CREA

CREA The Culinary Research and Education Academy Centre de Recherche et d'Etudes pour l'Alimentation Cuisson sous vide à juste température

Operating as usual

🇺🇸It’s fall, which means it’s time to time to get back to the classroom! Even if you’re many years out from school, ther...
10/02/2020

🇺🇸It’s fall, which means it’s time to time to get back to the classroom! Even if you’re many years out from school, there’s always something to learn when it comes to culinary education. Professional training options with the expert team at @creaest1971 are available this month and next, both in-person (with limited attendance for social distancing) and virtual options. Hone your sous-vide skills or get certified in HAACP. Swipe for the schedule and sign up via [email protected].


🇫🇷C’est l’automne, ce qui signifie qu’il est temps de reprendre les études! Même si vous n’avez pas été à l’école depuis de nombreuses années, il y a toujours quelque chose à apprendre en matière d'éducation culinaire. Plusieurs formation professionnelle avec l'équipe d'experts de @creaest1971 sont disponibles ce mois-ci et le prochain, à la fois en personne (avec une participation limitée pour la distanciation sociale) et virtuelles. Perfectionnez vos compétences sous-vide ou obtenez un certificat HAACP. Inscrivez-vous via [email protected].

#sousvide #sousvidecooking #ilovesousvide #sousvideeverything #sousvidehub #culinarytraining #sousvidenation #culinaryworld #culinaryarts #cheflife #culinaryinnovation #haacp #gmp #foodsafety #internationalhaacpalliance #foodscience

🇺🇸 The #creaest1971 and Cuisine Solutionsteam have been hard at work working with award-winning hospitality expert and ...
09/24/2020

🇺🇸 The #creaest1971 and Cuisine Solutionsteam have been hard at work working with award-winning hospitality expert and renowned business consultant Jon Tafferto develop the innovative concept behind the upcoming Taffer's Tavern Franchise. The first location @tafferstavernalpharetta is slated to open in the coming weeks in Alpharetta, GA, and we couldn't be prouder.

Together with Jon, we have set out to create the safest franchise brand in history, a feat that’s entirely possible using innovative technologies. Through smart kitchen design and a menu revolving around the #sousvide process, Taffer’s will pave the way for how we safely gather to dine now and in the future. Watch this space for more about this exciting news!

🇫🇷 L'équipe de #creaest1971 et Cuisine Solutionst travaillé avec l'expert en hôtellerie et le consultant en affaires renommé Jon Taffer développer un concept innovant pour la future franchise @tafferstavern . Le premier emplacement @tafferstavernalpharetta devrait ouvrir dans les semaines à venir à Alpharetta, en Géorgie, et nous ne pourrions pas être plus fiers.

En collaboration avec Jon, nous avons entrepris de créer la marque de franchise la plus sûre de l'histoire, un exploit qui est tout à fait possible grâce a nos technologies innovantes. Grâce à la conception intelligente de la cuisine et à un menu tournant autour du processus sous vide, Taffer's ouvrira la voie à la façon dont nous nous réunissons en toute sécurité pour dîner maintenant et à l'avenir. Surveillez cet espace pour en savoir plus sur cette nouvelle passionnante! #sousvide #innovation #ilovesousvide #kitchenofthefuture #atlanta #alpharetta #teamwork #delicious

🇺🇸 We’re back in action! Make sure to sign up for one of our limited attendance (for social distancing) in-person or onl...
09/17/2020

🇺🇸 We’re back in action! Make sure to sign up for one of our limited attendance (for social distancing) in-person or online trainings to hone your sous-vide skills, to learn the new technique of extraction and cryoconcentration or get certified in HACCP. Registration is open for all three trainings, sign up today through [email protected]
 
🇫🇷 Nous sommes de retour! Assurez-vous de vous inscrire à l’une de nos formations limitées (pour la distanciation sociale) en personne ou en ligne pour perfectionner vos compétences sous-vide, apprendre la nouvelle technique d’extraction et de cryoconcentration ou obtenir un certificat HACCP. L’enregistrement est ouvert pour les trois formations, inscrivez-vous dès aujourd’hui a  [email protected]
 
#sousvidecooking #sousvide #ilovesousvide #sousvidenation #sousvideeverything #sousvidehub #culinarytraining #culinaryworld #culinaryarts #cheflife #culinaryinnovation #zerowaste #topchefs #haccp #gmp #foodsafety #internationalhaccpalliance #flavor

🇺🇸 Join @creaest1971 and @cuisinesolutions at E-Mise @miseconference for a chance to win a $20,000 @rational_ag oven, ne...
09/01/2020

