& Honors Birthday of Dr. Bruno Goussault, Founder of Modern Sous Vide, on January 26th
Cuisine Solutions Inc. (CSI), the global leader and largest premium food company in pioneering and perfecting the sous vide technique, will celebrate the 8th edition of International Sous Vide Day (ISVD) on Sunday, January 26th with three exclusive culinary celebrations around the globe.
The day marks the 83rd birthday of Dr. Bruno Goussault, the Master of Modern Sous Vide and Chief Scientist of CREA (Culinary Research and Education Academy), the education and consulting arm of Cuisine Solutions.
For the 8th edition of ISVD, Cuisine Solutions will host three VIP events in Lyon, France, Bangkok, Thailand, and Miami, Florida.
Culinary leaders, top food scientists and Michelin-starred chefs will come together to experience the evolution of sous vide cooking and the artistry behind this time-honored technique, pioneered by Dr. Goussault over 50 years ago in 1971.
The evening ISVD event in Lyon, France – taking place during the Sirha Lyon exhibition – will be hosted by Cuisine Solutions’ Chief Strategy Officer Gérard Bertholon and held at the Restaurant Gastronomique Christian Têtedoie on their beautiful rooftop, offering a panoramic of the city.
The celebration will welcome Cuisine Solutions President & CEO Felipe Hasselmann and Chairman Stanislas Vilgrain, as well as top chefs and culinary leaders Ghislaine Arabian, 1ere femme Chef 2 Etoiles Michelin, Romain Besseron, Chef Hôtel de Matignon 1er Ministre, Éric Briffard MOF Cordon Bleu, Christian Têtedoie, MOF, Frédéric Jaunault, MOF, Franck Putelat, MOF, Christophe Raoux, MOF, Christian Segui, École Hôtelière de Lausanne (EHL), Jean Louis Gerin, MCF, Sébastien Canonne, MOF Pâtisserie, Jacque Mallard, Président d’Honneur de la Guilde des Terroirs, Alexandre Berthaud, Chef des Cuisines Té Traiteur Évènementiel, Alexis Quaretti, Executive Culinary Director Oceania, Eric Barale, Senior Culinary Director, Apollo Group, and José Bailly.
A selection of innovative tasting stations prepared by top international Cuisine Solutions chefs will showcase sous vide creations from the world’s cuisine, including American-inspired creations, as well as Lyon’s classic recipes, served alongside the finest champagne and cocktails.
The evening will also feature intimate 10-minute sous vide cooking sessions with top Cuisine Solutions chefs in the kitchen to taste and experience what the sous vide technique can bring to cuisine. During the fête, Chef Bertholon will present this year’s recipients of the European third annual Champions of Sous Vide Awards.
Throughout the event, retrospectives from each prior International Sous Vide Day will play alongside videos from the Sirha Lyon exhibition. The night will conclude with a special ceremony to celebrate Dr. Bruno Goussault’s 83rd birthday and his latest honor, the 2024 Grand Prix de la Science de l’Alimentation.
This prestigious award is given annually to an individual, corporation or institution contributing to the improvement of food and nutrition science at an international scale.
In Bangkok, Thailand, Cuisine Solutions’ Director of Operation in Asia, Antoine Grelet and Chief Manufacturing Executive Jean-Pierre Guillaud will host a brunch experience at Love Me Tender restaurant.
Guests will celebrate the art of sous vide in the heart of Bangkok, as they are treated to Thai sous vide creations, live tasting stations and the latest hits spun from the DJ.
In Miami, Florida, VIP guests will be treated to interactive tasting stations complete with cryoconcentration cocktails in bold flavors like blood orange, ube and pineapple, created by mixologist and Co-Host of Bar Rescue Season 9, Phil Wills, at the beautiful Diplomat Beach Resort.
Guests will join Cuisine Solutions’ CCO, Miguel Franco, and VP of Culinary Services, Chef Sean Wheaton. The evening is sponsored by Teinnovations, Fortessa, JBS, Saputo and Van Drunen Farms.
Following the ISVD celebration in Miami, Cuisine Solutions will host its inaugural Innovation Day on January 27th.
The all-day event will be broken up into four sessions, bringing together global culinary leaders to explore where the industry has been and where it is going, highlighting sustainability, artificial intelligence and more.
- Culinary: Thinking about Cuisine Solutions products as ingredients, the CSI Culinary team is focused on innovating with the products you may think you know—to create easy but memorable menu wins.
- R&D: Wherever there’s smoke, there’s flavor. Learn the surprising ways a tantalizing smoked protein can show up on a menu, no matter your setup or segment of the industry.
- CREA: How top chefs – and you – can use cryoconcentration to boost flavor and sustainability.
- Innovation: Innovation is about creating future trends. How do you get the next Sous Vide Egg Bite on your menu?
The day will conclude with a panel discussion: The Past, Present, and Future of Food with panelists including Luigi Bonini, General Manager, Loubo Consulting & former Senior Vice President, Product Experience, Starbucks; Scott Conant, Chef and longtime judge on Chopped; Marc Ehrler, former Vice President of Culinary, Hilton; Christian Pratsch, Vice President, F&B and Operations, Norwegian Cruise Line Holdings; and Shane Schaibly, Corporate Chef, First Watch.
In honor of International Sous Vide Day, Cuisine Solutions will be hosting an Instagram giveaway. Participants can simply follow @cuisinesolutions, @breville_commercial and @fortessatableware, comment on the post and then tag three friends they’d love to share a meal with.
Prizes will include a Breville Hydro Pro Circulator, a Fortessa tableware setting for four, and the entire line of Cuisine Solutions’ new Signature Sous Vide Meal Starters.
International Sous Vide Day pays homage to Dr. Bruno Goussault’s legacy in the art of sous vide. Dr. Goussault serves as the Chief Scientist at Cuisine Solutions and founded the Culinary Research & Education Academy (CREA).
He has taught the application of sous vide cooking to Michelin-starred chefs such as Yannick Alléno, Daniel Boulud, Thomas Keller, Anne-Sophie Pic, and Joël Robuchon, among many others. Since its inception in 1991, CREA and Dr. Goussault have trained over 80% of the three-star Michelin chefs around the world.
Dr. Goussault holds a seat on the board of the Association des Chimistes (Association of Chemists) and Ingénieurs et Cadres des Industries Agricoles et Alimentaires (Engineers and Managers of Agricultural and Food Industries) and was named as one of the 100 visionaries in the Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative.
Further information about International Sous Vide Day can be found at: International Sous Vide Day’s website and Cuisine Solutions website.
About Cuisine Solutions: Cuisine Solutions is the world’s leading manufacturer 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 35,000 restaurants and 3,500 retailers, as well as the world’s top airlines and hotel brands.
About International Sous Vide Day: Since 2018, International Sous Vide Day is celebrated on January 26th, which marks the birthday of Dr. Bruno Goussault – the pioneer of modern sous vide.
The art of sous vide is spreading across the globe, crossing borders and boundaries to connect lovers of good food through prestigious meals.
On International Sous Vide Day, we bring the art to the forefront by celebrating chefs and scientists, their innovations and the work they do every day to inspire and transform the culinary experience.
