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What
is sous vide?

Sous vide—French for “under-vacuum”—is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant low temperatures until it is perfectly cooked through.
IDEAL FLAVOUR + TEXTURE
  • Regular, reproducible colors
  • perfectly controlled textures
  • The idea combination of tenderness and succulence
  • Amplified tastes, since nothing escapes the sour-vide pouch during cooking
  • Perfectly distributed flavors
IMPROVED FOOD SAFETY + SHELF LIFE
  • Bacteria cannot contaminate the products again after cooking
  • Oxidation of products is blocked or slowed down
  • All vegetative forms of pathogenic bacteria are destroyed
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NATURALLY NUTRITIOUS
No additive or preservatives needed, Sous vide in the nutrients naturally found in high-quality ingredients.
PERFECT EVERY TIME
The precision of the sous vide cooking method means your food is cooked perfectly every time.
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CREA SCHOOL

CREA: Leading a Culinary Revolution

Since 1991, CREA (Centre de Recherche et d’Etudes pour l’Alimentation, or “Culinary Research and Education Academy”) has been the definitive source for mastering the revolutionary sous vide cooking method. 

Established and led by Cuisine Solutions Chief Scientist Dr. Bruno Goussault, CREA has provided sous vide instruction to culinary stars such as Joël Robuchon, Thomas Keller and Daniel Boulud, as well as hundreds of restaurant operators and corporations around the globe. 

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Students learn:
Study the scientific theory of sous-vide

Understand the biochemical changes that occur during cooking

Master sous vide preparation, cooking, chilling and storing of meat, poultry, fish, shellfish, fruit, vegetables, sauces and desserts.

Learn the proper way to obtain the Maillard reaction
Develop an understanding of sous vide HACCP and get help submitting proper paperwork to the health department.
Simply Easy Learning
Simply Easy Learning