Cuisine Solutions Inc. (CSI), a leader in the sous vide cooking technique, marked the 8th annual International Sous Vide Day with three special events across the globe. The celebrations also honored the 83rd birthday of Dr. Bruno Goussault, the inventor of sous vide, who introduced the cooking method in 1971. Dr. Goussault’s groundbreaking work was further acknowledged when he received the Grand Prix de la Science de l’Alimentation for his contributions to food science.
Global Gatherings in Lyon, Bangkok, and Miami
The festivities took place in Lyon, Bangkok, and Miami, bringing together culinary innovators, food scientists, and Michelin-starred chefs. These experts gathered to celebrate the legacy of sous vide cooking, while the third annual Champions of Sous Vide Awards recognized emerging chefs excelling in this precise cooking method.
Lyon: A Culinary Celebration at Restaurant Gastronomique Christian Têtedoie
The Lyon event, held at the renowned Restaurant Gastronomique Christian Têtedoie, was hosted by Cuisine Solutions’ Chief Strategy Officer, Gérard Bertholon. During this event, the Champions of Sous Vide Awards were presented to rising chefs Jose Bailly and Eric Barale. Guests enjoyed interactive tasting stations and 10-minute cooking demonstrations led by Cuisine Solutions chefs.
Bangkok: A Collaborative Event at Love Me Tender Restaurant
In Bangkok, Cuisine Solutions’ Director of Operations in Asia, Antoine Grelet, and Chief Manufacturing Executive Jean-Pierre Guillaud hosted the celebration at Love Me Tender Restaurant. The event featured a blend of sous vide expertise and local culinary innovation.
Miami: A Festive Celebration at the Diplomat Beach Resort
The Miami event took place at the Diplomat Beach Resort and was hosted by Cuisine Solutions’ Chief Commercial Officer, Miguel Franco, and VP of Culinary Services, Chef Sean Wheaton. The evening featured unique cryoconcentration cocktails and a vibrant samba dance performance, adding a lively touch to the celebration.
Through these events, Cuisine Solutions successfully honored both the pioneers of sous vide and the chefs shaping the future of this transformative cooking method.
Related topics: