AN UNCONVENTIONAL COOKING SCHOOL.

CREA is leading a culinary revolution, teaching world-class chefs how to cook sous-vide with on-site training, traveling seminars, and online courses.
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LEARN FROM THE MASTER.

Bruno Goussault began a movement when he developed the sous-vide technique. Since then, he has instructed 43 Michelin three-star chefs. You could be next.
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LEADING A CULINARY REVOLUTION.

Founded in Paris in 1991, the Culinary Research and Education Academy has always been at the forefront of culinary science.
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Praise for CREA

“Bruno’s work with Cuisine Solutions has been instrumental in the evolution of our restaurants’ cuisine and culinary techniques. In CREA, his work is now made available as an educational resource to everyone in the industry.” —Thomas Keller
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Courses & Training

Online Courses

Change your kitchen without leaving it. Get video instruction on the sous-vide technique.

Sous-vide allowed us to discover how and at what temperature to cook. Thanks to sous-vide, and particularly thanks to Bruno Goussault, who is the inventor of sous-vide, we have discovered how to cook at a precise temperature.

Joel Robuchon
Chef-Proprietor L'Atelier
I’ve worked with Bruno Goussault through CREA for the past 12 years and have the utmost confidence in him. Our work together has allowed us to develop cooking techniques that contribute to a better understanding of food.

Anne-Sophie Pic
Chef-Proprietor Maison Pic
There are so many chefs, and only one Bruno. He has been a visionary in the culinary world and teaches us to become smarter chefs. His work with CREA has put sous-vide at the forefront of the food industry.

Michel Richard
Chef-Proprietor Central
Bruno Goussault is in fact the father of sous-vide cooking. His ability to bring large-scale technology to small-scale, chef-driven kitchens is and has been indispensable.

Matthias Merges
Chef-Proprietor Yusho

The movement grows. Instagram your food photos and hashtag them #sousvide to see them here.

January 22, 2015
CREA in the UK

From January 15th through 17th, our CEO and French Master Chef Gerard Bertholon, Senior Engineer Emilie Wieber and Director of ... Read More
January 15, 2015
Pittsburgh Post Gazette

Check out the mention of our Chief Scientist Dr. Bruno Goussault and the sous-vide technique here in the Pittsburgh Post ... Read More
November 07, 2014
CREA in Poland

CREA held a on-site training session for Chef Sylwester Lis and his team at the Hotel Bukovina last week in ... Read More