Podcast appearances and mentions of bruno goussault

Hosted by David and Nycci Nellis. On today's show: January 26 is International Sous Vide Day, when we celebrate not just the birthday of Dr. Bruno Goussault, “the father of sous-vide,” but also the delicious, nutritious, true taste of meats and vegetables that the process of sous vide brings to us, but the many scientific advances that the heartbeat of sous vide – the International Research Kitchens at Cuisine Solutions – are helping to nutritiously enhance the world's food supply. Sit back and enjoy our many guests representing Cuisine Solutions and check out all that you can do to be involved in International Sous Vide Day on Jan. 26.

Hosted by David and Nycci Nellis. On today’s show: January 26 is International Sous Vide Day, when we celebrate not just the birthday of Dr. Bruno Goussault, “the father of sous-vide,” but also the delicious, nutritious, true taste of meats and vegetables that the process of sous vide brings to us, but the many scientific advances that the heartbeat of sous vide – the International Research Kitchens at Cuisine Solutions – are helping to nutritiously enhance the world’s food supply. Sit back and enjoy our many guests representing Cuisine Solutions and check out all that you can do to be involved in International Sous Vide Day on Jan. 26.

Sous vide has a place in both home and professional kitchens, but sometimes it can be hard to bridge that gap. Luckily today's guest is the perfect person to show us how.She is a 2005 graduate of the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years, starting as an extern. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and managing health department matters - including writing HACCP plans for Sous-Vide. In 2015, after a stint at Corkbuzz as Head Chef, she took the opportunity to work under Bruno Goussault as Executive Chef for the Culinary Research and Education Academy, better known as CREA. She has also been name dropped more than anyone else from guests appearing on this program.I can't wait to learn from today's guest, AJ Schaller from CREA.

Hosted by David and Nycci Nellis. On today’s show: Sous vide, which means “under vacuum” in French, is the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. It used to only be something that was only available in fine dining restaurants but now has gone mainstream (even Starbucks sells sous vide eggs). International Sous Vide Day is Jan. 26, which also happens to be the birthday of Dr. Bruno Goussault, the father of modern sous vide and founder of Cuisine Solutions. Today we’re honored to have Dr. Goussault in studio with us, along with Cuisine Solutions’ “chef innovators”, Sean Wheaton and Delian DiPietro, and the galactically famous executive chef and co-owner of D.C.’s legendary Equinox restaurant, James Beard nominee Todd Grey. We have a lot of ground to cover and, honestly, this is one Foodie and the Beast show for which you might want to take notes, as we take you inside the world of sous vide as brought to you by Cuisine Solutions and the culinary research and education academy (CREA), a global leader in culinary research, education and consulting, also founded by Dr, Goussault.

Hosted by David and Nycci Nellis. On today's show: Sous vide, which means “under vacuum” in French, is the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. It used to only be something that was only available in fine dining restaurants but now has gone mainstream (even Starbucks sells sous vide eggs). International Sous Vide Day is Jan. 26, which also happens to be the birthday of Dr. Bruno Goussault, the father of modern sous vide and founder of Cuisine Solutions. Today we're honored to have Dr. Goussault in studio with us, along with Cuisine Solutions' “chef innovators”, Sean Wheaton and Delian DiPietro, and the galactically famous executive chef and co-owner of D.C.'s legendary Equinox restaurant, James Beard nominee Todd Grey. We have a lot of ground to cover and, honestly, this is one Foodie and the Beast show for which you might want to take notes, as we take you inside the world of sous vide as brought to you by Cuisine Solutions and the culinary research and education academy (CREA), a global leader in culinary research, education and consulting, also founded by Dr, Goussault.

