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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🇺🇸 On March 2 – 4, we’re hosting an Extraction & Cryoconcentration training at our location in the Washington DC area. T...
02/05/2020

🇺🇸 On March 2 – 4, we’re hosting an Extraction & Cryoconcentration training at our location in the Washington DC area. This innovative technique is used by top chefs such as Thomas Keller, Yannick Alleno, and Daniel Boulud, to enhance functional properties and flavors of each ingredient as well as combat food waste by extracting flavors from peelings and trimmings.

Email us [email protected] today to inquire or sign up to learn this technique.

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

This Spice House kit could be yours! Follow Cuisine Solutions this month to win one of the goodies we're giving away in ...
01/07/2020

This Spice House kit could be yours! Follow Cuisine Solutions this month to win one of the goodies we're giving away in honor of International Sous Vide Day!

Congratulations Paul Williams for winning this giveaway!

if you didn't win this time, keep an eye out for more giveaways to come this month! Good luck and happy sous viding!

🚨 GIVEAWAY ALERT 🚨

Spices are a paintbrush for the palate, bringing brightness, depth, and beauty to every bite. Comment with your favorite flavors to cook with for a chance to win a Middle Eastern spice set in honor of International Sous Vide Day. #ILOVESOUSVIDE
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Contest Rules: Open to legal residents of the U.S and District of Columbia; must be 18+. Contest will be open for 48 hours. Any submissions after this time period will be considered invalid. You must like our page and profile must be public so that winners can be contacted.

01/06/2020

🇺🇸 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
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01/03/2020

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

01/02/2020

🇺🇸 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

12/31/2019

🇺🇸 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!

12/28/2019

🇺🇸 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/

CREA's cover photo
12/23/2019

CREA's cover photo

12/23/2019

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

🇺🇸 Our Culinary Specialist–Robert Carkin made this ice cream sandwich from slices of compressed apples and all natural a...
12/16/2019

🇺🇸 Our Culinary Specialist–Robert Carkin made this ice cream sandwich from slices of compressed apples and all natural apple sorbet from apple trimming cryoconcentration, served with oat crumbles and a drizzle of salted caramel. This refreshing dessert satisfies our sweet tooth, yet doesn’t make us feel guilty 😋

Making sorbet without any added ingredients is just one of the many applications of cryoconcentration. If you would like to learn more about the technique, check out our training schedule at http://LeCREA.com

12/11/2019
Chef's Roll

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 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.

by: Chef AJ Schaller of CREA

#chefsroll #rollwithus #featuredingredientseries #butterofeurope #crfeaturesbutterofeurope #betterbeurre #secretsdebeurre

🇺🇸 Pavillon Ledoyen is the usual spot where we have dinner with trainees of Extraction & Cryoconcentration trainings. Ch...
12/11/2019

🇺🇸 Pavillon Ledoyen is the usual spot where we have dinner with trainees of Extraction & Cryoconcentration trainings. Chef Yannick Alleno trained with Dr. Bruno Goussault on the technique, which is used to enhance sauces and recipes in all of the dishes at his restaurant.

Our next training on Extraction & Cryoconcentration will be held on March 2 – 4, 2020. [email protected] for more information or registration!

🇺🇸 Our first sous-vide training of 2020 will be held on February 24 – 26. The class is almost sold out! If you missed yo...
12/10/2019

🇺🇸 Our first sous-vide training of 2020 will be held on February 24 – 26. The class is almost sold out! If you missed your chance to hone your sous-vide skills in 2019, sign up to be one of the first trainees of 2020. This could be a Holiday present for yourself or your loved ones 😉 Check out the schedule for 2020: http://lecrea.com/en/courses/off-site/

🇺🇸 "The two main advantages to cooking soap using the sous vide method are keeping the temperature at the correct point ...
12/06/2019

🇺🇸 "The two main advantages to cooking soap using the sous vide method are keeping the temperature at the correct point with almost no variation, and the convenience of not having to stir the product multiple times throughout the cook”, says Cuisine Solutions Chef Andrew Lisnoff.

