STERLING, Va., March 22, 2021 /PRNewswire/ — Dr. Bruno Goussault, Chief Scientist of Cuisine Solutions, Inc. (CUSI), the global leader and largest premium food company in pioneering and perfecting the sous vide cooking technique, and the founder of the Culinary Research & Education Academy (CREA), has been awarded the Lifetime Achievement Award (Fauteuil de l’Academie) by the USA Chapter of the Académie Culinaire de France. He was honored worldwide virtually for his unwavering commitment to educating acclaimed and aspiring chefs about the sous vide cooking process.
Dr. Goussault is widely recognized as the founder of modern sous vide, having recently celebrated the cooking techniques’ 50th anniversary on January 26, 2021, International Sous Vide Day. As the Chief Scientist at Cuisine Solutions, Goussault continues to work with his team of culinary experts to fine-tune the art of sous vide cooking, sharing his knowledge and methodology with chefs across the globe. Since its launch, CREA and Dr. Goussault have trained over 80% of the three Michelin-starred chefs around the world in the application of the sous vide technique including Yannick Alléno, Heston Blumenthal, Daniel Boulud, Thomas Keller, Anne-Sophie Pic and Joël Robuchon.
Dr. Goussault sits on the board of the Association des Chimistes (Association of Chemists) and Ingénieurs et…
