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- REGISTER FOR COURSES
- BRUNO GOUSSAULT
- THE ACADEMY
- PRAISE FOR CREA
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.
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.
LEADING A CULINARY REVOLUTION.
Founded in Paris in 1991, the Culinary Research and Education Academy has always been at the forefront of culinary science.
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
- REGISTER FOR COURSES
- BRUNO GOUSSAULT
- THE ACADEMY
- PRAISE FOR CREA
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.
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.
READ MORE ABOUT BRUNO GOUSSAULT >
LEADING A CULINARY REVOLUTION.
Founded in Paris in 1991, the Culinary Research and Education Academy has always been at the forefront of culinary science.
READ MORE ABOUT THE ACADEMY >
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
COURSES & TRAINING
online courses
Change your kitchen without leaving it. Get video instructions on the sous-vide technique.
Off-site CREA Courses
Attend a sous-vide training seminar at our location in Paris or in other cities throughout the world.
On-site Training
Bring the father of sous-vide into the back of your house. Get personalized instruction, critique, and menu consultation.
PARTNERS & ALUMNI
- JOEL ROBUCHON
- ANNE-SOPHIE PIC
- MICHEL RICHARD
- MATTHIAS MERGES
“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
PARTNERS & ALUMNI
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