THANKS FOR VISITING US AT WTCE 2022

Explore highlights from our event menu.

"Culinary leaders are increasingly turning to the sous vide method."

—Total Food Service

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CLOSED REGULAR BURGER
Pure beef ground steak (Ireland Origin—15% fat) and a slice of cheddar, all in a soft brioche bun made with French butter.
SLICED TURKEY SANDWICH
A sliced turkey breast seasoned simply with salt and pepper then slow-cooked at the perfect temperature to achieve an impossibly moist result.
SLICED CHICKEN WRAP
Hand-grilled chicken fillet, seasoned and sliced to 8mm, wrapped up with fresh herbs, avocado, and sauce.
PINK BERRY HAKE CEVICHE
Marinated Cape’s white Hake fillet served with vinaigrette sauce and spiced with a touch of Espelette pepper PDO and garnished with pink berries and dill.

POACHED COD

Northeast Atlantic skinless cod fillet, poached and cooked sous vide to achieve the perfect flavor and texture.
STUFFED CHICKEN WITH CHEDDAR, CORIANDER, AND CAYENNE
Premium chicken breast seared with the skin on and stuffed with cheddar, coriander, and cayenne.

SLICED DUCK

Skin-on duckling fillet, roasted for a crispy skin and cooked to precise doneness using the sous vide method.
72-HOUR SHORT RIB

Premium short rib slow-cooked in its own juices for 72 hours, resulting in an extraordinarily moist, highly flavorful meat—the quintessential sous vide dish.

THE BENEFITS OF SOUS VIDE
SIMPLE, CONSISTENT PREP

Travel steward friendly with ready-to-eat products that are fully cooked sous vide ahead of time. No need to worry about safe cooking temperatures.

 

Provides product consistency, as well, which has reduced customer complaints by 75% (reported by Continental Travel Group) in business class.

18 MONTH FROZEN SHELF LIFE

Protect yourself from supply chain disruptions and changing markets with frozen products that can have an 18-month shelf life while maintaining premium flavor and texture. 

 

EXPLORE OUR PRODUCTS

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EXPLORE HIGHLIGHTS FROM OUR EVENT MENU

We hope you enjoyed WTCE 2022 as much as we did! Click below to find more great content from this year's innovative menu of travel food service dishes.

 

MORE HIGHLIGHTS

FOOD SCIENCE INNOVATIONS TO TRANSFORM YOUR KITCHEN

Food Science Innovations

to Transform Your Kitchens

Sous Vide Precision
Superb flavor and texture brought to you by the pioneer of sous vide, Chief Scientist Dr. Bruno Goussault. Serve the highest-quality meals while reducing staff needs, prep time, and reliance on raw materials.
A Chef-Led Revolution
Our award-winning culinary team understands the demands of every type of kitchen. Cuisine Solutions sous vide creations offer creative flexibility and trusted consistency.
The Safest Results
Vacuum-sealed, pasteurized, and slow-cooked to the perfect temperature every time, our products are naturally safe and need no preservatives to prolong shelf life. Our BRC & SQF-certified team can train your staff on safe practices.
Food Science Innovations to Transform Your Kitchens

FOOD SCIENCE INNOVATIONS TO TRANSFORM YOUR KITCHEN

Sous Vide Precision
Superb flavor and texture brought to you by the pioneer of sous vide, Chief Scientist Dr. Bruno Goussault. Serve the highest-quality meals while reducing staff needs, prep time, and reliance on raw materials.
A Chef-Led Revolution
Our award-winning culinary team understands the demands of every type of kitchen. Cuisine Solutions sous vide creations offer creative flexibility and trusted consistency.
The Safest Results
Vacuum-sealed, pasteurized, and slow-cooked to the perfect temperature every time, our products are naturally safe and need no preservatives to prolong shelf life. Our BRC & SQF-certified team can train your staff on safe practices.
“Cuisine Solutions understands our business and they offer us innovative menu components which our chefs and passengers love.”
- Daniel Malzhan, Executive Chef, Culinary Product Development, AMTRAK
"Cuisine Solutions’ dedication to perfecting the techniques of sous vide mirrors Emirates Flight Catering’s commitment to elevate the quality and pleasing diversity of every dining experience.”
- Saeed Mohammed, CEO, Emirates Flight Catering
"We were looking to improve our Business Class offering and at the same time bring consistency and standardization in our onboard catering experience. The culinary team of Cuisine Solutions really showed us the possibilities of their products."
- Matrix de Vries, KLM Royal Dutch Airlines

EGGS, FOR EVERYONE

Announcing the first plant-based Sous-Vide Egg Bites.

In partnership with JUST, we’ve developed a vegan recipe with all the flavor, texture, and protein of our egg-based versions.

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Bring our innovations to your kitchen.