Rouxbe Online Cooking School Blog

It’s my pleasure to introduce the second chef to our Community section, Dino Renaerts. Dino is not only one of Vancouver’s top chefs and sommelier, he also happens to be a “stand-up” individual. I know this because I had the great pleasure to work with Dino when I first started out in my culinary journey. [...]

It’s time for this week’s Ask Dawn column, where the Hands of Rouxbe answers reader mail! Mike in Houston asks, “Dear Dawn: HELP! My Mornay sauce is unreliable. Sometimes it turns out smooth and cheesy, but more often than not it gets very grainy and almost a gritty feel to it. I can’t figure out [...]

Rouxbe offers various membership options and the one closest to our heart is the Founding Membership. As with any start-up we could not have created anything without the support of those closest to each of us. Founding Members are part of that inner circle that contribute to Rouxbe’s growth everyday. Our Founding Members facilitate the [...]

We are constantly looking through our surveys and contact forms to find out what recipes you want to see next. One thing that many of you have asked us, is that youâ??d like to see more appetizers, particularly fancier appetizersâ?¦so Voila! I would also like to introduce you to our latest feature at Rouxbe (you [...]