WTCE issue: Sous vide solutions
This is a special feature from PAX International's May 2024 WTCE issue, on page 104.
A nutritious dish
prepared by
Cuisine Solutions
Cuisine Solutions, the world’s largest sous vide manufacturer and pioneer of the cooking technique, will exhibit this week at the World Travel Catering & Onboard Services Expo (WTCE). Also this month, the company exhibited at the National Restaurant Association Show (NRAS) in Chicago from May 18 to 21.
With an exciting month underway, Cuisine Solutions is highlighting its latest sous vide menu offerings to delegates attending WTCE.
A taste of sous vide at WTCE
The renowned international team of
award-winning chefs will showcase specialty selections from the U.S.,
France and Thailand at booth 4E10.
Cuisine Solutions tells PAX International that visitors to the stand
can expect to see innovative options
for onboard dining, snacks, lounge
meals and center-of-plate dishes.
Chef Gerard Bertholon, Chief Strategy
Officer, Cuisine Solutions
“Our upcoming show promises to showcase Cuisine Solutions’ innovative approach to culinary excellence through our commitment to quality and taste. One of the items will be crab cake with roasted corn, cherry tomatoes and Old Bay vierge,” Chef Gerard Bertholon, Chief Strategy Officer at Cuisine Solutions, tells PAX International.
Chef Bertholon leads Cuisine Solutions’ team of chefs who work with airlines culinary departments to develop menus that are consistent and leave customers satisfied. The menu includes pre-flight and inflight snacks including biscuits & gravy, khao tom congee with scrambled eggs, crispy pork belly, fried onions, scallions and garlic chili sauce and tartines with bacon and cheese or spinach and cheese. For all-day dining, the menu features Thai curry bowls with sliced beef with vermicelli noodles, featuring both Massaman and khao soi curry sauces developed by the company’s Thailand-based team. Also, pork belly dumplings with mushroom broth, scallions, and chili oil, DuBarry velouté with roasted cauliflower and chives, and pastrami sliders with Swiss cheese, Russian dressing and pickles. Buy-on-board selections will include closed burgers, a five-cheese pasta bite and cheesy buffalo chicken egg bites.
The WTCE tasting menu spot- lights grilled pave beef with Sarawak pepper, cauliflower couscous, spring vegetables, shallots and red wine sauce, vegetarian lasagna with fennel, tomato and shaved parmesan, and the crab cakes that Bertholon highlights above.
“Attendees can expect to see cutting-edge culinary trends on display, as Cuisine Solutions presents the latest innovations in sous-vide cooking and flavor enhancement techniques with vegetarian, ethnic and breakfast options,” says Bertholon.
Demo in Chicago
At the NRAS, hosted at McCormick Place at Lakeside Center Hall in Chicago, the international team of award-winning chefs were led by Chef Sean Wheaton, Vice President of Culinary at Cuisine Solutions. Here, the company showcased a ventless reheating bistro-style kitchen at booth 10442. The demonstration highlighted Cuisine Solutions’ range of prepared sous vide products.
Chef Sean Wheaton, Vice President
of Culinary, Cuisine Solutions
Cuisine Solutions catered this year’s Snack Break during the NRAS Keynote with acclaimed chef, restaurateur and humanitarian José Andrés—with whom the company has a close working relationship. Chef Wheaton worked for many years with Andrés at ThinkFoodGroup.
“Attendees saw cutting-edge culinary trends on display, as Cuisine Solutions presented the latest innovations in sous vide cooking and flavour enhancement techniques with vegetarian, international and breakfast options,” Chef Wheaton tells PAX International.
