The Culinary Research and Education Academy
Centre de Recherche et d'Etudes pour l'Alimentation
Cuisson sous vide à juste température
Operating as usual
03/14/2022
🇺🇸 We're "springing forward" from another successful training at !! Held at the beginning of this month, we hosted a diverse group of trainees from many different professional backgrounds. Stay tuned for more details on the next courses and happy sous-viding!
🇫🇷 Nous "sautons en avant! " après une autre formation réussie à ! Tenu au début de ce mois, nous avons accueilli un groupe diversifié de stagiaires issus de différent contexte professionnel. Restez à l'écoute pour plus de détails sur les prochains cours et bon sous-viding !
03/05/2022
Happy to our amazing team! At CREA, our engineers and scientists are always working together to make new creations. We thank you for all you do team CREA❤️
02/25/2022
Flashback Friday ⚡️ to our special guests !! Featured is a small taste of what is to come!
We are thrilled to be able to provide a workplace for Clemson life students. For more information, click the link in the bio!
Thank you Delish Sisters for a amazing workshop!
02/14/2022
Happy Valentines Day from the CREA team❤️ To show how much we love our sous-vide enthusiasts, we want to share a recipe made by our new Culinary Specialist, !!
This dish, “Berryful in Love” was created using our latest available product….the control freak!
🇺🇸 The date is quickly approaching! Sign up for the 3-day Sous-Vide Cooking at Precise Temperature Training Course in Washington D.C. from February 28-March 2. Join us for 3 days full of workshop, lecture, and plenty of food! Register today at [email protected]
🇫🇷 La date approche à grands pas ! Inscrivez-vous au cours de trois jours sur la cuisine sous vide à juste température à Washington D.C. du 28 février au 2 mars. Joignez-vous à notre équipe pour 3 jours pleins d'ateliers, de conférences et de repas délicieux ! Inscrivez-vous dès aujourd'hui à [email protected]
01/28/2022
Flashback Friday✨because we are missing & celebrating Bruno and Chef Arjun’s birthday!
01/26/2022
The day is here! Happy International Sous-Vide Day! We have great events plans for today starting at 12:00pm EST.
As we celebrate this special day we also want to give a big birthday shout out to the father of sous-vide, Dr. Bruno Goussault!🥳🎉 Don’t forget to tune in! Link in bio!
01/26/2022
The day is here! Happy International Sous Vide Day! We have great events plans for today starting at 12:00pm EST.
As we celebrate this special day we also want to give a big birthday shout out to the father of sous-vide, Dr. Bruno Goussault!🥳🎉 Don’t forget to tune in! Link in bio!
01/21/2022
And the countdown begins! Only 4 days left until one of the best days of the year! On January 26, we celebrate International Sous-Vide Day, honoring the founder of sous-vide, Bruno Goussault.
Stay tuned for this years even that will feature four guest chefs joining us via cooking demonstrations of sous-vide dishes as well as discussions on modern day sous-vide.
Register for updates-link in bio!
01/14/2022
🇺🇸 Have you considered sous vide products as an option for your restaurant, but are concerned about food safety? This article by our Chief Strategy Officer, , explains why sous vide can be safer than traditional cooking methods. Spoiler: It’s because sous vide is a pasteurized process that kills bacteria and uses safe, non-toxic plastics. http://bit.ly/3JKALgo
🇫🇷 Avez-vous considéré les produits sous vide comme une option pour votre restaurant, mais est ce que vous vous soucier de l’hygiène alimentaire? Cet article de notre Chef et directeur de la stratégie, Gerard Bertholon, explique pourquoi le sous vide peut être plus sûr que les méthodes de cuisine traditionnelles. Spoiler: C’est parce que sous vide est un processus pasteurisé qui tue les bactéries et utilise des plastiques sûrs et non toxiques.
01/03/2022
🇺🇸 Are you looking for a New Years resolution?
Register for our 3-day Sous-Vide Cooking at Precise Temperature Training from February 28th to March 2nd at our CREA kitchen in Washington D.C!
So skip signing up for a new gym membership and join our team of experts to expand your knowledge. For more information about the course and sign-ups please email [email protected]
🇫🇷 Êtes-vous à la recherche d'une résolution pour la nouvelle année?
