News

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 from the illustrious culinary school…

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 and fermentation training sessions for…

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 in Paris, France. Chefs-Trainees hailed…

OBH 62 – Cuisine Solutions – Vive Sous-Vide! (Love at First Bite)  You know how it is, just when you think you’ve seen everything there is to see in airline…

From January 15th through 17th, our CEO and French Master Chef Gerard Bertholon, Senior Engineer Emilie Wieber and Director of Educational Development James Chen proctored our inaugural 3-day off-site sous-vide…

Check out the mention of our Chief Scientist Dr. Bruno Goussault and the sous-vide technique here in the Pittsburgh Post Gazette article regarding hi-tech dining trends! Sous-Vide is everywhere including YOUR local…