Online Courses
The award-winning chef-led faculty of CREA offers online culinary classes for continuing education credits or starting your new career as a professional chef.
ENROLL IN ONLINE CULINARY CLASSES
Custom In-Person Training
Bring the CREA team to your kitchens for custom-developed, chef-led training based on your recipes, staff skill levels, and standard operations.
ORGANIZE A TRAINING WITH CREA
Sous Vide Seminars
Throughout the year, CREA offers in-person seminars and workshops at destinations around the world, including CREA Paris and our headquarters at CREA U.S. in the Washington, D.C. area.
Check Out Upcoming Seminars
Meet the Masters
Led by scientist and sous-vide pioneer Bruno Goussault, the faculty at CREA boasts decades of combined experience and is the leading edge of a culinary movement.
READ MORE ABOUT CREA FACULTY
FEATURED COURSE
Sous Vide Fundamentals
It’s the course to rule all courses and the foundation on which CREA is built. Designed and perfected over decades of leading expertise, the Sous Vide Fundamentals course covers the basics of sous-vide cooking, the science behind pressurized slowcooking, and essential techniques to application in a commercial kitchen.
BY BRUNO GOUSSAULT
Consulting
The Culinary Research and Education Academy is the most diverse food research organization in the world focusing on every aspect of the food industry. You can choose from working with a single food engineer or consultant to having CREA assemble a multi-disciplined team to handle all your food or culinary needs.
Schedule A Complimentary Consultation Schedule A Complimentary Consultation
PARTNERS & ALUMNI
Yannick Alleno
Chef and Proprietor,
Group Yannick Alleno
I have always wanted to take a stand for liberty and culinary creativity. By working with Bruno Goussault, I have discovered ways to break the rules and create modern cuisine.
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PARTNERS & ALUMNI
Matthias Merges
Chef and Proprietor,
Folkart Restaurant Management
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.
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