INTL

SOUS

VIDE

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INTERNATIONAL SOUS VIDE DAY 2025


A global celebration of culinary innovation and community.

January 26, 2025

Miami, FL

Bangkok, Thailand

Paris, France

A CELEBRATION OF GLOBAL CULINARY INNOVATION

The highly anticipated 8th 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.


Our 2024 Sous Vide Ambassadors


FARMER LEE JONES

NORTH AMERICA

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.

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.

CHEF JAMIE SIMPSON

NORTH AMERICA

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.

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.

CHEF CHRISTIAN TETEDOIE

EUROPE

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.

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.

CHEF ALEXADRE BERTHAUD

EUROPE

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.

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.


How We Celebrated Sous Vide Around The World in 2024


WASHINGTON, D.C.

NATIONAL UNION BUILDING

Constructed in 1890, the grand National Union Building is located in downtown Washington, DC.

Attendees to this event enjoyed exclusive demonstrations and the opportunity to see firsthand the culinary artistry of our 2024 Ambassadors, Chef Jamie and Farmer Lee, as they prepared samples of sous-vide delights to taste.

We enjoyed welcoming esteemed guests to this historic location for a celebratory day filled with delicious food, innovative cocktails, and lively demonstrations.

BANGKOK, THAILAND

PASTEL BANGKOK

Renowned chefs, guests, and colleagues gathered to experience breathtaking views overlooking Bangkok’s impressive city skyline.

The culinary innovators at Cuisine Solutions completed this elegant experience with an unforgettable culinary journey that celebrated the flavors of the region.

RIO DE JANEIRO, BRAZIL

SOLAR REAL

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 played host to the first ISVD celebration in South America.

World-class cuisine, courtesy of Cuisine Solutions’ team of culinary innovators, completed this festive experience.

PARIS, FRANCE

Le Pavillion Élysée Te

A green jewel in the heart of the capital, the elegant Pavillon Élysée is located at the bottom of the Champs-Élysées, facing the Grand Palais.

Select guests joined us to toast champagne and experience delicious dishes that paid tribute to the home of the sous vide technique.

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.

FRANCE

SOUS VIDE
POULE AU POT

UNITED STATES

SOUS VIDE
PRIME RIB

THAILAND

SOUS VIDE
BONE BROTH

© 2024 Cuisine Solutions.