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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 movement grows. Tweet or Instagram your food photos with the hashtag #sousvide to see them here.

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@CREAest1971   March 24, 2020, 2:18 p.m.
Chef Irvin van Oordt made this dessert utilizing both Sous-Vide & Cryo-concentration techniques: Aerated Caramelize… https://t.co/rtJwne9izR
@CREAest1971   March 19, 2020, 5:53 p.m.
As winter thaws and spring begins, try one of these “shoulder season” recipes on Sous-Vide magazine online:… https://t.co/mindYG76NH
@CREAest1971   March 14, 2020, 5:21 p.m.
Did you know you can use sous vide for pies? “We use sous vide for pie fillings because fruits can be cooked to the… https://t.co/3YIaArAnf2
@CREAest1971   March 13, 2020, 11:07 p.m.
As many of our customers experience uncertainty over their next grocery shopping experience, we're extending a 25%… https://t.co/m7Yasq6oxM
@CREAest1971   March 6, 2020, 9:21 p.m.
Culinary experts agree–the taste and flavor produced from sous vide is unlike any other cooking method. Sous-Vide m… https://t.co/asI0jQhuI3
@CREAest1971   March 5, 2020, 4:42 p.m.
Our March 19 - 20 HACCP Training is sold out. The next training is on June 4 - 5. Register today by ContactUs@LECRE… https://t.co/HsKbgw5Fp7
@CREAest1971   March 4, 2020, 4:48 p.m.
Last week, the @LeCnam team came to CREA Paris for a biochemistry training on plant pigments, solubility, oxidation… https://t.co/lg9JHwmoyb
@CREAest1971   Feb. 10, 2020, 10:59 a.m.
Follow Chef Robert Carkin and prepare these Smoked Oysters with Tomato Horseradish Sorbet and Chipotle Cream for an… https://t.co/52A1SoFIbK