On January 26, International Sous Vide Day, we have a lot to celebrate—the birthday of Dr. Bruno Goussault, the father of modern sous vide, plus all the innovators far and wide who have used his discovery to elevate fine cuisine. Join us in honoring them—and discover delicious recipes, tips, and techniques from the masters for your own International Sous Vide Day celebration.
Day of the Year
International Sous Vide Day is a day to celebrate sous vide cooking. But it’s so much more than that. Honoring culinary trailblazers, praising those memorable meals, and taking a moment to appreciate the impact sous vide has had on haute cuisine, we use this day to unite the world through culinary innovation. We hope it means as much to you as it does to us.
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Pioneers in the science of sous vide, the distinguished Cuisine Solutions team was among the first to recognize the power and precision this cooking method brings to the culinary world. Today, we supply fine restaurants, premier hotels, first-class airlines and cruise lines, the military, and passionate home chefs with the tools and tastes they need to deliver extraordinarily delicious sous vide-cooked meals.
Dr. Bruno Goussault is recognized as the founder of modern sous vide and has taught more than 80 percent of the world’s three-Michelin-star chefs. His groundbreaking research and teaching has changed the culinary world forever, and his innovations continue to transform how we cook.
City Name Here
Chef, Restaurant Name Two
Chef, Participating Place Three
Chef, Another Great Restaurant
Chef, Great Bar and Grille
Chef, Participating Steakhouse
Chef, Restaurant Name Seafood
Chef, Participating Place Four
Restaurant Guide
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A TOAST TO
THE TASTEMAKERS
A TOAST TO
THE TASTEMAKERS
Dr. Bruno Goussault is recognized as the founder of modern sous vide and has taught more than eighty percent of the world’s three-Michelin-star chefs. His groundbreaking research and teaching has changed the culinary world forever, and his innovations continue to transform how we cook.
A TOAST TO THE TASTEMAKERS
A TOAST TO
THE TASTEMAKERS
City Name Here
Chef, Restaurant Name Two
Chef, Participating Place Three
Chef, Another Great Restaurant
Chef, Great Bar and Grille
Chef, Participating Steakhouse
Chef, Restaurant Name Seafood
Chef, Participating Place Four
City Name Here
Chef, Restaurant Name Two
Chef, Participating Place Three
Chef, Another Great Restaurant
Chef, Great Bar and Grille
Chef, Participating Steakhouse
Chef, Restaurant Name Seafood
Chef, Participating Place Four
• Place food near window or other source of natural light
• Turn off flash
• If using a phone camera, tap your dish on the screen to make it the focal point
• Center your the dish in the shot
• Try different angles, including one overhead
• Adjust the exposure. If using a phone camera, tapping on a focal point automatically sets the brightness and exposure. To ensure other areas aren’t overexposed, try tapping in different places to see which has the most pleasing lighting
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Submit beginning January 3, 2019
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