Meet Chief Scientist Bruno Goussault
Dr. Bruno Goussault is recognized as the founder of modern sous vide. In 1971, Dr. Goussault (who would later become chief scientist at Cuisine Solutions) developed sous vide as a way of improving the tenderness of roast beef. Dr. Goussault discovered that if the beef was vacuum-sealed in a specially designed pouch and slowly cooked at a slightly-lower-than-usual temperature, it showed little sign of profit-robbing shrinkage compared to conventional cooking methods. Plus, the flavor was notably enhanced.
Research & Education Academy (CREA)
This was the birth of the new technology of sous vide, and it was quickly adopted by top chefs throughout Europe. Today, as the chief scientist at Cuisine Solutions, Dr. Goussault continues to refine this revolutionary cooking method—and share his knowledge with world-renowned and up-and-coming chefs alike. He founded the Culinary Research & Education Academy (CREA), where he has taught more than 80 percent of chefs with three Michelin stars, including Thomas Keller, Daniel Boulud, Yannick Alléno, Joël Robuchon, and Anne-Sophie Pic, as well as the next generation of chefs.
“My biggest achievement during my life has changed. At the beginning of my job I wanted to be the best scientist in the world,” says Dr. Goussault. “Now I want to spend the rest of my life transmitting my knowledge.”
He discusses his work at CREA and Cuisine Solutions in-depth here.
The chef is an artist. Me, I am a scientist.
—Dr. Bruno Goussault
Chief Scientist, Cuisine Solutions
Dr. Goussault sits on the board of the Association des Chimistes, Ingénieurs et Cadres des Industries Agricoles et Alimentaires (Association of Chemists, Engineers and Managers of Agricultural and Food Industries) and was recently selected for the prestigious Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative.
A True Visionary
The Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative is an honor that recognizes the world’s 100 greatest living visionaries. The initiative is part of the Albert Einstein Foundation’s centennial celebration of the world-renowned physicist’s Theory of Relativity, a scientific advancement that quite literally changed how we view the world.
Dr. Goussault’s groundbreaking work on the sous vide cooking method without a doubt qualifies him as a visionary. As a Genius honoree, he joins the ranks of many distinguished recipients, including spiritual leader Deepak Chopra, architect Frank Gehry, Supreme Court Justice Ruth Bader Ginsburg, film producer/director Sir Ridley Scott, Microsoft cofounder Paul Allen, former New York City mayor and philanthropist Michael Bloomberg, and Nobel Laureate in Physics Dr. Steven Chu, and many other Nobel Laureates and luminaries.
As part of this honor, Dr. Goussault will contribute to an accompanying book project. Genius: 100 Visions of the Future is the world’s first 3D-printed book and will feature the visions of the 100 greatest innovators, artists, scientists, and thought leaders of our time. The limited-edition publication, conceptualized by world-renowned designer Ron Arad, is shaped like a bust of Albert Einstein and will be a celebration of this generation’s visionaries. Learn more about this distinguished honor here.
HAVE A QUESTION?
Have a question about sous-vide for Dr. Goussault? Email him and your question could appear in our “Ask the Master” column in an upcoming issue of Sous-Vide magazine.
Ask the Master
Dr. Bruno Goussault shares his sous vide knowledge and talks about the future of Cuisine Solutions.
My number-one job at Cuisine Solutions is to keep improving the sous vide technique. I started developing the method in 1971 and have continued to advance it ever since. Through sous vide, I help our chefs develop new products that are superior in quality, flavor, tenderness, and nutritional integrity.
In the U.S., I’ve trained Thomas Keller, Daniel Boulud, Michel Richard, and Mark Miller. In France, Antoine Westermann, Michel Bras, Anne-Sophie Pic, Yannick Alléno, and Joël Robuchon.
This person is interested in providing an extraordinary dining experience. It’s someone who is passionate about premium quality and perfection. Our customer wants to spend less time on preparation and more time on the perfect presentation.
I love research and teaching. When I train great chefs, I learn from them, too. At Cuisine Solutions, we believe that teaching others will keep sous vide popular. And we want to ensure that chefs have the knowledge to use sous vide with the utmost safety.
We are always conducting research on microbiology, texture, packaging, temperature, and ingredients. Our commitment to investing in research and innovation helps both Cuisine Solutions as a business and our friends in the industry.
For meat, I prefer rack of lamb and beef short ribs. And I like all kinds of white fish: cod fish, halibut, and turbot. Just delicious.