CONSULTING

The slow-cooking revolution was launched when the Culinary Research and Education Academy opened its doors in Paris more than two decades ago. Since then, the school has trained chefs from some of the world’s most celebrated restaurants in the art and science of sous-vide. It’s changing the way the world cooks and the definition of fine dining.

PROJECTS

For more than two decades, CREA has helped to lead scientific research, education and practice in the sous-vide method. The following case studies highlight the depth and breadth of CREA’s involvement in launching, innovating and teaching sous-vide in kitchens around the world.

AN INTRODUCTION TO SOUS-VIDE & CHEF BRUNO GOUSSAULT

The rise of the modern sous-vide method and Chef Bruno Goussault, who teaches famous chefs across the world how to prepare high-quality sous-vide food on an industrial scale.

UNDER PRESSURE: THE STORY OF BRUNO GOUSSAULT & MODERN SOUS-VIDE

The New York Times’ in-depth piece about Bruno Goussault explores the science, methodology and future of the sous-vide movement.

SOUS-VIDE COOKED PRODUCTS & MODIFIED PACKAGING FOR PREPARED FOOD

Chef Bruno Goussault describes the history, science and practical applications of sous-vide, and how packaging and shelf life effect the process.

STUDY ON THE PRESERVATION OF THAWED PRODUCTS COOKED SOUS-VIDE

This study determines the best preservation method and the typical shelf-life of frozen products that are cooked, when thawed, using the sous-vide method.

A CELEBRATION OF SOUS-VIDE

Food Arts presents Chef Bruno Goussault with the Silver Spoon Award for his work pioneering the art and science of cooking sous-vide.

LA CRYOCONCENTRATION

Chef Bruno Goussault discusses “la cryoconcentration” and his work in sous-vide with Technique Culinaire. (French)