Join us for a great discussion with Executive Chef AJ Schaller of CREA, the Culinary Research and Education Academy! CREA is the leading research and education center for Sous Vide cooking and is led by none other than Dr Bruno Goussault, the Father of Sous Vide! We discuss the history of Sous Vide, CREA, and Cuisine Solutions and how they work together to educate and expand the uses of the Sous Vide method! CREA trains the worlds top chef's! Check out CREA HERE and also check out Cuisine Solutions HERE! Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more! InkBird just released their new WIFI Based, 4 probe, rainproof, BBQ thermometer! Has pretty much an unlimited rage as it uses 2.4ghz wifi to connect to your mobile device where ever you are! It also uses a brand new InkBird Pro app to help you monitor your cook! Use the code 4BD57AS6 to save $30 at check out! Find it on Amazon HERE!

Sous-vide cooking is fast becoming a food revolution. Recently, Woman Around Town’s Editor Charlene Giannetti visited Cuisine Solutions, the force behind this movement. (See the story.) In this WAT-CAST, she talks with AJ Schaller, who is on the forefront of training chefs in this slow-cooking technique. AJ Schaller is a 2005 graduate and former teaching assistant at the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and overseeing health department matters. In 2015, after a stint at Corkbuzz Restaurant and Wine Bar, she took the opportunity to work under Bruno Goussault for Culinary Research and Education Academy. At CREA, AJ assists Dr. Goussault in training chefs in sous-vide and extraction, as well as managing consulting projects for a variety of food service establishments. 

Cette semaine dans Bouffons, Guilhem nous parle de maturation de la viande, mais aussi du poisson !En première partie (01:46), Guilhem discute avec Stéphane Balluet, dans son restaurant perpignanais Le Divil, qui fait la meilleure viande maturée de France.En seconde partie (21:11), Guilhem reçoit Bruno Goussault, ingénieur agronome au service de nombreux grands chefs et aujourd’hui directeur de formation au CREA (Centre de Recherche et d’Etudes pour l’Alimentation). Références entendues dans l’épisode Les recettes et références évoquées par Stéphane Balluet :La cuisson d’une viande maturée chez soi : sortir la viande une heure à l’avance afin qu’elle soit à température ambiante. « Marquer » la viande à feu vif dans une poêle huilée afin qu’elle forme une croûte. Finir la viande au four à 120°C pendant 10 à 15 minutes, selon l’épaisseur de la pièce. Laisser reposer de 5 à 10 minutes dans du papier aluminium.L’épisode de Bouffons avec Vérane FrédianiSteak (R)évolution (2014), le documentaire de Vérane Frédiani sur la viandeJulien aka Teki Latex : l’épisode de Bouffons dans lequel il partage son amour des ramen. Des comptes Twitter, Facebook et InstagramLe site de la Maison Guasch : 300 rue Latécoère, Z.I. de Torremila, 66000 PerpignanLe site du championnat de France de barbecue, dont la 6e édition aura lieu les 23 et 24 juin 2018 à Les-Saintes-Maries-de-la-Mer Pour suivre Stéphane :Son restaurant Le Divil : 9 rue Fabriqués d'en Nabot, 66000 PerpignanLes comptes Facebook et Instagram du restaurantLes recettes évoquées par Bruno Goussault :L’ikejime : méthode japonaise d’abattage du poisson qui consiste à aspirer le sang et neutraliser le système nerveux du poissonL’over-chilling (ou super-chilling) : technique d’optimisation de la conservation du poisson qui consiste à descendre sa température sous 0°C, puis de la stabiliser autour de -3°C avant que la chair du poisson ne durcisse.Le saumon gravlax : saler le poisson pour en retirer l’eau, ajouter du sucre dans les mêmes proportions et aromatiser avec l’aneth. Pour suivre Bruno Goussault :Le site du CREARetrouvez Bouffons sur Instagram, Twitter et Facebook !Bouffons est une émission de Nouvelles Écoutes animée par Guilhem Malissen. Réalisée par Aurore Meyer Mahieu. Montée et Mixée par Thibault Delage au studio L’Arrière Boutique. Production et coordination Laura Cuissard, avec l'aide Marie Jactel.