Inscrivez-vous à notre formation de 3 jours sur la cuisine sous-vide à température précise du 28 février au 2 mars dans nos cuisines du CREA à Washington D.C!
Alors évitez de vous inscrire à un nouvel abonnement à la gym, et rejoignez notre équipe d'experts pour élargir vos connaissances. Pour plus d'informations sur le cours et les inscriptions, veuillez envoyer un courriel à [email protected]
12/23/2021
‼️What better way to spread holiday cheer than with a holiday giveaway‼️
If you are a recipient of our newsletter, follow the instructions to win our 7-issue collection of sous vide magazines!
On behalf of the CREA team, we would like to wish our sous vide enthusiasts a very safe & blessed holiday as well as a Happy New Year! 🎆
#2022
12/17/2021
Just because Thanksgiving is over doesn’t mean the turkey is!
Take a look into the creative dishes of our chef consultants, Ivan Medina and Robert Carkin!
First picture:
turkey roulade seasoned with salt and pepper. Stuffing: cranberry, apple, sage cornbread stuffing
Second picture:
turkey roulade seasoned with salt and pepper.
Stuffing:ground pork, yellow plantains, salt, pepper, cumin, garlic powder, smoked paprika. Confit turkey: olive oil, salt and pepper. Mashed potatoes
For more information on ingredients or questions about the recipes, feel free to send us a message on Instagram and for any other questions email us at [email protected]
Happy Holidays from the CREA team!🎄
12/06/2021
🇺🇸Happy December! To start off the holidays we wanted to say how grateful we are to have had such a great turnout for our sous vide training this past month. There was much to learn and many memories made. Stay tuned for more details on our next training course! Let us know if you have any questions at [email protected]
🇫🇷Joyeux Mois de Decémbre! Pour commencer les fêtes et festivités, nous voulions dire à quel point nous sommes reconnaissants d’avoir eu une grande participation à notre formation sous vide le mois dernier. Il y avait beaucoup à apprendre et beaucoup de souvenirs créés. Restez à l’écoute pour plus de détails sur notre prochaine formation ! Faites-nous savoir si vous avez des questions à [email protected]
11/19/2021
Chef uses the HydroPro Plus to make sous vide pickled ginger and to perfectly cool and pasteurize a duck breast, all while easily logging her cooks for HAACAP compliance.
Dish: spiced duck with sweet and sour cherries, pickled ginger and compressed amaranth
11/02/2021
🇺🇸Our very own uses cryoconcentration techniques and the HydroPro Plus to create a flavorful liquid from beet trimmings and delta cooked halibut to perfection.
Dish: Beet cryo-concentration poached halibut with horseradish crème fraiche espuma, sous-vide asparagus, and dill.
🇫🇷Notre chef utilise does technique de cryoconcentration et le nouveau HydroPro Plus pour créer un liquide savoureux à base de parures de betteraves et du flétan en mode de cuisson « Delta » a la perfection.
Plat: cryo-concentration de betteraves, flétan avec un Espunma de crème fraîche, asperges sous-vide, et Aneth fraîche.
Missed out on our Texas Training? Not to worry! Our next training course will take place November 8-10 in our CREA test kitchen! Registration is open and any questions can be answered at [email protected]
Love cooking Sous-Vide? We have lots of useful products for your kitchen including the amazing HydroPro and HydroPro Plus! These two circulatory will make cooking much more simpler and precise. You can find all of our products at https://online.lecrea.com/collections/products
10/07/2021
🇺🇸To finish off September, we held our special Sous-Vide Cooking at Precise Temperature Training at Middleby Innovation Kitchens in Texas!
Special thank you to Chef Russell Scott and Chef Kyle Wilson for hosting the course in their amazing kitchen. Another thank you to our trainees for their time and dedication to learning this important technique.
Our next training will take place from November 8-10 in Washington, DC! Sign up via [email protected] and email us with any questions or for more information.
🇫🇷Pour terminer le mois de Septembre, nous avons organisé notre formation spéciale sur la cuisson sous-vide à température précise dans les cuisines de I’innovation Middleby au Texas!
