Kendall College to Debut Cuisine Solutions Sous-Vide Training Kitchen on October 19
New sous-vide curriculum will train culinary students and professionals on campus and online
Chicago—October 18, 2012—Building on its reputation for offering a professional culinary-arts program that is forward looking from the foundations of classical technique, Kendall College will officially open the doors to its new kitchen—the Cuisine Solutions Sous-Vide Training Kitchen— on October 19. The ribbon-cutting ceremony and dedication event will be presided over by Kendall College President Emily Williams Knight.
The 1300-square-foot kitchen will showcase the latest in state-of-the-art sous-vide equipment, including Multivac vacuum sealing machines and PolyScience immersion circulators. Training will be delivered by skilled faculty in the Kendall College School of Culinary Arts.
As a formal partner with Cuisine Solutions and its education arm, the Culinary Research and Education Academy (CREA), Kendall is leveraging their intellectual property and expertise for the development of its sous-vide curriculum. Seasoned professionals can register for the online theoretical courses on sous vide and HACCP certification, as well as workshops with Kendall’s certified sous-vide instructors, beginning October 19. Kendall’s associate- and baccalaureate-degree students can take sous-vide HACCP certification and introductory sous-vide classes as part of the curriculum in the future. Workshop instructors include the “godfather” of modern sous vide, Bruno Goussault, founder of CREA and chief scientist for Cuisine Solutions. Initial online training will be offered in English for a domestic audience with programs in additional languages such as French, Mandarin and Spanish being made globally available in 2013.
“Our new Cuisine Solutions Sous-Vide Training Kitchen is the latest example of Kendall College’s commitment to our students, their future employers and everyone who works in the world of food,” says Renee Zonka, RD, CEC, CHE, dean of the Kendall College School of Culinary Arts. “By offering comprehensive training in sous vide for our students and foodservice and food-manufacturing personnel, the Kendall College School of Culinary Arts continues its tradition of preparing students and professionals in the latest techniques in culinary arts.”
The cooking technique of sous vide—French for “under vacuum”—vacuum seals food in a specially designed pouch and then slowly cooks the sealed food in water at precision temperatures. The method produces consistently excellent texture and flavor, maintaining the nutritional integrity and safety of the food.
Formal training in sous vide is heavily regulated by health departments because its exacting food-safety demands must conform to Hazard Analysis Critical Control Points (HACCP) standards. As a result, professional culinary-arts higher education and training programs have not had the experienced faculty, equipment or funding to offer programs in the sous-vide process.
“This is a major development, not only for us, but for culinary students, professionals and the industry in general,” says Gerard Bertholon, corporate chef and chief strategy officer of Cuisine Solutions. “The relationship between Cuisine Solutions and Kendall College will combine four decades of sous vide know-how with one of the best culinary schools in the world. We can now offer our customers and culinary enthusiasts around the world access to cutting edge sous-vide training online.”
For more information on the sous vide training classes at Kendall College, visit http://sousvide.kendall.edu and view a video at http://youtu.be/dmlouS1RudY.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 2200 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International - 2011 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
About Cuisine Solutions:
Cuisine Solutionsis an international team of award-winning chefs who pioneered and perfected the slow-cooking technique called sous-vide.Developed in 1971 byBruno Goussault, who would become the chief scientist, the sous-vide method seals in moisture and nutrients, making Cuisine Solutions foods naturally flavorful, fork-tender and incredibly juicy. The precision inherent in the process means that the results are perfect, every time. Founded in 1990, Cuisine Solutions is a trusted supplier to fine-dining restaurants; premier hotels and convention centers; major airlines, railways and cruise lines; gourmet markets and grocery stores; the U.S. military and national restaurant chains. For more information, visit www.cuisinesolutions.com.
The Culinary Research and Education Academy was founded by chief scientist Bruno Goussault in 1991 in Paris, France. Since that time, Bruno and the team of engineers at CREA have trained over forty Michelin three-star chefs regarding this innovative cooking method. While utilizing Bruno Goussault’s 40-plus years of experience working with the sous-vide method, CREA has also trained, consulted, and provided research solutions for worldwide food service operations. Particularly in the last decade, CREA has helped reinvent sous-vide and redefine the way food is prepared in the world’s top kitchens.
Amber Cerda, 312-752-2472, firstname.lastname@example.org