So, what is Sous Vide anyway?
World Maker Faire 2017
September 23rd-24th
French for “under-vacuum”—is an innovative cooking technique developed in 1971 by chief scientist, Dr. Bruno Goussault. Food is vacuum-sealed in a specially designed pouch, slow-cooked in water at low temperatures until perfectly cooked through, and then flash-frozen or refrigerated. No other cooking method produces such textures and flavors or maintains the natural integrity of food sources so well.
Bruno Bertin
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.
http://www.sousvidemagazine.com/
James Chen
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.
http://www.sousvidemagazine.com/
