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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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

02/06/2019
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

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🇫🇷 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.

🇺🇸 Cryoconcentration allows us to utilize the nutrients in fruit and vegetable trimmings. Thanks to their natural ...
02/04/2019

🇺🇸 Cryoconcentration allows us to utilize the nutrients in fruit and vegetable trimmings. Thanks to their natural sweetness, cryoconcentration of fruit trimmings have great application in desserts. Here’s an example: apple trim extract cryoconcentration sorbet served with apple skin crisps, compressed diced apple, vanilla cream and walnut. Attend our Cryoconcentration training on March 4–6 at our Sterling, VA location to master this technique. [email protected] for more information!
#sousvide #culinarytraining #newtechnique #crea #teaching #trainingcenter #sterling #virginia #brunogoussault #cuisinier #ilovesousvide

🇺🇸 La Rive Gauche (The Left Bank) is a Parisian-inspired cocktail with sous-vide absinthe that we served in a trad...
02/01/2019

🇺🇸 La Rive Gauche (The Left Bank) is a Parisian-inspired cocktail with sous-vide absinthe that we served in a traditional fountain and topped with champagne at International Sous Vide Day. The name of the cocktail is a nod to the area where Hemingway would hang out in bistros and cafés and likely take pleasure in drinking absinthe to lend to his creativity in 1920’s. Sous-vide is a great tool to prepare precisely infused libations. Stay tuned for the recipe!

#cocktail #sousvide #sousvidecooking #sousvidecocktail #instagood #internationalsousvideday #ilovesousvide #absinthe #larivegauche #parisian #paris #champagne #hemingway

🇺🇸 If your New Year’s Resolutions include mastering your sous-vide skills, CREA is here to help you! In fact, we...
01/31/2019

🇺🇸 If your New Year’s Resolutions include mastering your sous-vide skills, CREA is here to help you! In fact, we offer more than just sous-vide training. Here’s the schedule of sous-vide, cryoconcentration and HACCP trainings. Visit our website www.lecrea.com or email us at [email protected] for registration or more information!

#crea #foodscience #sousvide #ilovesousvide #culinarytraining #sousvidetraining #brunogoussault #haccp #foodsafety #cryoconcentration #foodwaste #sustainability #sousvidecooking #instagood

's cover photo
01/29/2019

's cover photo

01/29/2019
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
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🇫🇷 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).

01/27/2019
Cuisine Solutions

Cuisine Solutions

Chefs around the world are joining the International Sous Vide Day celebration. See how some of the world’s finest culinarians have been inspired by the day, by the power of sous vide, and by the master of the method himself, Dr. Bruno Goussault.

Cuisine Solutions
01/26/2019

Cuisine Solutions

Today’s the day: International Sous Vide Day! And we’re celebrating the delicious impact of this culinary innovation—along with the birthday of its creator, Dr. Bruno Goussault—with an absolutely craveable series of giveaways. Head over to our Instagram page for your chance to win!

🇺🇸 Sous-Vide Cooking at Precise Temperature Training at CREA Paris. Last lunch together at Joel Robuchon Dassai wi...
01/25/2019

🇺🇸 Sous-Vide Cooking at Precise Temperature Training at CREA Paris. Last lunch together at Joel Robuchon Dassai with the presence of chefs Eric Bouchenoire , Frederic Simonin and Christopher Hache! Thank you to all our chefs in training for this wonderful week of exchange, learning and conviviality.
#crea #foodscience #sousvide #ilovesousvide #culinarytraining #sousvidetraining #brunogoussault #instagood

"Signature Kitchen Suite has entered into a strategic partnership with Cuisine Solutions and the Culinary Research and E...
01/22/2019

"Signature Kitchen Suite has entered into a strategic partnership with Cuisine Solutions and the Culinary Research and Education Academy (CREA) to promote the sous-vide culinary method – an innovative slow-cooking technique that precisely prepares food with more tenderness and flavor for the perfect doneness every time, unlike traditional approaches."
Read more: https://goo.gl/6Pycks

🇺🇸 CREA has trained a great number of top chefs in the world, such as Thomas Keller, Yannick Alleno, and Grant Ach...
01/21/2019

🇺🇸 CREA has trained a great number of top chefs in the world, such as Thomas Keller, Yannick Alleno, and Grant Achatz, on extraction and cryoconcentration–the technique that promotes sustainability and opens doors to limitless culinary creativity. Make sure to secure yourself a seat in our Extraction and Cryoconcentration Training on March 4–6, 2019. Email us at [email protected] to reserve!

#crea #newtechnique #foodscience #innovation #culinaryinnovation #sterling #virginia #cryoconcentration #extraction #saveur #cuisinier #foodwaste #training #culinarytraining

On March 21–22, we’re holding a HACCP course at our Sterling, VA location. This course is accredited by the Internat...
01/18/2019

On March 21–22, we’re holding a HACCP course at our Sterling, VA location. This course is accredited by the International HACCP Alliance (IHA) and meets FDA, USDA and GFSI standards. The course is ideal for quality assurance managers, food safety managers, auditors, consultants, production supervisors, food retailers, restaurant managers with HACCP system. Email us at [email protected] to sign up!

🇺🇸 Last Friday, the teachers of the ITHQ Montréal went back to the school benches in order to attend the sous-vid...
01/15/2019

🇺🇸 Last Friday, the teachers of the ITHQ Montréal went back to the school benches in order to attend the sous-vide training conducted by the "Father of Sous Vide", Dr. Bruno Goussault. This week, the professionals of the industry will follow a three-day training on Extraction and Cryoconcentration.
#sousvide #training #ilovesousvide #extraction #cryoconcentration #brunogoussault #montreal #ithq #culinarytraining
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🇫🇷 Vendredi dernier, les professeurs de cuisine de l'ITHQ Montréal sont retournés sur les bancs d'école le temps de suivre une formation donnée par le «père de la cuisson sous vide», M. Bruno Goussault.
Cette semaine, ce sera au tour de professionnels de l'industrie de bénéficier de l'expertise de l'équipe du CREA qui animera une classe de maître de 3 jours à l'ITHQ.

🇺🇸 On International Sous Vide Day, your good taste could send you to Paris! Simply whip up your tastiest sous vide...
01/11/2019

🇺🇸 On International Sous Vide Day, your good taste could send you to Paris! Simply whip up your tastiest sous vide creation, snap a few pics, and enter to win by January 17. After that, the world will vote on their favorite recipe, and the grand prize winner will receive a trip to Paris, a private training with the father of the method–Dr. Bruno Goussault–and so much more. Visit www.internationalsousvideday.com to enter ✈️🇫🇷🥂
#ILOVESOUSVIDE #sousvide #sousvidecooking #foodie #eeeeeats #feedfeed #foodscience #foodiefinds

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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