CREA

🇺🇸 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.

🇺🇸 Every culinary artist needs the right tools to truly express their vision. For International Sous Vide Day, we’re celebrating innovative gastronomy—and giving away some of our favorites throughout the month of January. Be sure to keep an eye on Cuisine Solutions Facebook and Instagram accounts for opportunities to win gear this month! #ILOVESOUSVIDE _____________________________________

Last year, Chef Rickie Perez was the winner of International Sous Vide Day recipe contest. He won himself a one-on-one training with Dr. Bruno Goussault at CREA Paris as well as a culinary adventure with his wife. This year, it could be you! Enter your masterpiece into our #InternationalSousVideDay recipe contest for a chance to win the trip—or one of our other incredible prizes. Enter now: www.internationalsousvideday.com #ILOVESOUSVIDE

🇺🇸 The art of sous vide spans the globe, crossing borders to connect people through beautiful meals. That’s why, on January 26, we celebrate those innovators whose culinary visions bring us all to the table. #InternationalSousVideDay #ILOVESOUSVIDE

🇺🇸 We’re cheering to the year of 2019 with this “Autumn Cloud” cocktail made from cryoconcentrated butternut squash, bourbon, maple and thyme. The foam is cryoconcentration of sous-vide chickpea liquid with maple syrup and thyme- no additives needed with the stable foaming property of the chickpea! Happy New Year!

🇺🇸 Next month we’re celebrating the third annual International Sous Vide Day with special events across the globe! Join us virtually all month long for giveaways and contests, as well as on January 26–the birthday of the father of modern sous vide, Dr. Bruno Goussault. #ILOVESOUSVIDE https://www.internationalsousvideday.com/

Our Executive Chef AJ Schaller uses Butter of Europe in numerous applications as she makes a modern twist on a classic French dessert - financier cake with lemon infused butter, sous vide pears, and caramel. 🎥: Chef's Roll // Swells Creative

🇺🇸 What is this? Eggs or plants? Comment below. 🍳 or 🌱? Our Sous Chef Juan Carlos Amaya created this plant-based “egg” dessert with jackfruit and coconut lychee–just one way we’re developing plant-based alternatives with sous-vide. Find the recipe here: https://www.sousvidemagazine.com/recipes/desserts/vegan-jackfruit-egg-dessert

🇺🇸 Here’s a sneak peek into our online Meat & Poultry course. CREA offers a wide range of online trainings for home enthusiasts and professionals alike. Check it out at courses.lecrea.com

🇺🇸 A key step in proper sous-vide techniques is using a chamber sealer to seal your pouches. Using a chamber sealer allows you to control atmospheric pressure, ensuring the removal of oxygen. Chamber sealers also make it possible to sous-vide liquids, which opens a lot of creative possibilities. Contact CREA for your chamber sealer needs at [email protected]. Sign up for CREA online sous-vide courses to learn complete chamber sealer techniques and functions!

🇺🇸 The next issue of Sous-Vide magazine hits newsstands this next month! Pre-order your print or digital copy today to be among the first to see the new issue. Profiles of chefs Mei Lin and Ian Kittichai showcase their fresh takes on traditional cuisine, and 18 delicious sous vide recipes celebrate the best of the season. https://mycuisinesolutions.com/products/sous-vide-magazine-issue-7

🇺🇸 We’re celebrating International Coffee Day today at CREA with a shot of frosty sous-vide coffee topped with fat-free aka guilt-free milk foam made from milk cryoconcentration level 3. If you’d like to master the Extraction & Cryoconcentration techniques, attend our training on November 4-6. Sign up by emailing us at [email protected]

🇺🇸 CREA’s Online Sous-Vide training is trusted by professionals in the industry. Hear what Chef Jonathan Benno thinks about our online sous-vide training. Our Online Fundamental Sous-Vide Training is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish. Go to www.courses.lecrea.com to explore the full range of online courses CREA has to offer.

