Cuisine Solutions celebrates the 5th International Sous Vide Day on January 26 and pays tribute to the birthday of Dr Bruno Goussault, founder of Modern Sous Vide | State

STERLING, Virginia., January 5, 2022 / PRNewswire / – Cuisine Solutions Inc., (CUSI), the world leader and largest premium food company in innovating and perfecting sous vide cooking technique, will host a virtual celebration for International Sous Vide Day on January 26e, honoring the 80e birthday of Dr Bruno Goussault, the Master of Modern Sous Vide. Dr Goussault pioneered the vacuum method more than 50 years ago in 1971.

The digital experience, which will be animated by Gerard Bertholon, Strategy Director of Cuisine Solutions, will give guests an insight into the art and evolution of the sous-vide method of cooking through a presentation of cooking demonstrations and recipes. Industry insiders and renowned chefs will honor Dr. Bruno Goussault’s birthday and spotlight his brilliant work over the past 51 years. The event is free and open to those who wish to join, and the public is encouraged to register for www.internationalsousvideday.com for event updates and exclusive recipes for International Sous Vide Day.

The video sous vide cooking demonstrations will spotlight the best chefs in the industry, each presenting a different sous vide dish using Cuisine Solutions products that guests can recreate at home. These vacuum ambassadors will understand Daniel Boulud, famous chef and acclaimed restaurateur of Daniel restaurant, two Michelin stars, Marc Ehrler, culinary vice-president at Hilton Americas, Eric Barale, Senior Kitchen Manager at The Apollo group, and Scott Randolph, Acting Vice President of Culinary Development at I JUMP. Recipes will include Chef Boulud’s glazed pork belly with beluga lentil stew, root vegetables and mustard juice, Chef Ehrler’s seared sous vide octopus with wilted escarole, fennel and lemon, Chef Barale’s 72-hour prime rib with shiraz sauce, braised endives and baby carrots and Chef Randolph’s Cali roast turkey fondant.

The event will also spotlight scenes from the International Sous Vide Day launch party that the chef Daniel Boulud will welcome the January 12e for some VIPs at Bar at Daniel. The evening will include a presentation of small sous vide plates by Chef Boulud and sous vide cocktails by Grand Marnier in collaboration with food scientists from CREA, the education, consulting and innovation branch of Cuisine Solutions.

International Sous Vide Day will end with a virtual happy birthday message to the true master himself, Dr Bruno Goussault, paying homage to his vacuum heritage. Dr Goussault is the Chief Scientist of Cuisine Solutions and founded the Culinary Research and Education Academy (CREA), where he taught the application of sous vide cooking to starred chefs such as Yesnnick Alléno, Daniel Boulud, Thomas keller, Anne-Sophie Pic, and Joel Robuchon, among many others. Since its creation, CREA and Dr Goussault have trained more than 80% of three Michelin star chefs in the world. Dr Goussault sits on the board of directors of the Association des Chimistes et des Ingénieurs et Cadres des Industries Agricoles et Alimentaires and has been named one of the 100 visionaries of the Albert Einstein Legacy Project’s Genius: 100 visions of the future initiative.

Further information is available at: www.internationalsousvideday.com and www.cuisinesolutions.com.

For more information, please contact R. Couri Hay Where Sarah gartner at R. Couri Hay Creative PR

T: 1-212-580-0835 E: [email protected] | [email protected]

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SOURCE Cuisine Solutions, Inc.

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