Cuisine Solutions

While many of our customers know us as the “behind-the-scenes” sous vide food manufacturing company, we’re growing our line of consumer products in 2025! After our Sliced Grass-Fed Beef Sirloin became an overnight sensation at Costco Wholesale, we’ve grown our product offerings to include a huge variety of food items, all of which are fully cooked and ready to eat. Next time you visit your local Costco, look for these new products from the Masters of Sous Vide: ?? Sliced Grass-Fed Beef Sirloin, Braised Beef Oxtail in Red Wine + Tomato Sauce, Prime Rib Au Jus and Sliced Roasted Turkey Breast. ?? Sous Vide Grab + Go Biscuits featuring the fan-fav Sausage + Gravy Biscuits. (Imagine a more decadent, buttery, biscuity egg bite) ?? Signature Sous Vide Tender, protein-rich Sliced Chicken Breast ?? Destination Sous Vide - Our flavorful new line of Chicken Breast in Curries crafted straight from our Thai chefs. Selection and availability will vary by Costco location. Stop by our booth #N808 this week Natural Products Expo West in Anaheim. Which product is your favorite and which one are you excited to try? #costco #retail #grocery #expowest #cpg

We’re thrilled to be exhibiting again at Natural Products Expo West in Anaheim March 5-7. Our chefs will be sampling our latest B2C sous vide food innovations at Booth #N808. Stop by to sample our amazing 2025 product line-up: ? ?? Signature Sous Vide (available at select Costco stores) Perfectly cooked restaurant-quality dishes at home. Featuring Day-to-Day, Vegan and Indulgent categories. ?? Destination Sous Vide (available at select Costco stores) Exquisite sous vide entrees featuring our savory Thai curries created by our Thai chefs and produced in Thailand. ?? Cuisine Solutions Products (available at select Costco stores) Sliced Grass-Fed Beef Sirloin, Braised Beef Oxtail in Red Wine + Tomato Sauce, Sous Vide Grab + Go Biscuits, Prime Rib Au Jus and Sliced Roasted Turkey Breast. ??? Sear & Serve Our new line of foolproof steakhouse-quality entrees will revolutionize home dining with a failsafe finish every time –?no grill required. Proteins are cooked to perfection using the sous vide method, finish with a quick sear and serve. Let us know in the comments if you’re attending! #expo #retail #grocery #cpg

Our new line of consumer packaged goods is making its way into your hands! Signature Sous Vide Sliced Chicken Breast is available at select Costco Wholesale locations in the US. Let our chefs do the cooking and take the guesswork out of your healthy meal planning. Learn more by following Signature Sous Vide. Looking to add these heat-and-serve products to your grocery store shelves? Contact us at [email protected]. #retail #grocery #cpg

On January 26, 2025, Cuisine Solutions hosted global parties in Miami, Lyon and Bangkok. Not only did we celebrate the art of sous vide cooking, we also celebrated the 83rd birthday of Dr. Bruno Goussault, the Father of Modern Sous Vide. Here’s a sneak peek into our fabulous Lyon party at the prestigious @Restaurant Gastronomique christian tetedoie. Guests enjoyed exclusive demonstrations, networked with industry leaders, and savored gourmet creations, making this an unforgettable event. Gerard Bertholon, Bruno Bertin, Carlos Amaya, Fabrice Guinchard, Tomu Odawara, Eric Barale, José BAILLY, Cuisine Solutions Europe #event #chef #culinary #ISVD

Every month, we pull back the curtain to show the hard-working team behind the Cuisine Solutions brand. Our February Employee Spotlight shines on Patrik Bergstrom, our Senior Warehouse Manager. Patrik brings over 30 years of experience to the CSI team! Some interesting facts about Patrik: ? Loves sailing, his lovely wife, his 4-pawed son Ranco, and BBQs with a good Chilean wine. ?? Inspired to join the shipping industry by his father who began his career working at ports in Chile in 1960. ?? Proud father of a daughter and son in Chile, plus 2 daughters and a son-in-law in Washington, DC. ?? Loves being part of the supply chain that puts amazing food in the hands of clients. ?? Seeing each team work hard to prepare delicious food motivates Patrik to ensure products are delivered as perfectly as they were created. ?? Chilean born and raised, Patrik has lived in several countries. He is proud to be in America and to be part of Cuisine Solutions. We appreciate the experience and skills that you add to the Cuisine Solutions team, Patrik! #team #foodproduction