🇺🇸 CREA’s Online Sous-Vide training is trusted by professionals in the industry. Hear what Chef Dave Arnold thinks about our online sous-vide training. Our Online Fundamental Sous-Vide Training is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish. Go to www.courses.lecrea.com to explore the full range of online courses CREA has to offer.

🇺🇸 CREA’s Online Sous-Vide training is trusted by professionals in the industry. Hear what Chef Jean-Louis Gerin, President of U.S Delegation of Académie Culinaire de France ,thinks about our online sous-vide training. Our Online Fundamental Sous-Vide Training is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish. Go to www.courses.lecrea.com to explore the full range of online courses CREA has to offer.

🇺🇸 CREA offers a wide range of online training that can be easily purchased at courses.lecrea.com and accessed anywhere around the world. Our Sous-Vide Fundamental online course is a great start for any sous-vide enthusiasts, and it is available in English, French and Spanish!

🇺🇸 Here’s a glimpse into CREA’s Test Kitchen, where culinary arts meet food science. All equipment in the kitchen has passed Dr. Bruno Goussault’s requirements of accuracy, precision and functionality. You can find most of the equipment on our online store at online.lecrea.com.

🇺🇸 You’ve been asking us for our next HACCP Training, we’ve got an answer for you–the training will be held on June 6–7 at our location in Sterling, VA. Register by emailing us at [email protected]

🇺🇸 Our next Sous-Vide Cooking at Precise Temperature Training is approaching (April 29–May 1). We only have a few spots available! Don’t miss your chance to learn the technique from our own sous-vide master, Dr. Bruno Goussault. Email us at [email protected] to reserve your seat today!

🇺🇸 Here’s a sneak peek of our onsite Sous-Vide Cooking at Precise Temperature Training. Don’t miss your chance to learn from our own sous-vide master, Bruno Goussault, this April 8 – 12 at CREA Paris. Reserve now before the last seat is sold! Email us at [email protected]

First day of our HACCP training. We welcomed a diverse group of trainees including chefs, QA managers and QC technicians. We've had discussions and practice exercises on HACCP, GMP, SSOP, hazards and HACCP principles 1 through 4. Looking forward to Day 2.

🇺🇸 It’s International Women’s Day and we’re so proud to celebrate the women of the CREA team. From chefs and engineers to administrative staff, each one of them contributes profoundly to the success of CREA. #internationalwomensday #womensday #foodscience #culinarytraining #culinaryinnovation #innovation #culinaryworld #cheflife #foodie #foodstagram #instafood #culinaryarts #culinarylife #IWD

🇺🇸 Hilton’s Chef Marc Ehrler chats with our own Dr. Bruno Goussault on the evolution of plant-based foods, sous-vide and cryoconcentration, and how it all plays into a more sustainable future. 🇫🇷 Le chef du Hilton, Marc Ehrler, discute avec Bruno Goussault de l’évolution des aliments à base de plantes, du sous vide et de la cryoconcentration, de la manière dont tout cela va jouer dans un avenir plus durable. Regardez la vidéo complète ici https://www.sousvidemagazine.com/what-is-sous-vide/meet-the-master/

Equipment

🇺🇸 In addition to training and consulting services, CREA also supplies all the equipment you’d need to safely sous-vide and yield the best possible products, from vacuum chambers, circulators and thermometers to sous-vide bags, probes and tape. Check out our online store at www.lecrea.com to purchase CREA-trusted equipment. If you’re uncertain about which equipment you should get, email us at [email protected] for consultation. #crea #equipment #sousvide #sousvideequipment #cookingequipment #kitchenware #polyscience #vacuumchamber #circulator #sousvidecooking #onlinestore ––––––––––––––––––––––––––––––––––––– 🇫🇷 En plus des services de formation et de conseil, le CREA fournit également tout le matériel de qualité dont vous avez besoin pour cuisiner sous-vide en toute sécurité : machine sous vide, thermoplongeurs, thermomètres, les bacs, les poches et les sondes. Visitez notre boutique en ligne à l'adresse www.lecrea.com pour acheter du matériel de confiance CREA. Si vous ne savez pas quel équipement vous devriez vous procurer, envoyez-nous un courrier électronique à [email protected] pour consultation.