Un merci spécialment aux chef Russell Scott et chef Kyle Wilson pour avoir organisé le cours dans leur incroyable cuisine ! Un autre merci à nos stagiaires pour leur temps et leur dévouement à apprendre cette technique importante.
Notre prochaine formation aura lieu du 8 au 10 novembre à Washington, DC! Inscrivez-vous via [email protected] et envoyez-nous un e-mail pour toutes questions ou pour plus d’informations !
09/26/2021
🇺🇸 Happy beginning of Autumn! To start it off the right way- here is the perfect fall dessert 🍁🍂
This delicious dish created by CREA Chef Consultant Irvin Van Oordt is made of Sweet Potato Trim Cryoconcentration Sorbet, Compressed Olive Oil Apples, Caramel, and Krispy Kreme Donut crumble.
Follow CREA to learn more about how you can use and to help transform seasonal produce into natural liquids with a punch of flavor that comes from the often-discarded peelings or trimmings. Sorbet is a great application, and we're always experimenting with applications such as cocktails, fermentation, marinades and more! 🇫🇷 Bon début d'Automne ! Pour bien commencer la saison, voici le dessert parfait pour l'Automne 🍂🍁
Ce délicieux plat créé par le chef consultant de CREA, Irvin Van Oordt, est composé de sorbet cryoconcentré a base de parures de pomme de terre douces, de pommes compressées a l’huile d’olive, de caramel et de crumble de beignet Krispy Kreme.
Suivez CREA pour en savoir plus sur la façon dont vous pouvez utiliser le , l' et la pour aider à transformer les produits de saison en liquides naturels avec une touche de saveur provenant des épluchures ou des parures souvent jetées. Le sorbet est une excellente application, et nous expérimentons toujours des moyens de mettre en valeur cette technique avec des cocktails, des fermentations, des marinades et plus encore!
08/24/2021
🇺🇸The most exciting training of 2021 is happening September 27th-29th and you won’t want to miss out! CREA will be taking it’s 3-day Sous-Vide Cooking at Precise Temperature Training to the Middleby Innovation Kitchen in Dallas, TX. Registration is open and all questions can be answered by emailing [email protected].
🇫🇷La formation la plus excitante de 2021 aura lieu du 27 au 29 septembre et vous ne voudrez pas la manquer! CREA emmènera sa formation, Cuisson Sous-Vide a Juste Temperature à la Middleby Innovation Kitchen à Dallas, au Texas. L’inscription est ouverte et toutes les questions peuvent être répondues par courriel à [email protected]
08/16/2021
🇺🇸CREA hosted yet another successful 3-Day Sous-Vide Cooking at Precise Temperature training this past week, welcoming the amazing crew from Susan Gage Catering ( )Chef Hari Lama from IndoChen ( ), as well as some of our very own Cuisine Solutions employees.
Our next course will be held September 27th-29th at the Middleby Innovation Kitchen in Dallas, TX. You will not want to miss out. Send an email to [email protected] to register.
🇫🇷La semaine dernière, CREA a organisé une autre formation réussie de trois jours sur la Cuisson Sous-Vide à Juste Temperature, en accueillant l’incroyable équipe de Susan Gage Catering, le chef Hari Lama d’IndoChen, ainsi que certains de nos employés de Cuisine Solutions.
Notre prochaine formation aura lieu du 27 au 29 septembre au Middleby Innovation Kitchen à Dallas, TX. Vous ne voudrez pas manquer. Envoyez un courriel à [email protected] pour vous inscrire.
07/28/2021
🇺🇸 Happy Wednesday! CREA US has some exciting trainings coming up in the next couple of months.
We have a training at the CREA test kitchen in Washington, D.C. August 9th-11th.
We will also be hosting a training at the Middleby Innovation Kitchen (MIK) in Dallas, TX August 27th-29th. Those who sign up for the course at the MIK will be invited to stay for the Sous-Vide and Equipment Innovation Seminar that will take place on the 30th.
You won’t want to miss out, we hope to see you there. For all inquiries and sign ups please email [email protected]
🇫🇷 Joyeux mercredi! CREA US a quelques formations passionnantes à venir dans les prochains mois.
