Consulting

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.

hello there

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

Twitter

@CREAest1971   June 17, 2019, 10:41 p.m.
Perfect the sous vide steak with these tips to take you from raw to tender. If you’d like to master sous-vide cooki… https://t.co/E1yNiixsIY
@CREAest1971   June 14, 2019, 8:36 p.m.
CREA offers a wide range of online training that can be easily purchased at https://t.co/UJQZSgI0zO and accessed an… https://t.co/kqX84lqrNM
@CREAest1971   June 12, 2019, 1 p.m.
On July 8–10, we’re holding another three-day Sous-Vide Cooking at Precise Temperature training with Dr. Bruno Gous… https://t.co/MDlsXpjMF3
@CREAest1971   June 10, 2019, 3:33 p.m.
RT @SousVideCuisine: This Father’s Day, cook up a meal he’ll remember with hearty favorites like Coffee-Rubbed Flat Iron Steak: https://t.c…
@CREAest1971   June 8, 2019, 10:10 p.m.
World Gin Day is an opportunity to appreciate and (obviously) drink gin in all its shapes and sizes. Needless to sa… https://t.co/IzfZ1Tdmi0
@CREAest1971   May 29, 2019, 2:52 p.m.
Today’s “Soupe du Jour” is this vibrant palette of cold beet soup made from extraction of beet trimmings, by Chef J… https://t.co/LJVAFSbKO2
@CREAest1971   May 28, 2019, 7:04 a.m.
On the last day of last week's Sous-Vide Training at CREA Paris, we organized a lunch at L'Atelier de Joël Robuchon… https://t.co/Kp7KrXXRxs
@CREAest1971   May 24, 2019, 6:53 p.m.
RT @SousVideCuisine: Sous vide is the grill’s perfect partner for your Memorial Day barbecue. Boost corn-on-the-cob with bold seasoning and…
@CREAest1971   May 17, 2019, 1:45 p.m.
Did you know that CREA is a distributor of PolyScience Culinary equipment? Tomorrow we will be at the @NatlRestShowhttps://t.co/RRIcWOAHC1
@CREAest1971   May 16, 2019, 1:53 p.m.
Yesterday at #SKSNapaEDC, our Executive Chef, AJ Schaller gave an interactive sous-vide cooking demo using the 48-i… https://t.co/ot5GOuvGjf