The slow-cooking revolution was launched when the Culinary Research and Education Academy opened its doors in Paris more than two decades ago. Since then, the school has trained chefs from some of the world’s most celebrated restaurants in the art and science of sous-vide. It's changing the way the world cooks and the definition of fine dining.

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The Culinary Research and Education Academy is the most diverse food research organization in the world focusing on every aspect of the food industry. You can choose from working with a single food engineer or consultant to having CREA assemble a multi-disciplined team to handle all your food or culinary needs. 

We cover all segments of the food industry including food service, retail, restaurants, research and manufacturing. By employing CREA to streamline your projects in the food world, you will experience unparalleled efficiency. Below are a few of the services that CREA has experience in offering to the food world.


"Bruno Goussault taught me through sous vide: new cooking techniques and tools that empowered me to create new memorable food experiences that were not possible with traditional historical processes. He allowed me to stretch the guest’s culinary experiences into new frontiers of expression; you could say that he 'electrified' my cooking."

Mark Miller

Chef, Author, Coyote Cafe
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