The Scientist

🇺🇸 The latest Signature Kitchen Suite’s #TrueToFood film featuring @Mark Bittman and Dr. Bruno Goussault. Watch the full episode to learn the story of how Dr. Bruno Goussault pioneered the technique of Sous-Vide Cooking at Precise Temperature, and which led him to opening the Culinary Research and Education Academy (CREA). #crea #foodscience #sousvide #ilovesousvide #culinarytraining #sousvidetraining #brunogoussault #sousvidecooking #instagood #signaturekitchensuites #designerappliances #sousviderange #skslovessousvide ___________________________________ 🇫🇷 Le dernier film de l'émission américaine Signature Kitchen Suite #TrueToFood met en vedette @markbittman et Bruno Goussault. Regardez l'épisode sur : https://goo.gl/NH5yWx, pour apprendre comment Bruno Goussault a mis au point la technique de la cuisson sous vide à juste température et ce qui l'a conduit à créer le Centre de Recherche et d'Etudes pour l'Alimentation (CREA).

CREA's HACCP Course

CREA U.S is approved by the International HACCP Alliance (IHA) to administer 16-hour HACCP course that meets FDA, USDA and GFSI standards. Students who finish the course will receive certificate with IHA gold seal. Our next training will be held on March 21–22, 2019. The course is ideal for quality assurance managers, food safety managers, auditors, consultants, production supervisors, food retailers, restaurant managers with HACCP system. Reserve today by emailing us at [email protected] #haccp #foodsafety #training #haccptraining #fda #usda #gfsi #qualityassurance #consultant #auditor #foodindustry #restauranteur

Online Courses

🇺🇸 Did you happen to receive sous-vide equipment as Christmas presents? CREA can help you make good use of the equipment. We offer online fundamental and advanced sous-vide courses that you can learn at your own home. Check it out at www.LeCrea.com. Make your New Year’s resolution to enhance and hone your sous-vide skills! Happy New Year! #crea #foodscience #sousvide #ilovesousvide #culinarytraining #remotelearning #onlinetraining #onlinelearning #sousvidetraining ––––––––––––––––––––––––––––––––––––– 🇫🇷 Aves-vous reçu des équipements destinés au sous vide comme cadeau de Noël ? CREA peut vous aider à en faire bon usage ! Nous proposons des cours de fondamentaux sur le sous vide afin de pouvoir cuisinier à la maison. Pour plus d’informations, visitez www.lecrea.com Que votre résolution pour la nouvelle année soit d’améliorer et sublimer vos capacités de sous vide! Bonne Année ! #nouvelletechnique #nouvelleapplication #paris #academieculinaire #culinaire #paris #culinaireinspiratie

CREA Online Courses

🇺🇸 CREA offers online courses on both general culinary techniques and sous-vide techniques, with written and video instructions. Learn the secrets of our world-renowned chefs—in your own kitchen, with your own equipment, at your own pace. Register today on www.lecrea.com #culinary #onlinetraining #remotelearning #ilovesousvide #sousvide #brunogoussault #crea #sterling #virginia #culinarytraining ––––––––––––––––––––––––––––––––––––– 🇫🇷 Le CREA propose des cours en ligne sur les techniques de cuisson sous vide à juste température avec de nombreuses vidéos. Apprenez les secrets de grands chefs - dans votre propre cuisine, avec votre équipement et à votre rythme. Inscrivez-vous dès aujourd'hui sur www.lecrea.com #sousvide #paris #crea #academieculinaire #culinaireinspiratie #nouvelletechnique #nouvelleapplication

