16 Jan

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Are We Eating & Medicating Ourselves Into Early Graves?

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If you haven’t already checked out this video below, I invite you to do so.

Did you know that according to the CDC’s 2014 report on Chronic Disease and Health Promotion, about half of all adults have one or more chronic health conditions, with heart disease as the number one killer, and cancer close behind. The vast majority of healthcare dollars, now totalling more than 18% of the nation’s GDP, are spent on the treatment of conditions that are tied directly to poor lifestyle choices, with poor dietary habits leading the way.

70 percent of us are taking prescription pharmaceuticals

“Americans consume more medications than the rest of the world combined, with last year’s Mayo Clinic study indicating that 70 percent of us are taking prescription pharmaceuticals,” said Scott Stoll, MD, Plantrician Project chief medical officer. “We firmly believe the prescription all clinicians should be prescribing is Culinary Rx, enabling us to get back to the foundation of using food as medicine.”

It’s time to seriously think about change.

In fact, wait a minute. This is so ridiculously understated. It’s not time to think about change, it’s time to start thinking, to be honest. I’m not a doctor or healthcare professional, but as a chef and CEO of Rouxbe, the evidence is pretty clear to me that we need to change our ways. People need to start doing a little bit of digging and open their eyes to see that we are eating ourselves into early graves.

At Rouxbe, we’ve seen some amazing work from a lot of great organizations trying to drive healthcare change. It’s inspiring. We’d like to contribute the culinary education piece to these valiant efforts as we believe that one of the key missing ingredients is teaching people how to cook delicious food. It’s easy to tell someone they need to eat a particular food, but if they can’t cook and make it taste delicious, there simply won’t be long-term change.

09 Jan

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Rouxbe to Co-Develop and Power Forks Over Knives Plant-Based Course

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Vancouver, B.C. (January 9th, 2015)

Rouxbe Cooking School has partnered with Forks Over Knives to develop and deliver an online culinary instruction and lifestyle immersion program with a focus on low-fat, whole, plant-based foods.

Rouxbe is excited to announce that it has partnered with Forks Over Knives to create an immersive online cooking course that will help their customers and supporters become better, more informed, and more confident plant-based cooks. The learning experience will focus on the fundamental cooking and nutrition instruction needed to realize a low-fat, plant-based diet.

Forks Over Knives was launched in 2011 as a feature documentary. Backed by scientific research, the film presents a radical but convincing case that modern diseases can be prevented, halted, and often reversed by leaving animal-based and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.

The film, which received rave reviews from medical experts and entertainment critics alike, has been viewed by millions of people around the world and has become one of the most influential documentaries of our time. Forks Over Knives has helped ignite a food-as-medicine revolution, as a growing number of people are learning more about the benefits of plant-based cooking.

“We are excited to partner with Rouxbe because they are the leader in online cooking instruction,” said Brian Wendel, president and founder of Forks Over Knives. “The first-class course we’re developing with Rouxbe will provide the self-guided learning pathway needed for people to create delicious, satisfying, and healthy plant-based meals on their own.”

The course curriculum will cover a variety of subject areas from how to properly cut with a knife, to preparing and cooking vegetables, tubers, whole grains, and legumes. The course focuses on teaching foundational plant-based cooking techniques that will drive better cooking results and will help more people make a successful transition to plant-based cooking.

Students will be able to move through the course at their own pace, accessing it from any device. After learning new techniques, students will be given practical (and edible) assignments and complete each learning module with an assessment quiz. There will even be live online question and answer sessions with Rouxbe and Forks Over Knives’ staff.

“For Rouxbe, Forks Over Knives is so powerful because it tells a story that the world desperately needs to hear. This film changed my life and I’m honored that we can help others begin to understand how and why our world is shifting towards eating more plants for better health—where forks DO rule,” says Joe Girard, Rouxbe Co-Founder & CEO.

Fork Over Knives and Rouxbe will begin pre-sales for the Forks Over Knives Online Course on February 1st for a March 1st 2015 release.

Get on the list!

Seating will be limited. Want to be the 1st to be notified when we release, sign up on Rouxbe’s plant-based list (bottom of page).

31 Dec

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Marriott International Selects the Rouxbe Cooking School to Launch Online Culinary Training Across its Global Properties

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Vancouver, B.C. (December 30th, 2014) 

The Rouxbe Cooking School announced today a partnership with Marriott International, a leading global hospitality company, that offers its culinary associates a new way to elevate their culinary skills. Beginning in 2015, Marriott associates at participating hotels will have access to the Rouxbe online training and certification program recognized throughout the culinary industry.

