• A Taste of
    50 years

Register Now

On January 26, 2021, we’re hosting International Sous Vide Day (ISVD) on the virtual stage. Across the globe, we will be celebrating the past 50 years of sous vide precision with an intimate look into the master of the method, Dr. Bruno Goussault, from those who know him best.
Register now to reserve your place to witness the world-renowned chefs and industry gurus who will be contributing to our expert panel, as well as the exclusive content that will be featured throughout the day. Plus, when you register you’re automatically entered to win weekly prizes in January like a smoking cloche, ThermoWorks pen, vacuum sealer, and many more.
Celebrate your registration by exploring our sous vide recipes.

By submitting your information, you agree to receive communications from Cuisine Solutions and Sous-Vide magazine.

A Taste of the Future

Featured Event with Daniel Boulud

Tune in on January 26, 2021, to an exhilarating day of educational sessions and notable speakers, featuring French Master chef and world-renowned restaurateur Daniel Boulud, and learn more about this revolutionary cooking technique from some of the most innovative minds in the industry.Register Now

A taste of the day

Equal parts past, present, and future, ISVD 2021 gives you a front-row seat as we explore 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.
Cooking Series


Culinary innovators from all corners of the world take you through their favorite recipes live. Stream inspiration from chefs local to Bangkok, Paris, Dubai, and Washington, DC.
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).
World-Renowned Panelists

The Experts

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.

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.During January, one of our personal favorites, the 72-Hour Short Rib Dinner, is only $99. Visit MyCuisineSolutions.com to take advantage of these great deals.Order Now

Immerse Yourself

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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By submitting your information, you agree to receive communications from Cuisine Solutions and Sous-Vide magazine.