Cuisine Solutions Inc. (CSI), a food company that uses the sous vide cooking technique, hosted three events to celebrate the 8th annual International Sous Vide Day, doubling as a celebration for the 83rd birthday of Dr. Bruno Goussault who pioneered the technique in 1971. Dr. Goussault also received the Grand Prix de la Science de l’Alimentation for his contributions to food science.
The events took place in Lyon, Bangkok, and Miami, with culinary pioneers, food scientists, and Michelin starred chefs collaborating to commemorate the sous vide cooking technique. Equally, the third annual Champions of Sous Vide Awards took place, which celebrates up-and-coming chefs with demonstrated sous vide capabilities.
The Lyon event was held at Restaurant Gastronomique Christian Têtedoie and hosted by Cuisine Solutions’ Chief Strategy Officer Gérard Bertholon, with the Champions of Sous Vide Awards going to Jose Bailly and Eric Barale. Guests enjoyed tasting stations and 10-minute cooking sessions with Cuisine Solutions chefs.
The Bangkok event was hosted by Cuisine Solutions’ Director of Operation in Asia, Antoine Grelet, and Chief Manufacturing Executive Jean-Pierre Guillaud at the Love Me Tender Restaurant.
Finally, the Miami event was hosted by Cuisine Solutions’ Chief Commercial Officer Miguel Franco, and VP of Culinary Services, Chef Sean Wheaton at the Diplomat Beach Resort, featuring cryoconcentration cocktails and samba dancers.
Photo: Cuisine Solutions
