Author: Joe, Co-founder of Rouxbe

08 Jan

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Former French Culinary Institute President and Chief Operating Officer Gary Apito Joins ROUXBE as VP Operations

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Vancouver, BC, Canada, January 8, 2016 – The Rouxbe Online Cooking School (Rouxbe) has hired former French Culinary Institute (FCI) and International Culinary Center (ICC) President and Chief Operating Officer Gary Apito as Vice-President of Operations. Apito will bring to Rouxbe, over two decades of culinary and career school expertise to the growing table at the world’s leading online cooking school.

Gary lead FCI as Chief Operating Officer through its biggest growth period as it scaled revenue by tenfold, grew its square footage from 10,000 square feet of space to over 100,000, and added a west coast acquisition of the former Professional Culinary Institute in Silicon Valley California during his tenure.

As VP Operations, Gary will join the outstanding Rouxbe leadership team to continue their rapid expansion into the online institutional training sector which now provides professional cook training at over 190 progressive food service establishments around the world in English, Mandarin, Arabic and Spanish.

Rouxbe CEO Joe Girard shares, “Gary has been on our radar since we met in 2009. We could not be happier to have him join our team and know well the intelligence, passion, and commitment to excellence that is his hallmark.”

Apito remarked, “After seventeen years at one of the most prestigious bricks and mortar culinary Institutes in the world, this new role with Rouxbe is the perfect opportunity to launch online awareness of the remarkable content and learning management system at Rouxbe. Culinary education continues to evolve as evidenced by so many recent culinary school closures across the country, and the rapid rise of online alternatives to conventional education and training. Passionate students deserve a flexible, low- cost option at the highest standard, and Rouxbe is that platform”.

Rouxbe has grown dramatically in recent years and has developed specialized programs at the highest caliber, including both Professional Cook and Plant-Based certification programs. Their enterprise division has acquired top brand clients like Marriott International, Waldorf Astoria New York City and Chartwells Higher Education Dining Services to train and professionally develop their staff. In its wellness division, Rouxbe’s Culinary Rx course, provides a food-first approach to medicine, delivering an online, self-paced, cooking and nutrition course that healthcare professionals prescribe to their patients or clients. This instructor-guided cooking course has the potential to be one of the most influential and life changing wellness experiences of its kind.

About Rouxbe
Founded in 2005, Rouxbe (pronounced “ROO-bee”) is the world’s leading online cooking school for cooks of all levels (home or professional). Rouxbe deliver technique instruction and training to over 170,000 home cooks, culinary students, professional cooks and healthcare professionals in over 180 countries, in multiple languages.

Filed Under: Featured, Miscellaneous

14 Apr

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Oregon Health & Sciences University (OHSU) Initiates Formal Pilot Program with the Rouxbe Cooking School

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Oregon Health & Sciences University, the largest medical institution in Oregon, has partnered with the Rouxbe Cooking School to power an online education program to support patient outcomes through lifestyle health initiatives that focus on cooking.

The partnership with the Multiple Sclerosis Clinic at OHSU marks the first step toward developing programs that will help patients transition successfully to healthier cooking through culinary education and at-home, online training.

While many programs focus more on nutrition information and “what to eat”, this pilot program focuses on the “how and why” of cooking so that patients can actually apply their knowledge and begin to practice prevention and self care through cooking.

The pilot is underway through the OHSU Multiple Sclerosis Center. It includes an online instruction component, powered through the Rouxbe Cooking School as well as regular visits with the patients’ healthcare providers to help monitor and track outcomes.

The pilot was initiated with support from Dr. Dennis Bourdette, Chief of Neurology at OHSU and Dr. Vijayshree Yadav, the Clinical Director at OHSU MS Center. Their interest in the impact of cooking was driven in part by preliminary research, which suggested that a plant-based and whole-foods focused diet can help alleviate primary symptoms of MS.

“Our experience has shown that learning plant-based cooking skills has been helpful to patients as they look to alleviate some common MS symptoms, such as fatigue.  In this pilot, we expect to show how these skills can also be taught in Rouxbe’s online format, thereby reaching an audience much larger than if taught in an in-person training course.” said Dr. Dennis Bourdette.

