Another pioneer in sous vide is Bruno Goussault, chief scientist of Sterling, Virginia-based food manufacturer Cuisine Solutions. In 1991, he established Centre de Recherche et d'Études pour l'Alimentation or CREA, as the service arm of its parent company, Cuisine Solutions. Due to his research into the effects of temperature on various foods, through CREA, he became well-known for training top chefs in the method.