Check out some highlights from our 2025 International Sous Vide Day Party in Miami at the beautiful The Diplomat Beach Resort! Our talented chefs skills created unique applications for many of our sous vide products including 72 Hour Short Ribs, Beluga Lentils, Octopus, Poached Lobster, Pork Belly, Green Thai Curry, and more. Don’t miss the fun next year, mark your calendar for January 26, 2026! #ISVD #party #miami #food

An Ambassador of Sous Vide is more than a title, it’s recognition of the craftsmanship, commitment and passion of chefs to creatively embrace the sous vide method and to pass the knowledge along to future generations. During this year’s International Sous Vide Day celebration, Cuisine Solutions had the pleasure of naming two new ambassadors: Eric Barale, VP of Culinary of the Apollo Group and member of the Ma?tres Cuisiniers de France; and José BAILLY, Executive Chef of Récif, a Michelin Star restaurant. Congratulations to our 2025 Ambassadors of Sous Vide! Thank you to our 2024 Ambassadors of Sous Vide christian tetedoie? and Alexandre Berthaud for passing the torch to this year’s winners. #chef #award #sousvide

Following the ISVD celebration in Miami, we hosted our inaugural Innovation Day. At this all-day event, we brought together industry leaders to share exclusive insights, explore sous vide applications across various sectors, and engage in interactive sessions that examined where the industry has been and where it's headed. Thank you to Luigi Bonini for starting the day with an excellent keynote session, to “hospitality guy” Scott Conant and CSI Chief Commercial Officer, Miguel Franco, for an engaging 1:1 Fireside Chat, and to our panel of Industry Experts: Marc Ehrler, Scott Conant, Shane Schaibly, James Field Jr, Jeff Gell, and CSI VP of Culinary Chef Sean Wheaton. Thank you to our wonderful panel moderator Cathy Nash Holley. Thank you to our talented chefs and The Culinary Research and Education Academy team for showcasing so many sous vide dishes. ? We can't wait to build on this momentum in the years ahead! #sousvide #foodinnovation #foodproduction #chef #ISVD

We’re slightly biased, but this year’s International Sous Vide Day party in Miami was our best US celebration yet! Entertainment featured mixology demonstrations by Phil Wills using CREA’s cryo-concentrations, watercolor portraits by the talented Katie Collins Painting, live graffiti art by Graffiti Pop Events, hand-rolled cigars by Miami Cigar Entertainment, and music, live saxophone, and beautiful samba dancers from Miami DJs! Our 6 themed sous vide food stations included: Thai Night Market, Miami Beach Club, French Bistro, Brazilian Beach Churrasco, American All Night Diner and desserts by The Culinary Research and Education Academy. The Cuisine Solutions chefs rolled out a new, amazing dish every hour, each served on gorgeous Fortessa Tableware Solutions. Thank you to our friend Jill Chapman at CORE, our sponsors Teinnovations, Saputo Inc., JBS, and Van Drunen Farms. A final shoutout to the The Diplomat Beach Resort for the support and excellent hospitality. Special celebrity appearances by Scott Conant and MasterChef Junior contestant Lorenzo Ramos. Mark your calendars for International Sous Vide Day next January 26, 2026!

?? Thank you to everyone that came out for our 3 International Sous Vide Day celebrations in Miami, Lyon and Bangkok! We celebrated the art of sous vide cooking across the globe with delicious, innovative dishes and cocktails, culinary demonstrations, special guest speakers and, of course, honoring the birthday of our beloved Chief Scientist and Father of Modern Sous Vide: Dr. Bruno Goussault. ?? Congratulations to our 2025 Ambassadors of Sous Vide: Eric Barale and José BAILLY. We admire your work using the sous vide method and look forward to seeing your future innovations. ?? Congratulations to Dr. Goussault on being awarded the Grand Prix de la Science de L’alimentation by the Academie Internationale de la Gastronomie. Here are some highlights from our 3 events, stay tuned over the new few weeks for in-depth content regarding our talented chefs and their dishes served at International Sous Vide Day. #sousvide #foodinnovation #foodproduction #chef #ISVD?