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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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

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