CREA The Culinary Research and Education Academy Centre de Recherche et d'Etudes pour l'Alimentation Cuisson sous vide à juste température
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05/12/2020

🇺🇸 Looking to expand beyond your go-to recipes while staying at home? These recipes feature ingredients easily found in most grocery stores, and we hope also offer some much-needed comfort. Try them yourself at Sous-Vide magazine online: Working from Home Recipes

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🇫🇷 Vous cherchez à aller au-delà de vos recettes de prédilection tout en restant à la maison ? Ces recettes contiennent des ingrédients que l’on trouve facilement dans le commerce et elles vont vous offrir un réconfort bien mérité. Essayez-les vous-même, vous les trouverez en ligne dans le magazine sous vide.

Our Chief Scientist  Bruno Goussault was interviewed on the safety of chicken in response to a study released that compa...
05/04/2020
Your Chicken Is No Longer Pink. That Doesn’t Mean It’s Safe to Eat.

Our Chief Scientist Bruno Goussault was interviewed on the safety of chicken in response to a study released that compares doneness and saftey to color and texture. Sous-vide is the best way to have delicious juicy, tender and safe chicken, and you can treat the white and dark meat, and bone vs no bone in different precise applications. Read the article for other tips for home.

For more sous-vide fundamental knowledge check our online trainings : http://courses.lecrea.com

Next time you cook chicken, don’t rely on the color of the meat to tell you if it’s cooked enough to avoid food poisoning.

🇺🇸 Dig into some cheesy comfort food at home with one of these sous vide recipes. Skewers of vegetables and spiced chees...
04/29/2020

🇺🇸 Dig into some cheesy comfort food at home with one of these sous vide recipes. Skewers of vegetables and spiced cheese come together in our Paneer Tikka recipe, while two kinds of mushrooms and two kinds of cheese combine in our recipe for King Oyster Gratin. Or try our recipe for Rainbow Root Vegetable Gratin, which calls for an impressive underground lineup–parsnips, rutabaga, golden and red beets, potatoes, carrots, and turnips.

See all recipes on http://SousVideMagazine.com

🇺🇸 CHILLING AND STORAGE - LINK IN BIO or https://bit.ly/SVchilling  Without question, you’ve heard phrases like “seal in...
04/27/2020

🇺🇸 CHILLING AND STORAGE - LINK IN BIO or https://bit.ly/SVchilling


Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does vacuum packing and / or pasteurizing with sous-vide cooking really allows you to get “days or weeks ahead on prep”? The answer is *yes, but* you need to be extremely aware of your chilling procedures and storage temperatures.

As food preservation is inherently connected with food safety, we collaborated with @PolyScience, to bring you a series of blog posts that cover the best practices of - Vacuum Packing, Sous-Vide and Pasteurization, and Chilling and Storage.

Check out our NEW POST on Chilling and Storage - LINK IN BIO or https://bit.ly/SVchilling

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🇫🇷 RÉFRIGÉRATION ET STOCKAGE - LIEN DANS BIO

Il ne fait aucun doute que vous avez entendu des expressions comme « préserver la fraîcheur » ou « prolonger la durée de conservation ». Est-ce que l’emballage sous vide et/ou la pasteurisation avec la cuisson sous vide vous permet vraiment d’avoir des « jours ou des semaines d’avance sur la préparation »? La réponse est *oui, mais* vous devez être extrêmement conscient de vos procédures de refroidissement et des températures de stockage.

Comme la conservation des aliments est intrinsèquement liée à la salubrité des aliments, nous avons collaboré avec @Polyscience pour vous apporter une série d’articles de blogs qui couvrent les pratiques exemplaires de – l’emballage sous vide, le sous vide et la pasteurisation, le refroidissement et le stockage.

Consultez notre NOUVEAU BILLET sur le refroidissement et le stockage – LIEN DANS IN BIO!

🇺🇸 CHILLING AND STORAGE Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does...
04/27/2020

🇺🇸 CHILLING AND STORAGE

Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does vacuum packing and / or pasteurizing with sous-vide cooking really allows you to get “days or weeks ahead on prep”? The answer is *yes, but* you need to be extremely aware of your chilling procedures and storage temperatures.

As food preservation is inherently connected with food safety, we collaborated with PolyScience Cuisine Technology, to bring you a series of blog posts that cover the best practices of - Vacuum Packing, Sous-Vide and Pasteurization, and Chilling and Storage.

Check out our NEW POST on Chilling and Storage: https://bit.ly/SVchilling

🇺🇸 SOUS-VIDE and PASTEURIZATION Sous-vide cooking brings tremendous benefits to the kitchen and bar. Apart from elevatin...
04/21/2020

🇺🇸 SOUS-VIDE and PASTEURIZATION

Sous-vide cooking brings tremendous benefits to the kitchen and bar. Apart from elevating the organoleptic qualities of the food or beverage being prepared, sous vide enhances food safety.

