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Bruno Goussault, 63, is both a scientist and an economist. He has been training chefs like Fabio Trabocchi at the Ritz-Carlton and Michel Richard at Citronelle, both in Washington, Dan Barber at Blue Hill in New York and Daniel Boulud at Daniel, also in New York, not only how to use sous vide but also to understand the science behind it. Where Escoffier organized the way chefs cook, dividing the professional kitchen into stations (sauces, cold foods, sautéing, pastry), Goussault has reprogrammed their approach to temperature, technique and taste -- their fundamental understanding of cooking. At Charlie Trotter's in Chicago, the intense heat and scrape of pans against the stove is giving way to an almost placid atmosphere, the barely audible hum of water baths that run 24 hours a day. Dufresne, the chef at the innovative Manhattan restaurant WD -50, calls Goussault's contribution to cooking "monumental." The advancements he has made are on par with the invention of t...

The   Insider Picks   team writes about stuff we think you'll like. Business Insider has affiliate partnerships, so we get a share of the revenue from your purchase. FoodSaver/ Business Insider The Insider Pick: The best vacuum sealers have a small footprint in your kitchen, last for many years, and, most importantly, keep your food fresh for months. Our pick for the best vacuum sealer you can buy is the FoodSaver V4840 2-in-1 Vacuum Sealing System with Starter Kit because it ticks all the boxes and helps you preserve any kind of food. One of the cardinal rules of frugal grocery shopping is to buy in bulk. However, all of the savings you experience from buying in large quantities is lost if your food spoils before you have a chance to eat it. This is where a quality vacuum sealer can save the day. Commonly referred to as vacuum packers , vacuum sealers have grown in popularity in recent years because of their affordability, ability to keep your food fresh for up to five times l...