INSIDE CUISINE SOLUTIONS

The People Behind
the Magic of Sous Vide

Cuisine Solutions is more than sous vide.

We are global team of chefs and leaders driven by a shared passion for creating memorable food experiences. For more than 35 years, we’ve delivered excellence and consistency to over 45,000 retail stores, restaurants, airlines, and hotel partners worldwide - while continuing to champion the unique benefits of sous vide. With more than 2,500 team members across the globe, this video series offers a closer look at the people and stories behind our craft and what makes Cuisine Solutions truly unique.

Our story

The Company That Redefined Sous Vide

The company’s leaders, chefs, and innovators share the story of how Cuisine Solutions was designed around the sous vide.
Product Spotlight

How We Developed Pastrami for Jersey Mike’s

The team shares how a bold ask turned into a deep dive into pastrami tradition.
Myth busting

Myth Busting: Sous Vide Is NOT Boil-in-a-Bag

One of the biggest myths about sous vide is that it’s just “boil in a bag.” But that couldn’t be further from the truth.
R&D

Peter McCall

Inside R&D: Turning Chef Ideas & Food Trends into Reality

Peter shares what it’s like for a chef to turn new ideas and global flavors into real food products.
Company culture

Social Impact That Starts with People

At Cuisine Solutions, giving back isn’t a strategy — it’s a reflection of who we are.
Insights

High-Quality Ingredients Matter More Than Shortcuts

At Cuisine Solutions, high-quality ingredients aren’t optional — they’re everything.
Product Spotlight

Sous Vide Egg Bites: Inventing a Breakfast Icon

If you’ve ever enjoyed “Sous Vide Egg Bites,” you’ve experienced something Cuisine Solutions invented.
Leadership

Gerard Bertholon

How Sous Vide Allows Chefs to Be More Creative

Gerard explains why sous vide cooking stands out for its precision, consistency, and ability to enhance flavor.
Company culture

Our Passion for Food Is More Than a Business

Team members from across the company share what food means to them.
IT systems

Chris Kasange

Dynamic IT Systems Powering Sous Vide Technology

Chris shares what makes his role anything but ordinary.
Chef

James Wims

I Made a Sous Vide Cheesecake!

James gets cooking inspiration from his global team of chefs who have different backgrounds and cultures.
Sales

Gabriella Pool

Building Restaurant Menus Around Protein Trends

Gaby talks about how protein-forward foods, LTOs, and sous vide cooking help chain restaurants.
Company culture

A Company Where Family & Camaraderie Come First

At Cuisine Solutions, “family” isn’t just a word — it’s how people show up for one another every single day.
Company culture

Redefining “Yes, Chef” in the Modern Kitchen

Chefs reflect on how the phrase has shifted from strict military-like command to shared respect.
R&D

Julien Vanderlynden

A French Chef’s Journey: Michelin-Star Kitchens to Global R&D

Julien shares his journey from being a chef in classic French and Michelin-star kitchens to now leading product optimization.
HR

Felicia Schaeffer

How HR Initiatives Build a Workplace That Feels Like Family

Felicia shares what truly makes the company special: its people.
Chef

Nolan Popper

Inside the Innovation Birthplace of New Food Ideas

Nolan and his team of chefs are fueled by outside-the-box thinking on the journey from idea to innovation.
Insights

The Rise of High-Protein, Handheld, Portable Food

Chefs and innovation leaders share how the company’s handheld and portable category blends sous vide proteins with grab-and-go convenience.
Chef

Arjun Ranabhat

The Power of Passion in Professional Cooking

Arjun shares what fuels his work in the world of professional cooking and sous vide cuisine.
Chef

Shelby McCrone

Why Nerds and Control Freaks Love Sous Vide

Shelby loves sous vide for one simple reason: you can control everything.
CEO

Felipe Hasselmann

A CEO’s Vision: Creating Memories with Food

Felipe shares his vision for a global food manufacturing company driven by innovation, quality, and passion.
Insights

Labor Shortage in Restaurant Kitchens: Sous Vide to the Rescue

Culinary and sales teams share how using sous vide food products helps kitchens maintain consistency, safety, and quality
Company culture

Building a Culture of Teamwork & Collaboration

At Cuisine Solutions, great ideas don’t live in silos — they move freely across teams, kitchens, and departments.
Leadership

Sylvie Porphire

Food Scientist Explains Why Sous Vide Cooking Is So Safe

Sylvie has a food science background and points out that safety is at the heart of sous vide cooking.
Leadership

Miguel Franco

Why Discomfort Encourages Innovation in the Food Industry

Miguel truly believes that the company’s growth and success starts with being willing to feel uncomfortable.
Supply chain

James Chen

Using AI and Relationships to Strengthen Food Supply Chains

James shares how innovation, data, and long-term relationships with food suppliers keep the company’s supply chain strong.
Insights

James Wims

Unlocking New Possibilities with Sous Vide

James Wims, Chef de Cuisine, Culinary, at Cuisine Solutions, shares how working with sous vide has opened his eyes.
Leadership

Hervé Chignon

Delivering Food Aid to Ukraine

Hervé reflects on his 33-year journey across operations, R&D, sales, and global leadership.
Chef

Sean Wheaton

Letting Chefs Play and Push Boundaries with Sous Vide

Sean says the sous vide cooking method feels like both science and magic.
QA

Oral Telphia

What It Takes for QA to Meet Chef Standards in Food Production

Oral Telphia ensures that food safety and quality is built into every step of the production process.
Chef

Jenn Sheppard

Sous Vide: A Superpower in Your Kitchen

Jenn believes that sous vide is one of the most empowering tools in the kitchen.
Leadership

Mark O’Donnell

Why Sous Vide Fits the Way We Eat Today

Mark shares how consumer expectations around food are changing.
Product Spotlight

The Secret Behind Our Sous Vide Beef Short Rib

Everyone at Cuisine Solutions seems to agree on one thing: our “72-Hour Boneless Beef Short Rib” is something special
Product Spotlight

Reinventing Biscuits & Gravy with Sous Vide

Traditional recipes for Biscuits & Gravy aren’t exactly known for being portable — until sous vide made it possible.
Design

Olivia Kim

Food Packaging Design That Shines on the Shelf

Olivia describes how her goal for packaging design is one of turning food into an experience.
Leadership

Juliana Farah

How Being First to Market Influences Food Trends

Juliana sees first-hand how innovation, collaboration, and global thinking has driven the company’s expansion.
Founder

Stanislas Vilgrain

The Founder’s View on the Extraordinary Power of Sous Vide

Stanislas shares his thoughtful perspective on flavor, precision, and respect for ingredients.