🇺🇸 Join @creaest1971 and @cuisinesolutions at E-Mise @miseconference for a chance to win a $20,000 @rational_ag oven, network with hotel and foodservice peers, see lots of great content and receive free samples! CREA’s QA Consulting Manager and food safety guru Harmeet Matharoo will be presenting how to apply HACCP to Sous-Vide. The course will help you better understand the process of preparing a HACCP plan to comply with the regulatory requirements and get approved. Get your tickets at miseconference.com
 
🇫🇷 Joignez-vous à @creaest1971 et @cuisinesolutions sur E-Mise @miseconference pour courir la chance de gagner un four @rational_ag de 20 000$, réseauter avec des professionnels de l’hôtellerie et de la restauration, de voir beaucoup de contenu intéressant et de recevoir des échantillons gratuits! Harmeet Matharoo, responsable conseillère de l’ACI et gourou de la sécurité alimentaire, présentera comment appliquer le plan HACCP au sous-vide. Le cours vous aidera à mieux comprendre le processus de préparation d’un plan HACCP pour vous conformer aux exigences réglementaires et obtenir l’approbation. Obtenez vos billets à miseconference.com

🇺🇸Harmeet Matharoo, our QA Consulting Manager and food safety guru will be presenting how to apply HACCP to Sous-Vide in...
08/11/2020

🇺🇸Harmeet Matharoo, our QA Consulting Manager and food safety guru will be presenting how to apply HACCP to Sous-Vide in the Professional session of the Virtual Sous Vide Summit hosted by @The International Sous Vide Association on August 22. Join her to better understand the process of applying HACCP to sous-vide to comply with the regulatory requirements and get approved. Get your tickets at https://bit.ly/2Z9sNb9 ​
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🇫🇷 Harmeet Matharoo, notre responsable du conseil en assurance qualité et gourou de la sécurité alimentaire, présentera comment appliquer le HACCP au sous-vide lors de la session professionnelle du Sommet virtuel sous vide organisé par @The International Sous Vide Association le 22 août. Rejoignez-la pour mieux comprendre le processus d'application du HACCP au sous-vide pour se conformer aux exigences réglementaires et être approuvé. Achetez vos billets sur https://bit.ly/2Z9sNb9

🇺🇸 Our Executive Chef, AJ Schaller, will be sharing her sous-vide pro tips for the home cooks at the Virtual Sous Vide S...
08/10/2020

🇺🇸 Our Executive Chef, AJ Schaller, will be sharing her sous-vide pro tips for the home cooks at the Virtual Sous Vide Summit organized by @The International Sous Vide Association on August 21. Get your tickets today at https://bit.ly/2Z9sNb9 to join her and 30 other amazing speakers.​
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🇫🇷 Notre chef exécutif, AJ Schaller, partagera ses conseils de pro sous-vide pour les personnes qui cuisinent à la maison lors du Sommet virtuel sous vide organisé par @The International Sous Vide Association le 21 août. Achetez vos billets aujourd'hui sur https://bit.ly/2Z9sNb9 pour la rejoindre et 30 autres conférenciers incroyables.

08/02/2020

🇺🇸 We've gone virtual! Our HACCP Training scheduled for August 13 - 14 will be conducted virtually. The training is accredited by the International HACCP Alliance (IHA) and you will receive a certificate with IHA gold seal upon completion. Despite being virtual, it would still be interactive; and all your questions will be answered. Sign up today by emailing us at [email protected]

🇫🇷 Nous sommes devenus virtuels! Notre formation HACCP prévue du 13 au 14 août se déroulera virtuellement. La formation est accréditée par l'International Alliance HACCP (IHA) et vous recevrez un certificat avec le sceau d'or IHA à la fin. Bien qu'il soit virtuel, il serait toujours interactif; et toutes vos questions seront répondues. Inscrivez-vous aujourd'hui en nous écrivant à [email protected]
#sousvide #haccp #foodsafety #gmp #fda #cuisinesolutions #creaest1971 #usda #gfsi #qualityassurance #qualitycontrol #consultant #auditor #foodindustry #covidsafety #foodmanufacturing #hospitalitymanagement #restaurantmanagement

Desserts are a great menu application for extraction and cryoconcentration- a technique discovered by Bruno Goussault! Y...
07/27/2020

