Bruno Goussault
French scientist and chef, known for sous-vide cooking / From Wikipedia, the free encyclopedia
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Bruno Goussault (born 26 January 1942) is a French scientist, economist, inventor, and chef. He is best known for developing and promoting the modern sous-vide (French for "under vacuum") method of cooking.[1][2][3] Before becoming the Chief Scientist at Cuisine Solutions in 2000, Bruno worked as a consultant helping to create sous-vide cooking manufacturing facilities in the United States, France, Chile, Brazil, and Norway.[4][2][5][3] In 1991, he founded Centre de Recherché et d'Études pour L'Alimentation (Culinary Research and Education Academy or CREA) in Paris to train chefs on the application of sous-vide cooking.[2][5] In addition to his work with Cuisine Solutions and CREA, Goussault is on the board of the Association of Chemists, Engineers and Managers of Agricultural and Food Industries.[1]