Equipment

🇺🇸 Make your kitchen sous-vidable with CREA-trusted equipment. We offer a variety of sous-vide equipment, ranging from chamber vacuum sealer and sous-vide bath systems to sous-vide bags. Order from www.online.lecrea.com/collections/products and your equipment will be shipped to your door. #culinary #kitchenequipment #cookingequipment #vacuumchamber #sousvide #ilovesousvide #crea #sterling #virginia #sousvidebath #polyscience #multivac ––––––––––––––––––––––––––––––––––––– 🇫🇷 Créez votre cuisine sous vide avec des équipements reconnus par le CREA. Nous proposons une variété d'équipements sous vide allant des cloches sous vide, en passant par des bacs sous vide et des thermoplongeurs jusqu’aux sacs sous vide. Contactez nous au 01 40 44 73 72 pour passer votre commande. #framboise #sousvide #paris #crea #academieculinaire #culinaireinspiratie #nouvelletechnique #nouvelleapplication

Meet Wei Wang

🇺🇸 This month we are continuing our showcase of the team which enables CREA to Lead a Culinary Revolution: Meet Wei Wang. Wei Wang is a certified food scientist. She received her Master’s Degree from University of Florida, where she conducted studies on fruit and vegetable phytochemicals utilizing HPLC-MS/MS. She has had three scientific publications and received an honor for her excellent research skills. After graduation she worked as a product development scientist at Keurig Green Mountain Inc., developing new products for the company from bench top to commercialization. In 2016, Wei moved to Washington D.C with her family. She is now part of the CREA team, working with Dr. Bruno Goussault for advanced food science research such as cryo-concentration and food functional properties. She also helps clients with their food science and engineering needs. #crea #teaching #trainingcenter #sterling #virginia #sousvide #brunogoussault #saveur #cuisinier #onlinetraining #remotelearning ––––––––––––––––––––––––––––––––––––– 🇫🇷 Ce mois ci, nous continuons notre présentation de l'équipe CREA qui mène une Révolution Culinaire : Rencontrez Wei Wang. Elle est une scientifique alimentaire certifiée. Elle a obtenu son Master à l'Université en Floride où elle a réalisé des études sur des fruits et des légumes phyto-chimiques en utilisant HPLC-MS/MS. Elle a fait trois publications scientifiques et a reçu une distinction honorifique pour ses excellentes compétences en recherche. Après l'obtention de son diplôme, elle a travaillé comme développeuse de produits scientifiques chez Keurig Green Mountain Inc., elle a développé de nouveaux produits en partant de la paillasse jusqu'à leur commercialisation. En 2016, Wei a déménagé à Washington D.C avec sa famille. Elle fait maintenant partie de l'équipe CREA, où elle travaille avec Bruno Goussault pour l'avancement de la recherche scientifique alimentaire comme la cryoconcentration et les propriétés fonctionnelles alimentaires. Elle aide

Compressing Watermelon

🇺🇸 Compressing our watermelon 🍉. By removing air we can naturally intensify the color and taste of fruits, and create a new surprising texture. #watermelon #sousvide #ilovesousvide #compressedfruit #crea #sterling #virginia #trainingcenter #sousvidetraining #culinarytraining #foodscience ––––––––––––––––––––––––––––––––––––– 🇫🇷 Compressez sous vide votre pastèque 🍉, en éliminant l'air, vous concentrerez la couleur et le goût pour retrouver les sensations d'été! #pasteque #souvide #paris #crea #academieculinaire #culinaireinspiratie #nouvelletechnique #nouvelleapplication

