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.
Hilton chef Marc Ehrler, sous vide pioneer and Cuisine Solutions Chief Scientist Dr. Bruno Goussault, and Cuisine Solutions Chief Strategy Officer Gerard Bertholon gather at SIRHA in Lyon, France for International Sous Vide Day celebrations. International Sous Vide Day, which celebrated its second year in 2019, was founded to honor Goussault—the father of modern sous vide—and to celebrate culinary innovations and innovators across the globe. Cuisine Solutions celebrated International Sous Vide Day 2019 across the globe—including events in Bangkok, Thailand, Washington, DC, and Lyon, France. In Washington, guests enjoyed an elegant, multi-course sous vide dinner, in addition to numerous sous vide tasting stations and sous vide cocktails. Guests across the globe enjoyed sous vide food of every variety imaginable, including Beef Sirloin Carpaccio. Chefs from Cuisine Solutions Thailand led the menu for Bangkok's International Sous Vide Day celebration. Shown here: Lobster Tail Sous Vide in Chili Oil & Seared à La Minute, Risotto Cooked with Thai Broth Finished Up with Coconut Whipped Cream, Thai Basil & Sous Vide Cucumber Brunoise. Among the many inventive cocktails served at Bangkok's celebrations was the "It's Sous Vide's Thyme," made with thyme, citrus vodka, sous vide saffron syrup, and fresh lemon juice. International Sous Vide Day "swag"—distributed to social media fans and event attendees—included professional-grade containers for sous vide cooking branded with a nod to the day's "I Love Sous Vide" slogan—and the #ILOVESOUSVIDE social media community.
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.
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