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. Media visitors to Kendall’s booth may enjoy a tasty treat to go, prepared via sous vide, at the 2013 National Restaurant Association Restaurant, Hotel-Motel Show, booth #9085, from May 18 through May 20 at 9 a.m. – 5 p.m. and May 21 from 9 a.m. to 3 p.m.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.