Projects

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.

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  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.

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  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.

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  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.

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  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.

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  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.

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  La Cryoconcentration

  Chef Bruno Goussault discusses “la cryoconcentration” and his work in sous-vide with Technique Culinaire. (French)