About CREA


While traditional cooking leaves food overdone toward the outside, with a sliver of perfectly cooked interior, sous-vide cooks it evenly throughout. The water bath is kept at a constant temperature equal to the food’s perfect doneness, making it impossible to overcook and resulting in more succulent and flavorful food. Because of the unique set of food safety benefits and challenges, it’s best to learn the technique formally.

Aj Karwowski

QA Consultant

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Ivan Medina

Chef Consultant

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Mesay Wakjira

Food Engineer

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Robert Carkin

Chef Consultant

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Victoria Pazmino

Sales and Development Coordinator

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