfer temperature far better than steam. Gonna start some experiments now and start looking at it. Im sure its gonna work. The temperatures will be the same (I guess), so now Im thinking about time, and the possibility of the steam lacking some of the properties of the water to some extent. Does anyone have any experience with this? Any tips in general?