🇺🇸 This month we are continuing our showcase of the team which enables CREA to Lead a Culinary Revolution: Meet Harmeet Matharoo. She was born in India and received her undergrad degree in Food Science in 2009 and Masters in Food safety from Michigan State University in 2017. She is a certified HACCP manager, QMS, and a PCQI. For the past 3 years, Harmeet has worked in food manufacturing and airline food industry and joined CREA as QA/QC specialist in January 2018. She helps our CREA team provide food safety training, creates custom HACCP plans for food businesses and conducts QA audits. ______________________________ 🇫🇷 Ce mois-ci, nous continuons de présenter l’équipe CREA qui mène une révolution culinaire: Rencontrez Harmeet Matharoo. Elle est née en Inde et a obtenu son diplôme de premier cycle en sciences de l'alimentation en 2009 et sa maîtrise en sécurité alimentaire de la Michigan State University en 2017. Elle est certifiée HACCP, QMS et PCQI. Harmeet travaille depuis trois ans dans l'agroalimentaire et l'aéronautique et a rejoint CREA en tant que spécialiste QA / QC en janvier 2018. Elle aide notre équipe CREA à dispenser une formation en sécurité alimentaire, a créé des plans HACCP sur mesure pour les entreprises alimentaires et réalise des audits qualité. #CREA #BrunoGoussault #LeadingaCulinaryRevolution #culinaryinnovation #teamworkmakesthedreamwork

🇺🇸 Relive every delicious moment from “A Night with Gerard Berthlon and Todd Gray”. Our CREA team served up flavorful, fun and inventive cryoconcentrated cocktails. What a fun evening with Chef's Roll, Cardinal International, Cuisine Solutions, Virginia Wine , Regiis Ova Caviar, and Equinox Restaurant!— #chefsroll #rollwithus Full recap and dish photos here: http://bit.ly/anightwithinDC 🎥 Swells Creative ______________ 🇫🇷 Revivez chaque délicieux moment de notre soirée "Une nuit avec Gerard Bertholon et Todd Gray". Notre équipe CREA a servi de savoureux cocktails cryoconcentrés , amusants et inventifs.

This month we are continuing our showcase of the team which enables CREA to Lead a Culinary Revolution: 🇺🇸Andrea Vicens she is a 25-year old intern at CREA. She was born in Barcelona, Spain and has a degree in dentistry but realized early on in her career she wanted to be a chef, which led her to apply for the first master in Gastronomy Science at the Basque Culinary Center @bculinary. She also has deep expertise in social media strategy and has helped drive growth of the CREA social network. She is leaving the company this month but we wish to her a brilliant future! #CREA #intern #internship #BrunoGoussault #LeadingaCulinaryRevolution #culinaryinnovation #teamworkmakesthedreamwork -—————————————————————- 🇫🇷 Ce mois-ci nous continuons notre présentation de l'équipe de CREA qui lui permet de mener sa révolution culinaire : Andréa Vicens est une stagiaire de 25 ans. elle est né en Espagne à Barcelone et a un diplôme de dentiste. Au début de sa carrière, elle réalise rapidement qu'elle veut être chef ce qui l'amène a postuler au premier master de gastronomie scientifique au Centre Culinaire Basque. Elle a aussi une grande expérience dans la stratégie des médias sociaux et aide CREA pour sa croissance dans ce domaine. Elle nous quitte ce mois-ci et nous lui souhaitons une brillante carrière.

🇺🇸NOUVELLES ÉCOUTES BROADCAST - Our Chief Scientist Bruno Goussault is talking about Meat Maturation, you can listen the whole broadcast here👉🏻 http://www.nouvellesecoutes.fr/bouffons/ We hope you will enjoy it!!! @nouvellesecoutes #nouvellesecoutes #broadcast #brunogoussault #meat #maturation #chiefscientist #CREA —————————————— 🇫🇷 NOUVELLES ÉCOUTES BROADCAST - Notre chef scientifique, Bruno Goussault, parle maturation de viande. Vous pouvez ecouter toute la diffusion en 👉🏻 http://www.nouvellesecoutes.fr/bouffons/Nouvelles Écoutes #viande #maturation #chefscientist

