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CREA DEDICATES SOUS-VIDE KITCHEN AT KENDALL COLLEGE

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Today, CREA and Kendall College’s School of Culinary Arts launched a first-of-its-kind sous-vide training program at the College’s Chicago campus. The school’s sous-vide kitchen—the only training kitchen like it in the world—was dedicated in a ribbon-cutting ceremony. 

CREA and Kendall will share intellectual property and expertise in the development of the sous-vide curriculum. Courses are open to students earning associate’s and baccalaureate degrees, as well as culinary professionals, seeking training and certification in the sous-vide technique. Online training will also be available, initially offered in English and Spanish with additional languages made available in the future. 

“This is a major development, not only for us, but for culinary students, professionals, and the industry in general,” says Gerard Bertholon, corporate chef and chief strategy officer for CREA’s parent company, Cuisine Solutions. “The relationship between Cuisine Solutions and Kendall College will combine four decades of sous-vide know-how with one of the best culinary schools in the world. We can now offer our customers and culinary enthusiasts around the world access to cutting-edge sous-vide training online.” 

Sous-vide entails rigorous food safety standards and is heavily regulated by health departments, and therefore requires highly skilled faculty to teach it. Because of this, it hasn’t historically been offered in culinary-arts higher education, making the partnership between CREA and Kendall College all the more important.

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