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January 26th Is International Sous-Vide Day in Honor of Dr. Bruno Goussault, Master of Sous-Vide, on His Birthday

Sterling, VA, Jan. 18, 2018 (GLOBE NEWSWIRE) -- Photos available:



Cuisine Solutions, the world’s leader as masters of sous-vide proudly declares January 26th as International Sous-Vide Day. Cuisine Solutions will be broadcasting live on its Facebook page at 12 p.m. ET, from a studio in Paris, France. Dr. Bruno Goussault, the chief scientist of Cuisine Solutions and founder of The Culinary Research and Education Academy (CREA) will be honored as the details of this International Sous-Vide Day unfold. This 45-minute live stream presentation will invite viewers to “Ask the Master” questions about sous-vide in real time, by commenting on the Cuisine Solutions’ Facebook page,, or on Twitter by tweeting using the hashtag #ILOVESOUSVIDE. The company’s Paris team will be present, along with appearances from Cuisine Solutions’ corporate officials and the CREA team from the headquarters in Sterling, Virginia, as well as representation from its new location in Thailand. January 26th is also Goussault’s birthday making it an excellent choice to celebrate International Sous-Vide Day.


Beginning Monday, January 22, one can visit for a chance to win the latest issue of Sous-Vide Magazine autographed by Dr. Bruno Goussault. 100 magazines will be given away in celebration of this event. This new magazine is the only publication devoted to the art and science of sous-vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home and exclusive interviews with world-class chefs. 


During the live stream, Cuisine Solutions will also showcase sous-vide related giveaway gifts to mark the special occasion. Those who submit a comment or send a question to the Cuisine Solutions’ Facebook page on January 26, during the presentation beginning at 12 p.m. ET, are eligible to win a PolyScience circulator, a Joule circulator and two bundles of My Cuisine Solutions online products,  These sous-vide cooked dishes are created by world-class chefs and made with the finest ingredients. They are delivered to one’s door, fully cooked and ready to reheat and serve—perfect for the home chef.


Additionally, everyone interested in learning about the “Fundamentals of Sous-Vide” covering the science, safety, techniques, right equipment choices and precise temperatures, is invited to take part in an online class offered by CREA, A promotional code will be provided during the live stream, so individuals can enjoy this online training for free from January 26-28. The goal for International Sous-Vide Day is to make this cooking method more accessible to everyone and approachable for the home chef. CREA also offers other online, on-site and off-site training opportunities in Sterling, Virginia and Paris, France. To learn more about CREA, visit


Dr. Bruno Goussault was recently named one of the 100 greatest visionaries by The Einstein Legacy Project in the fall of 2017.  He is recognized in both the culinary and scientific world as “the father of sous-vide.” His work pioneering and innovating this cooking technique, which began in 1971, has monumentally enhanced the culinary arena for restaurants, as well as on-board services while also popularizing sous-vide for the home chef.  


Goussault has trained many of the world’s top chefs in Europe and the U.S., including Thomas Keller, Daniel Boulud, José Andrés, Joël Robuchon, Mark Miller, Antoine Westermann, Michel Bras, Anne-Sophie Pic and the two late iconic chefs, Michel Richard and Charlie Trotter, on the application of sous-vide cooking. There will be messages from several notable chefs to celebrate Goussault’s birthday on International Sous-Vide Day.


Sous-vide is French for "under vacuum" which describes a cooking technique in which food is vacuum-sealed, then slow cooked in hot water. This cooking method allows for food to cook at a precise temperature to enhance flavors and maintain the moisture, consistency and nutrients, that are often lost during conventional cooking techniques. 


About CREA


The Culinary Research and Education Academy (CREA) is a global leader in culinary research, education and consulting. Founded in 1991 in France by Chief Scientist Dr. Bruno Goussault as Centre de Recherche et d’Études pour l’Alimentation, CREA aims to change the way chefs prepare food through rigorous training, food science innovation and food consulting. To date, CREA and Dr. Goussault have trained over 5,000 chefs around the world and over 80% of the world’s 3-Star Michelin chefs. Through its headquarters in Paris and Washington, D.C., CREA educates and consults professional chefs and top industry professionals alike through educational programs, global seminars, online video courses and customized engagements. For more information, visit


About Cuisine Solutions

The world’s leading manufacturer and distributor of sous-vide foods, 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. 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. Computerized monitoring systems and precise cooking times and temperatures ensure that every dish is consistently excellent. Launched in 1989 and based in Sterling, Virginia, Cuisine Solutions services more than 22,000 restaurants, as well as airlines, cruise ships and major hotels. For more information, visit




A photo accompanying this announcement is available at

Heather Freeman
Cuisine Solutions