Are you Sure?
"Professional Chefs" takes you to our business-to-business site. You're perfectly welcome to check it out, but you'll be leaving MyCuisineSolutions.Yes, continue to CuisineSolutions.com Never mind, I'll stay on MyCuisineSolutions.com
Available on April 2nd, the sixth issue of Sous-Vide magazine celebrates the bounty of the warmer months, from an exploration of honey varieties to sous vide-enhanced takes on a barbecue feast. Journey to Austin, Texas, where chefs are using the method to reinvent local fare, and then to the San Francisco Bay Area, where chef Dominique Crenn is both growing her local restaurant empire and acquiring Michelin stars. Browse fruit-centered recipes from ice pops to blueberry tarragon cheesecake—because nothing says summer quite like ripe-from-the-tree produce.
This issue is also available with a Sous-Vide magazine subscription.
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"The best thing about Cuisine Solutions is the consistency and the safety of our products."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."