Desserts are a great menu application for extraction and cryoconcentration- a technique discovered by Bruno Goussault! You can create an intense broth from produce trimmings with sous-vide at precise temperatures. And then, concentrate it with this innovative freezing method for the purest of flavors. Here, chef Consultant Irvin Van Oordt prepared a pineapple trimming cryoconcentration sorbet with a #pacojet - no sweetener or additives needed! Request this recipe served with strawberries and chocolate, and check out our training schedule at LeCREA.com

Safety is going to be top-of-mind for restaurant guests as they return to their favorite dining rooms. If your restauran...
07/15/2020

Safety is going to be top-of-mind for restaurant guests as they return to their favorite dining rooms. If your restaurant isn’t already using sous vide, now is a great time to learn the technique. Sous vide foods are vacuum-sealed and then cooked and pasteurized, ready for finishing—minimizing the number of staff that touch the food.

CREA can guide your back-of-house staff on proper techniques to ensure maximum safety and quality—learn more:

http://lecrea.com/en/

This year we’re partnering with Cuisine Solutions and International Sous Vide Association to organize the very first Sou...
07/13/2020

This year we’re partnering with Cuisine Solutions and International Sous Vide Association to organize the very first Sous Vide Summit Cook-Off. The winner will get a seat in our 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 #SVSummitCookOff and #ILOVESOUSVIDE
• Follow @TheISVA, @CuisineSolutions and @CREAest1971
• All submissions should be made by midnight ET August 17

This year we’re partnering with @CuisineSolutions and @TheISVA to organize the very first Sous Vide Summit Cook-Off. The...
07/13/2020

This year we’re partnering with @CuisineSolutions and @TheISVA 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 worth). 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 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 #SVSummitCookOff and #ILOVESOUSVIDE
• Follow @TheISVA, @CuisineSolutions and @CREAest1971
• All submissions should be made by midnight ET August 17

We've gone virtual! Our HACCP Training scheduled for August 13 - 14 will be conducted virtually. The training is accredi...
06/25/2020

We've gone virtual! Our HACCP Training scheduled for August 13 - 14 will be conducted virtually. The training is accredited by the International HACCP Alliance (IHA) and you will receive a certificate with IHA gold seal upon completion. Despite being virtual, it would still be interactive; and all your questions will be answered. Sign up today by emailing us at [email protected]

🇺🇸 One of our favorite benefits of cooking sous vide is the concentration of flavor. Because the food is vacuum-sealed b...
06/01/2020

🇺🇸 One of our favorite benefits of cooking sous vide is the concentration of flavor. Because the food is vacuum-sealed before cooking, all the natural, delicious flavor of the ingredients stays inside.

With his extensive industry insight and business expertise, Jon Taffer has defined a “new casual” dining experience and ...
05/28/2020

With his extensive industry insight and business expertise, Jon Taffer has defined a “new casual” dining experience and franchise offering–Taffer's Tavern, where Cuisine Solutions and CREA assist with developing the restaurant concept and menu, as well as kitchen design–using the state-of-the-art sous vide cooking methods.

"Cuisine Solutions and its sister company CREA, The Culinary Research and Education Academy, founded by chief scientist, Doctor Bruno Goussault, and spearheaded by the executive chef A.J. Schaller in Sterling, Virginia, have been working with Taffer and his culinary team for several months to develop proprietary recipes that are exclusive to his new restaurant."

Read more:

https://www.fsrmagazine.com/content/cuisine-solutions-develop-menu-kitchen-design-taffers-tavern

05/26/2020

🇺🇸 Although you may not be able to go on vacation right now, you can still prepare a tropics-inspired meal. Our recipe for Shrimp Sous-Viche with Jalepeño and Lime Avocado compresses shrimp with a citrus marinade. See the recipe at Sous-Vide magazine online.

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🇫🇷 Bien que vous ne puissiez pas partir en vacances en ce moment, vous pouvez toujours préparer un repas inspiré des tropiques. Notre recette de crevettes sous viche avec du jalepeño et des avocats au citron vert qui repose sur une compression de crevettes avec une marinade d’agrumes. Regardez la recette dans le Sous-Vide magazine en ligne.

