2020 International Sous Vide Day Celebration to Benefit Careers through The Culinary Arts Program (C-CAP

2020 International Sous Vide Day Celebration to Benefit Careers through The Culinary Arts Program (C-CAP)Cuisine Solutions, the worldÕs masters of sous vide, will showcase brunch created by renowned chefs including Carla Hall and Kyle Connaughton at the Conrad Washington, DC to celebrate the third-annual International Sous Vide Day.Photos for International Sous Vide Day: HEREWHAT:  In honor of International Sous Vide Day on Sunday, January 26, the Sterling, Virginia-based Cuisine Solutions will host an opulent sous vide brunch experience at the Conrad Washington, DCÕs Estuary restaurant.  Guests will explore the modern French roots of the sous vide technique enjoying innovative cuisine and craft cocktails prepared by Cuisine SolutionsÕ acclaimed chefs.The afternoon begins with a culinary experience featuring artful drinks, created by incorporating sous vide techniques to complement the tempting passed hors dÕoeuvres. Brunch follows in Estuary, inviting guests to explore individual food stations spotlighting many of Cuisine SolutionsÕ signature sous vide proteins, as well as sous vide creations prepared by WashingtonÕs leading restaurants. Tickets for this event are all-inclusive, priced at $125 per person and are available for purchase here. All proceeds from the ticket sales will benefit C-CAP, a national nonprofit that empowers underserved youth through the culinary arts by preparing them for the workplace. They do so by partnering with local high schools and providing education, career and life skills development through internships, job training, mentoring, scholarship opportunities, college advising, career and technical education, and industry access. During the brunch experience, guests will be invited to participate in a silent auction for sous vide-related prizes and exceptional dining experiences in Washington area restaurants, with all proceeds raised also supporting C-CAP.  WHEN:  Sunday, January 26, 2020.  A sous vide brunch featuring interactive tasting stations and cocktails will be held from 12:30 p.m. to 3:30 p.m.                       WHERE: Conrad Washington, DC is located at 950 New York Ave, NW, Washington,                                     D.C. 20001 WHO:  Special guest chef Kyle Connaughton of SingleThread, which earned three Michelin stars in 2018, and TV personality and chef Carla Hall are among thegroup of talented culinary innovators being showcased at this brunch. SingleThread is a source-focused, farm-driven restaurant and inn concept that offers its diners and guests Japanese-inspired preparations of seasonal cuisine and a uniquely curated taste of Sonoma Wine Country. Carla Hall, former co-host of ABCÕs Emmy award winning, popular lifestyle series The Chew, is a two-time Top Chef contestant, cookbook author and a judge on Crazy Delicious, a cooking show debuting soon on Netflix. Local chefs featured from Washington, DCÕs top restaurants will include Bryan Voltaggio (Estuary), David Deshaies (Unconventional Diner), Nicholas Tang (DBGB Kitchen & Bar), and Todd Gray (Equinox).Top tier sponsors for the event include JBS¨ Imports one of the largest meat importers in North America, handling approximately one-third of all beef and small stock shipments to the region. Cuisine SolutionsÕ Chef de Cuisine Arjun Ranabhat will be preparing one of JBS' products, a boneless leg of lamb, in a Himalayan style with kebab masala spice, served at the event, and Henkelman, which specializes in the development, production, and distribution of state-of-the-art vacuum packaging machines. Their leading position in the field of vacuum technology sets them apart from the competition with the largest and most varied range of solutions for the vacuum packaging of food and other products. That is why companies in all types of sectors across the world choose the reliability of Henkelman. There will be a live demonstration of their vacuum sealer where guests can compress fresh fruits, which will be served in a beautiful fruit mosaic dish. Other gracious sponsors include Bridor; FortessaGarnier-Thiebaut, and Meat & Livestock Australia (MLA).         