It’s fun to meet with old friends that share the early beginnings of our journey into the culinary world.

About a decade ago Bruno Goussault, the French scientist and ultimate sous vide veteran, met with Charlie Trotter’s Executive Chef Matthias Merges to instruct him on the technique of sous vide cooking. Parallel, Matthias Merges did a search where he could source immersion circulators for Charlie Trotter’s kitchen and became the first chef to call Philip Preston, President of PolyScience.

Matthias Merges (Yusho, Chicago IL), Christoph MiIz, Philip Preston (PolyScience), Bruno Goussault (CREA), James Chen (Cuisine Solutions)

Of course, since sous vide has become a mainstream technique, and a few more distinct chefs and industry persons have contributed to it. But its a small group and we all still are on the same mission with the same passion and the same disputes.

Today, Bruno is still traveling the world and teaching with CREA -the Culinary Research and Education Academy. Together with James Chen, he just launched a sous vide cooking curriculum with Kendall College’s culinary school in Chicago. Matthias Merges is now Chef/Owner of Yusho after being Charlie Trotter’s Executive Chef for 14 years. Yusho is a yakitori-inspired restaurant and on the top of our list of restaurants in Chicago. PolyScience remains on the forefront of innovative culinary equipment and keeps having fun working with the best chefs around the world.