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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🇺🇸 In order to have sous-vide cooking approved at your facility, you’re required to submit a specialized HACCP p...
05/17/2019

🇺🇸 In order to have sous-vide cooking approved at your facility, you’re required to submit a specialized HACCP plan. CREA is here to help! We’ve created customized HACCP plan for a wide range of clients in different states all over the U.S. Email us at [email protected] for inquiries on our consulting services.

Yesterday at Signature Kitchen Suite #SKSNapaEDC, our Executive Chef, AJ Schaller gave an interactive sous-vide cooking ...
05/16/2019

Yesterday at Signature Kitchen Suite #SKSNapaEDC, our Executive Chef, AJ Schaller gave an interactive sous-vide cooking demo using the 48-inch Duel-Fuel Pro Range.

05/15/2019

🇺🇸 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.

🇺🇸 Here’s an updated schedule of upcoming trainings at our location in Sterling, VA. All classes are open for re...
05/14/2019

🇺🇸 Here’s an updated schedule of upcoming trainings at our location in Sterling, VA. All classes are open for registration. Simply email us at [email protected] if you have any questions or would like to register.

05/09/2019

🇺🇸 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]

🇺🇸 Yes, we love to show off our alumni’s creations! Chef Nick Pietroniro brought this Korean Yakisoba Noodle Bow...
05/06/2019

🇺🇸 Yes, we love to show off our alumni’s creations! Chef Nick Pietroniro brought this Korean Yakisoba Noodle Bowl to another level with 24-hour sous-vide char siu pork.

📸: Craft Food Hall Project

🇺🇸 Our Three-Day Sous-Vide Cooking at Precise Temperature Training was wrapped up yesterday. This time we welcomed...
05/02/2019

🇺🇸 Our Three-Day Sous-Vide Cooking at Precise Temperature Training was wrapped up yesterday. This time we welcomed a diverse group of trainees including chefs, restaurant owners, sous-vide enthusiasts and a food engineer. Thank you everyone for your engagement in our lectures as well as hands-on activities! We hope you’ve had a memorable and insightful experience!

🇺🇸 Sous-Vide Cooking at Precise Temperature Training Day 2 | April 30th, 2019 @ Washington DCWe started our day ta...
05/01/2019

🇺🇸 Sous-Vide Cooking at Precise Temperature Training Day 2 | April 30th, 2019 @ Washington DC

We started our day tasting the perfect eggs we cooked on Day 1. Then we had lectures and started working on different kinds of meat and foie gras.

🇺🇸 Sous-Vide Cooking at Precise Temperature Training Day 1 | April 29, 2019 @ Washington DCWe started the day with...
04/30/2019

🇺🇸 Sous-Vide Cooking at Precise Temperature Training Day 1 | April 29, 2019 @ Washington DC

We started the day with a lecture, then headed to the Test Kitchen to work on fish, oysters, mussels, lobsters and eggs.

🇺🇸 We are proud of our Chef de Cuisine––Justine Langlais, who made it to the final round in the competition of...
04/17/2019

🇺🇸 We are proud of our Chef de Cuisine––Justine Langlais, who made it to the final round in the competition of "La Cuillère d'Or", the one and only culinary competition for female chefs.

She presented a starter around four main ingredients: organic oysters and mussels, rose and apples; and the main course was made using seasonal vegetables and organic poultry. Both dishes were prepared using sous-vide cooking technique.

Thank you Justine!

🇺🇸 This August, CREA will be offering two Sous-Vide Cooking at Precise Temperature Boot Camps in Atlanta, GA for M...
04/15/2019

🇺🇸 This August, CREA will be offering two Sous-Vide Cooking at Precise Temperature Boot Camps in Atlanta, GA for Mise: setting the hotel chef up for success Conference attendees. Come early and get the 1-day training or stay longer for the 3-day training to fully explore the sous-vide cooking technique. Head to MiseConference.com to sign up for the conference and the trainings.

04/11/2019

🇺🇸 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!

🇺🇸 Final preparations at CREA Paris for the culinary competition of La Cuillère d'Or for our Chef de Cuisine–Ju...
04/10/2019

🇺🇸 Final preparations at CREA Paris for the culinary competition of La Cuillère d'Or for our Chef de Cuisine–Justine Langlais, accompanied by Michelin-Starred Chef José Bailly and Master Chef of France Eric Robert.

