Gerard Bertholon is Chief Strategy Officer of Cuisine Solutions. He joined in 1989 as Corporate Research and Development Chef. In 1982, while working for the Orient Express train, he first began using the sous vide technique to prepare 70% of all proteins served on the train. He previously trained in France with three-starred Michelin chefs Alain Chapel and Louis Outhier. Prior to joining Cuisine Solutions, Bertholon served as Executive Chef in top French restaurants, and in 2012 he was named Maitre Cuisinier de France. In 2013, Bertholon was named Chevalier de l'Ordre du Mérite Agricole by the French Ministry of Agriculture and was inducted into the Académie Culinaire de France in 2015.
The sous vide method is gaining popularity with restaurant chefs and consumers, but food safety guidelines for this cooking style should not be overlooked.
