BY Marilyn Kitzes
On January 26, with parties in Lyon, Bangkok, and Washington, DC, Cuisine Solutions celebrated the innovators who bring the science of sous vide cooking to the next generation of food lovers. Why January 26? It happens to be the birthday of Dr. Bruno Goussault, the father of sous vide and the chief scientist at Cuisine Solutions, the industry’s leading supplier of sous vide cuisine. Dr. Goussault has made an indelible impact on the culinary industry, having taught more than 80 percent of the world’s Michelin-star chefs.
In Lyon, France, a “cocktail dinatoire” (or cocktail buffet) was hosted at the Euroexpo Center on the first day of SIRHA, the global food service trade show. Cuisine Solutions welcomed top chefs—Chef Daniel Boulud and Jean François Girardin, President of Société Nationale des Meilleurs Ouvriers de France—who enjoyed a remarkable menu with items such as 72-hour short ribs, roasted octopus, and rack of lamb. The evening included moving speeches in honor of Dr. Goussault and a rousing “Happy Birthday” sung by all.
In Bangkok, guests gathered at Chef Ian Kittichai’s Cuisine Concept Kitchen Lab. Kittichai, a restaurateur and cookbook author who has appeared on Iron Chef Thailand and MasterChef Thailand, prepared and oversaw an impressive menu of sous vide dishes. Guests were greeted by hostesses in traditional Thai dress and enjoyed cocktails by a sous vide mixologist. They also mingled with notable food influencers like Zen, a 13-year-old top-five finalist on MasterChef Junior, and life-of-the-party Yai Theerathip, who hosts the cooking series Cook by Yai.
In the States, the high-energy celebration continued at Washington, DC’s French Embassy with a special salute to the Careers through Culinary Arts Program (C-CAP), a national non-profit organization that educates and guides underserved high school students. C-CAP prepares students for the workplace through chef mentoring, field trips, job shadows, and college and career advising. Founded in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 17,000 students a year. In support of C-CAP, Cuisine Solutions made a $100 donation on behalf of every guest in attendance. The night was emceed by lively local DC personalities Nycci and David Nellis, who co-host the radio podcast Foodie and the Beast.
Besides a special dish created by Dr. Goussault, Cuisine Solutions Executive Chef Bruno Bertin and his culinary team created the entire feast. Guests were treated to prize giveaways, including sous vide circulators, classes at CREA, Cuisine Solutions prepared meals, culinary equipment, and more.
To bring the day to the rest of the sous vide community, Cuisine Solutions hosted a social media recipe contest for its passionate community of foodies and sous vide enthusiasts. Thanks to his Keto Steak “Salad” recipe, Chef Rickie Perez won a trip for two to Paris—including a dining experience with Dr. Goussault. Plans are already underway for 2019’s international celebration. Next year January 26 falls on a Sunday—and there’s perhaps no better way to wind down a week than with a celebration of fine cuisine.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.