Nous avons une formation au CREA à Washington, D.C. du 9 au 11 août.
Nous organiserons également une formation au Middleby Innovation Kitchen (MIK) à Dallas, au Texas, du 27 au 29 août. Ceux qui s’inscriront au cours du MIK seront invités à rester pour le séminaire Sous-Vide et Equipment Innovation qui aura lieu le 30.
Nous espérons vous y voir. Pour toute demande de renseignements et inscription, veuillez envoyer un courriel à [email protected]
07/02/2021
🇺🇸CREA is proud to announce our partnership with the beautiful and talented !
We have been collaborating with this amazing trio for a little over a year now, working toward opening a restaurant at the up and coming Shepherd Hotel in Clemson, SC! Stay tuned for updates! 👩🏼🍳
🇫🇷CREA est fière d’annoncer son partenariat avec les belles et talentueuses ! Nous collaborons avec ce trio incroyable depuis un peu plus d’un an maintenant, travaillant à l’ouverture d’un restaurant à l’hôtel Shepherd à Clemson, SC! Restez à l’affût des mises à jour!👩🏼🍳
06/25/2021
🇺🇸Last week CREA hosted their first Extraction and Cryoconcentration course of 2021! We were joined by Chef Jamie Simpson from and Yvoune Petrie a local physician, as well as some of our very own Cuisine Solutions chefs.
🇫🇷La semaine dernière, CREA a organisé son premier cours d’extraction et de cryoconcentration en 2021! Nous étions accompagnés par chef Jamie Simpson de et d’Yvoune Petrie, médecin de la région, ainsi que certains de nos chefs Cuisine Solutions.
04/28/2021
🇺🇸Attention All Sous-Vide Enthusiasts and CREA Alumni!
We are pleased to announce that we will be hosting our first Extraction & Cryoconcentration training of 2021. If you loved the Sous-Vide at Precise Temperature Training, you will not want to miss out. Extraction and Cryoconcentration utilizes trimmings and focuses on the functional properties of food using sous-vide and non-thermal concentration techniques. Chefs and Bartenders alike will find surprising and tasty results!
Please send us an email at [email protected] to confirm your spot.
🇫🇷Appel à tous les passionnés de sous-vide et anciens étudiants du CREA!
Nous sommes heureux d’annoncer que nous accueillerons notre première formation sur l’extraction et la cryoconcentration de 2021. Si vous avez aimé le stage sure la Cuisson Sous-Vide a Juste Temperature et que vous voulez aller de l’avant avec votre apprentissage, vous ne voudrez pas manquer. Le cours aura lieu à Washington, DC et nous espérons vous y voir.
L’extraction et la cryoconcentration utilisent des garnitures et se concentrent sur les propriétés fonctionnelles des aliments à l’aide de techniques de concentration sous vide et non thermique. Chefs et barmans trouveront des résultats surprenants et savoureux !
Veuillez nous envoyer un courriel à [email protected] pour confirmer votre place.
04/12/2021
🇺🇸Happy Monday!
Last week our CREA US Team held their second Sous-Vide Cooking at Precise Temperature Training of 2021, in Washington, DC! We would like to thank all of our trainees for their hard work and dedication over the 3-day course. We would also like to thank our Chief Scientist Bruno Goussault for once again taking the time to share his expertise and passion for the sous-vide method, as well as, Chef David Deshaies from Unconventional Diner for his guest appearance and sharing his insight from the restaurant perspective.
Our next training will be our Extraction and Cryoconcentration course coming up in June! Email us via mailto:[email protected] for more information.
🇫🇷Joyeux lundi!
La semaine dernière, notre équipe CREA US a tenu son deuxième stage Cuisson Sous-Vide a Juste Temperature de 2021, à Washington, DC!
Nous tenons à remercier tous nos stagiaires pour leur travail acharné et leur dévouement durant ces trois jours. Nous tenons également à remercier notre Chef Scientifique, Bruno Goussault, d’avoir encore une fois pris le temps de partager son expertise et sa passion pour la méthode du sous-vide, ainsi que Chef David Deshaies, du restaurant Unconventional Diner, pour sa presence et son point de vue vis a vis de la restauration.
