01. What is CREA?

CREA is the Culinary Research and Education Academy. It was founded in Paris as Centre de Recherche et d’Études pour l’Alimentation in 1971 to instruct chefs in the art and science of sous-vide cooking. Its founder, Bruno Goussault, is the pioneer of the cooking technique. Today, CREA continues to operate from its Paris headquarters, as well as teach off-site courses in locations throughout the world. Additionally, CREA professionals travel to clients’ restaurants to conduct highly personalized on-site training. Most recently, CREA has launched online courses for chefs seeking to master the technique from their own kitchens.

You can read more on CREA and its history in the About CREA section.

02. What are the different kinds of courses CREA offers?

CREA offers three types of courses: online, off-site and on-site. If you have your own equipment and prefer the flexibility of accessing courses when your schedule allows, online courses may be your preference. Off-site courses are taught in cities around the world and the schedule is updated frequently. On-site training is the most personalized curriculum we offer. Our team of sous-vide professionals will work with you to create a three-day learning experience for up to 14 chefs in your restaurant’s kitchen.  

03. How do I enroll in online courses?

You can begin the registration process for online courses right from our website. Just navigate to the course you’re interested in and follow the prompts to register. 

04. How do I sign up for an off-site course?

You can reserve your space in a particular off-site course by filling out the “Reserve a Spot” form on the right-hand side of the off-site courses page. Make sure you indicate which particular course you’re interested in. After you submit the form, a CREA representative will contact you to confirm your registration and to process payment.

05. How much do courses cost and how does payment work?

The price of courses varies. Online courses cost $50. Off-site courses are typically $1,100–$5,000 for two–five days of training. Please contact us to discuss pricing for on-site training, as the type of curriculum you desire may affect the cost.

06. Do I need my own equipment?

If you’re enrolling in online courses, you’ll need your own sous-vide equipment. If you’re taking an off-site course, CREA supplies all kitchen equipment. And if you’re arranging on-site training, your restaurant kitchen will need to be equipped with sous-vide equipment. Suggested equipment is listed on each course detail page.

07. Who are the instructors?

Our team of chefs, food engineers and sous-vide professionals is helmed by sous-vide developer and CREA founder, Bruno Goussault. You can read more about our faculty members and guest chefs by visiting the Faculty page.

08. Do you have kitchen facilities my company can use?

Yes. The fully equipped CREA Test Kitchen at Cuisine Solutions Headquarters in Sterling, VA, is available for rent at $4,500 per day. Companies may use the Test Kitchen to present product demos, prepare their own corporate dinners, conduct food-centric team building sessions, or for other activities. Please Contact Us for more information.

09. How can I contact CREA?

If you haven’t found the answer to your question here, please ask us. We’re available to assist you by phone, email and live chat. Visit the Contact Us page for specifics. 

10. Can I take the online courses on my iPad or tablet?

Yes, you can. Our courses utilize QuickTime, so you’ll need to have that installed. Coming soon, you will also have the option of downloading an app for an even more comprehensive experience taking the online courses. 

11. What is the cancellation policy?

You have the option of canceling your purchase within five days as long as you have not gone beyond the second section of the course.

12. Can I sample an online course before deciding to purchase it?

View introductory trailers of our online courses by going to the details page for each one.

13. How long do I have to access an online course?

You have 90 days in which to complete the course.