Expand your culinary repertoire by incorporating science into your cooking. Attend one of our seminars at CREA Paris or various worldwide locations, and get hands-on experience and theoretical instruction in the sous-vide cooking technique. Our seminars are geared toward professional chefs and we supply all equipment and materials. By the end of the seminar, you’ll have experience using the sous-vide method to cook meat, poultry, fish, shellfish, fruits, vegetables, sauces, herbs and aromatics, and be well versed in the best practices for maintaining food safety.