So, what is Sous Vide anyway?

A native of France, Bruno Bertin was an instructor at Le Cordon Bleu in Japan. In addition to teaching courses at CREA, Bertin currently serves as executive chef for Cuisine Solutions, where he researches and develops sous-vide recipes. Bertin formerly was Sous Chef at Restaurant Daniel in New York and Executive Chef at Daniel’s Feast and Fetes Catering.

James Chen leads CREA’s corporate vision. Inspired by his childhood working for his family’s business, Chen pursued a business degree. He has enjoyed success in leadership while driving for organizational growth and is equally at home managing a team of four or a team of 90. He is also passionate about language, speaking Mandarin, as well as a very rare Chinese dialect that hails from Qingtian County in Zhejiang. A New York native, Chen is a graduate of Penn State University’s Smeal College of Business with a B.S. in management.