See Lisnoff’s recipe for Sous-Vide Infused Soap–a perfect DIY holiday gift: https://www.sousvidemagazine.com/the-latest/tips-techniques/sous-vide-infused-soap-diy/

12/05/2019
Cuisine Solutions

Cuisine Solutions

We’re proud to be a sponsor for the Maîtres Cuisiniers De France’s Annual Congress this year in San Francisco, where our Executive Chef AJ Schaller got inducted into the Académie Culinaire de France (ACF). We’re honored to have four members in ACF: Chief Scientist Bruno Goussault, Chief Strategy Officer Gerard Bertholon, Vice President of Culinary Innovations Bruno Bertin, and Executive Chef AJ Schaller. The three-day event was attended by the Académie Culinaire de France - chefs, cooks, and others working in food and beverage from around the world, including everyone from winemakers, to hotel chefs, to Michelin-starred restaurateurs. 👨‍🍳🍷🔪 See you all next year! ✨

🎥: Chef's Roll

🇺🇸 Last week, CREA travelled to Courchevel to train the team of chefs at Le K2 Collections. If you didn’t know, CREA off...
12/05/2019

🇺🇸 Last week, CREA travelled to Courchevel to train the team of chefs at Le K2 Collections. If you didn’t know, CREA offers on-site and off-site private trainings upon request. Simply email us at [email protected] for your information or reservation.

🇺🇸 Let’s celebrate #NationalCookieDay like our Culinary Specialist, Robert Carkin. Chef Rob made these gourmet cookies w...
12/04/2019

🇺🇸 Let’s celebrate #NationalCookieDay like our Culinary Specialist, Robert Carkin. Chef Rob made these gourmet cookies with Cuisine Solutions' sous-vide steel cut oatmeal, apple chips and homemade salted caramel bits. #nomnomnom 🍪

🇺🇸 CREA incorporates sous-vide techniques to improve consistency and shelf life. Case in point: this traditional hummus ...
11/27/2019

🇺🇸 CREA incorporates sous-vide techniques to improve consistency and shelf life. Case in point: this traditional hummus made with chickpea, tahini, and lemon is combined with the concentrated cooking liquid of the chickpea, which helps increase the shelf life. Served with falafel, lemon vinaigrette and extra spice for a tasty snack!

Check out the 2020 training schedule at LeCREA.com to learn these techniques with the Master, Dr. Bruno Goussault.

11/26/2019

🇺🇸 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

🇺🇸 Another Sous-Vide Cooking at Precise Temperature Training has wrapped up in Paris. This was also the last training of...
11/25/2019

🇺🇸 Another Sous-Vide Cooking at Precise Temperature Training has wrapped up in Paris. This was also the last training of 2019. Our schedule for 2020 has been published on our website. Check it out at LeCREA.com and sign up to learn with the Master of Sous-Vide, Dr. Bruno Goussault.

Cuisine Solutions
11/25/2019

Cuisine Solutions

With a little planning, sous vide can help you prep for the Thanksgiving meal without spending hours in the kitchen. Cooked turkey can be frozen and reheated, leaving ample time to prepare sides.

New Takes on Turkey
https://www.sousvidemagazine.com/the-latest/tips-techniques/turkey-tips/

Pumpkin Soup with Cranberry Coulis
https://www.sousvidemagazine.com/recipes/fruits-vegetables/pumpkin-soup/

Honey-Harissa Glazed Carrots
https://www.sousvidemagazine.com/recipes/fruits-vegetables/honey-harissa-glazed-carrots/

11/22/2019

🇺🇸 Everyone likes a fizzy or foamy drink but some might be turned off by the addition of raw egg white. With sous-vide cooked and cryoconcentrated chickpea liquid, you can make a perfect vegan substitute. The process of sous-vide and cryoconcentration produces a more pure tasting broth than canned ‘aquafaba’. Find this recipe for Limoncello Meringue: https://www.sousvidemagazine.com/recipes/cocktails-drinks/limoncello-meringue-cocktail/

If you're interested in our Extraction & Cryoconcentration training, check out the 2020 training schedule on our webiste: LeCREA.com

Cheers 🥂

🇺🇸 Since it's getting chilly in Paris, our Culinary Specialist, Justine Langlais made this hearty sous-vide cauliflower ...
11/20/2019

🇺🇸 Since it's getting chilly in Paris, our Culinary Specialist, Justine Langlais made this hearty sous-vide cauliflower soup to warm us up. To add more flavors and textures, she topped it with seared cauliflower florets, garnished with homemade crouton, roasted hazelnuts, powder of purple cauliflower and romanesco cabbage. Thank you, Chef!