We’ve teamed up with PolyScience Cuisine Technology, to bring you a series of blog posts that cover the best practices of- Vacuum Packing, Sous-Vide and Pasteurization, and Chilling and Storage.

Check out our NEW POST on Sous-Vide and Pasteurization - https://bit.ly/SVSafety

🇺🇸 EVERYTHING you need to know about vacuum packing - https://bit.ly/VacSealingEverythingChefs, mixologists, and home co...
04/07/2020

🇺🇸 EVERYTHING you need to know about vacuum packing - https://bit.ly/VacSealingEverything

Chefs, mixologists, and home cooks alike are utilizing vacuum packing and sous-vide cooking during these difficult times to preserve food and beverages. As food preservation is inherently connected with food safety, we collaborated with PolyScience Cuisine Technology to bring you a series of blog posts that cover the best practices of:
- Vacuum Sealing
- Sous Vide and Pasteurization
- Chilling and Storage

READ MORE - https://bit.ly/VacSealingEverything

🇺🇸 At CREA, we have trained countless professional chefs across the globe. Explore our range of online cooking courses f...
04/06/2020

🇺🇸 At CREA, we have trained countless professional chefs across the globe. Explore our range of online cooking courses from Sous-Vide Fundamentals to Modern Latin Mixology Techniques currently available for 50% off registration fees. http://courses.lecrea.com/

In times like these, we all look for ways to support one another, and do what we can to help our community. The food ser...
04/01/2020

In times like these, we all look for ways to support one another, and do what we can to help our community. The food service and restaurant community has been greatly impacted, and we encourage you to help by ordering takeout, delivery or gift cards. If you're based in the Washington DC area, check out CREA friends’ and alumni's restaurants: Equinox Restaurant, Unconventional Diner, Et Voila DC, AhSo Restaurant , Clarity, Silver Diner, Reverie Restaurant, Emilie's, Fiola by Fabio Trabocchi, Sfoglina, 2941 Restaurantt, Convivial, Kinship, and many other great establishments that are working hard to take care of their employees and families.

Cuisine Solutions is also offering 25% discount with code TAKE25 to help ease your grocery shopping experience. Order on http://mycuisinesolutions.com for chef-prepared food, delivered at your door.

03/24/2020

🇺🇸 Chef Irvin Van Oordt made this dessert utilizing both Sous-Vide & Cryo-concentration techniques: Aerated Caramelized White Chocolate Mousse with Apple Cryo-Concentration and Compressed Black Lime Marzipan. This sophisticated dessert is a great way to elevate your #StayHome menu. Stay tuned for the recipe!

🇺🇸 Did you know you can use sous vide for pies? “We use sous vide for pie fillings because fruits can be cooked to the p...
03/14/2020

🇺🇸 Did you know you can use sous vide for pies? “We use sous vide for pie fillings because fruits can be cooked to the point where they no longer taste raw but still maintain their structure,” write the authors of “The New Pie”

https://www.sousvidemagazine.com/products/new-pie/

Cuisine Solutions
03/13/2020

Cuisine Solutions

As many of our customers experience uncertainty over their next grocery shopping experience, we're extending a 25% discount for our entire line of sous vide home delivery and bulk food purchases. Head to https://mycuisinesolutions.com/collections/all to shop!

🇺🇸 Sous-Vide marries Extraction & Cryoconcentration in this dish by our alumnus, Chef Patrick Garneau from École Hôteliè...
03/13/2020

🇺🇸 Sous-Vide marries Extraction & Cryoconcentration in this dish by our alumnus, Chef Patrick Garneau from École Hôtelière de Montréal / Calixa-Lavallée. He prepared this Sous-Vide Mackerel served with Cryoconcentration of Carrots and Sea Buckthorn, Lacto-Fermented Beets and Black Garlic Mashed Potatoes in a demonstration for his students. Bravo Chef!

🇺🇸 Unconventional Diner is our favorite place to have dinner with our Sous-Vide trainees because Chef David Deshaies is ...
03/12/2020

🇺🇸 Unconventional Diner is our favorite place to have dinner with our Sous-Vide trainees because Chef David Deshaies is not only a CREA alumnus, but he’s also a very good friend of Dr. Bruno Goussault. Dinner at Unconventional Diner is undoubtedly delectable every time. Big thanks to Chef and his team!

