INTERNATIONAL SOUS VIDE DAY 2024
A global celebration of culinary innovation and community.
January 26, 2024
A CELEBRATION OF GLOBAL CULINARY INNOVATION
The highly anticipated 7th annual International Sous Vide Day is a global celebration of culinary innovation and community created to honor the birthday of Dr. Bruno Goussault, Chief Scientist at Cuisine Solutions and pioneer of the modern sous vide technique. The day will be filled with exciting in-person festivities around the globe.
Master Chefs 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.
JOIN THE EXCITEMENT!
International Sous Vide Day 2024 Event Galleries
Introducing our 2024 Sous Vide Ambassadors
FARMER LEE JONES
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.SHOW MORE
In 2011, Jones was honored with the James Beard Foundation’s award for Who’s Who in Food & Beverage, and he has spoken across the country as an expert in regenerative agriculture. Whether he’s roaming the farm or at a black-tie event, Jones is always seen in his iconic outfit: a white shirt with denim overalls and a red bow tie.SHOW LESS
CHEF JAMIE SIMPSON
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.SHOW MORE
His journey continued to one of Charleston’s most acclaimed restaurants, The Charleston Grill, which gave him opportunities to explore other globally recognized kitchens and work with countless talents. Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity.SHOW LESS
CHEF CHRISTIAN TETEDOIE
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. In 1986, he opened his own acclaimed establishment in Lyon, earning the title of Meilleur Ouvrier de France in 1996 and a Michelin Guide Macaron in 2000. In 2010, he embarked on a new venture at the Antiquaille on Fourvière hill.SHOW MORE
Chef Christian, committed to promoting French gastronomy globally, became president of the Master Chefs of France in 2011. Known for his dynamic and human approach, he opens his kitchen to all, sharing his love for gastronomy. His inspiration stems from quality products, emphasizing the importance of sincerity and generosity in his cuisine, reflecting the evolution of his more intimate, instinctive, and daring style.SHOW LESS
CHEF ALEXADRE BERTHAUD
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.SHOW MORE
A lover of premium products, Chef Alexandre champions environmental values, seasonal and organic ingredients, and supports small domestic producers. Leading a team of about 50 cooks, he combines closeness with high standards, fostering loyalty. In his 9-year tenure at Té Traiteur, Chef Alexandre infuses energy into the restaurant’s daily menu, creating 150+ recipes annually. All creations bear the approval of double-starred chef Thierry Marx, a testament to Chef Alexandre’s unwavering commitment to culinary excellence.SHOW LESS
We are Celebrating Sous Vide Around The World in 2024
NATIONAL UNION BUILDING
Constructed in 1890, the grand National Union Building is located in downtown Washington, DC.
Attendees to this event will enjoy exclusive demonstrations and the opportunity to see firsthand the culinary artistry of our 2024 Ambassadors, Chef Jamie and Farmer Lee, as they prepare samples of sous-vide delights to taste.
We look forward to welcoming our esteemed guests to this historic location for a celebratory day filled with delicious food, innovative cocktails, and lively demonstrations.SHOW LESS
Renowned chefs, guests, and colleagues will gather to experience breathtaking views overlooking Bangkok’s impressive city skyline.SHOW MORE
The culinary innovators at Cuisine Solutions will complete this elegant experience with an unforgettable culinary journey that celebrates the flavors of the region.SHOW LESS
RIO DE JANEIRO, BRAZIL
Built in the mid-19th century, Solar Real is an architectural masterpiece in the historic Santa Teresa neighborhood with cinematic views over the city center and lush surrounds. This location will play host to the first ISVD celebration in South America.SHOW MORE
World-class cuisine courtesy of Cuisine Solutions’ team of culinary innovators will complete this festive experience.SHOW LESS
Le Pavillion Élysée Te
CELEBRATE THE ORIGINAL
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.
THE GLOBAL IMPACT OF SOUS VIDE
To honor the unique cuisine of each event’s region, we’ve curated sous vide recipes that mix time-honored culinary traditions with our innovative technology to produce truly one-of-a-kind flavors. Bon appétit.
POULE AU POT
© 2024 Cuisine Solutions.