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CONSULTING
The slow-cooking revolution was launched when the Culinary Research and Education Academy opened its doors in Paris more than two decades ago. Since then, the school has trained chefs from some of the world’s most celebrated restaurants in the art and science of sous-vide. It’s changing the way the world cooks and the definition of fine dining.
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The movement grows. Tweet or Instagram your food photos with the hashtag #sousvide to see them here.
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SOUS-VIDE TRAINING AT PAUL BOCUSE INSTITUTE
From May 27th to June 1st, our team of food engineers provided sous-vide training for the students of the Paul Bocuse Institute in Lyon. All students
SEOUL GOURMET
Our Chief Scientist, Dr. Bruno Goussault, was a guest speaker, along with other top chefs of Asia, at Seoul Gourmet. Dr. Goussault is proctoring sous-vide
ADVANCED SOUS-VIDE TRAINING
From May 4th through May 6th, Chief Scientist Dr. Bruno Goussault and the CREA France team proctored a 3-day advanced sous-vide training at our headquarters