🇺🇸 Culinary experts agree–the taste and flavor produced from sous vide is unlike any other cooking method. Sous-Vide mag...
03/06/2020

🇺🇸 Culinary experts agree–the taste and flavor produced from sous vide is unlike any other cooking method. Sous-Vide magazine regularly interviews chefs and innovators who share how they use sous vide in their kitchens. Follow along at www.sousvidemagazine.com/news-events/chefs-personalities/

🇺🇸 Yesterday, we completed 2 back-to-back Sous-Vide at Precise Temperature trainings. We have been asked many times whet...
03/05/2020

🇺🇸 Yesterday, we completed 2 back-to-back Sous-Vide at Precise Temperature trainings. We have been asked many times whether our training is only for professional chefs. The answer is no. Our trainees come from diverse backgrounds: chefs, cooks, QA managers as well as sous vide enthusiasts. Please do not hesitate to sign up if you’d like to learn how to sous-vide precisely and safely from the Master of Sous-Vide himself, Dr. Bruno Goussault.

Check out our class schedule for 2020 on http://LeCREA.com

🇺🇸 Last week, the Conservatoire national des arts et métiers team came to CREA Paris for a biochemistry training on plan...
03/04/2020

🇺🇸 Last week, the Conservatoire national des arts et métiers team came to CREA Paris for a biochemistry training on plant pigments, solubility, oxidation, etc. By understanding all these elements, we're able to enhance the natural properties in plants to manipulate textures and colors without chemical additives.

Our March 19 - 20 HACCP Training is sold out. The next one coming up is on June 4 - 5. Register today by ContactUs@LECRE...
03/03/2020

Our March 19 - 20 HACCP Training is sold out. The next one coming up is on June 4 - 5. Register today by [email protected]

This is an interactive course including lectures, group exercises and discussions. The course is accredited by the International HACCP Alliance and meets FDA, USDA and GFSI standards.

🇺🇸 Last week we held a private Sous-Vide at Precise Temperature Training at Love Me Tender Le Bistro for the Feather & B...
02/19/2020

🇺🇸 Last week we held a private Sous-Vide at Precise Temperature Training at Love Me Tender Le Bistro for the Feather & Bone team from Hong Kong. It was a great honor to have the presence of Top Chef Roland Durand during the training. The training was a success and we look forward to having more trainings in Asia. If you would like to bring CREA to your establishment in Asia, kindly email us at [email protected] for more information!

Due to high demand, we have opened another three-day Sous-Vide Cooking at Precise Temperature training on March 2–4. If ...
02/12/2020

Due to high demand, we have opened another three-day Sous-Vide Cooking at Precise Temperature training on March 2–4. If you would like to attend, you can simply email us at [email protected] to sign up!

02/10/2020

🇺🇸 Follow Chef Robert Carkin and prepare these Smoked Oysters with Tomato Horseradish Sorbet and Chipotle Cream for an impressive hors d'oeuvre or meal for two. In this recipe Chef Robert utilized three pieces of equipment from PolyScience to elevate his dish. See full recipe: https://www.sousvidemagazine.com/recipes/fish-seafood/smoked-oysters/

02/07/2020

🇺🇸 Thanks for joining us to celebrate the art of sous vide on International Sous Vide Day last month! We’re already marking our calendars for 1/26/21.

02/06/2020

🇺🇸 Our first HACCP training in 2020 will be held on March 19 – 20. It’s an interactive course including lectures, group exercises and discussions. The course is accredited by the International HACCP Alliance and meets FDA, USDA and GFSI standards.

Simply email us at contact [email protected] to inquire or sign up!

A glimpse into the exquisite International Sous Vide Day celebration in Paris.
01/29/2020

A glimpse into the exquisite International Sous Vide Day celebration in Paris.

#ritzparis pour la journée internationale du sousVide #nicolasale a mis en scène cette technique de la cuisson à la juste température. De nombreux chefs parmi lesquels les trois derniers du Ritz . Lire l’article ICI https://bit.ly/36vpU4O


#nouvellesgastronomiques #sousvideday #mariesauce #michelroth #francoisperretpâtisserie #cuisinesolutions #crea @ Ritz Paris Marie Sauce Bourreau II Nicolas Sale François Adamski @michel roth Cuisine Solutions Sandrine Kauffer

01/28/2020

🇺🇸 The most delicious day of the year is upon us! We’re celebrating the artistry and innovation of sous vide all day long with events and dining across the globe. Join in the fun on social using #ILOVESOUSVIDE–and show us what masterpiece you’re cooking up for Dr. Goussault’s birthday.