🇺🇸 CREA chooses our equipment very carefully because we know how much equipment influences our sous-vide cooking p...
04/09/2019

🇺🇸 CREA chooses our equipment very carefully because we know how much equipment influences our sous-vide cooking process and final products. The right equipment allows us to properly vacuum-pack our products, maintain precise temperatures throughout the cooking process, and ensure food safety and quality. Visit our online store to equip your kitchen with CREA-trusted equipment. https://online.lecrea.com/collections/products

🇺🇸 Our 3-day Extraction and Cryoconcentration training on May 6–8 is open for registration. Cryoconcentration re...
04/08/2019

🇺🇸 Our 3-day Extraction and Cryoconcentration training on May 6–8 is open for registration. Cryoconcentration reduces liquid through freezing instead of heat. In the absence of heat, all flavors and nutrients in products are preserved. This sustainable technique also allows us to extract flavors from vegetable and fruit skin and trimmings that normally go to waste. Email us at [email protected] for inquiries and/or registration.

#cryoconcentration #foodwaste #foodinnovation #culinaryinnovation #culinaryarts #culinaryworld #cheflife #culinarytraining #training #foodscience

🇺🇸 Congratulations to Chef Nicolas Adamopulos for the announcement of the opening of his #SensAngers restaurant in...
04/05/2019

🇺🇸 Congratulations to Chef Nicolas Adamopulos for the announcement of the opening of his #SensAngers restaurant in on Atabula Magazine. Chef Adamopulos is also the coach of CREA's Chef de Cuisine–Justine Langlais in preparation for the culinary competition of "La cuillière d’or", which will take place on April 15.

🇺🇸 Join chefs Gerard Bertholon and AJ Schaller from Cuisine Solutions and CREA at The Chef's Roll Anti-Convention ...
04/04/2019
Anti-Convention 2019 | Chef's Roll

🇺🇸 Join chefs Gerard Bertholon and AJ Schaller from Cuisine Solutions and CREA at The Chef's Roll Anti-Convention next week in San Diego, where they’ll be discussing cryoconcentration—the method of reducing liquid that uses freezing instead of heat.

If you’d like to master this technique, sign up for your training on May 6–8 by email us at [email protected]

Not your typical Chef conference. Two days of legendary Chefs, thought leaders and catalysts of our industry with all the surprises, amazing food and fun Chef’s Roll is known for. VISIT THE ANTI-CONVENTION WEBSITE FOR FULL DETAILS Our theme for our inaugural year is “catalyst” and our goal is ...

🇺🇸 Pictured is sous-vide perfect egg in Jerusalem artichoke espuma prepared by Chef Jonathan Marzocca (@jon.mrzk),...
04/03/2019

🇺🇸 Pictured is sous-vide perfect egg in Jerusalem artichoke espuma prepared by Chef Jonathan Marzocca (@jon.mrzk), an alumnus from our Sous-Vide Cooking at Precise Temperature Training. Attend our next training on April 29–May 1 to equip yourself with vital knowledge and skills to create elegant sous-vide dishes like this. Register by email us at [email protected].
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🇫🇷 Sur la photo, un œuf parfait sous vide dans une mousse d'artichaut de Jérusalem préparé par le chef Jonathan Marzocca (@ jon.mrzk), un ancien de notre formation de cuisson sous vide à juste température. Assistez à notre prochaine formation sur Paris du 20 au 24 Mai pour acquérir les connaissances et les compétences essentielles à la création d'élégants plats sous vide comme celui-ci. Inscrivez-vous [email protected].

🇺🇸 Attending #WTCE2019 this week in Hamburg? Stop by Booth 4E40 to meet with our Executive Chef, AJ Schaller, as w...
04/02/2019

🇺🇸 Attending #WTCE2019 this week in Hamburg? Stop by Booth 4E40 to meet with our Executive Chef, AJ Schaller, as well as learn about cryoconcentration, the innovative technique that helps eliminate food waste and elevate your culinary repertoire. See you there!

03/22/2019

🇺🇸 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]

03/21/2019

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.

🇺🇸 #Throwback to Monday when Dr. Bruno Goussault had the pleasure to enjoy lunch with his chef friends, including ...
03/21/2019

🇺🇸 #Throwback to Monday when Dr. Bruno Goussault had the pleasure to enjoy lunch with his chef friends, including Eric Bouchenoire and Emmanuel Lorieux at the "Lunch of Antonin Carême's disciples of 2018" at Pavillon Dauphine.

