French Master chef and world-renowned restaurateur Daniel Boulud, takes us on revolutionary cooking journey with some of the most innovative minds in the industry.Watch Now
A taste of the day
Equal parts past, present, and future, ISVD 2021 highlighted how far we’ve come, where we are, and where we’re headed through an inspiring agenda of expert panelists, cooking demonstrations from around the globe, an inspiring docu-feature that brings to life Dr. Bruno Goussault's impact over the past 50 years, and so much more.
Culinary innovators from all corners of the world take you through their favorite recipes live.
A Portrait of the Master
Dr. Bruno Goussault
The father of modern sous vide invites us to the places and introduces us to the people who have been a vital part of the past 50 years of culinary excellence.
Technique and Education
A Master class
Learn from the best with how-to videos and educational content from the Culinary Research and Education Academy (CREA).
Covid-19 rocked the food and beverage industry to its core. Industry leaders, trailblazers, and Cuisine Solutions partners will share how they have changed the way they create and serve food.
Thank you to all of our sponsors for supporting the virtual 2021 International Sous Vide Day, and helping us bring sous vide education to enthusiasts around the world.
The History of Cooking with Precision
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The Start of Sealed Cooking
Evidence of sealed-cooking practices appears in the Middle Ages, when preparing food within animal organs—including bladders, stomachs, and intestines—was common in what’s now Scotland and Russia.
Invention of the Technique
Benjamin Thompson, a physicist who conducted many experiments on the transfer of heat, stumbles upon the method almost by accident, while attempting to see if he could roast meat in a machine he had created to dry potatoes.
Sous Vide as a Preservative
French and American engineers experiment with food-grade plastic and vacuum packing, developing it as an industrial food preservation method. It wasn’t initially for enhancing flavor, but safety.
Refining the Method
Scientist and engineer Dr. Bruno Goussault pioneers and perfects the sous vide method, developing scientific rationale, safety practices, and other refinements to aid precision.
On the French Restaurant Scene
French chef Pierre Troisgros wants to develop a new way to cook foie gras, and enlists the help of Georges Pralus. The goal? To lose as little fat as possible when cooking. Through experimentation, Pralus finds that liver loses the least fat when poached at a precise temperature while sealed in plastic.
Teaming Up with Top Chefs
Bruno Goussault works with Chef Joel Robuchon to create a sous vide dining program for the French railroad.
Chief Scientist for Cuisine Solutions
Goussault becomes the chief scientist at Cuisine Solutions, an American company that specializes in sous vide food preparation and packaging, helping the company produce high-quality sous vide on an industrial scale.
Goussault establishes the Centre de Recherche et d’Études pour l’Alimentation (CREA), the first step toward elevating sous-vide cooking from boil-in-bag to haute cuisine. CREA introduces the theory and technology to top chefs (and now has trained over 80% of 3-star Michelin chefs around the world on the technique).
Sous Vide Arrives in the U.S.
The technique slowly becomes more popular with chefs in the U.S., thanks largely to the internet. Chefs begin to acquire sous vide circulators for their kitchens in the early 2000s.
First Immersion Circulator for Professional Chefs
Philip Preston from PolyScience helps drive the creation of several pieces of home and professional equipment. His first sale is to Mattias Merges, Chef de Cuisine at Charlie Trotter’s.
More Chefs Using the Technique
Sous vide starts to flourish. Joan Roca, a chef in Spain, writes a book about sous vide that arrives in the U.S.; Chef Grant Achatz’s restaurant Alinea opens; and chef and inventor Dave Arnold teaches low-temperature cooking classes at the French Culinary Institute.
New York Times Story
“Cryovacking, which is more often called sous vide (French for ‘under vacuum’), is poised to change the way restaurant chefs cook,” writes Amanda Hesser for the New York Times. “And like the Wolf stove and the immersion blender, it will probably trickle down to the home kitchen someday.”
Chef Battle on Iron Chef America
Wylie Dufresne battles Mario Batali on Iron Chef America; it’s the first time sous vide circulators are seen on TV.
Thomas Keller, A renowned American chef, brings sous vide to the masses when he publishes “Under Pressure: Cooking Sous Vide.” The 295-page tome on the intricacies of sous vide is nothing short of a work of art.
Sous Vide Hits Home
Dr. Michael and Mary Eades introduce the first household sous vide cooking appliance, the SousVide Supreme, delighting food science early adopters. It was offered for less than $500.
Another sous vide circulator company, Nomiku, launches, selling machines for $359.
Anova Culinary Launches
Anova Culinary launches the Anova One, its sous vide device for the home cook. Later, the firm introduces the Bluetooth-enabled Anova Precision Cooker, the first connected precision cooking device, followed by a wi-fi-enabled version.
Chefsteps Releases the Joule
ChefSteps releases its own circulator, called the Joule, for just $199.
Creation of the Sous Vide Egg Bite
Cuisine Solutions creates the renowned Sous Vide Egg Bite, launching with two flavors—Bacon & Gruyère and Egg White & Roasted Red Pepper—in Starbucks locations in the U.S. and Canada.
Visionary of the Future
Bruno Goussualt is selected for the prestigious Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative, an honor that recognizes the world’s greatest living visionaries.
First Annual International Sous Vide Day
Cuisine Solutions declares Dr. Gousault’s birthday, January 26, as International Sous-Vide Day, broadcasting the first event live on Facebook from a studio in Paris with Bruno Goussault.
International Sous Vide Association Founded
The International Sous Vide Association (ISVA) is created to provide education, networking opportunities, and experiential events for both professional and amateur enthusiasts of the sous vide cooking method.
The Sous Vide Cooktop
SKS Appliances launches the first range incorporating a sous vide appliance in the cooktop.
Sous Vide Is Made in America
Cuisine Solutions opens world’s largest sous-vide manufacturing facility in San Antonio, Texas.
Celebrating 50 Years
Sous vide’s biggest enthusiasts, supporters, and innovators from around the world come together virtually to celebrate the technique’s past, present, and future.
Bring Sous Vide Home
To celebrate 50 years of sous vide, we are now offering specials during every month of 2021. Have some of our most popular dishes delivered right to your door for easy preparation and limited-time-only pricing.Order Now
The epicurean world is an infinite playground of inspiration for the senses. There’s always something new to learn, discover, or immerse yourself in.
Be in the Know
Scroll through sousvidemagazine.com, and you’ll find yourself immersed in a world of innovative gastronomy. Dive into inspired recipes, ingenious tips and techniques, stunning product spotlights, chef features, and more. Learn More
Celebrate the Original
On January 26, we celebrate the birthday of Dr. Bruno Goussault, Cuisine Solutions’ chief scientist. For the past 50 years, he has been recognized as the founder of modern sous vide. He has taught more than 80% of the world’s three-Michelin-star chefs, and his groundbreaking research changed the culinary world forever.Learn More
Discover Cuisine Solutions
Cuisine Solutions is recognized by top chefs as the authority on sous vide—the innovative slow-cooking technique that the company pioneered, perfected, and popularized decades ago— and the company is the world’s leading manufacturer and distributor of sous vide foods. Cuisine Solutions’ culinary research and development team innovates new cooking techniques and recipes every day, anticipating clients’ needs and market trends while incorporating the finest ingredients.Learn More
Expand Your Skills
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 on sous vide, modern techniques, and food safety, as well as through food science innovation and consulting across all areas of the restaurant industry.Learn More
A taste of the best
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