Sous-Vide Training at CREA
Receive your training from Cuisine Solutions, the sous-vide authority. Culinary stars such as Jean-George Vongerichten, Thomas Keller and Daniel Boulud have all learned the art of sous-vide from CREA (Centre de Recherche et d’Etudes pour l’Alimentation, or “Culinary Research and Education Academy”).
To bring this innovative technique into your kitchen, attend our informative three-day seminar. These sessions offer technical instruction and hands-on assignments to give you a comprehensive sous-vide education.
Our curriculum includes these topics:
- Relationship between cooking pressure and precise temperature
- Origin and background of sous-vide
- Controlling the color, tenderness and flavor of your food
- How to choose, calibrate and maintain the right equipment for your kitchen
- Hands-on training and experimentation
- Creating your own sous-vide recipes
- Sous-vide techniques for meat, poultry, fish, seafood, vegetables, fruit, sauces, herbs and aromatics
- Sous-vide special effects, such as de-airing, texture modification, forming and flash pickling
- Microbiology, bacteria, food safety and shelf life for safe and high-quality products
I love research and teaching. When I train great chefs, I learn from them, too.—Dr. Bruno Goussault
CREA can also assist you with:
- Hazard Analysis and Critical Control Points (HACCP) plans and training; we are the only professional resource to provide guidance on these government regulations
- Safety and sanitation practices critical for sous-vide methodology
- Consultation for your own sous-vide system and other cooking technologies
- Recipe and concept consultation
- Designing your own sous-vide kitchen