11/18/2019

🇺🇸 Kicking it back old school style with fluted (or tourné depending on whom you ask) mushrooms to cook sous-vide. Perfect combination of techniques brought to the classic kitchen in the days of Escoffier and Larousse with precise modern cooking. Though it’s hard to find on a menu these days, we appreciate what it means to the French kitchen brigade and like to revive and honor these techniques as much as possible.
Kudos to Chef AJ Schaller for her knife skills 😉

Skip the oven and use the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range’s built-in sous vide to prepare Sous Vide ...
11/15/2019

Skip the oven and use the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range’s built-in sous vide to prepare Sous Vide Chamomile Crème Brulée with Infused Strawberries—an online exclusive recipe from our latest issue of Sous-Vide magazine.
https://www.sousvidemagazine.com/recipes/desserts/creme-brulee/

Skip the oven and use the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range’s built-in sous vide to prepare Sous Vide Chamomile Crème Brulée with Infused Strawberries—an online exclusive recipe from our latest issue of Sous-Vide magazine.
https://www.sousvidemagazine.com/recipes/desserts/creme-brulee/

🇺🇸 Congratulations to everyone who graduated from the Extraction & Cryoconcentration training this November. We’re looki...
11/07/2019

🇺🇸 Congratulations to everyone who graduated from the Extraction & Cryoconcentration training this November. We’re looking forward to seeing your creations using this innovative and sustainable technique!

If you’ve missed this training, check out the 2020 schedule on our website: www.lecrea.com

🇺🇸 We invited our trainees from this week’s Extraction & Cryoconcentration training to dine with us at Equinox Restauran...
11/06/2019

🇺🇸 We invited our trainees from this week’s Extraction & Cryoconcentration training to dine with us at Equinox Restaurant because Chef Todd Gray is one of our alumni as well as one of the pioneers in the Washington DC area to use cryoconcentration to combat food waste. Thank you, Chef, for this amazing no-waste dinner!

🇺🇸 CREA U.S is accredited by the International HACCP Alliance (IHA) to administer 16-hour HACCP course that meets FDA, U...
11/04/2019

🇺🇸 CREA U.S is accredited by the International HACCP Alliance (IHA) to administer 16-hour HACCP course that meets FDA, USDA and GFSI standards. Our next training will be held on December 5–6, 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]

🇺🇸 It’s #WorldVeganDay. Our Culinary Specialist, Robert Carkin, made this vegan lasagna from sous-vide butternut squash,...
11/01/2019

🇺🇸 It’s #WorldVeganDay. Our Culinary Specialist, Robert Carkin, made this vegan lasagna from sous-vide butternut squash, Vegan Bolognese from Cuisine Solutions, and vegan ricotta and mozzarella. A few tips on cooking the butternut squash from Chef Rob: slice the squash on a mandolin (1/4” thickness); season with salt, pepper and oil, then vacuum-pack and cook sous-vide at 83ºC for 20 minutes.

Our chefs and engineers love researching and developing plant-base substitutes and plant-forward recipes using sous-vide, extraction and cryoconcentration.

🇺🇸 Congratulations to all of our October ’19 trainees who have successfully graduated from the Sous-Vide Cooking at Prec...
10/31/2019

🇺🇸 Congratulations to all of our October ’19 trainees who have successfully graduated from the Sous-Vide Cooking at Precise Temperature Training! This time our trainees comprised of chefs, entrepreneurs, a food scientist, a physician and a mixologist; and it was a great honor to have Chef Christian Delouvrier in the house.

Check out our 2020 training schedule on www.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