05/26/2020

🇺🇸 Although you may not be able to go on vacation right now, you can still prepare a tropics-inspired meal. Our recipe for Shrimp Sous-Viche with Jalepeño and Lime Avocado compresses shrimp with a citrus marinade. See the recipe at Sous-Vide magazine online. https://www.sousvidemagazine.com/recipes/fish-seafood/shrimp-sous-viche/

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🇫🇷 Bien que vous ne puissiez pas partir en vacances en ce moment, vous pouvez toujours préparer un repas inspiré des tropiques. Notre recette de crevettes sous viche avec du jalepeño et des avocats au citron vert qui repose sur une compression de crevettes avec une marinade d’agrumes. Regardez la recette dans le Sous-Vide magazine en ligne. https://www.sousvidemagazine.com/recipes/fish-seafood/shrimp-sous-viche/

05/20/2020

🇺🇸 While #StayHome, why not hone your culinary skills with our online courses? They’re offered at 50% off now! http://courses.lecrea.com

Join us today in the "Introduction to Sous-Vide Cooking" webinar, in collaboration with French-American Chamber of Comme...
05/19/2020
Webinar - Introduction to Sous-Vide Cooking | FACC Washington D.C. Chapter

Join us today in the "Introduction to Sous-Vide Cooking" webinar, in collaboration with French-American Chamber of Commerce - Washington DC.

Presented by: AJ Schaller, Executive Chef 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 posit...

05/12/2020

🇺🇸 Looking to expand beyond your go-to recipes while staying at home? These recipes feature ingredients easily found in most grocery stores, and we hope also offer some much-needed comfort. Try them yourself at Sous-Vide magazine online: Working from Home Recipes

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🇫🇷 Vous cherchez à aller au-delà de vos recettes de prédilection tout en restant à la maison ? Ces recettes contiennent des ingrédients que l’on trouve facilement dans le commerce et elles vont vous offrir un réconfort bien mérité. Essayez-les vous-même, vous les trouverez en ligne dans le magazine sous vide.

Our Chief Scientist Bruno Goussault was interviewed on the safety of chicken in response to a study released that compa...
05/04/2020
Your Chicken Is No Longer Pink. That Doesn’t Mean It’s Safe to Eat.

Our Chief Scientist Bruno Goussault was interviewed on the safety of chicken in response to a study released that compares doneness and saftey to color and texture. Sous-vide is the best way to have delicious juicy, tender and safe chicken, and you can treat the white and dark meat, and bone vs no bone in different precise applications. Read the article for other tips for home.

For more sous-vide fundamental knowledge check our online trainings : http://courses.lecrea.com

Next time you cook chicken, don’t rely on the color of the meat to tell you if it’s cooked enough to avoid food poisoning.

🇺🇸 Dig into some cheesy comfort food at home with one of these sous vide recipes. Skewers of vegetables and spiced chees...
04/29/2020

🇺🇸 Dig into some cheesy comfort food at home with one of these sous vide recipes. Skewers of vegetables and spiced cheese come together in our Paneer Tikka recipe, while two kinds of mushrooms and two kinds of cheese combine in our recipe for King Oyster Gratin. Or try our recipe for Rainbow Root Vegetable Gratin, which calls for an impressive underground lineup–parsnips, rutabaga, golden and red beets, potatoes, carrots, and turnips.

See all recipes on http://SousVideMagazine.com

🇺🇸 CHILLING AND STORAGE - LINK IN BIO or https://bit.ly/SVchilling Without question, you’ve heard phrases like “seal in...
04/27/2020

🇺🇸 CHILLING AND STORAGE - LINK IN BIO or https://bit.ly/SVchilling


Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does vacuum packing and / or pasteurizing with sous-vide cooking really allows you to get “days or weeks ahead on prep”? The answer is *yes, but* you need to be extremely aware of your chilling procedures and storage temperatures.

As food preservation is inherently connected with food safety, we collaborated with @PolyScience, to bring you a series of blog posts that cover the best practices of - Vacuum Packing, Sous-Vide and Pasteurization, and Chilling and Storage.

Check out our NEW POST on Chilling and Storage - LINK IN BIO or https://bit.ly/SVchilling

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🇫🇷 RÉFRIGÉRATION ET STOCKAGE - LIEN DANS BIO

Il ne fait aucun doute que vous avez entendu des expressions comme « préserver la fraîcheur » ou « prolonger la durée de conservation ». Est-ce que l’emballage sous vide et/ou la pasteurisation avec la cuisson sous vide vous permet vraiment d’avoir des « jours ou des semaines d’avance sur la préparation »? La réponse est *oui, mais* vous devez être extrêmement conscient de vos procédures de refroidissement et des températures de stockage.

Comme la conservation des aliments est intrinsèquement liée à la salubrité des aliments, nous avons collaboré avec @Polyscience pour vous apporter une série d’articles de blogs qui couvrent les pratiques exemplaires de – l’emballage sous vide, le sous vide et la pasteurisation, le refroidissement et le stockage.

Consultez notre NOUVEAU BILLET sur le refroidissement et le stockage – LIEN DANS IN BIO!

