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