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Kendall College, in partnership with the education arm of Cuisine Solutions, the Culinary Research and Education Academy (CREA), present an online-based curriculum for culinary professionals at www.kendall.edu .
These self-paced courses address modern-day application of sous vide, exposing the learner to 40-plus years of research conducted by Bruno Goussault, chief scientist of Cuisine Solutions and founder of CREA.
Each of the courses results in a completion certificate, and professionals who successfully complete the Sous-Vide 101 course and the four Sous-Vide Advanced Training courses (Meats & Poultry, Fish & Shellfish, Fruits & Vegetables, and Sauces & Desserts) will receive CREA-sponsored certification in the sous-vide technique.
The Sous-Vide 101 course also includes sous-vide HACCP training.
Media representatives attending the NRA Show are invited to meet and speak with experts from Kendall College about the history and global reliance on sous-vide cookery; the cooking method’s emerging applications and foodservice solutions in the United States; Kendall’s online curriculum (offered in English and Mandarin with translation in other languages to come); partnerships with Cuisine Solutions and equipment manufacturer PolyScience; and the college’s new Cuisine Solutions Sous-Vide Training Kitchen.
Attendees can visit booth No. 9085 on Saturday, May 18, through Monday, May 20, from 9 a.m.–5 p.m., and Tuesday, May 21, from 9 a.m.–3 p.m.