Cuisine Solutions

Although vacuum-packed food has been around since the 1940s when deli meats were first vacuum-sealed, Cuisine Solutions and our Chief Scientist, Dr. Bruno Goussault, pioneered the science of sous vide, one of the most important innovations in modern cuisine. Our distinguished culinary team was among the first in the world to recognize the power of the sous vide method and its ability to precisely prepare food with more tenderness and flavor than can be obtained through traditional cooking techniques. Today, leading chefs around the world depend on sous vide products from Cuisine Solutions. We supply our sous vide cuisine to fine restaurants, premier hotels, first-class airlines and cruise lines, the military, and passionate home chefs. Our Passion for Perfection Computerized monitoring systems and precise cooking times and temperatures ensure that every dish we create is consistently excellent. Almost every Michelin three-star chef has received personal sous vide training with Cuisine Solutions and Our Culinary Research and Education Academy (CREA).