This month we are continuing our showcase of the team which enables CREA to Lead a Culinary Revolution: ⠀⠀⠀⠀ ⠀⠀⠀⠀ ⠀⠀⠀⠀ ⠀⠀⠀⠀ ⠀⠀⠀⠀ 🇺🇸Herve Chignon was born in Redon France in 1971. His culinary background started as an apprentice from Belliard school in Paris in Classical French Cuisine, France. He became an apprentice of Legoff Gildas, member of The ACADEMIE Culinaire. Herve was also part of the Catering Dalloyau and was a member of the Garden Elysee for the President of France. He was introduced to the Sous Vide Method and met Dr. Bruno Goussault in 1990. He has worked with Cuisine Solutions since 1992 by working in operations and head of R&D and Retail Sales. He became President of CREA in July 2016. ———————————————————————- 🇫🇷 Hervé Chignon est né à Redon en France en 1971. Son parcours culinaire a débuté à Paris en tant qu'apprenti à l'école Belliard avec une concentration sur la cuisine française classique. Il devient ensuite l’apprenti de Legoff Gildas, membre de l'Académie Culinaire. Hervé a également fait partie de la Maison Dalloyau et a été membre du Palais de l’Elysée pour le président de la République française. Il a été initié à la cuisson Sous-Vide et a rencontré le Dr. Bruno Goussault en 1990. Il entre chez Cuisine Solutions en 1992 en travaillant dans les opérations ainsi qu’a à la tête de la R&D et des ventes retail. Il est ensuite devenu président du CREA en juillet 2016. #CREA #BrunoGoussault #LeadingaCulinaryRevolution #culinaryinnovation #teamworkmakesthedreamwork

🇺🇸Pineapple Cider made with Pineapple extraction. You should never throw any part of this amazing fruit. Did you know about medicinal properties that you can acquire from this fruit? Incredible benefits such as fighting parasites, fluid retention, constipation and/or retention problems. Check the link in our profile to learn more #CREA #testkitchen #pineapple #pineapplecider #pineapplelove​ #alcohol #craftcider #ciderlover #drinks #reuse #ecofriendly #sustainabl #reusereducerecycle ————————————— 🇫🇷 Cidre d’ananas fait avec des éplouchures! Connaissez vous les propriétés médicinales de ce fruit que vous pouvez préserver en faisant un jus ? Vous ne devriez jamais rien jeter de ce fruit étonnant. Il a des avantages incroyables comme lutter contre des parasites, la rétention d'eau ou la constipation... L’essentiel est de choisir des ananas biologiques. Allez sur notre lien bio pour en savoir plus sur ce fruit..

🇺🇸There are no limits to how our culinary techniques are helping improve the airline culinary experience. Check the link in our bio to discover what you can expect from airline meals in the future! #CREA #testkitchen #onboardservices #onboard #wired #article #wtce #sousvide #brunogoussault #airplanes #news #fooddevelopment #yummy #meals WIRED ———————————————————————— 🇫🇷 Il n'y a pas de limites à la façon dont nos techniques culinaires aident à améliorer l'expérience culinaire des compagnies aériennes. Consultez le lien dans notre bio pour découvrir ce que vous pouvez attendre de la compagnie aérienne à l'avenir!

This month we are continuing our showcase of the team which enables CREA to Lead a Culinary Revolution: ⠀ 🇺🇸AJ Schaller is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters - including writing HACCP plans for Sous-Vide. In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Culinary Specialist for CREA ————————————— 🇫🇷AJ Schaller a été diplomée en 2015 du Culinary Institute of America. Elle a travaillé pendant 10 ans au restaurant Daniel et dans le groupe Dinex de Daniel Boulud, en commençant en tant que stagiaire. Après une série de promotions, elle a terminé avec le titre de Manager Culinaire. Elle travaillait sur les ouvertures des restaurants, les essais de recettes, les préparations aux événements, la réalisation des livres de cuisine, le dressage et manageait le département de la santé (incluant la rédaction de l’HACCP pour le sous vide). En 2015, après un passage au Corkbuzz en tant que Chef de cuisine, elle rejoint le CREA pour travailler avec Bruno Goussault comme spécialiste culinaire.