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

Website

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Videos

🇺🇸 We've gone virtual! Our HACCP Training scheduled for August 13 - 14 will be conducted virtually. The training is accredited by the International HACCP Alliance (IHA) and you will receive a certificate with IHA gold seal upon completion. Despite being virtual, it would still be interactive; and all your questions will be answered. Sign up today by emailing us at [email protected] 🇫🇷 Nous sommes devenus virtuels! Notre formation HACCP prévue du 13 au 14 août se déroulera virtuellement. La formation est accréditée par l'International Alliance HACCP (IHA) et vous recevrez un certificat avec le sceau d'or IHA à la fin. Bien qu'il soit virtuel, il serait toujours interactif; et toutes vos questions seront répondues. Inscrivez-vous aujourd'hui en nous écrivant à [email protected] #sousvide #haccp #foodsafety #gmp #fda #cuisinesolutions #creaest1971 #usda #gfsi #qualityassurance #qualitycontrol #consultant #auditor #foodindustry #covidsafety #foodmanufacturing #hospitalitymanagement #restaurantmanagement

🇺🇸 Although you may not be able to go on vacation right now, you can still prepare a tropics-inspired meal. Our recipe for Shrimp Sous-Viche with Jalepeño and Lime Avocado compresses shrimp with a citrus marinade. See the recipe at Sous-Vide magazine online. _____________________________________ 🇫🇷 Bien que vous ne puissiez pas partir en vacances en ce moment, vous pouvez toujours préparer un repas inspiré des tropiques. Notre recette de crevettes sous viche avec du jalepeño et des avocats au citron vert qui repose sur une compression de crevettes avec une marinade d’agrumes. Regardez la recette dans le Sous-Vide magazine en ligne.

🇺🇸 Although you may not be able to go on vacation right now, you can still prepare a tropics-inspired meal. Our recipe for Shrimp Sous-Viche with Jalepeño and Lime Avocado compresses shrimp with a citrus marinade. See the recipe at Sous-Vide magazine online. https://www.sousvidemagazine.com/recipes/fish-seafood/shrimp-sous-viche/ _____________________________________ 🇫🇷 Bien que vous ne puissiez pas partir en vacances en ce moment, vous pouvez toujours préparer un repas inspiré des tropiques. Notre recette de crevettes sous viche avec du jalepeño et des avocats au citron vert qui repose sur une compression de crevettes avec une marinade d’agrumes. Regardez la recette dans le Sous-Vide magazine en ligne. https://www.sousvidemagazine.com/recipes/fish-seafood/shrimp-sous-viche/

🇺🇸 While #StayHome, why not hone your culinary skills with our online courses? They’re offered at 50% off now! http://courses.lecrea.com

🇺🇸 Looking to expand beyond your go-to recipes while staying at home? These recipes feature ingredients easily found in most grocery stores, and we hope also offer some much-needed comfort. Try them yourself at Sous-Vide magazine online: Working from Home Recipes ________________ 🇫🇷 Vous cherchez à aller au-delà de vos recettes de prédilection tout en restant à la maison ? Ces recettes contiennent des ingrédients que l’on trouve facilement dans le commerce et elles vont vous offrir un réconfort bien mérité. Essayez-les vous-même, vous les trouverez en ligne dans le magazine sous vide.

🇺🇸 Follow Chef Robert Carkin and prepare these Smoked Oysters with Tomato Horseradish Sorbet and Chipotle Cream for an impressive hors d'oeuvre or meal for two. In this recipe Chef Robert utilized three pieces of equipment from PolyScience to elevate his dish. See full recipe: https://www.sousvidemagazine.com/recipes/fish-seafood/smoked-oysters/

🇺🇸 Thanks for joining us to celebrate the art of sous vide on International Sous Vide Day last month! We’re already marking our calendars for 1/26/21.

🇺🇸 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!

🇺🇸 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

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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

    VOCÊ JÁ TRABALHA COM ORÇAMENTO E LICITAÇÕES? QUE TAL PARTICIPAR DE UM WORKSHOP, COM 5 AULAS TOTALMENTE GRÁTIS E APRENDER DO ABSOLUTO ZERO? MAIS DE 5 MIL PESSOAS JÁ PARTICIPARAM DESSE WORKSHOP. 🏆🚀 😍 QUER SABER MAIS? DEIXE O SEU CONTATO NOS COMENTÁRIOS, OU COMENTE, EU QUERO, QUE VAMOS ENTRAR EM CONTATO CONTIGO VIA INBOX.
    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