MASTER CHEF BRUNO

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. 

The Most Delicious 
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. 

 

©2019 CUISINE SOLUTIONS. PRIVACY POLICY.

We’re searching for a stunning sous vide recipe. One that showcases creativity, innovation, and a profound respect for delicious ingredients. And if you’ve got one, we want to see it.


That’s why, for International Sous Vide Day, we’re hosting the ultimate sous vide recipe contest. Participants in the United States are eligible to win sous vide related prizes, which include a grand prize trip for two to Paris, France with a $1,000 per person airline voucher; a two-night stay in a three-star hotel, along with a private sous vide class at Culinary Research and Education Academy (CREA) and dinner at a Michelin-star restaurant with renowned Dr. Goussault.

Contest entry is now closed. Be sure to visit again starting January 21 when the top 10 finalists will be announced and voting begins. Help us choose the next sous vide tastemaker!
About Cuisine Solutions


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. 

 

The Original Sous Vide Tastemaker


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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Want to know the latest and greatest in the world of sous vide? Sign up for monthly updates, and learn directly from the masters. 

 

A Passion For Sous Vide. 


Cooking is that perfect mixture of vision and precision. Of texture and succulence and a perfect balance of flavors. And chefs from around the world—many who were trained in the technique by Dr. Bruno himself— have embraced sous vide for its ability to deliver that, and so much more. This is their story.
LEARN FROM THE MASTER

A TOAST TO

THE TASTEMAKERS 

ENTER NOW

A TOAST TO

THE TASTEMAKERS

The Original Sous Vide Tastemaker


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

Join Us
  
Stop by some of our favorite restaurants this month to experience the incredible things these chefs are doing with sous vide! 

 

What is Sous Vide?


French for “under vacuum,” sous vide is a cooking method in which food is sealed and slow-cooked in water at constant, precise temperatures. This allows for precision cooking, incredible textures, and impeccable flavor every time.
LEARN MORE
About CREA


Founded in 1991 by Chief Scientist Dr. Bruno Goussault, the Culinary Research and Education Academy (CREA) aims to transform the way chefs prepare food through rigorous training, food science innovation, and food consulting. 
LEARN MORE ABOUT CREA
Tips for Great Food Photos

• 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

*For official contest details along with terms & conditions, please see here.

MEET BRUNO GOUSSAULT

Submit beginning January 3, 2019

Are You The Next Sous Vide Tastemaker?

TRADUIRE EN FRANÇAIS