🇺🇸 Today we continue to feature another creation from one of our alumni from Paris: Chef Jonathan Marzocca. This e...
03/15/2019

🇺🇸 Today we continue to feature another creation from one of our alumni from Paris: Chef Jonathan Marzocca. This elegant dish is made up of sous-vide duck breast, cardinale purée, beet and tasmanian pepper, orange confit and sous-vide caramelized endive.

If you’ve attended our trainings and would like to be featured, please kindly tag us in your photo 😉

🇺🇸 Today we’re celebrating the birthday of one of science’s greatest minds of all time, Albert Einstein; and w...
03/14/2019

🇺🇸 Today we’re celebrating the birthday of one of science’s greatest minds of all time, Albert Einstein; and we’d like to also take a moment to show gratitude towards our very own genius, Dr. Bruno Goussault, who was named one of the 100 greatest visionaries by The Einstein Legacy Project in 2017. Einstein once said, “It takes a touch of genius – and a lot of courage to move in the opposite direction”. Going against common myths about cooking in plastic pouches immersed in water for an extended period of time, Dr. Goussault has been devoting his life to food science and perfecting the sous-vide cooking technique, among other impactful innovations he’s led in the food industry.
As you can see, the two geniuses have more in common than the courage to oppose popular belief 😉

#brunogoussault #alberteinstein #einstein #genius100visions #tbt #throwback #sousvide #sousvidecooking #sousvidekitchen #sousvidenation #sousvideeverything #alberteinsteinquotes #scientists #genius #alberteinsteinbirthday

Registration for our 16-Hour HACCP Training on March 21–22 is closed at the end of this week. If you’re interested i...
03/11/2019

Registration for our 16-Hour HACCP Training on March 21–22 is closed at the end of this week. If you’re interested in attending, email us at [email protected]. The course meets FDA, USDA and GFSI standards and is ideal for quality assurance managers, food safety managers, auditors, consultants, production supervisors, food retailers, restaurant managers with HACCP system. Students who finish the course will receive certificates with IHA gold seal.

03/08/2019

🇺🇸 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

🇺🇸 Last week Dr. Bruno Goussault had the honor to assist 15 of the most talented chefs which included Maîtres Cui...
03/07/2019

🇺🇸 Last week Dr. Bruno Goussault had the honor to assist 15 of the most talented chefs which included Maîtres Cuisiniers de France USA/Canada and Michelin Star Chefs (Michelin Guide) at the very first Dîner du Siècle - Dinner of the Century - an unforgettable dinner in memory of Paul Bocuse and Bruno’s best friend, Joël Robuchon. The dinner was organized by le Comité Tricolore under the patronage of His Excellency, Gérard Araud, Ambassador of France to the United States.


#TBT #throwbackthursday #michelinguide #michelinstar #michelinguidefood #maitrescuisiniersdefrance #mcfusa #brunogoussault #topchefs #culinaryworld #culinaryart #cheflife #joelrobuchon #paulbocuse #gastronomiefrancaise #frenchgastronomy #gastronomique #guidemichelin

03/01/2019

🇺🇸 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/

🇺🇸 Today we’re featuring a creation of one of our cryoconcentration training alumni: Chef Riccardo Michele Berto...
02/26/2019

🇺🇸 Today we’re featuring a creation of one of our cryoconcentration training alumni: Chef Riccardo Michele Bertolino from Maison Boulud Montreal. Pictured is foie gras terrine with smoked eel, apple purée, celery root cryoconcentration and seaweed tuile. Thank you, Chef Bertolino!

This is just one of many examples of how cryoconcentration opens doors to culinary creativity. Attend our training on April 8–12 in Paris or May 6–8 in Sterling, VA to master this innovative technique.

