Cuisine Solutions, the world’s largest sous vide manufacturer and pioneer of the method, will exhibit at the IFSA for the 20th year at booth 767 from October 28th-30th. The renowned international team of award-winning chefs is led by Cuisine Solutions Chief Strategy Officer Gerard Bertholon and will spotlight selections for breakfast and lunch.
Restaurant chains have increasingly utilized the sous vide cooking method in their day-to-day operations.
In doing so, they call upon Cuisine Solutions, the world’s leading manufacturer and distributor of sous vide products, to completely transform their kitchens.
The sous vide pioneer works with over 30,000 restaurants to help managers lower labor costs, reduce waste by as much as 30%, and save countless hours of prep time for their chefs– all while being able to maintain consistency at hundreds of different locations.
French for “under vacuum,” sous vide is a cooking method in which food is sealed and cooked in water at precise times and temperatures. The method was forged by Cuisine Solutions’ French-born Chief Scientist, Dr. Bruno Goussault, and provides numerous benefits.
The Cuisine Solutions team congratulates Chef Gérard Bertholon, named Officier de l’Ordre du Mérite Agricole on July 1.
Gerard Bertholon, Chief Strategy Officer since 2012, joined Cuisine Solutions in 1989, as Corporate Chef. In 1982, while working for the world renowned Orient Express train, he first began using the sous-vide technique to prepare 70% of all proteins served on the train.
He trained in France with two, three-starred Michelin chefs, Alain Chapel and Louis Outhier, who he cites as his greatest inspirations. Prior to joining Cuisine Solutions, Bertholon served as executive chef in top French restaurants including La Panetière in Rye, NY that earned three stars from The New York Times.
In 2012, he was named Maitre Cuisinier de France, one of the culinary world’s highest honors.
In 2013, Bertholon was named Chevalier de l’Ordre du Mérite Agricole, by the French Ministry of Agriculture and was inducted into the Académie Culinaire de France in 2014.
As the summer travel season begins, we will start to see occupancy rates rise at hotels throughout the U.S., putting a strain on hotel kitchens and culinary staff.
Cuisine Solutions, the global sous vide manufacturer, has become a pivotal cornerstone of many hotel groups’ success strategies, allowing them to keep their food and beverage programs consistent while providing labor pressure relief and accounting for any supply chain disruptions.
Sous vide, which means “under vacuum” in French, is a cooking method pioneered by Dr. Bruno Goussault, the France-born Chief Scientist of Cuisine Solutions.
Ingredients are placed in a food-grade plastic pouch, vacuum-sealed, and then cooked in a water bath at a constant time and temperature until the product is fully cooked to its ideal state.
The result is excellent flavor, texture, and nutritional content that surpasses what is possible using traditional cooking methods.
Our product lineup adds real value to the hotel kitchen”, said Sonia Kap, National Food Service Director at Cuisine Solutions.
Since we cook at precise temperatures and times in food-grade pouches, Cuisine Solutions products’ safety and consistency allows the customer to create a seamless process in their kitchens, while saving on food and labor costs and cutting waste.
Four-years post-CVOID-19, labor scarcity continues to challenge the hospitality industry. Utilizing prepared sous vide products can aid by cutting prep time significantly and decrease the number of staff needed in the kitchen.
Like every year, Cuisine Solutions was present at the World Travel Catering Expo (WTCE) in Hamburg from May 28 to 30: a flagship exhibition for the airline sector bringing together more than 250 exhibitors and presenting the latest trends.
This new 2024 edition was a great success: our Culinary International team based in the United States, Europe and Asia presented for 3 days the latest sous-vide innovations for pre-flight, inflight, buy on board solutions, including : Toasts, Croque-Monsieur, Closed Burgers, Egg Tomato Mozzarella Bites, or even Veloutés, Dumplings and Thai Curry.
Cuisine Solutions was also present at Awards ceremony recognizing last year’s innovations and was at the forefront as a partner of the LSG and AMI evening. See you next year from April 8 to 10, 2025
To celebrate the innovative cooking technique, each year Cuisine Solutions celebrates its culinary innovations using sous-vide near the birthday of Dr Bruno Goussault (now 82 years old) – also known as the ‘master of modern sous-vide’.
Dr Bruno Goussault, Chief Scientist at Cuisine Solutions, has taught sous-vide cooking to star chefs and is estimated to have trained more than 80% of three Michelin star chefs in the world.
Some of the finest and Michelin-starred chefs in the land were on hand along with special guests to celebrate the 7th International Sous Vide Day (sous vide is French for under vacuum), last January 26th. The date falls on the birthday of Dr. Bruno Goussault, regarded as one of the founders and masters of the modern sous vide techniques.
Dr. Goussault turned 82 this year and was warmly welcomed by chef Gérard Bertholon the director of strategy at Cuisine Solutions, France who hosted the Parisian event. Simultaneous events were held in Washington D.C., Bangkok and Rio de Janeiro
Cuisine Solutions, the world’s largest sous vide manufacturer, and pioneer of the method, will exhibit at the National Restaurant Association Show this May at McCormick Place at Lakeside Center hall in Chicago, at booth 10442. The renowned international team of award-winning chefs—led by Chef Sean Wheaton, Vice President of Culinary—will utilize a ventless reheating bistro-style kitchen to showcase the company’s range of prepared sous vide products. They will demonstrate the versatility of sous vide beyond restaurants and illuminate the boundless culinary and operational applications made possible with sous vide.