Lausanne, Switzerland – July 3rd, 2025 – EHL is thrilled to announce a partnership with the Culinary Research and Education Academy (CREA), to co-create and launch an innovative course on "Sous-Vide Cooking at Precise Temperature" for culinary professionals worldwide.
EHL, a leading hospitality and business education group, is collaborating with the Culinary Research and Education Academy (CREA), a global leader in culinary innovation and sous-vide education. Established to elevate sous-vide from industrial technique to elegant cuisine, CREA works with top chefs and culinary professionals around the world, offering hands-on training, seminars, and online instruction. Backed by scientific research and decades of expertise, CREA empowers chefs to master the art and science of sous-vide—from precise temperature control and food safety to advanced cooking techniques across all food categories.
A revolutionary cooking method:
Sous-vide cooking is a revolutionary method where food is sealed and slow-cooked in water at precise temperatures. This technique provides chefs with unparalleled control, enabling them to achieve incredible textures and impeccable flavors consistently. “Sous-vide cooking is highly sought after by chefs because it preserves essential vitamins and minerals, enables precise control over salt and fat intake, retains moisture and enhances flavor, and improves the bioavailability of nutrients, perfectly aligning with today's consumer expectations for healthier and more flavorful meals.” specify the two EHL expert chefs, Patrick Ogheard, Dean of EHL School of Practical Arts and Cyrille Lecossois, EHL Senior Lecturer in Practical Arts, in unison.
The Course details
The collaboration will result in the development of a comprehensive course on " Sous-Vide Cooking at Precise Temperature." This course will include detailed educational materials, hands-on training sessions, and expert insights from industry leaders. Participants will acquire a clear understanding of the core principles of sous-vide cooking, including temperature control, heat transfer, and time management. They will learn how to use and maintain key sous-vide equipment, master the right time/temperature combinations to achieve perfect textures for delicate proteins and vegetables, and build expertise in finishing techniques that enhance sous-vide presentation and flavor.
The course for professionals chefs will start in September and will be held at the EHL Campus Lausanne or at the client's location, lasting 3.5 days. Chef Cyrille Lecossois, Senior Lecturer in Practical Arts and Dr. Adrien Demongeot, Research Associate of the EHL Institute of Nutrition R&D, both experts in the field, will lead the courses.