🇺🇸 Last HACCP training, we welcomed a diverse group of trainees including chefs, quality assurance managers and food sci...
01/20/2020

🇺🇸 Last HACCP training, we welcomed a diverse group of trainees including chefs, quality assurance managers and food scientists. Our first HACCP training in 2020 will be held on March 19 – 20. It’s an interactive course including lectures, group exercises and discussions. The course is accredited by the International HACCP Alliance and meets FDA, USDA and GFSI standards.

Simply email us at contact [email protected] to inquire or sign up!

🇺🇸 As the founder of modern sous vide, Dr. Bruno Goussault has touched palates across the globe, training chefs and insp...
01/14/2020

🇺🇸 As the founder of modern sous vide, Dr. Bruno Goussault has touched palates across the globe, training chefs and inspiring culinary artists and innovators to transform gastronomy as we know it. He’s the reason for International Sous Vide Day–and it’s no accident that his birthday is January 26. #ILOVESOUSVIDE

🇺🇸 Our February 24 - 26 Sous-Vide Training is sold out! If you missed your chance to sign up, we have three more trainin...
01/13/2020

🇺🇸 Our February 24 - 26 Sous-Vide Training is sold out! If you missed your chance to sign up, we have three more trainings scheduled for 2020. Check out the schedule on our website LeCREA.com and sign up today to secure a spot in our training!

🇺🇸 Are you a mixologist who wants to elevate your craft? Are you a chef who wants to master flavors and functional prope...
01/10/2020

🇺🇸 Are you a mixologist who wants to elevate your craft? Are you a chef who wants to master flavors and functional properties of each ingredient? Are you concerned about the amount of daily food waste at your restaurant? If you say “Yes” to any of the questions aforementioned, you should definitely consider coming to our Extraction & Cryoconcentration training. This technique has been used by top chefs such as Yannick Alleno, Thomas Keller, Daniel Boulud, Todd Gray to combat food waste and enhance recipes at their restaurants.

Our next training is scheduled for March 2 - 4, 2020 at our location in the Washington DC area. Simply email us at [email protected] to inquire or sign up!

🇺🇸 What’s Chef Justine Langlais making today? It’s a simple, yet delicate dessert: velvety sous-vide coconut crème angla...
01/08/2020

🇺🇸 What’s Chef Justine Langlais making today? It’s a simple, yet delicate dessert: velvety sous-vide coconut crème anglaise served with roasted sous-vide rum-infused pineapple and lime zest.

Attend one of our sous-vide trainings in Paris or Washington D.C to master this technique and elevate your culinary finesse. Find the schedule for 2020 at http://LeCREA.com

Address

22445 Sous Vide Lane
Sterling, VA
20116

Opening Hours

Monday 08:30 - 18:00
Tuesday 08:30 - 18:00
Wednesday 08:30 - 18:00
Thursday 08:30 - 18:00
Friday 08:30 - 18:00

Telephone

(703) 270-2959

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About CREA

The Culinary Research and Education Academy (CREA) is a global leader in culinary research, education and consulting. To date CREA has trained more than 5,000 chefs around the world and more than 80 percent of the world’s 3-star Michelin chefs.

One of the most important culinary innovators of our time is a scientist and an economist. Long before he founded CREA, Bruno Goussault, a French biochemist and food lover, discovered that he could make tough cuts of meat tender by cooking them over long periods of time at low temperatures. What Goussault did differently, though, was that he introduced the vacuum bag. By placing food under vacuum, he prevented it from drying out and captured juices and flavors that would otherwise be lost. He also designed the very first temperature probes using, of all things, hospital syringes. Goussault correlated the structural and textural changes in meat to exact cooking temperatures and in so doing, developed the sous-vide method. The result was evenly cooked meat that tasted more like itself than any other cooking process could render it. Removing air from the bag then immersing it in water allows heat to transfer to food in the most efficient way.

Centre de Recherche et d’Études pour l’Alimentation (CREA) launched the slow-cooking revolution when it opened its doors in Paris more than two decades ago. Since then, we’ve trained many of the world’s most celebrated chefs. We’re changing the way the world cooks and the definition of fine dining. Particularly in the last decade, CREA has helped reinvent sous-vide and redefine the way food is prepared at the world’s finest restaurants.

Today, in collaboration with parent company Cuisine Solutions, CREA has expanded its reach. Goussault and his team of food engineers and sous-vide professionals teach at CREA Paris and Washington D.C, and travel the world to conduct seminars and on-site training. Most recently, the school has introduced online video instruction for chefs interested in learning from their own kitchen and on their own schedule.

Through the various course options available, CREA students can:


  • 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
  • Nearby food & beverage services


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    Comments

    carne vacuna,bacalao,salmon,pollo...Genial
    muy claras las explicaciones exelente
    Hasta el momento muy bueno el curso
    Hasta el momento muy bueno el curso