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.

May 21, 2013
5-Day Sous-Vide Introduction

From May 13th through the May 17th, our Chief Scientist, Bruno Goussault and our team of engineers held a 5-day ... Read More
April 08, 2013
Bouley Test Kitchen Off-Site Training

From March 26th through the 28th, our Chief Scientist Bruno Goussault held a 3-day Sous-Vide off-site training session at David ... Read More
February 08, 2013
World Cuisine Summit 2013

As a part of the SIRHA 2013 events, the Lyon Convention Center hosted the World Cuisine Summit where our Chief ... Read More