About Rouxbe’s Wellness Programs

Rouxbe provides wellness and health programming for individuals, health care providers and organizations. 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 teaching people the fundamentals of cooking as part of larger lifestyle and preventative health efforts. For more information on culinary wellness or to learn more about Rouxbe, please contact Joe Girard, CEO & Co-Founder at jgirard@rouxbe.com.

About OHSU

Oregon Health & Science University is the state’s only academic health center. It provides an uncommon array of services from providing the state’s most comprehensive health care, to educating the next generation of clinicians and biomedical researchers, to achieving breakthroughs and innovations. Its hospitals and clinics serve more than a quarter of a million patients every year with innovative care and treatment models based on the latest knowledge available.

09 Apr

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The Canadian School of Natural Nutrition Alumni Association Partners with the Rouxbe Cooking School

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Partnership with Canada’s premier holistic nutrition school connects their program alumni with Rouxbe to support complementary professional cooking education for CSNN graduates.

The Canadian School of Natural Nutrition Alumni Association represents graduates from all 13 campuses across Canada that train students in holistic nutrition. These alumni focus much of their practice around a food and nutrition centered approach to health and wellness.

Rouxbe Cooking School will be offering CSNNAA Alumni exclusive pricing for professional certification courses. These courses are designed to complement the nutrition education they received from CSNN by providing foundational cooking education through Rouxbe’s intensive online culinary immersion. Cooking is a key driver in lifestyle and behavioral health approaches that value the role of diet in preventing common chronic diseases.

“Empowering health and wellness professionals with cooking knowledge, is one of the critical missing ingredients needed to help more people make the successful transition from unhealthy cooking to a more health supportive lifestyle,” said Joe Girard, Rouxbe’s CEO and co-founder. “It is not just that ‘you are what you eat’ but rather what and how you cook that makes the difference for so many.”

There have been a number of CSNN graduates who have already received certification through the Rouxbe Cooking School. Their newly acquired culinary skills will help provide an enhanced level of support for clients facing the challenge of altering dietary direction.

“I highly recommend Rouxbe to anyone who wants to take their kitchen skills to the next level and challenge themselves to excel in every aspect of the cooking experience,” said Ashleigh Grange, RHN, a CSNN and Rouxbe Pro graduate.

To take advantage of this alumni discount, email CSNNAA’s office for the exclusive CSNNAA promotional code at info@csnnalumni.org with the subject line “Alumni Request for Rouxbe Code”.

About Rouxbe’s Professional Training Programs

Rouxbe provides training and 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.

About CSNNAA

The CSNNAA (Canadian School of Natural Nutrition Alumni Association) is a national organization dedicated to the support and advancement of those who have graduated from the Canadian School of Natural Nutrition.

02 Mar

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Farm Sanctuary Selects Rouxbe as Culinary Training Partner for Plant-Based Cooking.

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Farm Sanctuary, America’s leading farm animal rescue and protection organization, has partnered with the Rouxbe Cooking School to provide enhanced cooking education to all supporters looking to incorporate more plant-based foods into their diet.

Starting today, supporters can visit Farm Sanctuary’s plant-based living site, V-lish for a special offer to attend the Farm Sanctuary Cooking School (plant-based only) – powered by Rouxbe. Supporters will receive a free 7-day trial and then a $200 credit that can be applied to their membership. Those that decide to join during their trial will only pay $99 for their initial tuition fee (instead of $299.99) and then $4.99 per month for as long as they want to further their learning (cancel anytime). Student membership will provide you with access to hundreds of instructional video lessons, techniques, plant-based recipes as well as chef support.

Ten percent (10%) of all proceeds will go directly to support various Farm Sanctuary projects.

 “Education has always been an important part of our DNA at Farm Sanctuary,” says Farm Sanctuary President and Co-Founder Gene Baur. “We believe that helping people cook delicious plant-based foods could save millions of animals from cruelty, so we are excited to have partnered with the very best online education partner Rouxbe.”

Farm Sanctuary operates three shelters in New York and California that provide lifelong care for nearly 1,000 rescued farm animals, works to change laws to decrease abuse of farm animals, and promotes compassionate plant-based living.

“I am a French trained chef who converted to a 100% plant-based way of life over three years ago,” says Joe Girard, “I couldn’t be more honored to support the efforts of Farm Sanctuary and to play a role in reducing the amount of animal suffering in the world by helping people become exceptional plant-based cooks.”

Visit V-lish to take advantage of this incredible offer and $200 rebate on tuition.

 

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.