In May 2023, New York State ratified a ban on natural gas and other fossil fuels in new buildings starting in 2026, which could easily turn into a national ban and mean big trouble for restaurants.
Once implemented, the law will prohibit the use of natural gas, which roughly 76% of American restaurants use.
Cuisine Solutions, the leading manufacturer and distributor of sous vide foods, alongside its research and development arm, The Culinary Research & Education Academy (CREA) have for decades helped restaurants streamline their F&B programs, reducing labor costs, waste, and prep time.
Now, with the gas bans looming, CREA and Cuisine Solutions products could be the answer to restaurateurs’ stove woes.
The team at CREA have been assisting restaurants like Jon Taffer’s new Taffer’s Tavern concept to create hoodless, high tech, rapid cook kitchens that are fully electric, eliminating any gas concerns.
CREA helps businesses and restaurateurs build out these kitchens, providing equipment recommendations and developing the menu using Cuisine Solutions’ sous vide products, allowing for quality-controlled dishes.
“We work with restaurants to create a kitchen that takes the guesswork out of cooking and eliminates the need for gas, while using our precooked sous vide products that take minutes to finish and are consistent in quality and flavor,” said AJ Schaller, CREA Culinary Director.
“We train any restaurant’s F&B staff to use the rapid cook equipment to serve our products, helping to reduce prep time and labor costs, while increasing yield.”
CREA typically spends about two or three months completing the development work for the opening of a restaurant, creating a kitchen that requires no gas and using rapid cook equipment for all dishes.
The team takes a strategic, turnkey approach, from developing all recipes—from cuttings of the ingredients to distribution and calculating food costs—to providing equipment training for the F&B staff and all other tools needed to run a successful restaurant.
“The footprint of a kitchen that uses prepared sous vide products to a normal kitchen requires 35-40% less space,” said Schaller. “This will be key for restaurant owners that are dealing with a smaller kitchen with less prep area and no gas. One would only need a six-foot table and a combi oven, which has its own internal ventilation system, to craft the menu.”
While the initial investment for electric rapid cook equipment tends to be higher, they also last longer and ultimately require less maintenance through the years—not to mention their positive environmental impact.
Rapid cook kitchens require no gas or flame, eliminating harmful particles and making them a real solution when adapting to the new legislation.
About Cuisine Solutions: Cuisine Solutions is the world’s leading manufacturer and distributor of sous vide foods.
Led by an international team of award-winning chefs, Cuisine Solutions is recognized as the authority on sous vide—the innovative precise-cooking technique that the company pioneered, perfected, and popularized decades ago.
Headquartered in Sterling, Virginia, Cuisine Solutions services more than 22,000 restaurants and 6,000 retailers, as well as first and business class on the top 10 airlines in the world, and major hotels. To learn more, visit Cuisine Solutions website.
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 The Culinary Research and Education Academy (CREA)’s website.