“Culinary training is a combination of hands-on experience and engaging content,” says Brad Nelson, Corporate Executive Chef, Marriott International. “Through Rouxbe, we are able to capitalize on a globally relevant platform to deliver technical training to our culinarians and to promote their career growth.”

The culinary training includes a vast library of instructional videos and various modes of other learning through interactive quizzes, instructor-submitted activities and practical in-house assignments graded by other senior Marriott chefs. Culinary associates who complete the full requirements of the program can earn a Marriott endorsed training certification through Rouxbe while maintaining their roles in Marriott’s kitchens.

Marriott International’s focus on providing its culinary associates with training is paramount to the company’s culture and core values to ‘Put People First.’  The program leverages Rouxbe’s delivery and cost-effective online instruction and pairs it with real-world work experience that associates have with Marriott.  The self-paced online platform and culinary training curriculum focuses on teaching professional cooks of all abilities foundational techniques and key cooking methods.

“In a continually evolving business environment where food trends and consumer preferences change, lifelong learning is a necessary ingredient for success,” says Mark Boccia, Senior Director, Global Learning, Marriott International. “Learners with all levels of culinary experience will have access to hundreds of well-designed and visually appealing lessons they can immediately apply to their jobs.”

“As a professional cook for many years, I only wish I had the resources of a professional cooking school in my back pocket while I worked in the kitchen. Marriott is clearly leading the industry with this major initiative to provide their culinary teams with cutting-edge training opportunities to develop their craft,” says Joe Girard, CEO of Rouxbe.

About Rouxbe’s Professional Training Programs

Rouxbe is equipped to provide certificate-level instruction not only to quality restaurants and hospitality organizations, but also for serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. For more information on professional training tools or to learn more about Rouxbe, please contact Joe Girard, CEO & Co-Founder at jgirard@rouxbe.com.

23 Dec

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Rouxbe and The Plantrician Project Join Forces to Develop Culinary Rx – a Plant Prescription Course

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Rather than a pill for every ill, Culinary Rx is designed as a food-as-medicine, side effect-free prescription that healthcare and wellness professionals can confidently prescribe to patients and clients.

If you believe in this idea and our mission to elevate a “food as medicine” approach to healthcare, support our Kickstarter Campaign and take a stand with us.

St. Louis, MO – December 19, 2014

The Plantrician Project, a 501c3 not-for-profit corporation dedicated to developing educational events, tools and resources for healthcare professionals and their patients, and the Rouxbe Cooking School, the world’s leading online cooking school, have joined forces to develop the prescription every human being needs: Culinary Rx. Scheduled for debut Spring 2015, this online cooking instruction and nutrition literacy program will help individuals transition from the Western industrialized diet to a health-supporting, whole-food and plant-based approach to cooking and eating.  The Plantrician Project will be conducting, analyzing and presenting research findings around the use of the course that correlates patient educational cooking outcomes with their resulting health outcomes.

“Americans consume more medications than the rest of the world combined, with last year’s Mayo Clinic study indicating that 70 percent of us are taking prescription pharmaceuticals,” said Scott Stoll, MD, Plantrician Project chief medical officer. “We firmly believe the prescription all clinicians should be prescribing is Culinary Rx, enabling us to get back to the foundation of using food as medicine.”

Culinary Rx will provide healthcare professionals with a scalable tool that can be used to educate, equip and empower their patients and clients through the transition to a healthier, whole food, plant-based way of living. Taught by leading chef educators and medical professionals, the course will deliver detailed video cooking instruction and nutrition fundamentals to home cooks and patients that want to change their health through food choices and cooking.

 “This partnership allows Rouxbe to connect with the health and wellness communities in an unprecedented and powerful way. We set out to build a lifestyle and culinary instruction tool that will change people’s lives through cooking. The Plantrician Project helps us get there with a strong professional network and attention to evidence-based research. A new food and cooking solution for health is on the way, and it’s going to be delicious,” says Joe Girard, co-founder and CEO of Rouxbe.

The CDC’s 2014 report on Chronic Disease and Health Promotion states that about half of all adults have one or more chronic health conditions, with heart disease leading the way, and cancer close behind. The vast majority of healthcare dollars, now totaling more than 18% of the nation’s GDP, are spent on the treatment of conditions that are tied directly to poor lifestyle choices, with poor dietary habits leading the way.

