News & Events

  • Auguste Escoffier Boulder Off-Site Training

    From October 2nd through the 4th, our Chief Scientist Bruno Goussault and Director of Educational Development held a 3-day Sous-Vide off-site training session at the Auguste Escoffier ... Read More

  • Cryoconcentration

    We are only just starting to hear about cryoconcentration. However, this totally natural technique is not a new thing.  Bruno Goussault published an article on the subject ... Read More

  • 5-Day Sous-Vide Introduction

    From September 16th to 20th, CREA held another successful 5-day off-site training session at our headquarters in France. Led by our Chief Scientist Bruno Goussault, he and ... Read More

  • Morgans Hotel Group Training

    During this summer, Bruno Goussault, the Chief Scientist of CREA and James Chen, the Director of Educational Development of CREA, have provided Hazard Analysis & Critical Control Points ... Read More

  • Sous-Vide Training at Paul Bocuse Institute

    From May 27th to June 1st, our team of food engineers provided sous-vide training for the students of the Paul Bocuse Institute in Lyon. All students from ... Read More

  • 5-Day Sous-Vide Introduction

    From May 13th through the May 17th, our Chief Scientist, Bruno Goussault and our team of engineers held a 5-day sous-vide introduction off-site training session at our ... Read More

  • Bouley Test Kitchen Off-Site Training

    From March 26th through the 28th, our Chief Scientist Bruno Goussault held a 3-day Sous-Vide off-site training session at David Bouley’s Test Kitchen in New York ... Read More

  • World Cuisine Summit 2013

    As a part of the SIRHA 2013 events, the Lyon Convention Center hosted the World Cuisine Summit where our Chief Scientist, Bruno Goussault, was a speaker with ... Read More

  • SIRHA 2013

    From January 26th through January 30th, CREA's faculty, led by Chief Scientist Bruno Goussault, exhibited at SIRHA 2013 in Lyon, France. Culinary enthusiasts and the food ... Read More

  • Venetian and Palazzo Hotel Training

    From December 6th through 8th, Executive Chef Olivier Dubreuil and his team of the Venetian and Palazzo Hotel attended an on-site sous-vide training session with Bruno Goussault ... Read More