Notre prochaine formation sera notre cours sur l’Extraction et la Cryoconcentration au mois de Juin! Envoyez-nous un courriel à [email protected] pour obtenir de plus amples renseignements.
04/01/2021
🇫🇷Félicitations!
Nous sommes très fiers et nous souhaitons féliciter Bruno Goussault du CREA.
Il a été honoré par pour sa carrière et sa contribution dans l'Académie, lors de la Journée du partage et du savoir-faire. Le voici avec “Le Fauteuil de L’Académie” 🤩
🇺🇸Congratulations!
Please help us in congratulating our Chief Scientist Bruno Goussault. We are very proud to announce that he was honored by the for his career and his on going contribution to the Academy during their “Virtual Day of Sharing Our Know-How”.
#
03/24/2021
🇺🇸 New Equipment Alert! Say hello to the HydroPro and the HydroPro Plus! To celebrate their arrival, we’re teaming up with our friends at Breville | Polyscience to get you cooking sous-vide.
We’re offering up two FREE Culinary Research and Education Academy online courses: 1. Sous-Vide Fundamentals 2. Advanced: Meat and Poultry.
For a chance to win:
1. Follow us on Instagram
2. Like this post
3. Tag a friend in the comments
The winner will be announced on April 2nd!
🇫🇷 Alert au nouvel équipement! Dites bonjour au HydroPro et au HydroPro Plus! Pour fêter leur arrivée, nous faisons équipe avec nos amis de Breville | Polyscience pour vous faire cuisiner sous-vide. Nous offrons deux cours en ligne gratuits du Centre de Recherche et D’Etudes pour L’Alimentation: 1. Sous-Vide Fondamentaux 2. Advanced : Meat and Poultry. Pour une chance de gagner : 1. Suivez-nous sur Instagram 2. Aimer se post 3. Tag un ami dans les commentaires.
Le gagnant sera annoncé le 2 avril!
03/17/2021
🇺🇸Attention all Sous Vide Enthusiasts!! Our April in-person trainings in Washington,DC and Paris, France are fast approaching and there are still slots available for both. Help us ring in spring and expand your sous-vide horizons in our socially distanced classrooms and kitchens.
We hope to see you there!
Please email [email protected] for any additional information and details on the courses.
🇫🇷A tous les passionnés de cuisson Sous Vide ! Nos formations du mois d’avril à Washington DC et à Paris (France), approchent à grands pas mais il y a encore quelques places disponibles en présentielles. Le printemps arrive et nous pouvons vous aider à élargir vos horizons dans nos cuisines en respectant les gestes barrières.
Nous espérons vous voir !
Pour obtenir de plus amples renseignements, envoyez-nous un courriel à [email protected]
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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
Hi! I'd like to introduce an amazing farm in Brazil that is astonishing the world. A wonderful solution for the worsening global food crisis. Please take a look at this brief video. Thank you!
I’m sharing this video with you because it ensures humanity’s survival!
Hi! I'd like to introduce an amazing farm in Brazil that is astonishing the world. A wonderful solution for the worsening global food crisis. Please take a look at this brief video. Thank you!
I’m sharing this video with you because it ensures humanity’s survival!
Happy 80th Birthday Bruno! The sous vide method would not be what it is today without your influence. Thank you for all you've done for the art and for Cuisine Solutions and CREA.
Thank you to everyone who attended + supported our kick-off preview party this week hosted by Chef Daniel Boulud at The Bar at Restaurant Daniel in NYC. We had a wonderful evening celebrating the art of sous vide!
The evening featured a gorgeous presentation of sous vide small plates by Chef Boulud and tasty sous vide cocktails by Grand Marnier. Menus were made in collaboration with the food scientists at CREA, our education, consulting and innovation arm.
Photos by the talented Patrick McMullan
Bring people in: our rallying cry for global feminist solidarity!
On International Human Rights Day this Friday, the CREA Institute alumni from around the world gather to discuss their campaigns for inclusion over the last year, in the wake of a global pandemic. They share lessons learned and talk about ways in which they're practicing inclusion in their own work.
