With the establishment of CREA in Paris in 1991, Goussault made the first step toward elevating sous-vide cooking from boil-in-bag to haute cuisine. The technique was already being used in commercial food production, but CREA introduced the theory and technology to top chefs. Particularly in the last decade, CREA has helped reinvent sous vide and redefine the way food is prepared at the world’s finest restaurants.
Gerin, along with other culinary legends and chefs from around the world, has received training in the art and science of sous vide from CREA. “The fascinating result of studying with Bruno Goussault is that your mind is authorized to think differently,” he says. “I find myself addicted to sous vide for the satisfaction and excitement of learning how a specific food will react.”
Gerin joined the New England Culinary Institute earlier this year. Founded in 1980, NECI is widely recognized for its innovative immersion style of education featuring small classes, hands-on learning and personal attention. Its graduates are sought the world over for their level of skill and preparation. For more information, visit www.neci.edu.