Over a 15-year stretch of working in fine dining restaurants, Chef Justin Leblanc seared his fair share of foie gras. He also toiled under the watchful eye of Gerard Crozier at Chateaubriand, worked the line at Peristyle, and even traveled north to stage at Alinea, which remains one of the most progressive restaurants in the country. But at some point along the way, Chef Justin realized that he favored a propane burner over a sous vide immersion circulator as his cooking apparatus of choice. ...