[1][2][3] Before becoming the Chief Scientist at Cuisine Solutions in 2000, Bruno worked as a consultant helping to create sous-vide cooking manufacturing facilities in the United States, France, Chile, Brazil, and Norway.
[4][2][5][3] In 1991, he founded Centre de Recherché et d'Études pour L'Alimentation (Culinary Research and Education Academy or CREA) in Paris to train chefs on the application of sous-vide cooking.
[7][6][8] In 1991, Goussault founded Centre de Recherche et d'Etudes pour L'Alimentation (Culinary Research and Education Academy or CREA) in Paris to teach students proper sous-vide cooking techniques, instructing them on how to use the method safely.
[10] Goussault has been the Consultant of Cuisine Solutions (originally called Vie de France) since 1989 when he was hired by Stanislas Vilgrain to design a new system for producing high-quality sous-vide food on an industrial scale.
[6] With a production line at Cuisine Solutions headquarters designed for 130,000 meals per day, the company now prepares sous-vide food for clients including the Super Bowl, Costco, the first-class cabins on Air France and American Airlines, the MGM Grand in Las Vegas, and hotel chains such as Westin and Hyatt.