INTERNATIONAL SOUS VIDE DAY

The Story

Daniel Boulud and Thomas Keller were among the culinary luminaries wishing Dr. Bruno Goussault, the chief scientist at Cuisine Solutions, a happy 81st birthday in Epernay, France. Dr. Goussault pioneered the sous vide technique in France and has trained 80% of the world’s Michelin-starred chefs in the art of sous vide cooking. His birthday coincided with International Sous Vide Day, which was also celebrated with parties in Washington, DC, and Bangkok, Thailand. Three talented influencers, Cotto Vuoto, Lauris Zailaa, and James Beshada, took home the Ambassador of Sous Vide Award. Celebrated chefs and VIPs, including Cuisine Solutions Chairman Stanislas Vilgrain, CMO Tom Donohoe, President of French Master Chefs USA/Canada Jean-Louis Dumonet, and two-Michelin-star chef Jacques Chibois, joined the guests at the picturesque Château Comtesse Lafond. Also in the mix were Chefs Ghislaine Arabian, Jean-Jacques Bernat, Sébastien Canonne, Jean-Pierre Clément, and Fabrice Guinchard. The company’s products are used in over 26,000 restaurants worldwide, including Starbucks. cuisinesolutions.com

The Event