COURSES & TRAINING

YOUR KITCHEN OR OURS?

We teach chefs how to make the best cooking better. Enroll and master the art and science of sous-vide in one of three ways: online courses, off-site courses at CREA Paris and cities throughout the world, or on-site training at your own restaurant. In addition, the CREA Test Kitchen in Sterling, VA, is available for clients to rent (at $4,500/day) for their own product demos or other culinary activities.

ONLINE CULINARY CLASSES

Learn the secrets of our world-renowned chefs—in your own kitchen, with your own equipment, at your own pace. We offer online courses on both general culinary techniques and sous-vide techniques, with written and video instructions.

INTRODUCTORY COURSE:

SOUS-VIDE FUNDAMENTALS
Master the elemental aspects of sous-vide, from scientific theory and prep, to cooking and cooling.

ADVANCED SOUS-VIDE:

MEAT AND POULTRY

Get educated on the science behind cooking meat and poultry and the best times and temperatures for preparing them using sous-vide.

CULINARY COURSE:

CREATIVE CHICKEN CUTTING COURSE

Culinary Inventor Gene Gagliardi takes you through more than 25 unique and innovative cuts to a whole chicken.

CULINARY COURSE:

MODERN LATIN MIXOLOGY TECHNIQUES

The Liquid Chef Junior Merino guides you through 10 of his most unique cocktails utilizing some of mixology techniques.

CULINARY COURSE:

NOSE-TO-TAIL PORK CUTTING INNOVATIONS
Culinary Inventor Gene Gagliardi takes you through more than 25 unique and innovative cuts to a whole pig.

ADVANCED SOUS-VIDE:

FISH AND SHELLFISH

Learn the sous-vide process unique to fish and shellfish and cook them perfectly and uniformly every time.

ADVANCED SOUS-VIDE:

FRUITS AND VEGETABLES

Bring out the intense flavor of fruits and vegetables by learning how to cook and prepare them under vacuum.

ADVANCED SOUS-VIDE:

DESSERTS AND SAUCES

Create rich desserts and complex sauces by preparing elements using the sous-vide method.