Artist Catalina Garreton
Artist Catalina Garreton
Adrian Stewart, Claire King, Yvette Williams, program coordinator of C-CAP, Lareva Smith and Troy Williams, chef coordinator of C-CAP
Adrian Stewart, Claire King, Yvette Williams, program coordinator of C-CAP, Lareva Smith and Troy Williams, chef coordinator of C-CAP
Jake Meyer and Rachel Silverio
Jake Meyer and Rachel Silverio
Eliza Prince, Maria Brenis, Radha Rangarajan, Mercedes Salazar, Chau Pham and Natalie Bongiorno
Eliza Prince, Maria Brenis, Radha Rangarajan, Mercedes Salazar, Chau Pham and Natalie Bongiorno
Harmeet Matharoo of Cuisine Solutions
Harmeet Matharoo of Cuisine Solutions
Marilyn Stern, Gwilym Parry and Beth Mendelson
Marilyn Stern, Gwilym Parry and Beth Mendelson
Food Shot
Food Shot
Christina Rasche, Melonie Reid and Rachel Waynberg
Christina Rasche, Melonie Reid and Rachel Waynberg
Room Shot
Room Shot
Kristen Hartke, Nycci Nellis and David Nellis
Kristen Hartke, Nycci Nellis and David Nellis
Michelle Svecharny, Chloe Berman and Meghan Hoffman
Michelle Svecharny, Chloe Berman and Meghan Hoffman
Yvette Williams, program coordinator of C-CAP, Troy Williams, chef coordinator of C-CAP and Karen Brosius, president of C-CAP
Yvette Williams, program coordinator of C-CAP, Troy Williams, chef coordinator of C-CAP and Karen Brosius, president of C-CAP
Sara Hitzig, Orlando Hitzig, Katie Stablein & Bill Stablein
Sara Hitzig, Orlando Hitzig, Katie Stablein & Bill Stablein
Party Guests
Party Guests
Stanislas Vilgrain, Chairman & CEO of Cuisine Solutions
Stanislas Vilgrain, Chairman & CEO of Cuisine Solutions
The French Embassy, in partnership with Cuisine Solutions, hosted guests for a sous-vide dinner on January 26th -- International Sous-Vide Day -- the birthdate of Dr. Bruno Goussault, the chief scientist of Cuisine Solutions and founder of The Culinary Research and Education Academy. This was one of several events held around the world honoring the “father” of sous-vide cooking, a method in which food is vacuum-sealed and slow-cooked in water. The Washington D.C. event began with a cocktail hour where guests tasted food from around the world at four different hors d'oeuvres stations: USA, France, Thailand, and a Dr. Goussault station. Guests mingled with artist Catalina Garreton, Cuisine Solutions Chairman and CEO Stanislas Vilgrain, and other culinary trend entrepreneurs from around the country. Opening remarks were followed by a four course meal prepared sous vide style. Proceeds from this event benefited the Careers Through Culinary Arts Program, a national nonprofit program that educates and guides underserved high school students.
Photography by: Photos by Robert Isacson of Isacson Studios LTD.