Join CREA alumni for an exciting discussion; learn, and share your own lessons on inclusion!
10 December 2021
6.00 PM IST / 7.30 AM EST for 1.5 hours
[Image: Green background with Heading text in a speech bubble: 'Bring People In.' Surrounding text reads: 'CREA ALUMNI Event: our rallying cry for global feminist solidarity! CREA Institute alumni from around the world gather to discuss their campaigns for inclusion over the last year, in the wake of a global pandemic.']
Our culinary educator-researchers at CREA will hold a three-day sous vide training course September 27-29 at the recently-opened Middleby Innovations Kitchen near Dallas, Texas. Visit CREA for more details, or email [email protected] to inquire. See you there!
📷 Middleby Corporation Brands
Call all chefs if you are between 25 & 35 years old, you are passionate about cooking and want to test yourself into a real competition !!
Registered today and win the Trophée JJ Dietrich 2022 and a Trip to Paris.
Register today at https://lnkd.in/eyr76um
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We’re proud to share that CREA our research and education arm, has been working closely with Jon Taffer to develop the menu and kitchen design for Taffer's Tavern —a new franchise with an inaugural location now open in Alpharetta, Georgia. Through smart kitchen design and a menu revolving around the process, Taffer’s will pave the way for how we safely gather to dine now and in the future.
This week, join several of our sous vide experts at the International Sous Vide Association's 2020 Virtual Sous Vide Summit.
On Friday, attendees are invited to join Chef AJ Schaller as she discusses professional tips and techniques for non-professional environments.
Food service professionals can tune in on Saturday to hear from Chef Gerard Bertholon and the Culinary Research & Training Academy’s (CREA) Harmeet Matharoo discussing the advantages and safety of sous vide.
Calling all sous vide lovers and enthusiasts! It's not too late to enter the very first SOUS-VIDE SUMMIT COOK-OFF or register for the International Sous Vide Associations' Virtual Sous Vide Summit. The deadline to enter the recipe contest is August 17. More details below...
We’re partnering with CREA and Cuisine Solutions to organize the very first Sous Vide Summit Cook-Off. The winner will get a seat in CREA's 3-day Sous Vide Cooking at Precise Temperature training ($2,500 value). There are two other prizes for the runners-up as well. Head to TheISVA.org to purchase a Professional ticket and receive a code to purchase products from MyCuisineSolutions.com to cook up your winning dish! The winning recipes will be announced on August 22 and selected by our very own sous vide experts, Gerard Bertholon and AJ Schaller.
✨ To enter:
• Post a photo of your dish to your Instagram (please set it to public) with a delicious caption!
• Tag and
• Follow , and
• All submissions should be made by midnight ET August 17
This year we’re partnering with CREA and International Sous Vide Association to organize the very first Sous Vide Summit Cook-Off. The winner will get a seat in CREA's 3-day Sous Vide Cooking at Precise Temperature training ($2,500 value). There are two other prizes for the runners-up as well. Head to https://bit.ly/3ehxBjg to purchase a Professional ticket (use code CREACOOKS for 20% off!) and receive a code to purchase products from https://MyCuisineSolutions.com/ to cook up your winning dish! The winners will be selected by the sous vide experts, Gerard Bertholon and AJ Schaller–and will be announced on August 22.
To enter:
• Post a photo of your dish to your Instagram (please set it to public) with a delicious caption!
• Tag and
• Follow , and
• All submissions should be made by midnight ET August 17
This year we’re partnering with Cuisine Solutions and CREA to organize the very first Sous Vide Summit Cook-Off. The winner will get a seat in CREA's 3-day Sous Vide Cooking at Precise Temperature training ($2,500 value). There are two other prizes for the runners-up as well. Head to https://bit.ly/3ehxBjg to purchase a Professional ticket (use code CREACOOKS for 20% off!) and receive a code to purchase products from https://bit.ly/2W26v9t to cook up your winning dish! The winners will be selected by the sous vide experts, Gerard Bertholon and AJ Schaller–and will be announced on August 22.
To enter:
• Post a photo of your dish to your Instagram (please set it to public) with a delicious caption!
• Tag and
• Follow , and
• All submissions should be made by midnight ET August 17
