Courses & Training

Your kitchen or ours?

We teach chefs how to make the best cooking better by applying scientific theory and techniques. There are three ways to enroll in our courses and master the art and science of sous-vide: online courses, off-site courses at CREA Paris and cities throughout the world, or on-site training at your own restaurant.

Attend a multi-day sous-vide seminar in locations throughout the world.

Expand your culinary repertoire by incorporating science into your cooking. Attend one of our seminars at CREA Paris or various worldwide locations, and get hands-on experience and theoretical instruction in the sous-vide cooking technique. Our seminars are geared toward professional chefs and we supply all equipment and materials. By the end of the seminar, you’ll have experience using the sous-vide method to cook meat, poultry, fish, shellfish, fruits, vegetables, sauces, herbs and aromatics, and be well versed in the best practices for maintaining food safety.

Learn about our instructors

PLEASE NOTE: Only still photos are allowed during the class. No video or audio devices are allowed during the class. This means no iPads or other tablet devices, Smartphones, cell phones. voice recorders or cameras of any kind.

Upcoming Courses Dates & Locations

If you’re interested in one of the upcoming courses below, please fill out the form at right to reserve your spot now. Space is limited.

Date Price Location Description Availability
08/19/14
08/21/14
$2,400.00
Escoffier
Boulder
Colorado USA
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3-day sous-vide introduction at Escoffier in Boulder, Colorado. Limited
09/15/14
09/19/14
€2,500.00 HT CREA France
Paris
France
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5-day sous-vide introduction with special appearance by Joel Robuchon. Limited
09/24/14
09/26/14
€2,200.00 HT CREA France
Paris
France
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3-day sous-vide introduction. Course will be taught in English. Open
10/02/14
10/03/14
€1,080.00 HT CREA France
Paris
France
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2-day sous-vide introduction with special emphasis on fish. Open
10/14/14
10/16/14
€2,100.00 HT CREA France
Paris
France
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3-day advanced sous-vide training. Introductory course is prerequisite. Open
10/20/14
10/21/14
€1,080.00 HT CREA France
Paris
France
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2-day sous-vide introduction with special emphasis on meat. Open
11/17/14
11/21/14
€2,500.00 HT CREA France
Paris
France
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5-day sous-vide introduction with special appearance by Joel Robuchon. Limited
12/02/14
12/04/14
$2,400.00
Kendall College
Chicago
Illinois USA
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3-day sous-vide introduction at the Cuisine Solutions Sous-Vide Training Kitchen. Open
02/03/15
02/05/15
$2,400.00
David Bouley's Test Kitchen
New York
NY USA
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3-day sous-vide introduction at David Bouley’s Test Kitchen. Limited