Centre de Recherche et d'Études pour l'Alimentation
Centre de Recherche et d'Études pour l'Alimentation (The Culinary Research and Education Academy or CREA) is a culinary academy and food science think tank that provides training and consultation services for food industry professionals in the sous-vide cooking method, as well as other food-forward techniques.[1][2] CREA was established in Paris in 1991 by Bruno Goussault and is the service arm of its parent company, Cuisine Solutions.[1][3][4][5]
History
[edit]Credited with developing modern sous-vide, Bruno Goussault’s work with low-temperature, under-vacuum cooking dates back to the 1970s, during which he conducted a study that demonstrated how cooking beef shoulder sous-vide extended its shelf life to 60 days.[1][2][3][4][5][6]
Following a partnership with three-star chef Joël Robuchon in the 1980s to create a menu featuring sous-vide prepared foods for the Société nationale des chemins de fer français (SNCF, "National society of French railways" or "French National Railway Corporation"), France's national train system, Goussault received encouragement from Robuchon to open a sous-vide training center.[7][8]
CREA opened its doors in Paris in 1991 to teach students the proper techniques and safety precautions necessary for sous-vide cooking.[9] Since then, Goussault and his team of food engineers and culinary professionals have helped to train over 80% of chefs with three Michelin Guide stars, including Thomas Keller, Yannick Alléno, Anne-Sophie Pic, Guy Savoy, and Michel Bras.[6][10][5]
Courses & offerings
[edit]In addition to holding sous-vide courses at its Paris location, CREA has expanded to offer training sessions at its Test Kitchen in Sterling, Virginia, global seminars, and on-site customized instruction at food organizations around the world.[3][2][11]
CREA also offers online courses on culinary techniques such as the sous-vide method, mixology, butchery, food safety, and food quality.[11] Aside from its training classes, CREA provides full-service consultation to various stakeholders in the food industry, including menu engineering, quality assurance, food safety, food quality, kitchen design, facility development, labor reduction, operational excellence, and equipment procurement.[12]
References
[edit]- ^ a b c "Q&A with the "Father" of Sous-Vide". Archived from the original on 2015-04-19. Retrieved 2018-02-05.
- ^ a b c "Education Week: Sous Vide at CREA – Super Chef". superchef.us. Archived from the original on 2017-08-02. Retrieved 2018-02-05.
- ^ a b c "A Sous-Vide Expert in Vermont". Seven Days. Archived from the original on 2017-06-23. Retrieved 2018-02-05.
- ^ a b "Chef Bruno Goussault of Cuisine Solutions Corporate USA - Biography | StarChefs.com". www.starchefs.com. Archived from the original on 2017-12-01. Retrieved 2018-02-05.
- ^ a b c Hesser, Amanda (2005-08-14). "Under Pressure". The New York Times. ISSN 0362-4331. Archived from the original on 2018-02-16. Retrieved 2018-02-05.
- ^ a b "Science of sous-vide: Why more chefs embrace cooking in water". WTOP. 2017-06-22. Archived from the original on 2017-12-02. Retrieved 2018-02-05.
- ^ "Bruno Goussault, le saut dans le sous-vide" (in French). Archived from the original on 2017-09-14. Retrieved 2018-02-05.
- ^ Inc., M. Shanken Communications. "Bruno Goussault | People | Silver-spoon | Food Arts". www.foodarts.com. Archived from the original on 2017-12-01. Retrieved 2018-02-05.
{{cite web}}:|last=has generic name (help) - ^ Editor, Amelia Levin, Contributing. "Q&A with Sous Vide "Godfather" Bruno Goussault - Foodservice Equipment & Supplies". www.fesmag.com. Retrieved 2018-02-05.
{{cite web}}:|last=has generic name (help)CS1 maint: multiple names: authors list (link) - ^ "Meet Chief Scientist Bruno Goussault". www.cuisinesolutions.com. Archived from the original on 2018-03-27. Retrieved 2018-02-05.
- ^ a b "Online Sous-Vide Cooking Classes | CREA". www.lecrea.com. Archived from the original on 2018-02-04. Retrieved 2018-02-05.
- ^ "Services". lecrea.com. Archived from the original on 2018-02-03. Retrieved 2018-02-05.