WHY:  For the third consecutive year, Cuisine Solutions, the worldÕs leader as masters of sous vide proudly declares January 26th as International Sous Vide Day. Events showcasing sous vide cooking with renowned chefs are held on this day in Bangkok, Dubai, Paris, and Washington, DC Ñ the cities that Cuisine Solutions calls home. The day honors the birthdate of Dr. Bruno Goussault, the chief scientist of Cuisine Solutions and founder of The Culinary Research and Education Academy (CREA), celebrating his lifeÕs work perfecting the art and science of sous vide. Gaining popularity and widely available for home application, enthusiasts can explore sous vide and learn more about why prominent chefs around the world value this cooking technique. Additional information can be found at: www.internationalsousvideday.comwww.cuisinesolutions.com, and www.lecrea.comParticipants in the United States are eligible to win sous vide related prizes, which include a grand prize trip for two to Paris, France with a $1,000 per person airline voucher; a two-night stay in a three-star hotel, along with a private sous vide class at CREA and dinner at a Michelin-star restaurant with renowned Dr. Goussault.  The competition, co-sponsored by ChefÕs Roll, is open to sous vide cooks and chefs of all levels. Contestants must submit entries by January 17, by 11:59 p.m. EST.  The winner of the Paris trip and additional prizes will be revealed on January 26 at 12 p.m. EST. Entries will be judged on the following criteria: originality, presentation, creativity, use of sous vide techniques, and overall impression. One can view the prizes, guidelines to enter, rules and regulations at www.internationalsousvideday.com.Dr. Bruno Goussault is the pioneer of modern sous vide and chief scientist at Cuisine Solutions.  Named one of one of the 100 greatest visionaries by The Einstein Legacy Project in the fall of 2017, Goussault has trained many of the worldÕs top Michelin-starred chefs in Europe and the U.S., including Thomas Keller, Daniel Boulud, Jos Andrs, Mark Miller, Antoine Westermann, Michel Bras, Anne-Sophie Pic and the three late iconic chefs, Jo‘l Robuchon, Michel Richard and Charlie Trotter, on the application of sous vide cooking.Sous vide is French for "under vacuum" which describes a cooking technique in which food is vacuum-sealed, then slow cooked in hot water. This cooking method allows for food to cook at a precise temperature to enhance flavors and maintain the moisture, consistency and nutrients that are often lost during conventional cooking techniques.  Sous vide prepared items are gaining popularity world-wide and can be found in school programs, airlines and cruise ships, hotels, restaurants and retail locations.About Cuisine SolutionsThe worldÕs leading manufacturer and distributor of sous vide foods, Cuisine Solutions is recognized by top chefs as the authority on sous videÑthe innovative slow-cooking technique that the company pioneered, perfected and popularized decades ago. Cuisine SolutionsÕ culinary research and development team innovates new cooking techniques and recipes every day, anticipating clientsÕ needs and market trends while incorporating the finest ingredients. Based in Sterling, Virginia, Cuisine Solutions services more than 22,000 restaurants, as well as airlines, cruise ships, major hotels, schools, retail and the U.S. military. For more information, visit www.cuisinesolutions.com. About CREA The Culinary Research and Education Academy (CREA) is a global leader in culinary research, education and consulting. Founded in 1991 in France by Chief Scientist Dr. Bruno Goussault as Centre de Recherche et dÕƒtudes pour lÕAlimentation, CREA aims to change the way chefs prepare food through rigorous training, food science innovation and food consulting. To date, CREA and Dr. Goussault have trained over 5,000 chefs around the world and over 80% of the worldÕs 3-Star Michelin chefs. Through its headquarters in Paris and Washington, D.C., CREA educates and consults professional chefs and top industry professionals alike through educational programs, global seminars, online video courses and customized engagements. For more information, visit www.lecArea.com About C-CAP Co-chaired by chef, author, and restaurateur Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a national nonprofit that empowers underserved youth through the culinary arts. With its holistic approach to culinary training and career exploration, C-CAP prepares students for the workplace through internships, job training, mentoring, scholarship opportunities, college advising, career and technical education, and industry access. Founded in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 15,000 students a year, and countless C-CAP alumni work throughout the country and are guiding the future leaders of the culinary and hospitality industry. For more information visit www.ccapinc.org. ###


Contact: Heather Freeman (202) 441-3607Heather@Heatherfreeman.comLindley Thornburg Richardson (703) 593-5503Lindley@Heatherfreeman.com