It is crucial for restaurant and foodservice operators to find solo solutions that enable them to offer high-quality menu items without relying on a large and expensive staff in their kitchens.
By doing so, operators can streamline their processes, reduce labor costs, and increase efficiency.
At the top of the list of solutions is the adoption of sous vide cooking by many of the world’s top chefs. Sous vide cooking involves vacuum-sealing food in a food-safe pouch and cooking it at a precisely controlled temperature for a specific period of time in a water bath.
This method ensures that food is cooked evenly and to the perfect level of doneness, resulting in consistently high-quality dishes.
Cuisine Solutions is set to make a big impact at two major trade shows in May: the WTCE travel show in Hamburg, Germany, and the National Restaurant Association show in Chicago.
Cuisine Solutions will showcase their sous vide solutions to the world’s airlines in Germany and then the US restaurant and foodservice communities by highlighting how this cooking method enables high-volume quality cooking.
Chef Gerard Bertholon, Chief Strategy Officer of Cuisine Solutions, will be on hand with his culinary team at both trade shows to demonstrate the benefits of sous vide cooking and showcase the company’s innovative menu ideas.
With his expertise in culinary arts and sous vide technology, Chef Bertholon will educate attendees on how this cooking method can revolutionize the way airlines prepare and serve food to their passengers.
Bertholon’s introduction to sous vide more than three decades ago has given him perfect perspective as he introduces the technology to a new generation of chefs.
“I started to hear a buzz about sous vide and decided to take a class and learn more,” Chef Bertholon noted.
“The hottest chef at the time, Joel Robuchon, had embraced sous vide. Six factories and 34 years later, we have built a business that has made a difference in our industry.”
“The biggest change for us was when we began to understand that the chefs we were servicing didn’t want finished meals. They wanted high-quality center-of-the-plate ingredients that they could finish with their own sauces and flavor profiles,” Chef Gerard added.
“Whether it’s a white tablecloth restaurant or an international airline, that chef wants the highest quality ingredients that can facilitate consistency.”
“Among the many aha moments we have had include visiting with the famous French Laundry chef Thomas Keller. We cooked chicken for him and his team with sous vide. He simply couldn’t believe that we were working with regular everyday chicken.”
At the WTCE travel show in Hamburg, Cuisine Solutions will be among 250+ suppliers showcasing their products and innovations for the airline and rail industry.
“Our work with airlines through the years has been fascinating,” Bertholon noted. “There is a real challenge when you prep airline food with very low humidity at 35,000 feet.”
Attendees will have the opportunity to taste, touch, and try out Cuisine Solutions’ menu ideas, gaining inspiration for enhancing the onboard experience for passengers.
In addition to WTCE, Cuisine Solutions will also bring their sous vide solutions to the National Restaurant Association show in Chicago.
This event will feature cutting-edge presentations, demos, and industry experts on hand to educate attendees on the latest trends and technologies in the restaurant industry.
Cuisine Solutions’ presence at these two major trade shows highlights their commitment to providing high-quality, innovative solutions for the culinary industry.
By showcasing the benefits of sous vide cooking and demonstrating how it can enhance the dining experience for airlines and restaurants alike, Cuisine Solutions continues to revolutionize the way food is prepared and served around the world.
Headquartered in Sterling, Virginia, Cuisine Solutions services more than 30,000 restaurants to streamline their operations, helping to reduce waste, lower labor costs, and save hours of prep time for chefs in the kitchen.
The company’s wide-ranging line of sous vide prepared products includes proteins, sauces, grains, plant-based products, and their hugely popular innovation, sous vide egg bites.
Their pasteurized sous vide items offer 18 months of shelf life frozen, six days when defrosted, and can be finished in the oven, on a stovetop, or numerous other methods in mere minutes.
This allows food service cooks to save time, simplifying the complexity of inventory challenges and offering a consistent solution without sacrificing customer satisfaction. For more information, visit Cuisine Solutions website.
