Sous-Vide Fundamentals

While traditional cooking leaves food overdone toward the outside, with a sliver of perfectly cooked interior, sous-vide cooks it evenly throughout. The water bath is kept at a constant temperature equal to the food’s perfect doneness, making it impossible to overcook and resulting in more succulent and flavorful food.

Access until 07 Mar 2019

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Maintain, improve tenderness

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Bruno Goussault

Bruno Goussault is often cited as the founder of sous-vide cooking. Developed in 1971, his focus has been on precise temperature cooking, food safety, and industrial cooking applications. This work in sous-vide has led to changes in the way top chefs cook for their guests in restaurants, and the way food is prepared and served on planes, trains, ships, hotels and resorts, and convention centers around the world. He founded CREA (Centre de Recherche et d'Etudes pour l’Alimentation) in Paris in 1991 to train chefs around the world in precise temperature cooking, and has since trained most of the Michelin three star chefs around the world on the technique he brought to the forefront of the food industry.

Edgar Steele

Edgar Steele graduated from the Culinary Institute of America in 2001. In 2003, Edgar met a team of chefs from Jose Andres’ restaurant group from Washington, DC, and was invited to join Andres’ company, ThinkFoodGroup. Edgar helped develop a creativity-focused culinary destination called the minibar, which serves a tasting menu showcasing complex cooking techniques and whimsical recreations of traditional cuisine. Edgar joined Cuisine Solutions in 2010, where he worked in business development and sales for four years. In 2015, Edgar was awarded the opportunity to train under Cuisine Solutions’ chief scientist Bruno Goussault and join the team of CREA in the quest for discovering new aspects of cooking, pushing the boundaries of culinary evolution.

We try to help you understand and to develop these techniques. In this course we develop for you the best, basic method to understand sous-vide cooking and to obtain the best product in your kitchen. Bruno Goussault

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Sous-Vide Fundamentals

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