Introducing Online Courses by CREA

EHL is proud to introduce a new collaboration with the Centre de Recherche et d’Études pour l’Alimentation / Culinary Research Education and Training Academy (CREA), giving EHL students, staff and alumni access to a range of online courses at a discounted rate.

 

The Culinary Research Education and Training Academy (CREA) was established over 20 years ago by Dr. Bruno Goussault, who is recognized as the founder of modern sous-vide. Goussault has trained many of the world’s most celebrated chefs on the application of sous-vide cooking.

 What is sous-vide?

 

 With time and pressure comes perfection

 

 Dr. Goussault (who later become chief scientist at Cuisine Solutions) developed the sous-vide technique as a way of improving the tenderness of roast beef. He discovered that if the beef was vacuum-sealed in a specially designed pouch and slowly cooked at a slightly-lower-than-usual temperature, it showed little sign of profit-robbing shrinkage, compared to conventional cooking methods. In addition, the flavor was notably enhanced.

 

 Dr. Goussault is generally credited with promoting that cooking sous-vide at temperatures well below boiling could improve the tenderness and flavor of food. 

As part of the collaboration between CREA and EHL, CREA is offering online courses to EHL students, staff and alumni at discounted rates using a special EHL code:

 

      Alumni and Staff: $10 off any course

 

     Students: $15 off any course

 

 With the CREA online courses, you will learn the secrets of the sous-vide technique from CREA’s world-renowned chefs - in your own kitchen, with your own equipment and at your own pace. The courses are delivered by way of written and video instructions, teaching you both general culinary techniques and sous-vide techniques.

 

 

How to sign up for the courses using the discount code:

 

  1. Visit courses.lecrea.com
  2. Sign up for a free account using your EHL email address and password of your choice
  3. You will automatically be logged in and allowed to select a course to enroll for
  4. Click “enroll”, you will then be redirected to a payment form
  5. Complete the payment form, using the following discount code:

 

     Code for Alumni and Staff: EHLAlumni - 10$ off any course

 

     Code for Students: EHLStudent - 15$ off any course

Click continue to complete the payment process and start your course

 

 

 The following courses are on offer:

 

 Sous-vide Fundamentals:

 

(Offered in English, French and Spanish)

 

What you will learn:

 

 While traditional cooking leaves food overdone toward the outside, with a sliver of perfectly cooked interior, sous-vide cooks it evenly throughout. The water bath is kept at a constant temperature equal to the food’s perfect doneness, making it impossible to overcook and resulting in more succulent and flavorful food. Because of the unique set of food safety benefits and challenges, it’s best to learn the technique formally.

 

 In this online cooking class, Dr. Bruno Goussault covers:

 

      Sous-Vide Scientific Theory

 

     How to find the right equipment

 

     Preparation, vacuum sealing, storage, searing and chilling

 

     Proper cooking temperatures for different types of food

 

 Instructor: Dr. Bruno Goussault

 

 

Advanced Sous-vide: Meat and Poultry:

 

 Cook meat and poultry evenly every time.
Proteins, and specifically meat and poultry, undergo their own unique set of microbiological processes during cooking. While traditional preparation leaves only a narrow portion of a piece of meat cooked perfectly, the sous-vide method results in uniform doneness.

This online course taught by Dr. Bruno Goussault addresses:
     Effects of heat on the functional properties of meat
    
Changes to temperature, color, moisture content and tenderness
    
Obtaining the Maillard reaction with searing
    
Proper time and temperatures for cooking meat and poultry
    
Cooling process 

 

This course is ideal for Chefs with some prior sous-vide training.
Suggested equipment:
     Vacuum sealer
    
Food-grade sous-vide bags
    
Temperature probes
    
Thermometer(s)
    
Rubber foams
    
Immersion circulators
    
Circulator tank

 

Some of the abovementioned equipment can be purchased through CREA.

 

 Instructor: Dr. Bruno Goussault

 

 

Betony Simplicity

 

 Learn advanced cooking techniques for the kitchen and the bar.

 

The Betony Simplicity course will introduce you to the advanced cooking techniques and integrative restaurant practices of Betony, a Modern American restaurant in New York City.

Executive Chef Bryce Shuman and General Manager Eamon Rockey will teach you advanced techniques for the bar and the kitchen, and demonstrate how to make some of their favorite recipes. This online, self-guided course is designed for professionals and enthusiasts alike.

In this online course, you will learn:
    
Advanced cooking techniques such as blanching and blending, fermentation, emulsification, clarification, dehydration and refining
    
Nine innovative recipes for the kitchen and the bar
    
How to align core values with restaurant practices
    
Techniques used by Betony’s leaders to elevate the presentation and creation of some of the restaurant’s signature dishes

 

 Instructors: Bryce Shuman, Executive Chef of Betony and Eamon Rockey, General Manager of Betony.

 

 Creative Chicken Cutting Course

 

 Learn how to prepare and slice whole chicken.
Explore more than 25 unique and innovative cuts with legendary Culinary Inventor Gene Gagliardi, and read Gene's impressive story of a career that has spanned decades. Get creative with this classic favorite and discover the possibilities for beautiful new dishes.

In this online cooking class, Gene Gagliardi covers:

      Wing cuts

     Thigh cuts

      Drumstick cuts

      Back cuts

      Breast cuts

 

 

This program is approved for 3 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.

Suggested equipment:

      A whole chicken

      Kitchen or pruning shears

      Meat saw

      Plastic cutting board

      Boning knife

      Kitchen knife

 

  Instructor: Gene Gagliardi

 

 

Nose-to-tail Pork Cutting Innovations

 Learn how to prepare and butcher a whole pig from nose-to-tail.

 Explore more than 25 unique and innovative butchering techniques with legendary Culinary Inventor Gene Gagliardi, and read Gene's impressive story of a career that has spanned decades. Get creative with this classic favorites and discover the possibilities for beautiful new dishes.

In this online butchery course, Gene Gagliardi covers creative cuts of:

      Boston butt

      Bone-in pork loin

      Boneless pork loin

      Picnic shoulder

      Pork belly

      Pork leg

      Pulled pork
     Spare ribs

 

This program is approved for 3 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.

Instructor: Gene Gagliardi

 

 Modern Latin Mixology Techniques

 

Learn how to prepare ten liquid chef cocktails.

 
This innovative and modernist online course will allow you to learn some of the most unique techniques of The Liquid Chef, Junior Merino. Throughout this course, you will experience his philosophy that balance and harmony are the essential qualities driving the artful execution of an elegant and well-balanced cocktail.

In this online mixology class, Junior Merino covers:

     Cachaca

     Mezcal

     Pisco

     Rum

     Tequila

This program is approved for 3 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.

Instructor: The Liquid Chef, Junior Merino

 

 

 

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