Join us for our 8th Annual International Sous Vide Day celebration, taking place in three cities across the globe in North America, Asia, and Europe. Chefs and industry leaders will engage in thought-provoking discussions and demonstrate culinary skills that showcase the unparalleled art of sous vide cooking. Get ready to be captivated by innovative cocktails, rich flavors, and exceptional cooking techniques that make sous vide an unforgettable culinary experience.
Every January 26th—International Sous Vide Day—we celebrate the birthday of Dr. Bruno Goussault, Cuisine Solutions’ chief scientist and the founder of modern sous vide. Dr. Goussault has taught more than 80% of the world’s three-Michelin-star chefs, and his groundbreaking research has fundamentally changed the culinary world.
This year’s North America event will take place at the stunning Diplomat Beach Resort in Miami. Set on a picturesque patio overlooking the ocean, this luxury venue is renowned for its breathtaking views and prime location on Hollywood Beach. Attendees will enjoy exclusive sous vide demonstrations and taste culinary creations, all while soaking in the ocean breeze. Join us for a celebration of innovation and flavor at one of the region’s most iconic resorts.
Exclusive to our Miami event: Innovation Day will take place on January 27th at the same location – click below to learn more!
LEARN MOREThis year’s Asia event will take place at the charming Love Me Tender restaurant in Bangkok. With its intimate ambiance and signature à la plancha style, guests will enjoy exclusive sous vide culinary creations and the chance to mingle with chefs and industry leaders from across the region. Join us for an unforgettable celebration of the art of sous vide at this intimate bistro in the heart of Bangkok.
This year’s Europe event will take place at the prestigious Restaurant Gastronomique Christian Têtedoie in France. Celebrated for its exquisite French cuisine and breathtaking hilltop views, this fine dining destination is helmed by Michelin-starred chef Christian Têtedoie. With its perfect blend of modern culinary techniques and traditional flavors, the restaurant sets the ideal stage for a sophisticated celebration of sous vide artistry. Guests will enjoy exclusive demonstrations, network with industry leaders, and savor gourmet creations, making this an unforgettable event.
Farmer Lee Jones is a farmer at the Chef’s Garden in Ohio, the farm his family has owned for decades. They are committed to reviving heirloom vegetables and discovering exciting new varieties, all while telling their stories and farming sustainably so their vegetables are dense with flavor and nutrition.
Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C., and is en route to becoming a young highly sought-after chef. He began his culinary career in a serendipitous fashion after leaving the music industry and his job at a recording studio.
Chef Christian Têtedoie’s culinary journey began at 7, practicing in his parents’ kitchens. At 11, a gift from his uncle, “La Cuisine du Marché” by Paul Bocuse, sparked his vocation. By 17, he became France’s Best Apprentice, gathering experience from Michelin-starred restaurants to the Elysée Palace.
Chef Alexandre Berthaud, the Chef de Cuisine and Head of Research and Development at Le Traiteur Té. From receiving his first copper pan at 9, Chef Alexandre’s culinary passion ignited early. Married to a pastry chef from la Grande Épicerie de Paris, he’s a devoted family man with 2 young children.
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