Dr. Bruno Goussault, Father of SousVide, Answers Your Questions
Dr Bruno Goussault, the father of sous-vide, has just been awarded the Lifetime Achievement Award (Fauteuil de l’Academie) by the USA Chapter of the Académie Culinaire de France. We asked him to answer FDL readers’ burning sous-vide questions.
As the chief scientist of Cuisine Solutions Inc., a leader in pioneering and perfecting the sous-vide cooking technique, and the founder of the Culinary Research & Education Academy (CREA), Dr. Goussault is widely considered to be the founder of modern sous-vide cooking. He has trained over 80% of the three-Michelin-starred chefs around the world in the art of sous-vide, including Yannick Alléno, Heston Blumenthal, Daniel Boulud, Thomas Keller, Anne-Sophie Pic and Joël Robuchon. He sits on the board of the Association des Chimistes and Ingénieurs et Cadres des Industries Agricoles et Alimentaires in France, and was also named one of the 100 visionaries in the Albert Einstein Legacy Project’s Genius: 100 Visions of the Future initiative.