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During the Week of Taste 2013 in France, CREA and leading individuals of the restaurant industry attended the National Meeting of Tomorrow’s Chefs. This event took place on the 18th of October at the Ecole Hôtelière of Paris and included more than 400 students. In partnership with Sealed Air (Cryovac), Bruno Goussault and his team conducted a workshop regarding the cooking techniques involved in sous-vide. Future chefs had the opportunity to discover the benefits of our innovative cooking method.

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