Partners & Alumni
Culinary legends and chefs from restaurants around the world have received training in the art and science of sous-vide from CREA. Below is just a sampling of the hundreds of restaurants, corporations, and chefs that have studied with us.
“Bruno Goussault is in fact the father of sous vide cooking. His ability to bring large-scale technology to small-scale, chef-driven kitchens is and has been indispensable.”
Chef and Proprietor,
Folkart Restaurant Management
“I have always wanted to take a stand for liberty and culinary creativity. By working with Bruno Goussault, I have discovered ways to break the rules and create modern cuisine.”