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Kendall College Partners with Cuisine Solutions to Teach Sous-Vide
New relationship enables Kendall’s School of Culinary Arts to give unprecedented training in cutting-edge cooking technique to students and professionals Chicago—May 1, 2012—Kendall College has partnered with Cuisine Solutions, Masters of Sous Vide since 1971, to launch a new sous-vide training program and dedicated kitchen at the college’s campus. Cuisine ...
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Gérard Bertholon honored as a Maître Cuisinier de France (Master Chef of France).
Cuisine Solutions’ Gérard Bertholon inducted into prestigious association of French chefs. You don’t apply; you are chosen. Current members of the Maîtres Cuisiniers de France, established in 1951 as l’Association des Maîtres-Queux, nominate chefs they have observed exhibiting the knowledge, skill and attitude worthy of consideration for induction into one ...
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Sous-Vide for You to Savor
The sous-vide method consistently produces excellent textures and flavors, and maintains the natural integrity of food. Learn more about sous-vide in this video featuring our Executive Chef Bruno Bertin.
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NASFT Summer Fancy Food Show
The National Association for the Specialty Food Trade, Inc. offers North America’s Largest Specialty Food & Beverage Event again in Washington, DC this year. Discover 180,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Connect with 2,400 exhibitors from 80 countries & regions. Come visit us ...
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