When it comes to kitchen couture, nobody knows it better than the master chef, Bruno Goussault. The chef and founder of Modern Sous Vide is turning 81 today alongside Cuisine Solutions, celebrating the sixth annual International Sous Vide Day. He’ll celebrate the day in Epernay France, with other celebrations going on in Washington and Thailand.
It’s hard to believe Goussault came up with the sous vide method over 50 years ago, in 1971. This year, he’s presenting the first annual Ambassador of Sous Vide Awards, which honors the latest, influential voices int he food science space.
Goussault speaks about his haute cuisine method, the art of chef couture, and the most stylish dishes he has seen recently.