For more than two decades, CREA has helped to lead scientific research, education and practice in the sous-vide method. The following case studies highlight the depth and breadth of CREA’s involvement in launching, innovating and teaching sous-vide in kitchens around the world.
An Introduction to Sous-Vide & Chef Bruno Goussault
The rise of the modern sous-vide method and Chef Bruno Goussault, who teaches famous chefs across the world how to prepare high-quality sous-vide food on an industrial scale.
Under Pressure: The Story of Bruno Goussault & Modern Sous-Vide
The New York Times’ in-depth piece about Bruno Goussault explores the science, methodology and future of the sous-vide movement.
Sous-Vide Cooked Products & Modified Packaging for Prepared Food
Chef Bruno Goussault describes the history, science and practical applications of sous-vide, and how packaging and shelf life effect the process.
Study on the Preservation of Thawed Products Cooked Sous-Vide
This study determines the best preservation method and the typical shelf-life of frozen products that are cooked, when thawed, using the sous-vide method.
A Celebration of Sous-Vide
Food Arts presents Chef Bruno Goussault with the Silver Spoon Award for his work pioneering the art and science of cooking sous-vide.
Chef Bruno Goussault discusses “la cryoconcentration” and his work in sous-vide with Technique Culinaire. (French)