Rouxbe Online Cooking School Blog

Since NWCAV’S involvement with Rouxbe’s Online Cooking School, my work as a culinary instructor has been taken to a new level. Two things have instigated this push. Firstly, being directly involved in scripting and filming techniques that are precise, concise, and empowering – in other words, intended to take the home cook to new levels – has made me re-think, dissect, and investigate techniques themselves. In that process, my understanding of essential techniques has evolved; as well, how I now explain things to my professional and foodie students in class has matured. So, not only have my techniques improved, but my teachings of the techniques themselves have advanced.

Another thing that has pushed has been my ongoing dialogues with the major players at Rouxbe, namely the owners as well as key staff members from writing to filming to editing. I’ve noticed that what we always talk about is the technique of executing and teaching the techniques. What do we say? What do we focus on? What are the keys? How do we say it? How do we keep it succinct? What’s more, we’re always evolving our approach, looking for better ways to get the home cook on the best path. It takes hours of experimenting to come up with one AH-HAH! moment, like the springs and drum in the gluten lesson (topic 4), or the mercury-like water test in the pan frying lesson (topic 3), or the key indicators to look for when selecting quality extruded-dried pasta (topic 4).

Teaching cooking is tricky because there is already so much information out there, so many cookbooks, recipes, opinions, and lazy attempts to instruct. The problem with this information is that it rarely takes into consideration the process of cooking; it directs your attention to the end result, and in doing so, it does not closely look at the process it chose to show you how to get to the end result. The recipe-driven cook is motivated by the end result, the way the recipe sounds and looks (Q: How many people attempt a recipe from a cookbook that does not have a picture compared to the ones that do?). A well made dish is the accumulation of many little things done well along the way.  An accomplished cook recognizes those little steps and the proper techniques inherent in each of those steps. The recipe is, in essence, a destination. The techniques inherent in the recipe are the vehicle that gets you there. Visual, 21st century on-line instruction, such as Rouxbe, serves a dual role: first it shows you how to drive yourself properly to your destination; then it provides a path along with the necessary road signs that help you steer to where you want to go: a successful, yummy dish.

However, as a teacher, I’ve learned that the main purpose of instruction is not simply showing you a path to where you want to go, but motivating you to learn the best practices to get there from start to finish. Like everything else in life, recognition and mastery of anything comes with practice (and more practice). When we are learning to cook, we are involved in the practicing of new and more foundational skills. Though we strive for excellent end results, what we should strive for is how we get there, all the little steps leading towards the end; in other words, the process. Rouxbe illustrates the process for the 21st century home cook amidst a jungle of over-saturated information out there. Everyone is vying for your attention to cook their recipes. Rouxbe is vying for your attention to learn the essential techniques. It’s dedicated to get you on a path to good practice habits and discipline, without which your potential tendency to quit and stay at the level you are at right now, may be greater than your potential to move forward.

When I see a culinary student, whether professional or foodie, focus on their skills with the right mindset, it’s easy to recognize that they’ve understood the mindset of a chef. They got it! They’re driving themselves to their next level. They’re in control, with hands and mind, of where they want to go. Free at last! Going mobile!

Tony Minichiello

Culinary Instructor, NWCAV