Bruno Goussault 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. 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. 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 cookin. 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.
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