PC: Maureen Molly Brandt

#cryoconcentration #sousvide #foodscience #brunogoussault #culinarytraining #culinaryinnovation #innovation #culinaryworld #cheflife #foodie #foodstagram #instafood #culinaryarts #culinarylife

🇺🇸 With CREA’s consulting services, you will work with a multi-disciplined team, including chefs, engineers, sci...
02/22/2019

🇺🇸 With CREA’s consulting services, you will work with a multi-disciplined team, including chefs, engineers, scientists and food safety experts, to handle all your culinary and operational needs. We cover all segments of the food industry including food service, retail, restaurants, research and manufacturing. For more information, email us at [email protected]

#crea #foodconsulting #consultingservices #culinary #consulting #foodsafety #haccp #gmp #fda #usda

🇺🇸 Our 3-day Extraction and Cryoconcentration training on May 6–8 is now open for registration. If you’ve atte...
02/21/2019

🇺🇸 Our 3-day Extraction and Cryoconcentration training on May 6–8 is now open for registration. If you’ve attended our Sous-Vide training and you’re interested in learning this innovative technique to take your culinary finesse to a whole new level, then you definitely should sign up for this training. Email us at [email protected] for inquiries and/or registration.

#crea #sousvide #cryoconcentration #extraction #foodwaste #trimmings #culinary #creativity #foodscience #innovation

🇺🇸 Our 3-day training on April 29–May 1 is already half full. Sign up to learn the sous-vide cooking technique w...
02/19/2019

🇺🇸 Our 3-day training on April 29–May 1 is already half full. Sign up to learn the sous-vide cooking technique with our own sous-vide master, Dr. Bruno Goussault. After the training, you will be able to master the times and temperatures to yield the best color, texture and flavor of different products such as meat, poultry, fish, seafood, vegetables, sauces and aromatics. Email us at [email protected] to sign up!

#crea #foodscience #sousvide #ilovesousvide #culinarytraining #sousvidetraining #brunogoussault #sousvidecooking #instagood #sousvidehub #sousvideeverything #sousvidenation #sousvide

As the experts in sous-vide cooking, CREA knows how important it is to have the right equipment that allows us to cook a...
02/15/2019

As the experts in sous-vide cooking, CREA knows how important it is to have the right equipment that allows us to cook at precise temperatures and yield the best results. Visit our online store at www.lecrea.com to purchase CREA-trusted equipment. If you’re not sure which equipment to get, email [email protected] for assistance.

PolyScience Cuisine Technology

#sousvide #sousvidecooking #sousvidekitchen #sousvidenation #sousvideeverything #kitchenequipment #culinarylife #kitchen #kitchendesign

Cuisine Solutions
02/15/2019

Cuisine Solutions

Join us and the International Sous Vide Association alongside some of the industry Sous Vide experts at the SOUS VIDE SUMMIT. Get 14% off registration for Valentines Day when you register by this Sunday.

Imagine talking with the sous vide stars you’ve been following online, shaking their hands, asking them questions and sharing recipes.

There’s a star-studded line up including James Briscione from the Food Network, Scott “The Seattle Food Geek” Heimendinger from Modernist Cuisine, Meathead Goldwyn from AmazingRibs.com, Jason Logsdon from Amazing Food Made Easy, Claire Lower from Does it Sous Vide, Cole Wagoner from Anova, David Pietranczyk from PolyScience and many, many more!

REGISTER NOW —>>>> https://theisva.regfox.com/2019-sous-vide-summit?registrants.source=CREA

With Valentine’s Day nuzzling up today, we’re fantasizing about our favorite chocolate desserts. We’re celebrating...
02/14/2019

With Valentine’s Day nuzzling up today, we’re fantasizing about our favorite chocolate desserts. We’re celebrating the dark and wonderful history of chocolate with a sous vide recipe roundup that’s certain to set off your next craving. >> https://goo.gl/7X1Xdg

CREA U.S is accredited by the International HACCP Alliance (IHA) to administer 16-hour HACCP course that meets FDA, USDA...
02/12/2019

CREA U.S is accredited 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

🇺🇸 Pictured is sous-vide New York strip steak that we cooked during our last Sous-Vide Cooking at Precise Temperat...
02/08/2019

🇺🇸 Pictured is sous-vide New York strip steak that we cooked during our last Sous-Vide Cooking at Precise Temperature training. Attend our next 3-day training on April 29–May 1 to learn to master the sous-vide cooking technique on more than just meat. After the training, you will be able to master the times and temperatures to yield the best color, texture and flavor of different products such as meat, poultry, fish, seafood, vegetables, sauces and aromatics. Email us at [email protected] to sign up!

#crea #foodscience #sousvide #ilovesousvide #culinarytraining #sousvidetraining #brunogoussault #sousvidecooking #foodie

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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