Sous Vide
One Part Science, One Part Cooking
Explained in the book Modernist Cuisine, "Goussault is generally credited with promoting, in the early 1970s, that cooking sous vide at temperatures well below boiling could improve the tenderness and flavor of food."
Sous vide requires understanding the correlation between the structural and textural changes in meat at exact cooking temperatures, rather than focusing on the color to indicate doneness. In addition, sous vide enthusiests must be familiar with pasteurization values for safe cooking.
culinary research and education academy
Passion in the Technique
By the early 1990s, Goussault had begun to delve into the microbiology of sous-vide. Because certain dangerous bacteria thrive in the absence of oxygen⎯conditions that exist under vacuum⎯Goussault would spend years establishing the technique’s safety and promoting its use in industrial food production. But it was with the encouragement of friend and famed chef Joel Robuchon that Goussault decided to establish a sous-vide training center. Centre de Recherche et d’Etudes pour l’Alimentation opened its doors in 1991 with the intention of introducing sous-vide to a new audience. CREA would begin changing the way chefs think and restaurants serve their patrons.
a modern day
The Current Faces of CREA
Today, CREA continues to educate chefs at the world's most renowned restaurants by offering public seminars in their headquarters near Washington, D.C. and private seminars around the world.
Dr. Bruno Goussault
The Father of Sous Vide
Learn more in-depth the background, history, and legacy of Dr. Bruno Goussault.