Cuisine Solutions

“Great brisket comes down to precision. Sous vide lets us control every variable, so we can deliver that same depth of flavor and tenderness every single time.” - Sous Chef Antonio Gonzalez This National Brisket Day, we’re celebrating how our chefs take time-intensive techniques and transform them into scalable, consistent solutions for retail consumers. Our Sear & Serve™ line delivers steakhouse-quality results consumers can count on while helping retail partners meet demand for premium, convenient protein solutions. Learn more here: https://lnkd.in/e8AeXBg5 #SousVide #CulinaryInnovation #SearAndServe #FoodInnovation #Steakhouse  

Traveling for the long weekend? ✈️ There’s a good chance what you’re eating at 30,000 feet started with us. At Cuisine Solutions, sous vide precision ensures every meal is cooked exactly as intended, no matter where it’s served. That’s how we help leading airlines deliver food that passengers actually look forward to. With 100+ Michelin-starred and award-winning chefs behind us, we’re continuing to elevate the in-flight experience. Let’s connect on what’s possible. #SousVide #InFlightDining #FoodInnovation #TravelDining #CuisineSolutions 

Grilling season is all about flavor, not just the flame.     With Sear & Serve™, you get perfectly cooked proteins every time - delivering consistency, convenience, and quality.     Chef de Cuisine, Nicolas Beatove, shares some pro-tips for grilling: • Set up two heat zones for better control - one for searing, one for finishing  • Turn your protein every 30 seconds during the final sear for an even, flavorful crust  • Let your meat rest before serving, and always slice against the grain for the most tender bite  • Add a sauce with a bit of acidity, like chimichurri or a tangy BBQ, to balance rich flavors.    Follow along to learn more from our experts, and explore the Sear & Serve™ line below: https://lnkd.in/ex2bkqH8   #CuisineSolutions #SearAndServe #SousVide #FoodInnovation #GrillingSeason 

As the creators of the original egg bite, we have a long history of turning culinary innovation into everyday impact.  We partner with chefs, operators, and brands around the world to bring precision cooking to every type of kitchen, from fine dining to fast casual, hospitality, and retail. The goal is the same across every setting: consistent quality, creative flexibility, and food that performs at scale.   And we are just getting started. Connect with us to follow along and learn more.  #SousVide #CulinaryInnovation #FoodTech #HospitalityIndustry #CuisineSolutions

Consistency you can count on, quality you can see - and taste. Our Sliced Grass-Fed Beef Sirloin is designed to meet growing demand for premium protein solutions. As Men's Journal says, it is a “tasty, fully cooked, quality protein source that requires minimal effort.” https://lnkd.in/eN9kvwzg Available direct to consumers at Costco Wholesale and Target. Interested in adding it to your menu? Learn more about our foodservice offerings at cuisinesolutions.com. #Foodservice #CuisineSolutions #FoodInnovation #Hospitality #FoodIndustry #RestaurantIndustry #FoodTech

This National Prime Rib Day, every detail matters.    "Great cooking is not about chance - it is about control, consistency, and respect for the ingredient.” - Andy Lisnoff, Cuisine Solutions chef    For our chefs, sous vide is more than a technique. It is a tool that allows them to execute with precision, protect the integrity of every cut, and deliver a perfectly even cook from edge to center.    The result is food that meets the highest standard, every time.    Learn more about how Cuisine Solutions is redefining consistency and quality through sous vide at cuisinesolutions.com    #CuisineSolutions #CulinaryExcellence #PrecisionCooking #NationalPrimeRibDay #FoodQuality 

🚴🏃🏻🏊 Race weekend in The Woodlands brought the energy, and Cuisine Solutions was right in the middle of the action at the Memorial Hermann Health System The IRONMAN Group Texas North American Championship as the Official Sous Vide Partner! From early morning through the final finishers, our team connected with triathletes and spectators by sharing samples of our sous vide egg bites and sliced proteins, sparking great conversations, and plenty of “where can I find these?” moments along the way. It was a weekend built on real interactions, introducing new fans to sous vide, reconnecting with those who already know us, and showing up in a space where performance, precision, and quality matter. #CuisineSolutions #IRONMAN #IMTexas #Protein #SousVide #FoodInnovation #OfficialPartnership

Great people, great conversations, and great food. Cuisine Solutions was proud to be part of F&B@Sea, bringing the cruise industry together to exchange ideas, build connections, and explore what’s next in food and beverage at sea. With 1,900+ attendees, 230+ vendors, and representation from 60+ countries, the energy matched the level of innovation on display ⭐ At our shared booth with PastryStar, we showcased sous vide dishes from Coconut Chia Pudding to Osso Bucco with Polenta, made possible by an incredible group of collaborators: Eric Mazeaud, Clotilde GHIBAUDO, Chef Gerard Bertholon, Farmer Lee Jones, Chef Shelby McCrone, and Chef Philippe Pinon. Excited to be part of a community pushing culinary boundaries forward and redefining what foodservice at scale can look like. #CuisineSolutions #FnBSea #FoodInnovation #FoodService #CruiseFandB #CruiseHospitality  

Garlic deserves more credit 🧄   This Sunday is National Garlic Day and we’re celebrating the ingredient that does it all - bold flavor, real function, and serious impact on how we feel and perform.   From supporting gut health and recovery to helping with immunity and circulation, garlic is doing more behind the scenes than most people realize. And how it’s cooked makes all the difference.   With sous vide, we’re not just cooking - we’re preserving what makes ingredients powerful in the first place. Flavor stays in. Nutrients stay in. Nothing gets left behind. As Sean Wheaton, Vice President of Culinary, says, “We don’t just cook food - we protect what’s in it.”   Now we want to hear from you - what’s your go-to garlic dish? 👇   #CuisineSolutions #FoodInnovation #CulinaryScience #GutHealth #ChefDriven #IngredientIntegrity #HealthyEating

A big moment for big innovation.   Our Director of Bakery Innovation, R&D, Fabrice Guinchard, recently served as a tasting judge at the prestigious Trophée Jean-Jacques Dietrich in New York - the competition selecting the American candidate for the 2027 world final.   In addition to judging, Fabrice introduced his latest breakthrough: the Sous Vide Protein Stuffed Bun, continuing to push boundaries in bakery innovation. The response from globally renowned chefs, including guillaume gomez, Christophe MARGUIN, and Daniel Boulud, was overwhelmingly positive.   Adding to the milestone, Fabrice was awarded the title of Chevalier de l’Ordre Mondial de l’Académie Culinaire de France - a rare distinction recognized by the French government and seldom awarded in the United States!    At Cuisine Solutions, this is what innovation looks like: honoring tradition, advancing technique, and redefining what is possible.   #CuisineSolutions #CulinaryInnovation #ChefDriven #InnovationInFood #FutureOfFood #BakeryInnovation #SousVideCooking