“Our current system is rewarding the management of disease, while not rewarding prevention and prescriptions for dietary change,” says Stoll. “This has to change, because the current model is unsustainable—there is a better way when we take a food first approach, which is exactly what our Culinary Rx will provide: food first, medication second.”

About Culinary Rx:

Culinary Rx, an online whole food, plant-based culinary-focused course, is the product of a unique collaboration between Rouxbe Online Cooking School and The Plantrician Project. It is a 30 to 60-day transitional dietary lifestyle resource, or pathway, targeted at patients that have a need or desire to move away from the Standard American Diet to a more health-promoting, whole food, plant-based lifestyle but don’t know how to navigate the road map to lasting change. It’s NOT a recipe site, app, cookbook or food blog, Culinary Rx is a food and cooking skills-development and plant-based focused dietary lifestyle tool. Powered by the world’s leading online cooking school, the course teaches patients about food as medicine and how to execute recipes successfully by learning basic foundational cooking techniques. Why? Because we’re now bearing the burden of our unhealthy food choices, with alarming chronic disease trends and many other unsustainable consequences of our decades of consuming the Western industrialized diet.

 

ABOUT THE PLANTRICIAN PROJECT:

It’s a movement! As a 501c3 approved not-for-profit organization, The Plantrician Project produces the International Plant-based Nutrition Healthcare Conference. This CME accredited event is just one medical education program of a multi-faceted initiative dedicated to educating, equipping and empowering medical practitioners and their patients and clients with the educational tools and resources needed to inspire their shift from the Western industrialized diet to a life-changing, plant-based way of living. This is essential to our ability as a society to usher in both sustainable human health and a sustainable healthcare system. The Plantrician Project transcends the food=health vs. food=disease equation in that it also connects the dots between our food choices and their impact on many of the global sustainability issues we face—including our ability to feed the world’s burgeoning population. Visit http://PlantricianProject.org and http://FoodMath101.org for details.

 

ABOUT ROUXBE COOKING SCHOOL:

Rouxbe is the world’s leading online cooking school. We deliver foundational cooking technique instruction and wellness training to over 150,000 home cooks, culinary students, professional cooks and healthcare professionals in over 180 countries.

 

24 Nov

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Cooking School in the Sky with Rouxbe & JetBlue Airways

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JetBlue partners with Rouxbe as part of their Fly-Fi Hub launch. Cooking enthusiasts can now learn to become better cooks whenever they travel with JetBlue.

 

NEW YORK (November 24, 2014) – JetBlue Airways (NASDAQ: JBLU), New York’s Hometown AirlineTM, is partnering with content providers Coursera, FOX, HarperCollins Publishers, National Geographic, Rouxbe and Time Inc. to offer customers more free content than any other U.S carrier in the sky. The Fly-Fi Hub is the new gateway to JetBlue’s Fly-Fi offering, the fastest Wi-Fi in the sky, and went live this morning.

Available to JetBlue customers via their own personal device, it will offer a wide range of entertainment options such as some of the most popular TV shows from FOX and National Geographic, ebook samples from HarperCollins, e-learning videos from Coursera and educational cooking videos from the Rouxbe Cooking School, which includes a subsidized membership exclusively for JetBlue travellers that would like to continue their learning on the ground.

“Our Fly-Fi Hub will set a new standard of onboard content in the airline industry. Not only are we the only U.S. airline to offer free Wi-Fi to customers, with our new portal, we are now taking it to the next level and provide endless hours of entertainment whether you want to read, learn or just relax watching a TV show. To make this a reality, we have partnered with some of the most respected content providers, with plenty more to come in 2015,” said Jamie Perry, director of product development, JetBlue.

JetBlue launched Fly-Fi, the fastest Wi-Fi among all U.S. airlines, last year, which is currently available on 88 aircraft, with the number of Fly-Fi enabled aircraft increasing each week. JetBlue is now the only airline in the world to offer free live television at every seat, free high-speed Wi-Fi and leading instructional content.

“What better way to spend your time in the air. Now you can take off with JetBlue and land a better cook then you were before you left the ground. We are a pleased to partner with an airline that cares about the food experiences travellers have both on the ground and at over 30,000 feet,” said Joe Girard, CEO of Rouxbe.

Happy cooking with JetBlue and Rouxbe!

P.S. Few screenshots of the in-flight cooking school experience.