The Culinary Research And Education Academy
Professional Training & Coaching, Sous Vide Ln Ste 100, Sterling, , 20166, Virginia, 22445, United States, 11-50 Employees
Phone Number: 17*********
Who is THE CULINARY RESEARCH AND EDUCATION ACADEMY
The Culinary Research and Education Academy (CREA) was founded by one of the most important culinary innovators of our time: Dr. Bruno Goussault. Known as the "Godfather of Sous-Vide", Go...
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Headquarters: 22445 Sous Vide Ln Ste 100, Sterling, Virginia, 20166, United States
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Date Founded: 1971
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Employees: 11-50
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Revenue: $250 Million to $500 Million
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Active Tech Stack: See technologies
Industry: Professional Training & Coaching
SIC Code: 8732
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NAICS Code: 541720 |
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Frequently Asked Questions Regarding The Culinary Research and Education Academy
Answer: The Culinary Research and Education Academy's headquarters are located at Sous Vide Ln Ste 100, Sterling, , 20166, Virginia, 22445, United States
Answer: The Culinary Research and Education Academy's phone number is 17*********
Answer: The Culinary Research and Education Academy's official website is https://lecrea.com
Answer: The Culinary Research and Education Academy's revenue is $250 Million to $500 Million
Answer: The Culinary Research and Education Academy's SIC: 8732
Answer: The Culinary Research and Education Academy's NAICS: 541720
Answer: The Culinary Research and Education Academy has 11-50 employees
Answer: The Culinary Research and Education Academy is in Professional Training & Coaching
Answer: The Culinary Research and Education Academy contact info: Phone number: 17********* Website: https://lecrea.com
Answer: The Culinary Research and Education Academy (CREA) was founded by one of the most important culinary innovators of our time: Dr. Bruno Goussault. Known as the "Godfather of Sous-Vide", Goussault has been credited with modernizing the sous-vide technique and elevating it to the forefront of the culinary world; making it what it is today. Receive your training from CREA, the sous-vide authority. Culinary stars such as Thomas Keller, Heston Blumenthal, Anne-Sophie Pic, Antoine Westermann, David Bouley and Daniel Boulud have all learned the art of sous-vide from CREA via Bruno Goussault. To bring this innovative technique into your kitchen, attend our on-site or off-site training sessions or enroll in our online courses. Our cutting edge training, research and consultation services offer technical instruction and hands-on assignments to give you a comprehensive sous-vide education.
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